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Perfect Hummingbird Cake Recipe with Cream Cheese Frosting and Toasted Pecans Made Easy

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A moist, spiced hummingbird cake layered with tangy cream cheese frosting and crunchy toasted pecans, perfect for celebrations or cozy weekend treats.

Ingredients

Scale
  • 3 cups (360 g) all-purpose flour, sifted
  • 2 cups (400 g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 3 medium ripe bananas, mashed (about 1 ½ cups)
  • 1 cup (240 ml) canned crushed pineapple, drained
  • 1 cup (240 ml) vegetable oil
  • 3 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (120 g) toasted pecans, chopped (butter-toasted)
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (113 g) unsalted butter, softened
  • 3 cups (360 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • ½ cup (60 g) extra toasted pecans for garnish

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch (23 cm) cake pans and lightly dust with flour or line with parchment paper.
  2. Toast 1 cup (120 g) chopped pecans in a dry skillet over medium heat for 4-5 minutes until fragrant and golden. Remove and cool.
  3. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
  4. In a separate bowl, whisk eggs until frothy. Add vegetable oil, vanilla extract, mashed bananas, and drained crushed pineapple. Mix well.
  5. Pour wet ingredients into dry ingredients and gently fold with a spatula until just combined; some lumps are okay.
  6. Fold in cooled toasted pecans, reserving some for garnish.
  7. Divide batter evenly between prepared pans and tap pans gently to release air bubbles.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs.
  9. Cool cakes in pans for 10 minutes, then turn onto cooling racks to cool completely.
  10. Prepare frosting by beating cream cheese and butter until smooth. Gradually add powdered sugar, beating on low speed. Stir in vanilla and salt until thick but spreadable.
  11. Place one cake layer on serving plate. Spread a generous layer of frosting on top, then add second layer. Cover top and sides with remaining frosting.
  12. Garnish with reserved toasted pecans, pressing gently into frosting.

Notes

Toast pecans in butter for added nutty aroma and crunch. Avoid overmixing batter to keep cake tender. Let cake layers cool completely before frosting to prevent melting. Use a warm knife for clean slicing. Frosting can be chilled for 15 minutes if too soft. Store cake refrigerated up to 4 days; freeze unfrosted layers up to 2 months.

Nutrition

Keywords: hummingbird cake, cream cheese frosting, toasted pecans, banana cake, pineapple cake, southern dessert, easy cake recipe, moist cake

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