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Retro Hummingbird Cake

This Retro Hummingbird Cake is a moist, spiced layer cake featuring a delightful blend of ripe bananas, crushed pineapple, and toasted pecans. Each layer is generously slathered with a rich, tangy cream cheese frosting, creating a classic dessert known for its tropical flavor profile and comforting texture. It's perfect for celebrations or a decadent treat.
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Course lunch/dinner
Cuisine south american
Servings 28 people
Calories 9489.6 kcal

Equipment

  • 1 Stand Mixer Or a handheld electric mixer for efficient blending of batter and frosting.
  • 2 9-inch Round Cake Pans Essential for baking the cake layers evenly.
  • 1 Large Mixing Bowl For combining wet and dry ingredients.
  • 1 Fine-Mesh Sifter For sifting cake flour and powdered sugar, ensuring a smooth batter and frosting.
  • 1 Offset Spatula Ideal for spreading frosting smoothly and evenly between layers and over the cake.

Ingredients
  

Main

  • Nonstick baking spray with flour
  • 113 g raw pecan halves 4 ounces; 1 cup, plus more for decorating
  • 350 g granulated sugar 12 1/4 ounces; 1 3/4 cups
  • 200 g neutral oil such as vegetable (1 cup; 240ml)
  • 3 large large eggs
  • 2 teaspoons vanilla extract
  • Two 8-ounce cans crushed pineapple in juice undrained (about 1 3/4 cup)
  • 4 small overripe bananas about 4 1/2 ounces; 125g each unpeeled
  • 345 g bleached cake flour about 12 ounces; 3 cups
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon ground allspice
  • Two 8-ounce packages cream cheese at room temperature
  • 226 g unsalted butter 8 ounces; 1 cup, at room temperature
  • 400 g powdered sugar 14 ounces; 3 1/2 cups, sifted
  • 1 tablespoon 15ml reserved pineapple juice (see below)
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C) and generously coat two 9-inch round cake pans with nonstick baking spray with flour; line the bottoms with parchment paper and spray again. Toast pecans on a baking sheet at 350°F for 8-10 minutes until fragrant.
  • In a large bowl, whisk together the bleached cake flour, ground cinnamon, kosher salt, baking soda, baking powder, and ground allspice until thoroughly combined.
  • In a separate large bowl, whisk together the granulated sugar, neutral oil, large eggs, and vanilla extract until smooth. Stir in the undrained crushed pineapple and mashed overripe bananas.
  • Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined and no streaks of flour remain. Fold in the toasted pecan halves.
  • Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
  • Let the cakes cool in their pans on a wire rack for 15 minutes before inverting them onto the wire rack to cool completely. Do not attempt to frost warm cakes.
  • While cakes cool, prepare the cream cheese frosting: In a stand mixer, beat the cream cheese and unsalted butter on medium speed until light and fluffy, about 2-3 minutes.
  • Gradually add the sifted powdered sugar, 1 tablespoon of reserved pineapple juice, and vanilla extract. Beat on low speed until combined, then increase to medium-high and beat until light and fluffy, about 3-5 minutes, scraping down the bowl as needed.
  • Once cakes are completely cool, level the tops if necessary using a serrated knife. Place one cake layer on a serving platter, spread with a generous amount of frosting, then top with the second cake layer. Frost the top and sides of the cake.
  • Decorate the cake with additional toasted pecan halves around the base or on top, then slice and serve.

Notes

1. For the best flavor and moisture, ensure your bananas are very ripe, with plenty of brown spots on the skin. This enhances their natural sweetness and aroma. 2. When incorporating the dry ingredients into the wet, mix just until combined. Overmixing can develop gluten, leading to a tough, dense cake. 3. Ensure all cream cheese frosting ingredients—cream cheese, butter, and pineapple juice—are at true room temperature for a smooth, lump-free frosting that emulsifies properly. Sift your powdered sugar to prevent lumps. 4. Toasting the pecans before adding them to the batter and for decoration significantly deepens their flavor and adds a delightful crunch.