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Kristen King

Hummingbird Cake

5 from 1 vote
A version of spice cake with tropical flavors of banana and pineapple baked with pecans and topped with a buttercream frosting.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling/Frosting 1 hour
Total Time 45 minutes
Servings: 12
Ingredients Method

Ingredients
  

For the Hummingbird Cake
  • 2 cups all purpose flour
  • 1 cup whole wheat flour
  • 2 cups sugar
  • 1 tsp baking soda
  • 1 tsp allspice
  • 1/2 tsp cinnamon
  • 3 eggs, beaten
  • 1 cup coconut oil, melted
  • 3 bananas, very ripe, mashed
  • 8oz can crushed pineapple, with juice
  • 1 cup nuts, chopped
For the Buttercream Frosting
  • 2 sticks butter, softened
  • 3.5 cups powdered sugar
  • 1/8 cup milk, whole
  • 1/2 tsp vanilla extract

Method
 

  1. Preheat oven to 350 degrees
  2. Grease three round 9-inch cake pans
  3. In a large bowl mix all dry ingredients - flour, sugar, baking soda, allspice, cinnamon
  4. Using an electric mixer combine wet ingredients (eggs, coconut oil, mashed bananas, and pineapple with juice) with dry ingredients
  5. Add even amounts of batter to cake pans and bake for about 25 minutes or until a toothpick inserted into the center comes out clean
  6. Remove cakes from pans and let cool completely (use a wire rack if you have one to speed up the time)
  7. For the frosting, use an electric mixer to combine the softened butter and vanilla in a medium bowl
  8. While mixing, gradually add in powdered sugar and mix until smooth
  9. Add in milk and beat until desired texture (smooth and a little fluffy)
  10. When cake layers are completely cooled, add frosting between layers, on the sides, and on top (I lightly frosted the sides for a rustic look)
  11. Garnish with chopped nuts
  12. Note: I usually make 2 batches of the frosting when I want the cake to be heavily iced. You will have some left over.