Hummingbird Cake

Description

Homemade hummingbird cake is exceptionally moist and flavorful with 3 delicious layers and silky cream cheese frosting!

Ingredients

• 2 cups (250g) chopped pecans*
• 3 cups (375g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon salt
• 1 and 1/2 cups (345g) mashed bananas (about 3 large ripe bananas)
• one 8 ounce can crushed pineapple (do not drain)
• 3 large eggs, at room temperature
• 1 cup (240ml) vegetable oil
• 3/4 cup (150g) packed light or dark brown sugar
• 3/4 cup (150g) granulated sugar
• 2 teaspoons pure vanilla extract

Cream Cheese Frosting

• 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 4 cups (480g) confectioners’ sugar
• 1 and 1/2 teaspoons pure vanilla extract
• pinch of salt, to taste

Instructions

1. Toast the pecans: Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7–8 minutes. Remove from the oven and allow to cool for 10–15 minutes.
2. Turn the oven temperature up to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)