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Pioneer Woman Hummingbird Cake

Pioneer Woman Hummingbird Cake - recipe card
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A moist, tropical-inspired layer cake studded with ripe banana, crushed pineapple, and toasted pecans, finished with a tangy cream cheese frosting. Each bite offers a tender crumb balancing sweet fruit and nutty crunch, classic for Southern celebrations.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon fine sea salt
  • 2 large eggs, at room temperature
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup crushed pineapple, drained (reserve 2 tablespoons juice for frosting)
  • 1 medium ripe banana, mashed (about 1/3 cup)
  • 1/3 cup pecans, toasted and chopped
  • For the cream cheese frosting:
  • 4 ounces full-fat cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 1/2 cups powdered sugar, sifted
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons reserved pineapple juice
  • For garnish: 2 tablespoons toasted pecan halves

Instructions

  1. Preheat oven to 350°F / 177°C. Grease two 6-inch round cake pans with butter or nonstick spray, then line the bottoms with parchment paper rounds. This ensures the cakes release cleanly and the crumb stays intact.
  2. In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and fine sea salt until evenly combined. Set aside — the cinnamon adds warmth that balances the fruit, while the baking soda provides lift without making the crumb too airy.
  3. In a large bowl, whisk the eggs until frothy, about 1 minute. Add the vegetable oil and vanilla extract, and whisk until emulsified and slightly thickened, about 30 seconds. The oil replaces butter here to keep the cake incredibly moist for days.
  4. Stir in the drained crushed pineapple and mashed banana until thoroughly incorporated — the mixture will look slightly curdled; that’s normal. The fruit adds both moisture and natural sweetness, reducing the need for extra sugar.
  5. Gradually fold the dry ingredients into the wet mixture using a rubber spatula, mixing just until no streaks of flour remain. Do not overmix; overworking the batter can develop gluten and make the cake tough.
  6. Fold in the toasted chopped pecans until evenly distributed. The nuts add texture and a subtle toasted flavor that complements the tropical fruit.
  7. Divide the batter evenly between the prepared cake pans (about 1 cup each), and smooth the tops with an offset spatula. Bake for 30 to 35 minutes, rotating pans halfway through, until a toothpick inserted in the center comes out clean or with a few moist crumbs attached.
  8. Let the cakes cool in the pans for 10 minutes on a wire rack, then run a knife around the edges and invert onto the rack to cool completely, about 1 hour. Cooling is essential — frosting a warm cake will cause the cream cheese mixture to slide off.
  9. While the cakes cool, make the frosting: In a medium bowl, beat the softened cream cheese and unsalted butter with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down the bowl with a spatula. Both ingredients must be at room temperature to avoid lumps.
  10. Reduce mixer speed to low and gradually add the sifted powdered sugar, 1/4 cup at a time, mixing until just combined after each addition. Add the vanilla extract and reserved pineapple juice, then increase speed to medium and beat for 1 minute until the frosting is light, spreadable, and holds a soft peak.
  11. Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread about 1/3 cup of frosting evenly over the top with an offset spatula. Place the second layer on top, bottom-side up for a flat surface, and press gently to adhere.
  12. Spread the remaining frosting over the top and sides of the cake, using smooth, even strokes. If desired, create decorative swirls on the top. Press toasted pecan halves around the base or on top for garnish. Refrigerate the cake for at least 30 minutes before slicing to let the frosting set.
  13. Serve slices at room temperature for the best flavor and texture. The cake is tender, the frosting tangy and sweet, and the pecans add a pleasant crunch. Store any leftovers in the refrigerator in an airtight container for up to 3 days.

Notes

Storage: Cover leftovers tightly and refrigerate for up to 3 days. Freezing: Wrap unfrosted cake layers individually in plastic wrap then foil; freeze up to 2 months. Thaw overnight in fridge, then bring to room temp before frosting and serving. The frosted cake can also be frozen (slice first, wrap individually) for up to 1 month. To reheat a single slice: microwave on low power (30% power) for 15-20 seconds just to take the chill off; do not overheat or the frosting will melt.

Nutrition

Keywords: hummingbird cake, southern dessert, banana pineapple cake, cream cheese frosting, pecan cake, layered cake, classic hummingbird cake, Pioneer Woman recipe, tropical cake, Easter dessert

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-hummingbird-cake/