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Moist Hummingbird Cake Recipe with Pineapple and Pecans

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A moist and flavorful hummingbird cake featuring ripe bananas, crushed pineapple, and toasted pecans, topped with silky cream cheese frosting. Perfect for gatherings and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 1 cup (240ml) vegetable oil or light olive oil
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (about 3 medium) ripe bananas, mashed
  • 8 ounces (227g) crushed pineapple, drained
  • 1 cup (100g) chopped pecans, toasted
  • 8 ounces (227g) cream cheese, softened
  • 1/2 cup (115g) unsalted butter, softened
  • 3 to 4 cups (360-480g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • A pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. Toast the pecans in a dry skillet over medium heat for about 5 minutes until fragrant and golden. Remove from heat and cool.
  3. In a medium bowl, sift together the flour, baking soda, salt, and cinnamon. Set aside.
  4. In a large bowl, beat the sugar and eggs until well combined (about 2 minutes). Slowly add the oil while mixing at low speed. Stir in vanilla extract.
  5. Fold in the mashed bananas and drained crushed pineapple.
  6. Gradually fold the dry ingredients into the wet mixture using a spatula. Do not overmix.
  7. Gently fold in the toasted pecans, reserving a few for garnish if desired.
  8. Divide the batter evenly between the prepared pans and smooth the tops.
  9. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool in pans for 10 minutes, then transfer to cooling racks to cool completely.
  10. For the frosting, beat the cream cheese and butter until smooth and creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition. Stir in vanilla extract and a pinch of salt.
  11. Assemble the cake by placing one layer on a plate, spreading frosting on top, adding the second layer, and covering the entire cake with frosting. Garnish with reserved toasted pecans.

Notes

Do not overmix the batter to keep the cake tender. Use ripe bananas for natural sweetness. Drain pineapple well to avoid sogginess. Toast pecans carefully to avoid burning. Room temperature ingredients help achieve smooth batter and frosting. For extra moist layers, refrigerate wrapped overnight before frosting.

Nutrition

Keywords: hummingbird cake, pineapple cake, pecan cake, cream cheese frosting, moist cake, easy cake recipe, banana cake, southern cake

Find it online: https://tomyumy.com/moist-hummingbird-cake-recipe-with-pineapple-and-pecans-easy-step-by-step/