Classic Hummingbird Cake

Classic Hummingbird Cake
Makes 1 (8-inch) cake
  • 3½ cups (438 grams) all-purpose flour
  • 1 cup (200 grams) granulated sugar
  • 1 cup (220 grams) firmly packed dark brown sugar
  • 1¼ teaspoons (6.25 grams) baking soda
  • 1¼ teaspoons (2.5 grams) ground cinnamon
  • ¾ teaspoon (2.25 grams) kosher salt
  • ½ teaspoon (1 gram) ground nutmeg
  • 1 (20-ounce) can (567 grams) crushed pineapple, drained
  • 1¼ cups (284 grams) mashed ripe banana
  • 1 cup (224 grams) canola oil
  • 3 large eggs (150 grams), lightly beaten
  • 2 teaspoons (8 grams) vanilla extract
  • Cream Cheese Frosting (recipe follows)
  • Garnish: chopped toasted pecans
  1. Preheat oven to 350°F (180°C). Spray 2 (8-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper; spray parchment.
  2. In a large bowl, stir together flour, sugars, baking soda, cinnamon, salt, and nutmeg.
  3. In a medium bowl, stir together pineapple, banana, oil, eggs, and vanilla. Add to flour mixture, stirring until combined. Divide batter between prepared pans, smoothing tops with an offset spatula.
  4. Bake until a wooden pick inserted in center comes out clean, about 37 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. To assemble as a one-layer cake, wrap second cake layer in plastic wrap and store in the freezer. Spread frosting over cake and garnish with pecans, if deserved. Cover and refrigerate for up to 2 days.
  6. To assemble as a layer cake, spread frosting between layers and on top and sides of cake. Garnish, cover, and refrigerate for up to 2 days.

Cream Cheese Frosting
  • 1 (8-ounce) packages (226 grams) cream cheese, softened
  • 6 tablespoons (85 grams) unsalted butter, softened
  • 1 pound (453.5 grams) confectioners’ sugar, sifted (about 7½ cups)
  • 1 tablespoon (15 grams) whole milk
  • 1 teaspoon (1 gram) vanilla extract
  • ½ teaspoon (3 grams) kosher salt
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium speed until creamy. Gradually add confectioners’ sugar, beating until combined. Add milk, beating until frosting reaches a spreadable consistency. Add vanilla and salt, beating until combined.
Double frosting to cover a two-layer cake.


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