Classic Hummingbird Cake
- Total Time: about 2 1/2 hours (overnight recommended)
- Yield: 12 servings 1x
- Category: desserts
- Cuisine: Southern
Ingredients
Notes:
- This cake is at it’s best if wrapped tightly and left overnight before frosting.
- Sea Salted Pecans may be store-bought or easily made. If making, do so before starting the cake; they will be used in the cake and as garnish.
Sea Salted Pecans (very slightly adapted from Bon Appetit):
- 2 cups (seven to eight ounces) of pecan halves or large pecan pieces
- 3 tablespoons melted butter
- 1 1/4 teaspoons sea salt (fine) a little more if in larger grains
Hummingbird Cake:
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon nutmeg
- 3 large eggs, room temperature
- 1½ cups vegetable oil
- 1½ teaspoons vanilla extract
- 1 (8-ounce) can crushed pineapple, undrained
- 2 cups mashed ripe banana (about 4 medium)
- 3/4 cup Sea Salted Pecans
- Cream Cheese Frosting (below)
- Garnish: remaining Sea Salted Pecans
Cream Cheese Frosting:
- 3 eight-ounce packages of cream cheese, softened
- 3 sticks (12 ounces or 3/4 pound) of softened butter
- 3 pounds (48 ounces) powdered sugar (approximately 4 cups to 1 pound)
- 1 tablespoon vanilla extract
Instructions
Sea Salted Pecans:
Place pecans in a small bowl, drizzle with butter, and toss to coat. Add the salt and stir to distribute evenly. Place on a baking sheet and roast for about 12 to 15 minutes total, until dry and slightly darker, stirring halfway through. After cooling, chop into small pieces as shown.
Hummingbird Cake:
Preheat oven to 350° F. Grease, with shortening or butter, three 8-inch round cake pans. Place a parchment round on the bottom of each pan and grease. Flour pans, shaking and tapping out excess.
In a large bowl, whisk together flour, sugar, salt, baking soda, cinnamon, allspice, and nutmeg. Add eggs and oil and stir until ingredients are just combined. Stir in vanilla, pineapple, banana, and pecans.
Divide batter equally between the prepared pans and spread into even layer. Bake until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. If possible, wrap layers tightly in plastic wrap when completely cool and allow to sit overnight before frosting.
Cream Cheese Frosting:
Beat cream cheese and butter together with an electric mixer on medium-low speed until just smooth. (Do not overbeat.) Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.
Note: 1 pound of powdered sugar contains about 4 cups.
Assembly:
Remove parchment. Level the tops of each layer by cutting off any doming. Place first layer on turntable and frost with about a cup of frosting. Add second layer and repeat. Top with final layer, placing it upside down (smooth side up) and frost top and sides, saving enough frosting (about 1 1/2 cups) to pipe around edge in a wavy shell pattern with a 1M Wilton Open Star Tip.
Place pecans around the bottom of the cake, working them about 2 inches up sides; use a wavy design rather than a straight line to minimize any fussiness. Sprinkle any remaining pecans across the top of cake inside the piping.
Find it online: https://frugalhausfrau.com/2023/05/27/classic-hummingbird-cake/