The perfect springtime cake, my hummingbird cake recipe is flavored with ripe bananas, crushed pineapple, ground cinnamon, butter, vanilla, and pecans, then iced with classic cream cheese frostingBe sure to check out the how-to video tutorial!
Preheat oven to 350F (175C) and lightly grease and flour the sides and bottoms of two 8" or 9" pans. I also recommend using a cut-out round of parchment paper to line the bottom to prevent sticking.
Combine butter, oil, and sugars in a large bowl and use an electric mixer (or a stand mixer) to beat together until creamy and well-combined.
¾ cup unsalted butter, ¾ cup neutral cooking oil, 1 cup light or dark brown sugar, ½ cup granulated sugar
Add eggs and stir to combine.
2 large eggs
Add bananas, crushed (undrained) pineapple, and vanilla extract and stir well.
2 cups mashed over-ripe bananas, 1 8 oz can crushed pineapple, 1 Tablespoon vanilla extract
In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt until thoroughly combined.
Using a spatula (don't use an electric mixer for this step) gradually begin to fold dry ingredients into wet. Once about half the flour mixture has been added, add the pecans and stir them in as well. Stir until completely combined, but don't over-mix the batter or you could end up with a dry cake.
1 cup chopped pecans¹
Evenly divide cake batter into prepared baking pans. Transfer to center rack of 350F (175C) oven and bake for about 39 minutes if using 8" pans and about 34 minutes if using 9" pans or until a toothpick inserted in the center comes out clean or preferably with a few moist crumbs.
Allow to cool for 10 minutes in baking pan then run a knife around the inside of the pan to loosen cake and carefully invert onto a cooling rack to cool completely.
Once cooled completely, prepare cream cheese frosting.
Cream cheese frosting
Combine butter and cream cheese in a large bowl (or in the bowl of a stand mixer) and beat until creamy, smooth, and well-combined.
½ cup unsalted butter, 8 oz cream cheese, softened
Stir in vanilla extract and salt.
1 teaspoon vanilla extract, ¼ teaspoon salt
Gradually, with your mixer on low speed, stir in powdered sugar until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are evenly combined.
4 cups powdered sugar
Assemble
If needed, level cakes before decorating. Place one layer of the cake on serving platter. Top with cream cheese frosting and spread evenly. Top with second cake. Frost top and sides of cake and serve.
Video
Notes
¹Pecans
For best flavor, I recommend buying whole (not pre-chopped) nuts and toasting them in a 350F/175C oven for 5 minutes or until fragrant and deeper brown. Let them cool then chop up before stirring into your batter. Pecans can be left out if needed for allergy reasons (or just if you hate nuts), or you may substitute walnuts.
Storing
Store in an airtight container at room temperature for up to a day or in the refrigerator for up to 5 days. This cake may also be tightly wrapped and frozen for up to 3 months.