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Humming Bird Cake
The flavor of pineapple, banana, and pecan create a succulent sensation and a beautiful cake.
As shades of summer slip away, I'm still savoring the season with fruit forward recipes. This luscious humming bird cake, filled with the taste of the tropics, makes for a warm & welcoming treat. And while the pineapple invokes hints of summer, this recipe can easily be adapted incorporating apples or pumpkin for fall.
Humming Bird Cake
Servings
Prep Time
Cook Time
Ingredients
Total Time
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Equipment
- 1 small bowl
- 1 medium bowl (I love this Casafina stoneware set)
- Electric mixer
- Cake pan (I used this stunning spiraled pan but you can also use two 9 in pans)
Ingredients
- 1 1/2 cups sugar
- 1/2 cup brown sugar
- 3 cups flour
- 1 teaspoon salt
- 1 1/4 teaspoon baking soda
- 3 eggs
- 2 teaspoons vanilla
- 1/4 cup honey
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 1/4 cup vegetable oil
- 6-8 ounces pineapple cubes
- 2 cups bananas, mashed
- 1 cup pecans, chopped
ICING
- 8 ounce package cream cheese
- 4 cups powdered sugar
- 1 cup unsalted butter, room temp
- 2 teaspoons vanilla
- 1 teaspoon honey
Instructions
- Preheat the oven to 350 degrees F.
- In a medium bowl, combine the flour, salt, cinnamon, nutmeg, and baking soda. Set aside.
- In a small bowl, mash the peeled bananas. Set aside.
- In the bowl of your mixer, cream your sugars and butter, then mix in the eggs, oil, honey, and vanilla.
- Gradually pour the flour mixture into the creamed sugar mixture and combine - do not over beat.
- Gently fold your bananas, pineapple, and pecans into the creamed sugar mixture in the bowl of your mixer.
- Spray your cake pan(s) with cooking spray and pour in your batter.
- If baking in 9 inch pans, bake 25-30 minutes. If baking in a large bundt, bake 35-40 minutes or until a toothpick stuck into the center comes out clean.
- While the cake cools, mix your cream cheese frosting by creaming the butter and cream cheese, then adding the powdered sugar, honey, and vanilla and incorporating completey. Top off your frosting by sprinkling the cake with pecan pieces and pineapple cubes.
This recipe creates a beautiful summertime cake evocative of summer porches and palms perfect for gracing your table at summer celebrations. It can also be served in individual servings as mini bundlets or trifles in mason jars to reflect the simplicity of the season.
Love baking? Then check out Brian Hart Hoffman’s Bake From Scratch (Vol. 1, Vol. 2, Vol. 3, Vol. 4) which include recipes from Bake from Scratch Magazine and Sally McKenney’s Sally’s Baking Addiction: Irresistible Cookies, Cupcakes, and Desserts for more great recipes! And for more of my recipes, check out my In the Kitchen page.
Stay safe and bake on!
XOXO,
