Hummingbird Cake is a unique cake that features bananas, pineapple and pecans. My version uses candied pecans baked inside the cake, and also as cake decoration. This cake is moist, tall and full of fun tropical flavors!

How To Make Candied Pecan Crumble

• Adjust an oven rack to the center position and heat oven to 325 degrees. Line a baking sheet with parchment paper and set aside. 
• In a large bowl combine the egg whites, chopped pecans and sugar. Spread pecan mixture on top of the parchment lined baking sheet. Bake for 20 to 25 minutes, stirring 2 to 3 times. Set aside to cool. Once cool, break up any large pieces with your fingers. Store in a zip top bag or in an airtight container.

How To Make Pineapple Filling

• Place thawed pineapple in a blender or food processor and puree until smooth. Over a bowl pour pineapple puree over a sieve to remove the solids. The puree will be thick. Use a spoon to stir and press the puree through the strainer.
• Place pineapple puree in a small saucepan over medium-low heat. Add sugar and cornstarch mixture and bring to a simmer, stirring constantly to keep lumps from forming. Once the puree thickens, remove from the heat. Cool for 5 minutes and then add fresh lemon juice. Chill for about 2-3 hours in the refrigerator until ready to use.

Hummingbird Cake Ingredients

• All-purpose flour: is great for baking since it’s very versatile. It’s perfect for cakes that need extra structure like this one! Those bananas, pineapple and pecans need a little extra support.
• Baking soda: promotes browning.
• Ground cinnamon: all cinnamons aren’t created equal. Vietnamese cinnamon is typically spicer than Indonesian cinnamon. For less spicy cinnamon, stick with cheaper options that claim no origin.
• Salt: enhances flavor.
• Bananas: use very ripe bananas for best flavor.
• Eggs: bind, thicken, emulsify and leavens.
• Granulated sugar: dissolves easily in batters.
• Vegetable oil: cakes using oil yield a cake with a tender crumb and remain soft even when the cake is cold.
• Vanilla extract: enhances flavor
• Crushed pineapple: enhances flavor.

Fluffy Cream Cheese Frosting

Have you ever made cream cheese frosting and had those pesky clumps of cream cheese left over in your frosting? Yeah I’ve been there too. The Cake Chica’s Tip: I’ve found the trick to getting rid of those annoying clumps of cream cheese in your frosting is to add the cream cheese in last, and of course making sure it’s at room temperature.

How To Apply A Crumb Coat

• Place a medium dollop of frosting on top of the cake. 
• Using a small offset spatula, start spreading the frosting out. 
• Continue to spread frosting on the sides of the cake. The frosting does not have to be perfectly smooth. 
• Refrigerate the cake uncovered for at least 15 minutes to set before adding the final coat of frosting.

Hummingbird Cake Assembly

• Apply a generous amount of frosting on the top of the chilled cake. Smooth out the frosting with an offset cake spatula all the way to the edge of the cake. You should have excess frosting on the sides. 
• Place a parchment lined disc on top of the cake (parchment paper side down) and gently press to adhere, making sure the disc is level. Apply more frosting to the sides of the cake. Once the sides are covered in frosting, use the cake scraper and gently press against the bottom cake board and top acrylic disc and rotate the cake board and scraper, creating a smooth surface on the sides of the cake. Fill in any gaps with more frosting and rotate the turntable again. Once the sides are frosted, chill the cake for another 30 minutes.
• Carefully insert the cake spatula under the acrylic disc and rotate the cake turntable until the disc releases. 
• Place a large rimmed baking sheet on the counter. Have the candied pecans off to the side in a bowl. Carefully pick up the cake by the bottom cake board in one hand and with the other hand gently scoop the pecans on the sides of the cake over the rimmed baking sheet. 
• Carefully place the cake back on the turntable or a serving platter. Place remaining frosting in a piping bag fitted with Wilton piping tip #1M pipe shells of frosting on the top edge of the cake. Place about 1/2 cup filling on the top center of the cake and spread out in an even layer, reaching the dollops of frosting and serve.

Cake Decorating Tools

• 8-inch round cake board
• Cake turntable
• Small offset cake spatula
• Piping bags
• Coupler
• 8-inch round acrylic disc
• Cake scraper
• Wilton 1M piping tip

Hummingbird Cake Baking Schedule

1. Make the candied pecan crumble.– Day 1
2. Prepare the pineapple filling and bake the cake layers. – Day 2
3. Make the cream cheese frosting, assemble and serve. – Day 3

Make Ahead

• Candied pecan crumble: can be made up to 1 week in advance.
• Pineapple filling: can be made up to 5 days in advance.
• Cake layers: can be made up to 3 days in advance, wrapped in plastic wrap, stored in the refrigerator in an airtight container.

Cake Storage

Assembled cake: can be stored up to 3 days in the refrigerator in an airtight cake container.

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Recipe adapted from The Magnolia Bakery Handbook by Bobbie Lloyd