Old Fashioned Hummingbird Cake

Hummingbird cake with cream cheese frosting and crushed pecans on top sitting on an orange cake stand.

5 from 1 vote

Old Fashioned Hummingbird Cake

This popular southern Old Fashioned Hummingbird Cake is an moist and flavorful layer cake. Made with ripe banana, perfectly sweet pineapple, chopped pecans and swirls of cream cheese frosting.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American, Carribean

Servings:

Author: Serene

Equipment

Ingredients

3 cups all purpose flour (460 g)
1 teaspoon baking soda (8g)
1 teaspoon ground cinnamon (1 g)
½ teaspoon all spice
½ teaspoon salt (4g)
2 cups mashed banana (425 g)
8 ounces crushed pineapple
3 large eggs beaten
1 cup light brown sugar (185 g)
1 cup white sugar (200 g)
2 teaspoons vanilla
½ cup applesauce (135 g)
⅓ cup coconut oil melted (85 g)
2 tablespoons butter melted (25 g)
1 cup pecans chopped (85 g)

Cream Cheese Frosting

1 cup unsalted butter room temperature
8 ounces cream cheese room temperature
3-4 cups powdered sugar
2 teaspoons vanilla extract
pinch salt

Topping

¼ cup chopped pecans

Instructions

Preheat oven to 350 degree F.
Prepare two 9 inch round cake pans by spraying with non stick cooking spray and lining with parchment paper on the bottom.
In a medium bowl combine the flour, baking soda, cinnamon, all spice, and salt. Stir together and set aside.
In a large bowl add the mashed banana, crushed pineapple, beaten eggs, and sugars. Stir together to combine.
Add in the vanilla, applesauce, coconut oil and butter. Stir to combine.
Slowly add in the dry ingredients into the wet ingredients.
Fold in the chopped pecans.
Evenly divide the batter into the prepared cake pans and bake for 27-30 minutes. Cakes will be golden on the top and a toothpick inserted in the center will come out clean.
Allow the cakes to cool for 10 minutes, then remove from the pans and continue cooling on a wire rack.

Frosting

Add the butter and cream cheese to a medium size bowl.
Mix together using a hand or stand mixer until smooth and creamy.
Switch mixer to slow and slowly add in the powdered sugar. Continuing to mix. Add in the vanilla and pinch of salt.
Continue whipping the frosting until smooth and light. Add more powdered sugar as needed for desired consistency.

Assembly

Once cake is completely cooled, place first cake layer on serving plate or stand. Add frosting to the top of the cake in a smooth layer.
Then top with the remaining cake layer.
Continue to frost the rest of the cake.
Top with chopped pecans around the edge if desired.

Notes

Storage: cake should be stored in a covered or sealed container in the refrigerator due to the cream cheese frosting.

Nutrition