If you’re from the South, there’s a good chance you’ve already had the pleasure of eating the deliciously decadent banana-pineapple Hummingbird Cake. If you haven’t, you will definitely want to give this a try!
This triple layer cake is the definition of moist, and packs quite a crunch with pecans galore. This cake was created in Jamaica, and was later introduced by Southern Living in 1978 – it’s known as the most requested recipe in the magazine’s history! Needless to say, this award-winning cake is a must-try!
For the cake:
- 2 cups pecans, chopped
- 3 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/8 teaspoon ground nutmeg
- 3 large eggs, lightly beaten
- 1 1/2 cups vegetable oil
- 1 1/2 teaspoons vanilla extract
- 3 cups bananas, chopped (about 4 medium bananas)
- 1 (8-ounce) can crushed pineapple in juice
For the cream cheese frosting:
- 2 (8-ounce) packages cream cheese, softened
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups powdered sugar, sifted
- Preheat oven to 350 degrees. Prepare 3 (9-inch) round cake pans with nonstick spray, then line the bottom of each pan with parchment paper, and cover the paper with nonstick.
- Spread pecans out evenly into a single layer in a pan, then bake 6-8 minutes, or until toasted and fragrant, stirring halfway through to toast evenly.
- In a large mixing bowl, whisk together flour, sugar, cinnamon, salt, baking soda, and nutmeg. Add eggs, oil, and vanilla, stirring until just moistened. Gently fold in the bananas, pineapple, and 1 cup of the toasted pecans – batter should be quite thick, like a banana bread batter. Pour batter evenly into prepared cake pans.
- Bake cakes for 28-30 minutes. Cool in pans on a cooling rack about 10 minutes, then remove cakes from pans to cooling rack, and cool completely (about 30 minutes). Remove and discard parchment paper.
- While cakes are cooling, prepare cream cheese frosting. In a large mixing bowl, beat cream cheese, softened butter, and vanilla extract until smooth. Add in powdered sugar gradually, beating on low until blended. Beat on medium for another 3 minutes, or until fluffy.
- Place 1 cooled cake layer on a cake stand or serving plate. Top with one-fourth of cream cheese frosting. Repeat once, then top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish with remaining pecans.