Hummingbird Cake

Print

Hummingbird Cake

This “deli vault” recipe was a huge favorite of shoppers back in the day; now you can make it yourself at home! The banana and pineapple make it super moist, and the cream cheese frosting is the perfect sweet topping.

Ingredients

For the cake

  • 1 ¼ cups flour
  • 1 ¼ cups sugar
  • ¾ teaspoon cinnamon
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 ¼ cup safflower oil
  • ¾ teaspoon vanilla
  • ½ teaspoon almond extract
  • ½ teaspoon coconut extract
  • 2 eggs
  • 6 bananas, mashed
  • ¾ cup crushed pineapple
  • ½ cup coconut, plus more for garnish
  • ⅓ cup chopped pecans, plus whole pecans for garnish

For the frosting

  • 4 oz cream cheese, at room temperature
  • ¾ cup butter, at room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ¼ teaspoon coconut extract
  • 1 ¾ cups powdered sugar

Instructions

Preheat oven to 350°. Combine the dry ingredients together in a medium bowl. In a separate bowl, cream together the oil, extracts, eggs, bananas, and pineapple. Add the dry ingredients to the wet and mix until combined. Stir in coconut and pecans.

Grease and line with parchment paper two 8-inch round cake pans and add batter evenly to each. Bake for about 35-40 minutes until a toothpick comes out clean, then set aside to cool.

When the cake layers are completely cool, it’s time for the frosting! Blend the butter with the extracts and the powdered sugar until mixed well. Add the cream cheese and beat until smooth.

Add half of the frosting to one cake layer and spread the frosting evenly, using an offset spatula. Add the second cake layer and use the remaining frosting to cover the top of the layer (we recommend leaving the sides unfrosted). Sprinkle the top frosting layer with extra pecans and coconut flakes if desired.