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Layered Hummingbird Cake

Ingredients

​Cake:

  • 3 cups All-Purpose flour

  • 1 teaspoon salt 

  • 1 cup granulated sugar

  • 1 cup light brown sugar

  • 1 teaspoon ground cinnamon 

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 3 eggs, room temperature & lightly beaten

  • 1 cup vegetable oil

  • 2 teaspoons vanilla extract

  • 8 ounces crushed pineapples (save juice)

  • 1 cup pecans, chopped

  • 2 bananas, mashed

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Cream Cheese Frosting:

  • 1 cup unsalted butter, room temperature

  • 6 cups powdered sugar

  • 2-8 ounce packages cream cheese, chilled

  • 2 teaspoons vanilla extract

  • pinch of salt

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Directions

​Cake:

  1. Preheat oven to 350°. Greased and floured three 8-inch cake pans. 

  2. In a bowl, sift together flour, baking soda, baking powder, salt and ground cinnamon; whisk together until well combine, set aside.

  3. In a mixing bowl bowl, pour in mashed bananas. Add both sugars, eggs, vegetable oil, pineapples and vanilla. Mix until well combined.

  4. Add dry ingredients to wet ingredients and using a spatula, gently fold until combined. do not over mix.

  5. Pour batter into prepared cake pans.  Level out the tops and lightly drop cake pans on counter to remove any air bubbles.

  6. Bake for 35-40 minutes or until cake is done. 

  7. Cool cake in pans for 10 minutes.  Remove from pans to racks and cool thoroughly before icing.

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Cream Cheese Frosting:

  1.  Beat butter on medium-high speed until light and fluffy using the paddle attachment.

  2. Add the powdered sugar gradually, in 3 batches while the mixer on at low speed. (make sure the butter and sugar are well mixed after adding each batch).

  3. Turn mixer speed to medium-high; add the cream cheese one pack at a time; vanilla extract and salt; beat until smooth...DO NOT OVER-MIX.

  4. Spread frosting between layers of cake and cover top and sides. Sprinkle remaining chopped pecans on top.

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