Ingredients
Hummingbird Cake
- 2½ cups all-purpose flour (300 g), spooned and leveled
- 1 teaspoon baking soda
- 1½ teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
- ½ cup unsweetened applesauce
- ½ cup vegetable oil
- 1½ cups granulated sugar
- ½ cup light brown sugar, packed
- 3 large eggs, room temperature
- 1¼ cup mashed banana (about 3 to 4 medium/large bananas)
- 8 ounces crushed pineapple (not drained, in juice, not syrup)
- 1½ teaspoons vanilla extract
- 1¼ cup pecans, toasted
Cream Cheese Frosting
- 12 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar, divided
- ¼ teaspoon fine sea salt
- 1½ teaspoons vanilla extract
- 1 tablespoon heavy cream (optional)
- Toasted, finely chopped pecans for topping (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F. Grease three 8-inch cake pans and line each with parchment paper rounds, sprayed lightly with nonstick cooking spray. This ensures the very moist cake releases easily from the pans.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and optional ground cloves until fully combined.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the unsweetened applesauce, vegetable oil, granulated sugar, light brown sugar, and eggs until smooth. Add mashed banana, crushed pineapple (with juice), and vanilla extract, mixing well to combine thoroughly.
- Mix Batter: Pour the wet ingredients into the dry ingredients and whisk until combined, being careful not to overmix. Fold in the toasted pecans gently to distribute evenly through the batter.
- Divide and Bake: Evenly divide the batter among the prepared cake pans. Bake for 25 to 30 minutes, rotating pans halfway through, until a toothpick inserted into the center comes out clean.
- Cool Cakes: Remove cakes from the oven and set on wire racks to cool completely. Once cooled, remove cakes from pans and level the tops if needed for even stacking.
- Prepare Cream Cheese Frosting: Using a large mixing bowl or stand mixer bowl, beat together softened cream cheese and unsalted butter until fluffy, about 3 minutes. Add 1 cup powdered sugar and salt, mix to combine, scraping bowl sides as needed. Add another cup powdered sugar and vanilla extract, mixing well. Add a third cup of powdered sugar and heavy cream (if using), beating until light and fluffy. Add the remaining powdered sugar and beat on high for 2 to 3 minutes until frosting is creamy and spreadable. Adjust consistency by adding more powdered sugar or heavy cream as needed.
- Assemble Cake: Place one cake layer on your cake stand or plate and spread a generous layer of cream cheese frosting on top. Repeat with the second and third layers, then frost the outside of the entire cake evenly. Pipe any remaining frosting for decoration if desired.
- Decorate and Chill: Top the finished cake with toasted, finely chopped pecans if desired. Refrigerate the cake for at least 30 minutes to set the frosting and for 1 hour before serving for best texture and flavor.
Notes
- Storage: Cake layers can be baked 1-2 days ahead and stored tightly wrapped at room temperature or in the fridge; flavor improves with resting.
- Refrigeration: Store the fully frosted cake covered in the refrigerator for up to 5 days. Bring to room temperature about 10 minutes before serving for best texture.
- Freezing: Unfrosted cake layers can be wrapped tightly in plastic and frozen for up to 2 months. Thaw in the fridge overnight before frosting.
- Make Ahead: This cake tastes better after 1-2 days, making it an ideal make-ahead dessert.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
