This Hummingbird Cake Is Perfect For Mother’s Day
My obsession with hummingbird cake goes way back. I love the banana and pineapple combination together, and that it’s topped with cream cheese icing makes it even better. If you are tired of the regular banana cake or looking to make something a little different with the bananas in your freezer, I would highly recommend this cake.
I thought this would be the perfect recipe to share for Mother’s Day this year! If you are able to spend this Mother’s Day with your mom, make her this cake she will love it.
Some tips for making this cake:
- Bring the eggs to room temperature. If you’re like me and forget to take them out you can put them in a bowl of warm water to help bring them to room temperature faster.
- For the pineapple use chucks or tidbits, you want them in chucks and not crushed.
- For the icing so it’s nice and smooth, bring the butter and cream cheese to room temperature. It helps them combine easier together.
INGREDIENTS
CAKE:
3 cups of flour
2 cups of sugar
1 tsp baking soda
1 tsp salt
1 1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
2 cups of mashed very ripe bananas (about 5 bananas)
1 cup of vegetable oil
1 (8-Oz) can diced pineapple with half of the juice
3 large eggs beaten
2 tsp vanilla extract
1 cup pecans chopped
ICING:
1 (8-ounce) boxes cream cheese softened
1/2 cup butter softened
2 cups icing sugar
1 tsp vanilla extract
GARNISH:
1 cups pecans chopped
DIRECTIONS
FOR THE CAKES:
Preheat the oven to 350 degrees. Line the bottom of 2-8 inch round cake pans with parchment paper. Grease and flour pans.
In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
In a stand mixer, mix the bananas, oil, pineapple, eggs, vanilla, and pecans. Once that is mixed add the dry ingredients, and mix until they are incorporated.
Pour batter into prepared pans.
Bake in preheated oven for 40-50 minutes or until a toothpick inserted into the centre of the cake comes out clean.
Cool in pans for 10 minutes. Turn cakes out onto wire rack and cool completely for about 1 hour.
FOR THE ICING:
In a stand mixer beat together cream cheese and butter until smooth. To get your icing really smooth use room temperature butter and room temperature cream cheese.
Gradually add powdered sugar, beating on low speed, until combined.
Add vanilla and stir to combine.
Hummingbird Cake
Ingredients
Cake
- 3 cups flour
- 2 cups sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 1/2 tsp cinnamon
- 1/8 tsp ground nutmeg
- 2 cups ripped bananas about 5 bananas
- 1 cup vegetable oil
- 1 8 oz can diced pinapple with half the juice
- 3 eggs room temperature
- 2 tsp vanilla extract
- 1 cup pecans chopped
Icing
- 1 8 ox box of cream cheese room temperature
- 1/2 cup butter room temperature
- 2 cups icing sugar
- 1 tsp vanilla extract
Instructions
For the Cake
- Preheat oven to 350 degrees. Line the bottom of 2-8 inch round cake pans with parchment paper. Grease and flour pans.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
- In a stand mixer, mix the bananas, oil, pineapple, eggs, vanilla, and pecans. Once that is mixed add the dry ingredients, mix until they are incorporated.
- Pour batter into prepared pans.
- Bake in preheated oven for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool in pans for 10 minutes. Turn cakes out onto wire rack and cool completely about 1 hour.
Icing
- In a stand mixer beat together cream cheese and butter until smooth.
- Gradually add powdered sugar, beating on low speed, until combined.
- Add vanilla and stir to combine
