Hummingbird Cake Recipe with Cream Cheese & Pecans

Hummingbird Cake Recipe is a southern classic—ultra moist and bursting with tropical flavor from banana and pineapple, paired with crunchy pecans, smooth cream cheese frosting, and a layer of buttery pecan cookie crumbs. A showstopper for any occasion.

Ingredients for this Hummingbird Cake Recipe

For the Cake:

• 245g (1¾ cups) plain/all-purpose flour
• ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 150g (¾ cup) caster or granulated sugar
• 45g (¼ cup) brown sugar
• 105g (1 cup) pecans, roughly chopped
• 250g (1 cup) mashed overripe banana (2–3 bananas)
• 275g (1 cup) canned crushed pineapple in juice
• 180ml (¾ cup) vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

Pecan Cookie Crumbs:

• 105g (1 cup) pecans, finely chopped
• 70g (½ cup) plain/all-purpose flour
• 50g (¼ cup) caster or granulated sugar
• 1 tsp cornflour/cornstarch
• ⅛ tsp salt
• 60g (¼ cup) unsalted butter, melted

Cream Cheese Frosting:

• 60g (¼ cup) butter, softened
• 250g (1¼ cups) full-fat cream cheese, softened
• 1 tsp vanilla extract
• 435g (3½ cups) icing/powdered sugar

Directions Hummingbird Cake Recipe

1. Make the Pecan Cookie Crumbs:

1. Preheat oven to 160°C (325°F).
2. Mix chopped pecans, flour, sugar, cornflour, and salt in a bowl.
3. Stir in melted butter until crumbly.
4. Spread on a lined baking tray.
5. Bake for 10–12 minutes or until golden. Cool and crumble.

2. Bake the Cake:

1. Preheat oven to 180°C (350°F). Grease and line two 8-inch cake pans.
2. In a large bowl, whisk flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix both sugars, mashed banana, pineapple (with juice), oil, eggs, and vanilla.
4. Combine wet and dry mixtures until just mixed.
5. Fold in chopped pecans.
6. Divide evenly between pans. Bake 30–35 minutes or until a skewer comes out clean.
7. Cool in pans for 10 mins, then transfer to wire racks.

3. Make the Cream Cheese Frosting:

1. Beat butter and cream cheese until smooth.
2. Add vanilla and mix again.
3. Slowly add icing sugar, beating until light and spreadable.

4. Assemble the Cake:

1. Spread frosting between cake layers and over the top and sides.
2. Sprinkle generously with pecan cookie crumbs.

Prep & Cook Time

• Prep Time: 30 minutes
• Cook Time: 35–40 minutes
• Cooling & Assembly: ~1 hour
• Total: About 2 hours 15 minutes

Estimated Nutrition (per slice, based on 12 servings):

• Calories: ~580 kcal
• Fat: 35g
• Carbs: 63g
• Sugar: 45g
• Protein: 5g
• Fiber: 2g

Whether it’s for a birthday, brunch, or holiday table, this Hummingbird Cake Recipe delivers a rich, nostalgic taste in every bite.

Source: www.sweetestmenu.com