Ingredients:

  • 3 cups All-Purpose Flour, sifted
  • 2 cups Granulated Sugar
  • 1 ½ tsp Ground Cinnamon
  • 1 tsp Baking Soda
  • ½ tsp Salt
  • 3 Large Eggs, room temperature
  • ¾ cup Vegetable Oil
  • 1 tsp Vanilla Extract (for cake)
  • 1 (20 oz) can Crushed Pineapple, undrained
  • 1 ½ cups Very Ripe Bananas, mashed
  • 1 cup Pecans, toasted and chopped (reserve 1/4 cup for garnish)
  • 1 cup Unsalted Butter, cubed (for frosting)
  • 16 oz Cream Cheese, full-fat, softened to room temperature
  • 4 cups Powdered Sugar, sifted (add more as needed)
  • 2 tsp Vanilla Extract (for frosting)
  • Pinch Salt (for frosting)

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, then line the bottom with a round of parchment paper.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt until well combined.
  3. Combine Wet Ingredients: In a separate medium bowl, whisk the eggs, oil, and 1 tsp vanilla extract until emulsified.
  4. Mix Batter: Pour the wet ingredients into the dry ingredients. Mix on low speed (or by hand) until just combined. Do not overmix.
  5. Fold in Fruit and Nuts: Gently fold in the mashed bananas, the undrained crushed pineapple, and ¾ cup of the chopped pecans using a rubber spatula.
  6. Divide and Bake: Distribute the batter evenly among the prepared cake pans. Bake for 45–50 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Cool: Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack. Allow to cool completely (at least 1 hour) before frosting.
  8. Brown the Butter: Melt the cubed butter in a saucepan over medium heat, stirring occasionally. Cook until the milk solids turn golden brown and nutty. Immediately pour into a heatproof bowl and cool for 15 minutes until just warm.
  9. Whip Cream Cheese: In a stand mixer, beat the softened cream cheese until light and fluffy (about 2 minutes). Add the slightly cooled brown butter and beat until smooth.
  10. Add Sugar: Gradually add the sifted powdered sugar (starting with 4 cups), 2 tsp vanilla, and a pinch of salt. Beat on medium-high speed until the frosting is light, fluffy, and spreadable.
  11. Assembly: Level the cake layers if necessary. Place the first layer on the serving plate and spread about 1 cup of frosting over the top. Repeat stacking for the second and third layers.
  12. Crumb Coat and Chill: Apply a thin layer of frosting (the crumb coat) around the entire cake. Chill for 15-20 minutes to set the coating.
  13. Final Frosting and Garnish: Apply the remaining frosting smoothly. Decorate the sides or top edge with the reserved ¼ cup chopped pecans. Chill the finished Hummingbird Cake for at least 30 minutes before slicing.