Hummingbird Cake
- 0sPrep Time
- 30m Cook Time
- 30m Ready In
A moist, spiced layer cake made with banana, pineapple, and pecans, topped with cream cheese frosting. Originally known as Doctor Bird Cake in Jamaica.
Ingredients
- 3 cups (375g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ¾ teaspoon baking soda
- ½ teaspoon ground allspice
- 2 cups mashed ripe banana (about 3 large)
- One 8-ounce can crushed pineapple with juice
- 1 cup (200g) sugar
- 1 cup packed (230g) brown sugar
- 1 cup (210g) vegetable oil
- 3 large eggs
- 2 teaspoons vanilla
- 1 cup chopped toasted pecans
- 1 Double recipe Cream Cheese Frosting (opens in new tab)
- 12 whole pecans, toasted ¾ cup chopped toasted pecans
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 cups (375g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ¾ teaspoon baking soda
- ½ teaspoon ground allspice
- 2 cups mashed ripe banana (about 3 large)
- One 8-ounce can crushed pineapple with juice
- 1 cup (200g) sugar
- 1 cup packed (230g) brown sugar
- 1 cup (210g) vegetable oil
- 3 large eggs
- 2 teaspoons vanilla
- 1 cup chopped toasted pecans
- 1 Double recipe Cream Cheese Frosting
- 12 whole pecans, toasted ¾ cup chopped toasted pecans
Let's Cook
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Step 1.
Whisk to combine in a large bowl: 3 cups (375g) all-purpose flour; 2 teaspoons baking powder; 1 teaspoon ground cinnamon; 1 teaspoon salt; ¾ teaspoon baking soda; ½ teaspoon ground allspice
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Step 2.
Whisk to combine in a medium bowl: 2 cups mashed ripe banana (about 3 large); One 8-ounce can crushed pineapple with juice; 1 cup (200g) sugar; 1 cup packed (230g) brown sugar; 1 cup (210g) vegetable oil; 3 large eggs; 2 teaspoons vanilla
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Step 3.
Add the banana-pineapple mixture to the flour mixture and stir just until combined. Fold in: 1 cup chopped toasted pecans
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Step 4.
Divide the batter among the prepared pans and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
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Step 5.
Let cool in the pans on a rack for 10 minutes. Invert the cakes onto the rack, peel off the parchment paper, and turn right side up to cool completely.
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Step 6.
Fill and frost with: Double recipe Cream Cheese Frosting
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Step 7.
Garnish the top of the cake with: 12 whole pecans, toasted ¾ cup chopped toasted pecans