Hummingbird Cake with Cream Cheese Frosting

Yield: 6-10 servings Active Time: 35 minutes Cook Time: 25 minutes Total Time: 1 hour

Hummingbird cake has always struck me as an attempt to throw three cakes together into one…but somehow working out beautifully. The naming of this cake has long been debated. Some say that the mixture of flavors and spices makes the batter as sweet as the nectar consumed by hummingbirds, while others say the title is a nod to the way bananas, one of the key ingredients in the cake, resemble a hummingbird’s majestic beak. Regardless of its namesake, the bananas and canned pineapple keep this cake super moist and full of bright flavors that are perfect for summer. I made a few modifications in my recipe that differ from the classic ingredients, specifically the whole wheat flour which aids a nuttiness that compliments the pecans and bananas. In addition, I chose to use coconut oil rather than canola or vegetable oil because it is a more flavorful, healthier substitution. I hope you enjoy this cake and do NOT skimp out on the cream cheese frosting it is undoubtable the shining star of this confection.

Ingredients

  • For the batter: 

    • 1 cup all purpose flour

    • 1/2 cup whole wheat flour

    • 3/4 cup granulated sugar

    • 1/4 cup brown sugar

    • 1 tsp salt

    • 1 tsp cinnamon

    • 1/4 tsp nutmeg

    • 1/4 tsp cloves

    • 1/2 cup coconut oil

    • 1/4 cup butter; melted

    • 1 tsp vanilla extract

    • 2 ripe bananas; chopped

    • 1 (8 oz) can crushed pineapple

    • 1/2 cup chopped pecans; toasted

    For the frosting: 

    • 1/2 cup salted butter; softened

    • 1 (8 oz) block cream cheese

    • 3 cups powdered sugar

    • 2 tsp vanilla extract

    • 1 tsp cinnamon

    • 1 tsp salt

Instructions

  1. Preheat the oven to 350 degrees.

  2. In a bowl, whisk together the flour, salt, cinnamon, nutmeg, and cloves. Set aside.

  3. In a separate bowl, whisk together the coconut oil, butter, brown sugar, granulated sugar, and vanilla extract until smooth and combined.

  4. Fold the drying ingredients into the wet ingredients with a spatula just until you can’t see any more flour. Do not over mix.

  5. Stir in the pineapple, bananas, and pecans until combined.

  6. Line the bottom off a greased cake pan with a parchment paper round. Pour the batter into a pan and tap on the counter to evenly distribute the batter.

  7. Bake for 25-30 minutes until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes then remove from the pan and cool on a drying rack for at least 30 minutes.

  8. Meanwhile, add the cream cheese and butter to the bowl of an electric mixer fit with the whisk attachment. Beat them together on medium-high speed for about 5 minutes until light and fluffy.

  9. Switch the whisk out for the paddle attachment and add the powered sugar, cinnamon, and vanilla to the bowl. Beat on low speed until combined and then increase the speed, beating for an additional 2 minutes.

  10. Use a spatula to transfer your desired amount of frosting to the top of the cake. Spread it around in wave-like motions until it forms a textured but even layer. Top with chopped pecans and enjoy!

Recipe Tips

  • Line the cake pan with a parchment paper round. There is nothing worse than baking a perfect cake and then having it fall apart when you try to take it out of the pan. I promise you that parchment paper is your BEST FRIEND in these instances. I like to heavily grease my cake pans with coconut oil and trace use the bottom of the pan to trace the circumference onto parchment paper. Cut that circle out and you have a perfect fitting round to make sure your cake pops out with no damages!

  • Be patient when whipping your frosting. When using an electric mixer, your frosting can appear as if it comes together pretty quick. However that doesn’t mean you can stop beating! The best cream cheese frostings are super whipped and fluffy especially when accompanying a dense cake like hummingbird cake, so be patient!