Go Back
Lawrence D. Smith

Classic Hummingbird Layer Cake

A moist two-layer cake packed with over-ripe bananas, crushed pineapple, cinnamon, and pecans, finished generously with smooth cream cheese frosting. It is rich, fruity, warmly spiced, and wonderfully tender.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 12 Slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • ¾ cup 170 g unsalted butter, softened to room temperature
  • ¾ cup 180 ml neutral cooking oil, such as avocado, canola, or vegetable oil
  • 1 cup 200 g light or dark brown sugar, firmly packed
  • ½ cup 100 g granulated sugar
  • 2 large eggs lightly beaten; room temperature preferred
  • 2 cups 479 g mashed over-ripe bananas, approximately 4 bananas
  • 1 can 8 oz / 226 g crushed pineapple, undrained
  • 1 tablespoon vanilla extract
  • 3 cups 375 g all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 cup 120 g chopped pecans
For the Cream Cheese Frosting
  • ½ cup 113 g unsalted butter, softened
  • 8 oz 226 g cream cheese, softened; use brick-style cream cheese rather than spreadable cream cheese from a tub
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 4 cups 500 g powdered sugar

Equipment

  • Two 8-inch or 9-inch round cake pans
  • Mixing bowls, including one medium bowl for the dry ingredients
  • Electric mixer or stand mixer
  • Spatula
  • Whisk
  • Cooling rack
  • Knife for loosening and, if needed, leveling the cake layers
  • Serving platter

Method
 

  1. Prepare the Pans: Preheat the oven to 350°F (175°C). Lightly grease and flour the bottoms and sides of two 8-inch or 9-inch round cake pans. For easier release, line the bottoms with round pieces of parchment paper.
  2. Cream the Butter, Oil, Sugars: In a large mixing bowl, combine the softened butter, neutral oil, brown sugar, and granulated sugar. Using an electric mixer or stand mixer, beat until the mixture is creamy and thoroughly combined.
  3. Add the Eggs: Add the lightly beaten eggs to the butter mixture and stir until incorporated.
  4. Add the Fruit, Vanilla: Mix in the mashed over-ripe bananas, undrained crushed pineapple, and vanilla extract until well combined.
  5. Mix the Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, and salt until evenly distributed.
  6. Combine the Batter: Using a spatula rather than an electric mixer, gradually fold the dry mixture into the wet ingredients. When about half of the flour mixture has been incorporated, add the chopped pecans and continue folding.
    Mix only until the ingredients are combined and no dry streaks remain; avoid over-mixing, which can result in a dry cake. The batter may remain somewhat lumpy.
  7. Fill the Pans: Divide the batter evenly between the prepared cake pans and spread it into an even layer.
  8. Bake the Cake: Place the pans on the center rack of the 350°F (175°C) oven. Bake for about 39 minutes in 8-inch pans or about 34 minutes in 9-inch pans, or until a toothpick inserted into the center comes out clean or, preferably, with a few moist crumbs.
  9. Cool the Layers: Let the cakes cool in their pans for 10 minutes. Run a knife around the inside edges of each pan to loosen the cakes, then carefully invert them onto a cooling rack. Allow the layers to cool completely before frosting.
Cream Cheese Frosting
  1. Beat the Butter, Cream Cheese: Place the softened butter and cream cheese in a large bowl or stand mixer bowl. Beat until the mixture is creamy, smooth, and thoroughly combined.
  2. Add Vanilla, Salt: Stir in the vanilla extract and salt until evenly incorporated.
  3. Blend in the Powdered Sugar: With the mixer running on low speed, gradually add the powdered sugar. Continue mixing until the frosting is completely combined, scraping the sides and bottom of the bowl as needed for an even consistency.
Assemble the Cake
  1. Level the Layers: If necessary, use a knife to level the cooled cake layers before decorating.
  2. Layer the Cake: Place one cake layer on a serving platter. Spread an even layer of cream cheese frosting over the top.
  3. Finish the Cake: Place the second cake layer on top. Cover the top and sides with the remaining cream cheese frosting, then serve.

Notes

  • For the best pecan flavor, use whole pecans rather than pre-chopped nuts. Toast them in a 350°F (175°C) oven for about 5 minutes, or until fragrant and a deeper brown. Let them cool completely before chopping.
  • The pecans can be omitted if needed or replaced with walnuts.
  • Use over-ripe bananas for the specified mashed banana quantity and naturally sweet flavor.
  • Keep the crushed pineapple undrained, as the recipe calls for the pineapple and its juice to go directly into the batter.
  • Do not use an electric mixer when folding the dry ingredients into the wet mixture. A spatula helps prevent over-mixing.
  • For the frosting, use softened brick-style cream cheese rather than spreadable cream cheese sold in tubs.
  • Store the finished cake in an airtight container at room temperature for up to 1 day or refrigerated for up to 5 days.
  • The cake can also be tightly wrapped and frozen for up to 3 months.
  • The original source notes that others have successfully prepared the recipe using Cup4Cup gluten-free flour, although the recipe author did not personally test this variation.