Typhanie's Hummingbird Cake
Typhanie’s hummingbird cake is a classic Southern dessert made with ripe bananas, crushed pineapple, pecans, and warm spices, layered with tangy cream cheese frosting. Moist, tropical, and irresistible — this homemade cake is perfect for celebrations and holidays.
Tasty Team
Total Time
2 hr 50 min
2 hr 50 min
Prep Time
40 minutes
40 min
Cook Time
2 hr 10 min
2 hr 10 min
Total Time
2 hr 50 min
2 hr 50 min
Prep Time
40 minutes
40 min
Cook Time
2 hr 10 min
2 hr 10 min
Ingredients
for 16 servings
Cake Batter:
- 3 cups all-purpose flour, plus more for dusting pans
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon mixed spice or apple pie spice
- 4 ripe bananas, mashed
- 8 oz canned crushed pineapples in juice, undrained
- 1 ½ cups vegetable oil
- 1 cup granulated sugar
- 1 cup packed dark brown sugar
- 1 ½ teaspoons vanilla extract
- 3 large eggs
- ½ cup chopped pecans
- Baking spray
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 4 oz salted butter, softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Topping:
- ¼ cup chopped pecans
Nutrition Info
- Calories 570
- Fat 26g
- Carbs 81g
- Fiber 3g
- Sugar 53g
- Protein 5g
Estimated values based on one serving size.
Preparation
- Make the cake batter: Preheat the oven to 350°F (180°C). Sift together the flour, baking soda, salt, and spice into a medium bowl. Whisk to combine, then set aside.
- In a separate medium-large bowl, stir together the mashed bananas, canned pineapples with juice, oil, granulated sugar, brown sugar, and vanilla until well combined.
- Add half of the flour mixture to the banana mixture. Using a hand mixer with beaters attached, beat on medium-low speed for about 1 minute, or until just combined (as soon as you no longer see the flour). Using a silicone or rubber spatula, scrape down the edges of the bowl. Add the remaining flour mixture to the batter, and beat for about 1 minute, or until just combined (do not overmix).
- Scrape down the edges of the bowl again. Add the eggs 1 at a time to the batter, beating on medium-low speed for 30 seconds per egg, until the eggs are fully incorporated. Using the spatula, fold the pecans into the batter. Set the batter aside.
- Lightly coat the bottom of 2 (9-inch) round cake pans with baking spray. Line the bottom of both pans with parchment paper cut to size. Coat the pans again with baking spray on the parchment paper and along the pan sides. Lightly dust the insides of the pans with flour, and tap out any excess.
- Distribute the cake batter evenly between the prepared cake pans. Bake for 40 minutes. Remove the cakes from the oven, and test for doneness by inserting a toothpick in the center. If the toothpick comes out clean, the cakes are ready. If not, bake for an additional 5 minutes.
- Transfer the baked cakes to a wire rack, and let cool for 15 minutes. Invert the cake pans to remove the cakes, and let them cool completely on the wire rack, about 1 hour and 15 minutes.
- Make the cream cheese frosting: Beat the cream cheese, butter, and vanilla in a large bowl using a hand mixture on low speed for 2–3 minutes, until just combined.
- Gradually add the powdered sugar (about 1 cup at a time) while gradually increasing the hand mixer speed to medium, beating for 3–5 minutes, until smooth and fluffy (not wet).
- Spread 1 tablespoon of the cream cheese frosting on the base of a cake stand. Place 1 cooled cake later on the cake stand. Using a serrated bread knife, cut a thin layer off the top of the cake layer to make a flat, even surface.
- Using an offset spatula (or a similar tool), spread about one-third of the cream cheese frosting evenly over the top of the cake layer to about ½ inch over the edge of the cake.
- Place the second cake layer atop the first layer. Top with the remaining cream cheese frosting, then spread evenly across the top and sides of the cake. As desired, sprinkle the top or sides of the cake with the pecans. Slice and serve.
- For storage: Store in a cake container or covered cake stand in the fridge 3–4 days. For longer storage, wrap individual slices in plastic wrap and then again with foil, and place in freezer safe ziplock bags for 1–3 months.
- Enjoy!
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