Hummingbird Cake with Cream Cheese Frosting from Sea Captain’s House

Desserts, Sweets, Snacks


30 ounces sugar
25 1/2 ounces cake flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
2 cups crushed pineapple with juice
6 eggs
12 ounces vegetable oil
2 tablespoons pure vanilla extract
12 ounces chopped pecans
7 medium bananas, pureed

Cream Cheese Frosting:

24 ounces cream cheese, slightly softened
12 ounces softened butter
48 ounces sifted powdered sugar
1 tablespoon vanilla extract


Cake Directions:

Preheat oven to 275°. Line 2, 10” round cake pans with pan liner paper and lightly coat with non-stick spray. Stir together first 5 dry ingredients in large mixer bowl. Add next 3 wet ingredients to blender and mix low speed for 20 seconds or more. Scrape sides and bottom and mix another 20 seconds. (Note: This recipe is slightly simplified, so your cake will have two layers.)
Scrape contents into cake pans, bake for 45 mins, checking for doneness with toothpick, inserted, coming out clean. Once cakes are finished, remove from oven, wait 20 minutes, then remove from pans to cool in freezer for 3 hours or in refrigerator overnight.

Cream Cheese Frosting Directions:

Sift powdered sugar and set aside. In large mixer bowl, add softened cream cheese and butter and beat on medium speed until well combined. Scrape sides of bowl and mix again using mixer’s paddle attachment.

Add vanilla, mix again. Add sifted powdered sugar in small amounts until completely mixed, scraping the sides and bottom of the bowl at least twice during process. Frosting should be completely smooth with no lumps. Use whip attachment if necessary.

Assembling Cake:

Once cake has cooled, use long serrated knife to slightly trim sides, and top to make flat. Cut cakes horizontally into four layers of equal thickness. All pieces will be used upside down, using the bottom as the top layer, as it will be flat. Use about 8 ounces of frosting between layers, then cover sides and top.

Coat sides with finely chopped pecans. Chill in freezer to stiffen cake just before serving (approximately 1 to 2 hours). Finally, cut cake using a sharp knife warmed in hot water and wiped cleaned with a clean, dry towel between slices.