Hummingbird Cake
Hummingbird Cake – a super easy, indulgent and stick-to-your-fork moist cake featuring the tropical combination of bananas and crushed pineapples with toasted pecans; generously layered, covered with cream cheese frosting. A classic Southern cake gem!
- Prep time
- 20 min
- Cook time
- 25 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3 large (300 grams) bananas (mashed (about 1 1/2 cups))
- ½ cup sour cream/yogurt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 (8-ounce) can crushed pineapple (undrained)
- ¾ cup (150 grams) brown sugar
- ¾ cup (150 grams) granulated sugar
- 3 cups (360 grams) all purpose flour
- 1 teaspoon baking powder
- 1 ½ teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½-1 teaspoon nutmeg
- ¾ cup (6 ounce, 180ml) unsalted melted butter ( (replace with oil))
- 1 -2 tablespoons Bourbon ((optional))
- ¾ -1 cup pecans (chopped)
- 4 ounces (113 grams) unsalted butter ( softened)
- 8 ounces (225 grams) cream cheese (softened)
- 4-6 cups ( 440-660 grams) powdered (icing)sugar
- 1 teaspoon vanilla extract
- 1- 1 1/2 cup toasted pecans ( roughly chopped)
Instructions
- 1
Preheat oven to 350 degrees. Grease two 9 inch baking pan with baking spray; set aside.
- 2
In a medium bowl whisk together these ingredients: eggs, mashed bananas, sugar (brown and white), sour cream, bourbon, and vanilla.
- 3
In another bowl combine flour, baking powder, baking soda, nutmeg and salt.
- 4
Gradually add wet ingredients to the bowl of dry ingredients; add whisk with a spatula until thoroughly mixed.
- 5
Add the pineapple and it’s juice to the batter. Then throw in the pecans. Stir just until combined; do not over stir.
- 6
Finally pour in melted butter and then thoroughly mix. Scrape down sides.
- 7
Divide the batter evenly between the two greased pans. To release any air bubbles, tap the pans on the countertop and place in oven for 25-30 minutes or until a toothpick inserted in the cake comes out clean.
- 8
Cream Cheese Frosting
- 9
Assembling the Cake