Hummingbird Cake
Quick answer
- Total time
- 220 min
- Level
- Medium
- Servings
- 10 servings
- Ingredients
- 15
About this dish
Two dense, moist layers packed with mashed banana, drained pineapple and toasted pecans sit under cream cheese frosting.
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Self-rising flour already carries the leavening and salt; no baking powder goes in. Some of the pecans are saved for the top, where they stay visible on the frosting.
Ingredients
Instructions
- 1
Preheat to 175°C.
Toast the pecans for 5-7 minutes and cool; reserve 57 g for batter and 28 g for topping. Line two 20 cm round pans and grease with the pan oil.
- 2
Beat eggs and batter oil for 2 minutes, then add sugar, vanilla and banana.
Combine the self-rising flour and spices separately and fold in just until no dry flour remains.
- 3
Fold in the drained pineapple and 57 g pecans, then divide between the pans.
Bake 32-40 minutes until a central skewer has no wet batter.
- 4
Cool in the pans for 15 minutes, then on racks for about 90 minutes until cold throughout.
Beat cream cheese and butter, gradually add powdered sugar, then the 5 ml juice.
- 5
Spread one-third of the frosting on the first layer and add the second.
Cover the top and sides thinly with the remainder, add the 28 g pecans and refrigerate for 30 minutes before slicing.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Hummingbird Cake
King Arthur Baking · Checked: 2026-09-26
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