Hummingbird Pound Cake
We have a delicious new Hummingbird Pound Cake to share with you! Just as with our classic hummingbird cake, this pound cake version has a wonderful flavor combination of bananas, crushed pineapple, pecans, cinnamon, and vanilla.
Table of Contents
Ingredients for Hummingbird Pound Cake
- All Purpose Flour (works better than cake flour for this recipe as more structure is needed for all of the wet ingredients).
- Unsalted Butter- (We add the salt separately)
- Sugar
- Vanilla Extract
- Eggs
- Baking Powder
- Cinnamon
- Mashed Bananas- Preferably ripened/speckled bananas as they have the most flavor and more moisture.
- Crushed Pineapple- We use crushed pineapple, canned in its own juice and lightly drained to remove the excess juice.
- Chopped Pecans
How to Make The Cake
First, we mixed the butter until smooth, then added the sugar, and cream the mixture for 4-5 minutes until fluffy. We added in the eggs one at a time, mixing until blended. Then, we added the flour & baking powder mixture alternately with the mashed bananas, starting and ending with the dry mixture. As always, mix just until blended.
Finally, we stirred the drained pineapple and the chopped pecans into the batter. We scooped it into the prepared tube pan and baked for about an hour and ten minutes. *Baking times may vary.
We cooled the cake on the wire rack for about ten minutes before turning it out of the pan. Make sure to cool it completely before piping on the cream cheese frosting!
We used a half batch of our favorite classic cream cheese frosting to decorating the cake. Decorate however you like, whether spreading it on the top with an offset spatula or piping as we did. We piped shells and rosettes using a 1M (large star) piping tip!
We hope that you enjoy the hummingbird pound cake! Make sure to check out our other hummingbird cake recipes including our classic layered hummingbird cake, hummingbird bundt cake, hummingbird cheesecake cake, and coconut hummingbird cake!
If you prefer to work with cake mixes, make sure to try our hummingbird cupcakes from cake mix, hummingbird cake from mix too!
Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
Hummingbird Pound Cake
Ingredients
- 1½ cups unsalted butter, room temperature *(this is three sticks) (339g)
- 3 cups granulated/white sugar (600g)
- 5 large eggs, room temperature (Place eggs in a bowl of warm water for 5 minutes of in a hurry.)
- 3½ cups All Purpose Flour (437g)
- ½ teaspoon baking powder (2g)
- 2 teaspoons ground cinnamon (6g)
- 1½ cups mashed bananas (330g)(This is approximately 3 ½-4 medium sized ripe bananas)
- 2 teaspoons (8g) vanilla extract
- 8 oz crushed pineapple, lightly drained (Pour though a strainer to drain the excess liquid)
- 1 cup chopped pecans (100g)
Cream Cheese Frosting
- ½ cup unsalted butter (This is one stick) softened to room temperature (113g)
- 8 oz cream cheese softened to room temperature
- 1 teaspoons vanilla extract (4g)
- ¼ teaspoon salt (1g)
- 3-3 ½ cups powdered sugar (345g)
Instructions
- Grease and flour a large bundt pan (This recipe makes 8.5 cups of batter)
- Preheat oven to 325 degrees F
- Mash three ripe bananas (to make equivalent of about 1 ½ cups) Set aside.
- In a separate bowl whisk the flour, baking powder, and cinnamon to combine, set aside for later.
- Cream the butter with the paddle attachment in your mixer until smooth. Gradually add the white sugar, and mix on medium speed until light and fluffy 4 to 5 minutes.
- Add the vanilla extract, and then the eggs one at a time blending after each to incorporate.
- With the mixer on low speed, add the flour mixture alternately with the mashed bananas to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (We like to do three additions of dry ingredients and two additions of wet.)
- Mix until just blended after the last addition. Stir in the crushed pineapple and pecans.
- Scoop the batter into a prepared bundt pan or tube pan.
- Bake at 325 degrees for 1 hour and 5-10 minutes or until a toothpick can be inserted and removed with with no crumbs or just a few moist crumbs attached.
- Allow to cool in the pan on a wire rack for about 10 minutes before turning the cake out.
Cream Cheese Frosting
- Add the softened butter to the bowl of your mixer. Beat on low to medium speed until the butter is smooth. Cut the softened cream cheese into pieces and add to the butter, along with the salt, mixing at low to medium speed until incorporated. Add the vanilla.
- Gradually add the powdered sugar mixing on low speed until blended. Mix until well incorporated, careful not to overmix.
- Once the cake has cooled completely, pipe frosting on top of the cake (we used a 1M star tip to pipe shells and rosettes) or you can apply with a small offset spatula.
Refrigeration
- Store the cake in an airtight container, bakery box, or cake dome in the refrigerator. (It needs refrigeration because of the cream cheese frosting). Remove from the refrigerator a couple of hours before serving to allow time for the cake. to warm and soften.
Your cakes are fabulous. I love your recipes and I bake a cake a week from you. But the best is the hummingbird pound cake. I get requests from friends to make it over and over again. Thank you making me look so. Good
Thank you so much, Larry! That makes our day! Your friends are so lucky to have you baking cakes for them so often. This pound cake recipe is a new one for us, it is a little bit more dense than our other Hummingbird Bundt Cake recipe! It still has all of the same great flavors with the bananas, pineapple, etc. We hope that you enjoy this one too! :0)