Hummingbird cake has always intrigued me. The fact that I’ve gone 33 years without trying one, well. So when I started the pineapple research, I decided to give it a go. A delicious moist cake that contains a mixture of banana, pineapple and pecans. All topped off with a cream cheese frosting, so good. In fact, I’d go as far as to say it’s one of the most enjoyable flavour combinations I’ve ever eaten.
The cream cheese frosting seems to get better with age and the pecans add a great texture. You could easily swap them out for a different nut of your fancy though. Or simply remove them all together if you wish. You could replace them with shredded coconut maybe? Hummingbird cake is very personal, you could switch up the spices too if you wish. As long as you have that moisture from the banana and pineapple, you’re all set.
Prep time: 15 mins
Cook time: 25 mins
- 450g plain flour
- 230g crushed pineapple
- 2 bananas
- 3 eggs, room temperature
- 175ml vegetable oil
- 2 tsp vanilla bean extract
- 60g pecans, chopped. Plus extra for the top.
- 160g sugar
- 1 tsp baking soda and 2 tsp baking powder
- 2 tsp mixed spice
- 340g cream cheese
- 225g butter, room temperature
- 575g icing sugar
- Sift together flour, salt, bicarb, baking powder and mixed spice. Set aside.
- Add oil, sugar and vanilla to a stand mixer fitted with the paddle attachment. Mix until combined and then add eggs one at a time.
- Add flour in two batches, scraping down the sides of the bowl between each.
- Mix in pineapple and banana until combined. Remove the bowl and stir through the pecans.
- Split mixture evenly between two 20cm spring bottom pans that are lined, greased and floured.
- Cook for 25 mins on 175c/gas mark 4/350f. Inserting a toothpick to see if it comes out clean.
- Allow to cool in the pans for at least 15 minutes before removing to a wire rack to cool completely.
- For icing, mix cream cheese and butter on medium speed until combined. Then lower to slow and add sieved icing sugar in batches. Mix on medium to high until fluffy.