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Cozy One-Bowl Hummingbird Cake Recipe with Toasted Pecan Frosting

one-bowl hummingbird cake - featured image
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A moist and tender hummingbird cake made in one bowl, featuring ripe bananas, crushed pineapple, warm spices, and topped with a nutty toasted pecan cream cheese frosting. Perfect for cozy gatherings and easy to prepare.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg (optional)
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) vegetable oil or melted coconut oil
  • 1 tsp pure vanilla extract
  • 1 1/2 cups ripe bananas, mashed (about 3 medium bananas)
  • 1 cup (240ml) crushed pineapple, drained
  • 1 cup (100g) chopped pecans (optional)
  • 8 oz (225g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 1 cup (100g) toasted pecans, chopped finely

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans with parchment paper.
  2. In a large bowl, sift together flour, baking soda, salt, cinnamon, and nutmeg. Whisk to combine.
  3. Add granulated sugar and brown sugar to the dry mix. Crack in eggs, pour in vegetable oil, and vanilla extract. Mix with an electric mixer on medium speed until smooth, about 2 minutes.
  4. Fold in mashed bananas, crushed pineapple (drained), and chopped pecans if using.
  5. Divide batter evenly between prepared pans and smooth the tops with a spatula.
  6. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. While cakes cool, toast pecans in a dry skillet over medium heat, stirring frequently for about 5 minutes until fragrant. Let cool.
  9. Beat cream cheese and butter together until fluffy, about 3 minutes. Gradually add powdered sugar, mixing on low speed until smooth and creamy.
  10. Stir in vanilla extract and fold in toasted pecans.
  11. Place one cake layer on a serving plate. Spread frosting generously on top. Add second layer and cover entire cake with remaining frosting.
  12. Chill frosting for 15 minutes if too soft before spreading.

Notes

Use ripe bananas for best flavor and moisture. Drain pineapple well to avoid soggy cake. Toast pecans carefully to avoid burning. Room temperature ingredients mix better. If frosting is too soft, chill before spreading. For gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, use vegan cream cheese and butter alternatives and coconut oil.

Nutrition

Keywords: hummingbird cake, one-bowl cake, toasted pecan frosting, cream cheese frosting, easy cake recipe, banana cake, pineapple cake, moist cake, cozy dessert

Find it online: https://tomyumy.com/cozy-one-bowl-hummingbird-cake-recipe-with-toasted-pecan-frosting/