Hummingbird Cake

Homemade hummingbird cake is exceptionally moist and flavorful with 3 delicious layers and silky cream cheese frosting!

Ingredients

• 2 cups (250g) chopped pecans*
• 3 cups (375g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon salt
• 1 and 1/2 cups (345g) mashed bananas (about 3 large ripe bananas)
• one 8 ounce can crushed pineapple (do not drain)
• 3 large eggs, at room temperature
• 1 cup (240ml) vegetable oil
• 3/4 cup (150g) packed light or dark brown sugar
• 3/4 cup (150g) granulated sugar
• 2 teaspoons pure vanilla extract

Cream Cheese Frosting

• 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 4 cups (480g) confectioners’ sugar
• 1 and 1/2 teaspoons pure vanilla extract
• pinch of salt, to taste

Instructions

1. Preheat oven to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this