Tropical Hummingbird Cake

Ingredients

• 360 g All‑purpose flour (Sifted)
• 1 tsp Baking soda
• 0.5 tsp Baking powder
• 1 tsp Salt
• 1 tsp Ground cinnamon
• 4 large Ripe bananas (Bake at 350°F for 10 min, then mash to 2 cups)
• 1 cup Chopped toasted pecans (Toast 4 min at 350°F, reserve extra for garnish)
• 3 Large eggs (Room temperature)
• 1.5 cup Vegetable oil
• 200 g Granulated sugar
• 2 tsp Vanilla extract
• 8 oz Crushed pineapple (Do NOT drain juice)
• 1.5 cup Unsalted butter (Softened, 3 sticks)
• 2 8‑oz packages Cream cheese (Softened to room temperature)
• 7 cup Powdered sugar (Add gradually, adjust to taste)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it fully preheat.

   Time: PT5M

   Temperature: 350°F

2. Toast Pecans

   Spread 1 cup chopped pecans on a baking sheet and toast for 4 min, stir, then toast another 4 min until fragrant.

   Time: PT8M

   Temperature: 350°F

3. Bake Bananas

   Place the whole bananas on a separate baking sheet and bake for 10 min until the skins darken and the fruit softens.

   Time: PT10M

   Temperature: 350°F

4. Mash Bananas

   Remove bananas from the oven, let cool slightly, then mash in a bowl leaving a few small chunks for texture.

   Time: PT5M

5. Prepare Dry Ingredients

   In a large bowl whisk together flour, baking soda, baking powder, salt, and ground cinnamon until evenly combined.

   Time: PT5M

6. Mix Wet Base

   In a medium bowl beat the 3 eggs, then add vegetable oil, granulated sugar, and vanilla. Mix until smooth.

   Time: PT5M

7. Incorporate Fruit

   Stir the mashed bananas and the entire 8‑oz can of crushed pineapple (with juice) into the wet mixture.

   Time: PT5M

8. Combine Wet and Dry

   Pour the wet mixture into the dry ingredients. Gently fold with a spatula until streaks of flour disappear; do not overmix.

   Time: PT5M

9. Add Toasted Pecans

   Fold the toasted pecans into the batter, reserving a small handful for garnish.

   Time: PT2M

10. Divide Batter

    Evenly divide the batter among the three prepared 8‑inch pans (about 1/3 each). Smooth the tops with a spatula.

    Time: PT5M

11. Bake Cake Layers

    Bake for 30‑35 minutes, or until a skewer inserted in the center comes out clean and the tops spring back.

    Time: PT35M

    Temperature: 350°F

12. Cool Layers

    Allow the cakes to cool in the pans for 10 min, then run a thin knife around the edges and invert onto a wire rack to cool completely.

    Time: PT20M

13. Make Cream Cheese Frosting

    In a bowl, cream the softened butter 30 seconds, add softened cream cheese and beat 1 min. Gradually add powdered sugar (6‑8 cups) on low speed, then increase to medium‑low, add 1 tsp vanilla, and beat 1 min until fluffy.

    Time: PT15M

14. Chill Frosting (Optional)

    If the frosting feels too soft, refrigerate for 20 min before the final coat.

    Time: PT20M

15. Assemble Cake

    Place the first layer on a serving plate, spread ~¾ cup frosting. Add second layer, repeat, then third layer. Frost the top and sides with the remaining frosting.

    Time: PT10M

16. Garnish

    Sprinkle the reserved toasted pecans around the top edge in a decorative ring.

    Time: PT2M

17. Final Chill & Serve

    Refrigerate the assembled cake for 15 min to set the frosting, then slice and serve.

    Time: PT15M

Nutrition Facts

Calories

450

Protein

5 g

Carbohydrates

65 g

Fat

20 g

Fiber

2 g