The Pioneer Woman Tasty Kitchen
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Hummingbird Cake

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Level: Easy

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Description

Hummingbird cake is such an amazing southern dessert staple. I tried it for the first time in Disney at Chef Art Smith’s Homecomin’ and had to try his incredible recipe at home!

Ingredients

  • FOR THE CAKE:
  • 3 cups All-purpose Flour
  • 2 cups Granulated Sugar
  • 1 teaspoon Baking Powder
  • 1 teaspoon Cinnamon
  • ½ teaspoons Salt
  • 2 cups Finely Chopped Banana, From About 4 Bananas
  • 1 cup Crushed Pineapple, Drained
  • 1 cup Vegetable Oil
  • 2 whole Eggs
  • 1-½ teaspoon Vanilla Extract
  • 1 cup Chopped Pecans
  • FOR THE FROSTING:
  • 8 ounces, weight Cream Cheese, At Room Temperature
  • 1 stick Butter, At Room Temperature
  • 3-¾ cups Powdered Sugar
  • 1 teaspoon Vanilla

Preparation

Preheat oven to 350ºF and get out two 9-inch round cake pans. Line cake pans with parchment paper and spray them very liberally with non-flavored cooking spray. Then whisk the flour, sugar, baking soda, cinnamon and salt together in a large mixing bowl. Stir the banana, pineapple, vegetable oil, eggs and vanilla extract together in another bowl thoroughly, then pour it into the bowl of dry ingredients. Stir the whole thing together really well until you have a thick, uniform batter.

Divide the batter evenly among the two cake pans and bake them for 30–35 minutes. They should be golden and a toothpick inserted in the center should come out pretty cleanly. Let them cool for about 10 minutes, then carefully turn them out onto a cooling rack to finish cooling completely. While the cake bakes and cools, make the frosting. Set up a stand mixer with the paddle attachment and combine the cream cheese and butter in its bowl. Beat them together thoroughly, then turn the speed to low and slowly add the powdered sugar and vanilla until you have a rich, smooth frosting.

Now it’s time to assemble the cake! Transfer one of the layers onto a cake plate or stand upside down and spread a thick layer of frosting on it. Then place the second layer on top right side up and frost the top and sides. Sprinkle more chopped pecans on top. Cover the cake plate or stand with a dome and store the cake in the refrigerator until you are ready to serve!

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