YIELDS: 10 – 12 serving(s)
PREP TIME: 20 mins
TOTAL TIME: 2 hrs 10 mins
CAL/SERV: 1000
Ingredients :
FOR THE CAKE
- 2 c. all-purpose flour
- 1 1/3 c. granulated sugar
- 1 tsp. ground cinnamon
- 3/4 tsp. salt
- 3/4 tsp. baking soda
- 1/4 tsp. baking powder
- 1 c. canola oil
- 2 large eggs, beaten
- 1 1/2 tsp. vanilla extract
- 2 8-oz. cans crushed pineapple in juice, undrained
- 2 ripe bananas, chopped
- 1 c. chopped pecans
- Nonstick baking spray with flour
FOR THE FROSTING
- 3/4 c. unsalted butter, softened
- 8 oz. cream cheese, softened
- 4 c. powdered sugar
- 1 tsp. vanilla extract
- Pinch of salt
FOR DECORATING
- 1 c. toasted pecan halves
Directions
- For the cake: Preheat the oven to 350°.
- Whisk together the flour, sugar, cinnamon, salt, baking soda, and baking powder in a large bowl. Stir in the oil, eggs, vanilla, and pineapple until evenly combined. Mash the bananas then add to the bowl with the pecans. Stir to combine.
- Spray 2 (8-inch) round baking pans with nonstick baking spray (or, butter and flour the pans). Divide the batter evenly between the prepared pans. Bake in the preheated oven until a wooden pick inserted in the center comes out with just a few small crumbs, 33 to 37 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert the cakes onto the wire rack and cool completely, about 1 hour.
- For the frosting: Beat the butter and cream cheese in a stand mixer fitted with the paddle attachment on medium until smooth and creamy, 2 to 3 minutes. Add the powdered sugar then mix at low speed just until combined. Scrape the sides and bottom of the bowl. Add the vanilla and salt. Beat frosting on medium-high speed until light and fluffy, about 2 minutes.
- Place one of the cake layers on a serving plate and top with about 1 cup of the frosting, spreading evenly to the edge. Top with the second cake layer. Spread the remaining frosting on the top and sides of the cake.
- To decorate the cake: Press the pecan halves along the base of the cake and around the top of the cake to create a ring. Slice and serve.
Soft, tender and comforting, hummingbird cake is actually a two-layer dessert. Beneath the thick cream cheese frosting are two layers of sponge cake, delicately spiced with cinnamon and moist thanks to the generous addition of ripe bananas and crushed pineapple. Whether you’re looking for an Easter cake, a Mother’s Day cake or a homemade cake for any special occasion, the Colibri cake is what you need!
But why is it called hummingbird cake?
Despite rumors, there have never been (and hopefully never will be) hummingbirds in hummingbird cake. This multi-tiered masterpiece is named after its country of origin, Jamaica, where the hummingbird is the national bird. Fun fact: In Jamaica, hummingbirds are called “doctor birds,” so, as you might guess, this cake is called “doctor bird cake.”
What does hummingbird cake taste like?
Hummingbird cake tastes like the best banana bread ever, crossed with a carrot cake that some clueless baker forgot to bake with the carrots and raisins. The cream cheese frosting is sweet and slightly tart, and complements the natural sweetness of the sponge layers, brought on by the crushed pineapple and ripe bananas.
How to decorate the hummingbird cake?
Decorating the hummingbird cake is very easy. Simply use a spatula to spread an even layer of cream cheese frosting. You don’t have to aim for perfection, as you can cover any “omissions” with pecans. Make a decorative border around the base of the cake with whole pecans, or cut them into small pieces and sprinkle them on top.
