Hummingbird Pound Cake
This moist and rich Hummingbird Pound Cake has all of the delicious flavor of a classic Hummingbird Layer Cake but with the denser crumb of a pound cake. Bananas, crushed pineapple, cinnamon, and cream cheese frosting create such a wonderful combination of flavors!
Servings: 15
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 (This is about 3 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.
Notes
Size of Pan: For our cake, we used a 15 cup bundt pan (which has a baking capacity of 12 cups.) Yours may be a different size than ours.
If using a smaller pan, a general rule of thumb is not to fill it more than ¾ of the pan. If you have at least 1 ¼ inches from the top of the batter to the top edge of the pan, that should be good.
*This cake can be baked ahead, wrapped and frozen for up to three months! To thaw, move to the refrigerator the day before and thaw, still wrapped. The next day, move to the kitchen counter to continue thawing.