This easy Hummingbird Cake is a delicious and moist dessert perfect for any occasion. With creamy frosting, sweet bananas, and crunchy toasted pecans, it’s a simple yet irresistible treat. You can easily adjust the recipe using ingredients you already have, making it a flexible and crowd-pleasing option for your next gathering!
Ingredients Needed
For the Cake:
- 2 cups all-purpose flour
- 1 1/3 cups granulated sugar
- 1 tsp ground cinnamon
- 3/4 tsp salt
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1 cup canola oil
- 2 large eggs, beaten
- 1 1/2 tsp vanilla extract
- 2 (8-ounce) cans crushed pineapple in juice, undrained
- 2 ripe bananas, chopped
- 1 cup chopped pecans
- Nonstick baking spray with flour
For the Frosting:
- 3/4 cup unsalted butter, softened
- 8 ounces cream cheese, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
For Decorating:
- 1 cup toasted pecan halves
How To Make Hummingbird Cake
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Prepare the dry ingredients: In a large bowl, whisk together the flour, sugar, cinnamon, salt, baking soda, and baking powder until well combined.
- Combine the wet ingredients: Add the canola oil, eggs, vanilla extract, and undrained crushed pineapple to the dry ingredients. Stir until everything is evenly mixed.
- Add bananas and pecans: Mash the bananas and fold them into the batter along with the chopped pecans. Stir to combine.
- Prepare the pans: Spray two 8-inch round baking pans with nonstick baking spray or butter and flour them. Divide the batter evenly between the pans.
- Bake the cakes: Bake in the preheated oven for 33 to 37 minutes, or until a wooden pick inserted into the center of the cakes comes out with a few small crumbs.
- Cool the cakes: Let the cakes cool in the pans on a wire rack for 10 minutes. Then, invert the cakes onto the wire rack and cool completely, about 1 hour.
- Make the frosting: In a stand mixer, beat the softened butter and cream cheese on medium speed for 2 to 3 minutes until smooth and creamy. Add the powdered sugar and mix on low speed until combined. Scrape down the sides of the bowl, then add the vanilla extract and pinch of salt. Beat on medium-high speed for another 2 minutes until light and fluffy.
- Assemble the cake: Place one cake layer on a serving plate. Spread about 1 cup of frosting evenly over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Decorate the cake: Press the toasted pecan halves around the base and top of the cake to form a ring. Slice and serve.
Recipe Tips
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Overripe bananas work best!
- Don’t drain the pineapple: Make sure to use the pineapple with its juice. It helps keep the cake moist and adds extra flavor.
- Toast the pecans: Toasting the pecans enhances their flavor and gives the cake an extra crunch. Simply toast them in a pan over low heat for a few minutes.
- Let the cake cool completely: Before frosting, make sure the cakes are completely cool. Frosting a warm cake can cause the frosting to melt.
- Use room temperature butter and cream cheese: For smooth frosting, make sure both the butter and cream cheese are softened to room temperature before mixing.
How To Store Leftovers
- Refrigerate: Store leftovers hummingbird cake in an airtight container in the fridge for up to 5 days.
- Freeze: Wrap leftovers hummingbird cake in plastic wrap or foil, and put it in a freezer-safe container. It lasts for 3 months in the freezer. Thaw it in the fridge overnight before serving.
Nutrition Facts
- Calories: 450
- Total Fat: 27g
- Saturated Fat: 0g
- Cholesterol: 46mg
- Sodium: 188mg
- Total Carbohydrate: 54g
- Dietary Fiber: 2g
- Sugars: 38g
More Pioneer Woman Recipes:
Pioneer Woman Hummingbird Cake
Description
This easy Hummingbird Cake is a delicious and moist dessert perfect for any occasion. With creamy frosting, sweet bananas, and crunchy toasted pecans, it’s a simple yet irresistible treat. You can easily adjust the recipe using ingredients you already have, making it a flexible and crowd-pleasing option for your next gathering!
Ingredients
For the Cake:
For the Frosting:
For Decorating:
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C).
- Prepare the dry ingredients: In a large bowl, whisk together the flour, sugar, cinnamon, salt, baking soda, and baking powder until well combined.
- Combine the wet ingredients: Add the canola oil, eggs, vanilla extract, and undrained crushed pineapple to the dry ingredients. Stir until everything is evenly mixed.
- Add bananas and pecans: Mash the bananas and fold them into the batter along with the chopped pecans. Stir to combine.
- Prepare the pans: Spray two 8-inch round baking pans with nonstick baking spray or butter and flour them. Divide the batter evenly between the pans.
- Bake the cakes: Bake in the preheated oven for 33 to 37 minutes, or until a wooden pick inserted into the center of the cakes comes out with a few small crumbs.
- Cool the cakes: Let the cakes cool in the pans on a wire rack for 10 minutes. Then, invert the cakes onto the wire rack and cool completely, about 1 hour.
- Make the frosting: In a stand mixer, beat the softened butter and cream cheese on medium speed for 2 to 3 minutes until smooth and creamy. Add the powdered sugar and mix on low speed until combined. Scrape down the sides of the bowl, then add the vanilla extract and pinch of salt. Beat on medium-high speed for another 2 minutes until light and fluffy.
- Assemble the cake: Place one cake layer on a serving plate. Spread about 1 cup of frosting evenly over the top. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
- Decorate the cake: Press the toasted pecan halves around the base and top of the cake to form a ring. Slice and serve.
Notes
- Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cake will be. Overripe bananas work best!
- Don’t drain the pineapple: Make sure to use the pineapple with its juice. It helps keep the cake moist and adds extra flavor.
- Toast the pecans: Toasting the pecans enhances their flavor and gives the cake an extra crunch. Simply toast them in a pan over low heat for a few minutes.
- Let the cake cool completely: Before frosting, make sure the cakes are completely cool. Frosting a warm cake can cause the frosting to melt.
- Use room temperature butter and cream cheese: For smooth frosting, make sure both the butter and cream cheese are softened to room temperature before mixing.
Pioneer Woman Hummingbird Cake