Retro Hummingbird Cake

Prep Time

30m

Cook Time

35m

Total Time

1h 5m

This retro Hummingbird Cake is a moist and flavorful dessert packed with crushed pineapple, bananas, and pecans. Topped with a creamy, tangy cream cheese frosting, it's a delightful throwback to classic Southern baking.

Hummingbird Cake

Hummingbird Cake Recipe

seriouseats.com

Recipe Options

Ingredients

Servings: 12

Scale:

Scale

0.25

0.5

Nonstick baking spray with flour

113g raw pecan halves (4 ounces; 1 cup), plus more for decorating

350g granulated sugar (12 1/4 ounces; 1 3/4 cups)

200g neutral oil, such as vegetable (1 cup; 240ml)

2 teaspoons vanilla extract

Two 8-ounce cans crushed pineapple in juice, undrained (about 1 3/4 cup)

4 small overripe bananas (about 4 1/2 ounces; 125g each unpeeled)

345g bleached cake flour (about 12 ounces; 3 cups)

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

1 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon ground allspice

Two 8-ounce packages cream cheese , at room temperature

226g unsalted butter (8 ounces; 1 cup), at room temperature

400g powdered sugar (14 ounces; 3 1/2 cups), sifted

1 tablespoon (15ml) reserved pineapple juice (see below)

1 teaspoon vanilla extract

Retro Hummingbird Cake

Ingredients

For The Cake

For The Frosting

Steps

Nutrition Facts

Retro Hummingbird Cake

Ingredients

For The Cake

For The Frosting

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts