Hummingbird Cake (Print version)

A moist Southern Hummingbird Cake with banana, pineapple, toasted pecans, cinnamon, and tangy cream cheese frosting.

# Ingredients:

For the cake

01 - 2 cups (220 g) chopped pecans, divided
02 - 3 cups (375 g) all-purpose flour, spooned and leveled
03 - 1 teaspoon baking powder
04 - 1 teaspoon baking soda
05 - 1 1/2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground allspice
07 - 1/2 teaspoon fine salt
08 - 3 large eggs, room temperature
09 - 1 cup (240 ml) vegetable oil
10 - 1 cup (200 g) granulated sugar
11 - 1/2 cup (100 g) packed light brown sugar
12 - 2 teaspoons vanilla extract
13 - 1 1/2 cups (345 g) mashed ripe bananas, about 3 large bananas
14 - 1 can (8 oz or 226 g) crushed pineapple in juice, undrained

For the cream cheese frosting

15 - 16 oz (452 g) full-fat brick cream cheese, softened
16 - 1/2 cup (113 g) unsalted butter, softened
17 - 4 cups (480 g) confectioners' sugar
18 - 1 1/2 teaspoons vanilla extract
19 - 1/8 teaspoon fine salt

# Instructions:

01 - Heat the oven to 350°F (175°C). Grease three 8-inch round cake pans, line the bottoms with parchment, and grease the parchment.
02 - Spread the pecans on a baking sheet and toast for 7-8 minutes, until fragrant. Cool, then reserve 1/2 cup for decorating.
03 - In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, allspice, and salt until evenly combined.
04 - In another large bowl, whisk the eggs, oil, granulated sugar, brown sugar, and vanilla. Stir in the mashed bananas and undrained crushed pineapple.
05 - Add the wet mixture to the dry ingredients and stir just until combined. Fold in 1 1/2 cups toasted pecans. Divide among the pans and bake for 26-30 minutes, until a toothpick inserted in the center comes out clean.
06 - Cool the cakes in the pans for 15 minutes, then turn them onto racks. Let them cool completely before frosting.
07 - Beat the cream cheese and butter until smooth, about 2 minutes. Add confectioners' sugar, vanilla, and salt, then beat until creamy and spreadable.
08 - Place one layer on a cake stand, spread with frosting, and repeat with the remaining layers. Frost the top and sides, then press the reserved pecans over the top or around the edge.

# Good to know:

01 - Best flavor after chilling for at least 1 hour before slicing.
02 - Use crushed pineapple with its juice for a moist crumb.
03 - Cake layers can be baked 1 day ahead and wrapped tightly.

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