Hummingbird Layer Cake (very moist)
A favorite cake flavored with banana, crushed pineapple, cinnamon, and walnuts. It becomes a delicious dessert with the cream cheese frosting and filling. It's a classic! It keeps well and can be frozen.
Servings 10 servings
Ingredients
For the cake:
- 3 cups all-purpose or cake flour
- ½ teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sunflower oil
- ½ cup granulated sugar
- 1 cup brown sugar
- 3 eggs at room temperature
- 1 teaspoon vanilla extract
- 2 cups mashed ripe bananas
- 1 cup very finely chopped pineapple canned or fresh (see Notes below)
- ½ cup walnuts or pecans lightly toasted (see Notes below)
For the Cream cheese frosting:
- 8 oz regular cream cheese at room temperature
- ½ cup unsalted butter at room temperature
- 3 cups powdered sugar see Notes below
- ½ teaspoon of vanilla extract
Instructions
For the cake layers:
- Preheat the oven to 350°F (180°C).
- Prepare the cake pans (two 9-inch or three 8-inch with removable bottoms) by spraying or buttering them and lining the bottom with a circle of parchment paper.
- In a large bowl (I use an electric mixer, but you can use the stand mixer), beat oil and sugars for 2 minutes.
- Add eggs, one at a time, beating well after each.
- Add the mashed bananas, pineapple, and vanilla and mix well but don’t beat much.
- Sift the dry ingredients (flour, cinnamon, baking soda, and salt) and add them in 2 parts. I have them measured and sift directly over the batter. Incorporate very well but do so at low speed, being careful not to overbeat at this point so the cake is tender. Beating the flour too much results in tougher cakes.
- Add nuts and mix it all with a spatula.
- Divide the cake batter evenly among the prepared pans and bake in the preheated oven for about 25-30 minutes for three layers, and about 5-10 more minutes for 2 layers. The cake surface will be dry but shiny, and a cake tester or toothpick inserted in the middle should come out clean.
- Let cool completely on a wire rack.
- Fill and frost the cooled cake with the frosting below.
- Refrigerate leftovers, covered in plastic wrap or in an airtight container.
For the cream cheese frosting:
- Beat cream cheese in a bowl with the soft butter until very creamy and no lumps remain.
- Gradually add sugar and vanilla until you have a thick, very creamy consistency, good enough to spread. You might need more sugar, up to a half-cup or so.
- It keeps well in the refrigerator for a few weeks. Beat again before using to attain a creamy consistency.
Notes
Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Pineapple: I use canned most of the time (if not always) because it's available year-round and the flavor it gives is amazing! Fresh pineapple has way less flavor and lacks that smoky quality. But you can absolutely use fresh; make sure it's very ripe and use the tender part, not the woody center.
Nuts: I suggest you lightly toast them. It's an extra step but worth it. Preheat oven to 300°F/150°C, put the walnuts or pecans in an oven pan, and bake for about 5-10 minutes, until fragrant but not too dark. Let cool completely before using.
Powdered sugar: the final amount depends on how thick you want the frosting and the water content of your butter mainly. So the amount given is estimated.
Frosting: make sure the cake is cold, as it will be much easier to fill and frost. You can fill it with as much frosting as you want, but keep in mind that it is very sweet so it doesn't overpower the flavors of the actual cake.
Pan sizes: with this recipe, you can make two 9 or 10-inch layers, three 8-inch layers, a 9x13-inch sheet cake, 2 medium loaf cakes, or one 9-inch plain tube pan cake (I don't recommend bundt pans as they usually have patterns and this batter might stick).
Freezing: the layers can be frozen, well wrapped, for a month. Defrost at room temperature but don't let it get to room temperature before filling and frosting. The frosting can also be frozen, but it might not have the exact same texture afterward.