Why You’ll Love This Recipe

The combination of banana, pineapple, and pecans gives this cake a unique tropical flavor that’s both sweet and nutty. The moist texture and the tangy cream cheese frosting complement the cake perfectly. Whether you’re serving it for a holiday, birthday, or any gathering, this cake is sure to impress.

Ingredients

For the Cake:

Cooking spray for pans
3 cups all-purpose flour, spooned and leveled, plus more for pans
2 cups granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
4 large eggs
1 teaspoon pure vanilla extract
1/2 cup canola oil
1 cup whole milk
1 cup mashed banana (from about 2 large ripe bananas)
1 cup chopped pecans, plus more for garnish
1 (8-ounce) can crushed pineapple in juice, drained

For the Frosting:

1 (8-ounce) package cream cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
5 cups confectioners’ sugar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Cake: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans. In a bowl, whisk together flour, sugar, baking powder, cinnamon, and salt. Add eggs, vanilla, oil, milk, and mashed banana. Whisk to combine. Stir in pecans and pineapple.
Bake the Cake: Divide the batter evenly between the pans. Bake for 28-30 minutes, or until a toothpick inserted comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting: Beat cream cheese and butter in a large bowl with an electric mixer on medium speed until light and creamy, about 1-2 minutes. Add vanilla, then gradually beat in the confectioners’ sugar until smooth and fluffy.
Assemble the Cake: If the cakes have domed tops, use a serrated knife to level them. Place one layer on a cake stand or plate and top with 3/4 cup frosting, spreading it evenly. Repeat with the other layers and frost the sides of the cake.
Garnish and Serve: Garnish with chopped pecans. Serve immediately, or refrigerate for up to 2-3 days.

Servings and Timing

Servings: 12-16
Prep time: 50 minutes
Cook time: 28-30 minutes
Total time: 2 hours

Variations

Add Coconut: Add shredded coconut to the cake batter or sprinkle on top of the frosting for extra texture.
Make it Dairy-Free: Use non-dairy cream cheese and butter alternatives for a dairy-free version.
Layered Bundt Cake: You can also make this cake in a bundt pan for a different presentation.

Storage/Reheating

Storage: Store the cake in an airtight container in the refrigerator for 2-3 days.
Freezing: You can freeze the cake layers (without frosting) for up to 3 months. Thaw before frosting and serving.

FAQs

1. Can I use a different type of nut?

Yes, walnuts can be used instead of pecans for a similar flavor and texture.

2. Can I make this cake in advance?

Yes, you can prepare the cake layers and frosting ahead of time. Assemble the cake when you’re ready to serve.

3. Can I substitute the milk with a non-dairy option?

Yes, almond milk or oat milk can be substituted for whole milk if needed.

4. Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works well too. Just make sure to drain it thoroughly before adding it to the batter.

5. How do I prevent the cake from sticking to the pans?

Make sure to grease and flour the pans well, or use parchment paper for an easy release.

Conclusion

Hummingbird Layer Cake is a delicious and moist dessert with tropical flavors that everyone will love. The combination of banana, pineapple, and pecans creates a delightful taste, while the cream cheese frosting adds richness. Whether for a special occasion or an everyday treat, this cake is sure to impress!

Hummingbird Layer Cake

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Author: Chef Sara
Total Time: 2 hours
Yield: 12-16
Diet: Vegetarian

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Description

Hummingbird Layer Cake is a moist and flavorful dessert with tropical flavors of banana, pineapple, and pecans. Topped with creamy cream cheese frosting, this cake is perfect for any celebration or special occasion. Easy to make and incredibly delicious!

Instructions

Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
- Add eggs, vanilla, oil, milk, and mashed banana. Whisk until well combined.
- Stir in pecans and pineapple.
Bake the Cake:
- Divide the batter evenly between the prepared pans.
- Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Make the Frosting:
- Beat cream cheese and butter in a large bowl using an electric mixer on medium speed until light and creamy (about 1-2 minutes).
- Add vanilla and gradually beat in the confectioners’ sugar until smooth and fluffy.
Assemble the Cake:
- If the cakes have domed tops, use a serrated knife to level them.
- Place one cake layer on a cake stand or plate, and top with 3/4 cup frosting, spreading it evenly.
- Repeat with the remaining layers, frosting the top and sides of the cake.
Garnish and Serve:
- Garnish with chopped pecans. Serve immediately, or refrigerate for up to 2-3 days.

Notes

Add Coconut: For extra texture, add shredded coconut to the cake batter or sprinkle on top of the frosting.
Dairy-Free Option: Use dairy-free cream cheese and butter alternatives to make this cake dairy-free.
Bundt Cake: This recipe can also be made in a bundt pan for a different presentation

Prep Time: 50 minutes
Cook Time: 28-30 minutes
Category: Dessert
Method: Baking
Cuisine: American