Hummingbird Cake

Yield: 1 9-inch (23 cm) three-layer cake (12 servings)

Ingredients:

For the Cake

  • 3 cups (360 g) all-purpose flour

  • 2 cups (400 g) granulated sugar

  • 1 teaspoon (5 g) baking soda

  • 1 teaspoon (2 g) salt

  • 2 teaspoons (5 g) ground cinnamon

  • ½ teaspoon (2 g) ground nutmeg

  • 3 large eggs

  • 1 cup (240 ml) vegetable oil

  • 1 ½ teaspoons (7.5 ml) vanilla extract

  • 1 (8-ounce / 227 g) can crushed pineapple, drained

  • 2 cups (about 3 large) mashed ripe bananas

  • 1 cup (100 g) chopped pecans

For the Cream Cheese Frosting

  • 8 ounces (227 g) cream cheese, softened

  • ½ cup (113 g) unsalted butter, softened

  • 4 cups (480 g) powdered sugar

  • 1 teaspoon (5 ml) vanilla extract

  • Optional: ¼ cup (30 g) chopped pecans for garnish

Directions:

1. Preheat the oven
Preheat oven to 350°F (175°C). Grease and flour three 9-inch (23 cm) round cake pans.

2. Mix dry ingredients
In a large bowl, whisk together flour, sugar, baking soda, salt, cinnamon, and nutmeg.

3. Mix wet ingredients
In another bowl, beat eggs, oil, and vanilla until combined.

4. Combine everything
Stir in pineapple and bananas. Gradually fold the wet ingredients into the dry ingredients. Finally, fold in pecans.

5. Bake
Divide batter evenly among prepared pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then remove to wire racks to cool completely.

6. Prepare the frosting
Beat cream cheese and butter until smooth. Gradually add powdered sugar, then stir in vanilla.

7. Assemble the cake
Place one cake layer on a serving plate. Spread frosting evenly over the top. Repeat with the second layer. Top with the third layer and frost the top and sides. Sprinkle optional chopped pecans over the top.

8. Chill and serve
Refrigerate for at least 1 hour before slicing to allow the frosting to set. Serve at room temperature.

Estimated Nutritional Information:

Per serving (1 slice, based on 12 servings)

Calories: 460 kcal

Carbohydrates: 64 g

Protein: 5 g

Fat: 22 g

Saturated Fat: 8 g

Cholesterol: 55 mg

Sodium: 260 mg

Sugar: 46 g

Fiber: 2 g