A Hummingbird Cake is an odd name for a pimped-out banana cake. Apart from banana, it has pineapple pieces and pecans, plus slatherings of cream cheese frosting. This Hummingbird Cake recipe makes two cake layers to sandwich together with a creamy frosting. Perfect for afternoon tea.
A Hummingbird Cake is an odd name for a pimped-out banana cake. Apart from banana, it has pineapple pieces and pecans, plus slatherings of cream cheese frosting. This Hummingbird Cake recipe makes two cake layers to sandwich together with a creamy frosting. Perfect for afternoon tea.

HUMMINGBIRD CAKE WITH CREAM CHEESE FROSTING

Serves 8-12 people, makes one 20cm round layer cake       

Difficulty: Easy

EQUIPMENT:

Two 20cm round cake tins

INGREDIENTS:

Cake

300g Caster Sugar
3 large Eggs
300ml Vegetable Oil
3 large ripe Bananas, mashed
1 teaspoon Cinnamon Powder, 1 extra teaspoon for decoration
300g Plain Flour
1 teaspoon Bicarbonate Soda
½ teaspoon Salt
½ teaspoon Vanilla Extract
100g tinned Pineapple, diced
100g Pecan Nuts, chopped, extra 50g for decoration.

 Frosting

600g Icing Sugar Mixture
100g Unsalted Butter, softened but not melted
250g Cream Cheese, cubed

METHOD:

Cake

Preheat the oven to 170 degrees Celsius (150 degrees fan-forced; 340 F). Line the bottom of the cake tins with baking paper and grease the sides with non-stick spray.

In the bowl of an electric mixer add the caster sugar, eggs, mashed banana, oil and cinnamon. Beat on medium speed until well combined. Add the salt, vanilla, and bicarbonate soda. On slow speed, add the flour a little at a time until it’s just mixed evenly.

Using a spatula gently stir in 100g of chopped pecan nuts and the diced pineapple pieces.

Check the oven is at the correct temperature. Set the kitchen timer for 25 minutes. Split the cake batter evenly between the two cake tins. Bake in the middle of the oven. The cakes are done when the top is golden brown and springs back when lightly pressed. If it’s not ready yet, set the timer for an extra 5 minutes and keep repeating the process until it’s done.

Remove the cakes from the oven and allow them to cool for 10 minutes in the pan. Turn them onto a wire rack and let them cool completely.

Frosting

Add the icing sugar mixture and soft butter to the bowl of an electric mixer. Beat them together on medium speed with the flat paddle attachment until all combined. The texture will look dry and sandy for now.

With the beaters still running drop in the cream cheese one cube at a time. As more cream cheese is added the dry texture will transform to a soft creamy frosting. On medium-high speed continue beating the frosting until it’s fluffy.

Assembly

When the cakes are cool, slice any lumps and bumps from the tops so they’re both flat and even. Sandwich the two cakes together with at least 1cm of cream cheese frosting. Spread the remaining frosting over the top and sides of the cake. Decorate the top with chopped pecan nuts and a dusting of cinnamon powder.

BAKING TIPS:

  • If the frosting is runny it’s been over-beaten and/or the butter used was liquid rather than soft and spreadable.
  • Store the cake at room temperature in an airtight container or protected from the air in a cake stand with the lid on. Eat within 24 hours ideally.

Recipe adapted from The Hummingbird Bakery Cookbook

Hummingbird Cake with Cream Cheese Frosting

Print Recipe

PRINT RECIPE

A Hummingbird Cake has mashed banana, pineapple pieces and pecan nuts, with cream cheese frosting.
Hummingbird Cake with Cream Cheese Frosting
Course Cake
Cuisine Baking
Servings 8 people at least
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 60 minutes cooling

Ingredients

people at least
Cake
  • 300 g Caster Sugar
  • 3 Eggs
  • 300 ml Vegetable Oil
  • 3 Bananas mashed
  • 1 teaspoon ground Cinnamon
  • 300 g Plain Flour
  • 1 teaspoon Bicarbonate Soda
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Vanilla Extract
  • 100 g Pineapple diced (tinned is fine)
  • 100 g Pecan Nuts chopped
Cream Cheese Frosting
  • 600 g Icing Sugar
  • 100 g Unsalted Butter softened to room temperature
  • 250 g Cream Cheese cubed
  • 1 teaspoon ground Cinnamon to decorate
  • 50 g Pecan Nuts chopped, to decorate

Instructions

Cake
  1. Preheat the oven to 170 degrees Celsius (150 degrees fan-forced; 340 F). Line the bottom of two 20cm round cake tins with baking paper and grease the sides with non-stick spray.
  2. In the bowl of an electric mixer add the caster sugar, eggs, mashed banana, oil and cinnamon. Beat on medium speed until well combined. Add the salt, vanilla, and bicarbonate soda. On slow speed, add the flour a little at a time until it’s just mixed evenly.
  3. Using a spatula gently stir in the chopped pecan nuts and the diced pineapple pieces.
  4. Check the oven is at the correct temperature. Split the cake batter evenly between the two cake tins. Bake on the middle rack of the oven, for about 25 minutes. The cakes are done when the top is golden brown and springs back when lightly pressed.
  5. Remove the cakes from the oven and allow them to cool for 10 minutes in the pan. Turn them onto a wire rack and let them cool completely.
Cream Cheese Frosting
  1. Add the icing sugar mixture and soft butter to the bowl of an electric mixer. Beat them together on medium speed with the flat paddle attachment until all combined. The texture will look dry and sandy for now.
  2. With the beaters still running drop in the cream cheese one cube at a time. As more cream cheese is added the dry texture will transform to a soft creamy frosting. On medium-high speed continue beating the frosting until it’s fluffy.
Cake Assembly
  1. When the cakes are cool, slice any lumps and bumps from the tops so they’re both flat and even. Sandwich the two cakes together with at least 1cm of cream cheese frosting. Spread the remaining frosting over the top and sides of the cake. Decorate the top with chopped pecan nuts and a dusting of cinnamon powder.

Recipe Notes

  • If the frosting is runny it’s been over-beaten and/or the butter used was liquid rather than soft and spreadable.
  • Store the cake at room temperature in an airtight container or protected from the air in a cake stand with the lid on. Eat within 24 hours ideally.

Like this Hummingbird Cake Recipe? Spread the word!

Banana and pineapple layer cake with pecans, topped with rich cream cheese frosting.