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!
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
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
