Hummingbird Cake

1. 1
   prep · ~5 min

   Preheat oven and prepare the pans.

   1.Preheat the oven to 350°F (175°C).

   2.Grease three 9-inch round cake pans and line the bottoms with parchment paper.

   3.Lightly grease the parchment and dust with a little flour, tapping out the excess.
2. 2
   prep · ~8 min

   Toast and chop the pecans.

   1.Spread 1 ½ cups pecans on a baking sheet.

   2.Toast in the oven for 6-8 minutes until fragrant, then let cool.

   3.Roughly chop 1 cup for the cake batter and finely chop the remaining ½ cup for garnish.

   TIPWatch pecans closely — they go from toasted to burnt in seconds.
3. 3
   mix · ~1 min

   Mix the dry ingredients.

   In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon until well combined.

4. 4
   mix · ~2 min

   Combine the wet ingredients.

   In a separate bowl, beat the eggs lightly, then stir in the oil, vanilla extract, mashed bananas, and crushed pineapple with its juices. Mix until everything is evenly blended.

   TIPUse very ripe bananas with brown spots — they're sweeter and more flavorful.
5. 5
   mix · ~2 min

   Combine wet and dry mixtures.

   Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula just until no dry streaks remain. Fold in the toasted chopped pecans. Do not overmix.

   TIPOvermixing develops gluten and makes the cake dense. Stop as soon as flour disappears.
6. 6
   bake · ~30 min

   Divide the batter and bake.

   1.Divide the batter evenly among the three prepared pans.

   2.Bake for 25-30 minutes, rotating pans halfway through.

   3.Cakes are done when a toothpick inserted in the center comes out clean.
7. 7
   rest · ~75 min

   Cool the cake layers completely.

   1.Let cakes cool in the pans on a wire rack for 15 minutes.

   2.Run a thin knife around the edges, then invert onto the rack.

   3.Peel off parchment and let cool completely, about 1 hour.

   TIPFrosting a warm cake will melt the cream cheese frosting. Patience pays off.
8. 8
   mix · ~7 min

   Make the cream cheese frosting.

   1.In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.

   2.Add the vanilla extract and pinch of salt; beat to combine.

   3.Gradually add the sifted powdered sugar, one cup at a time, beating on low until incorporated.

   4.Scrape down the bowl and beat on medium-high for 1-2 minutes until light and fluffy.

   TIPBlock cream cheese works best — avoid spreadable tub varieties, they're too soft.
9. 9
   assemble · ~10 min

   Assemble and frost the cake.

   1.Place one cooled cake layer on a serving plate or cake stand.

   2.Spread about 1 cup of frosting evenly over the top.

   3.Add the second layer, spread another 1 cup of frosting.

   4.Add the third layer and frost the top and sides with the remaining frosting.

   5.Sprinkle the finely chopped toasted pecans over the top and gently press onto the sides if desired.

   TIPFor cleaner slices, chill the assembled cake for 30 minutes before serving.
10. 10
    serve

    Slice and serve.

    Bring the cake to room temperature if chilled. Slice into 12 pieces and serve.

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