This classic Hummingbird Cake is soft, moist and tender with the perfect amount of bananas, pineapples and pecans. This lightly spiced cake is layered with the best cream cheese buttercream for a creamy, tangy finish.
Spray and line two 8 or 9 inch round cake pans with parchment. Be sure to spray the sides of the pan. Preheat oven to 350°F
Whisk together flour, cinnamon, soda and salt; set aside.
Use a hand blender (immersion blender) or a regular blender to blend the pineapple and bananas together. You can also just mash them very well.
In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl, whisk the eggs until beaten.
Whisk in the oil and vanilla until emulsified
Whisk in the sugar followed by the pineapple banana mixture
Fold in the flour mixture followed by the chopped pecans.
Divide between the two prepared pans. Bake until cake tester or skewer comes out with only a few clinging crumbs but no wet batter streaks, approximately 25-30 minutes.
Cool 10 minutes in the pans then turn out onto a cooling rack to cool completely.
For the Cream Cheese Buttercream:
Cream together cream cheese, butter and sugar until smooth. Add lemon juice and extract.
If it gets too warm, chill the it. Just pop the whole bowl and attachments in the fridge and give it an hour. Beat with paddle until smooth and silky.
Video
Notes
Yield – 1, 2 layer 9 inch cake. Can also bake 3, 8-inch layers but they will be thinner and the bake time will need to be reduced.Presentation – Decorate in a mosaic pattern with pecans, banana chips, pineapples and pineapple chips.Variations – Soak the cake with a flavored simple syrup, add up to 2 tablespoons of alcohol to the buttercream, orStorage – Store at room temperature for 1 day or refrigerate for up to 7 days. Wrap and freeze cake for up to 2 months.Originally adapted from Southern Living