• All-Purpose Flour • Granulated Sugar • Baking Soda • Ground Cinnamon • Salt • Mashed Banana • Crushed Pineapple • Large Eggs • Canola Oil • Vanilla Extract • Chopped Pecans • Salted Butter • Cream Cheese • Powdered Sugar
Combine bananas, pineapple, eggs, oil, and vanilla extract in a large bowl.
Whisk flour, sugar, baking soda, cinnamon, and salt in a large bowl and add this to the mixture.
Add 1 cup of chopped pecans and mix on medium-low speed or stir by hand just until the ingredients are evenly moistened.
Spray three 9-inch cake pans with nonstick cooking spray and divide the cake batter evenly between them.
Bake for 25-30 minutes until a toothpick inserted into the center comes out clean or with a few crumbs on it. Cool in the cake pans for 10 minutes before turning out onto wire racks to cool completely.
Beat butter and cream cheese with a mixer until creamy and smooth. Add powdered sugar and vanilla extract. Beat until combined and smooth.
Place the bottom cake layer on a serving plate or cake stand. Frost with a generous amount of the cream cheese frosting. Add the next layer and repeat, followed by the final cake layer.
Lightly frost the top and sides of the cake with some frosting. Freeze for 15-20 minutes to help set the frosting. Then frost the top and sides again. Sprinkle the top with the remaining chopped pecans.
The cream cheese frosting is rich and creamy, and it helps cut through the sweetness of the cake with its tanginess, which compliments the nutty flavors as well!
You can think of Hummingbird Cake as a cousin to carrot cake, spice cake, or even banana bread. All of them have a warm, sweet crumb. This cake is extra moist and sweet thanks to the crushed pineapple and mashed banana. It's fluffy, moist, and also has a crunch from the chopped pecans.