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Ina Garten Hummingbird Cake

Ina Garten Hummingbird Cake
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A towering, moist three-layer cake studded with ripe banana, crushed pineapple, and toasted pecans, all bound together by a rich cream cheese frosting. Each slice delivers a perfect balance of sweet fruit, nutty crunch, and tangy-smooth icing.

Ingredients

Scale
  • For the cake:
  • 1 1/2 cups (188g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (about 2 medium) very ripe bananas, mashed until smooth
  • 1/4 cup (60ml) crushed pineapple, well drained (packed in juice, not syrup)
  • 1/2 cup (60g) toasted pecans, finely chopped
  • For the cream cheese frosting:
  • 6 ounces (170g) cream cheese, softened to room temperature
  • 4 tablespoons (56g) unsalted butter, softened
  • 1 1/2 cups (180g) confectioners’ sugar, sifted
  • 1/2 teaspoon pure vanilla extract
  • Pinch of kosher salt
  • For garnish:
  • 2 tablespoons (15g) toasted pecans, roughly chopped

Instructions

  1. Preheat your oven to 350°F (177°C). Grease the bottom and sides of an 8-inch round cake pan with softened butter, then line the bottom with a parchment round and dust the sides lightly with flour, tapping out the excess.
  2. Toast the pecans for the cake and garnish together: spread 1/2 cup plus 2 tablespoons pecans on a baking sheet and toast in the preheating oven for 5–7 minutes, until fragrant and lightly browned. Cool completely, then finely chop 1/2 cup for the batter and roughly chop the remaining 2 tablespoons for garnish.
  3. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt until evenly combined. Set aside.
  4. In a separate medium bowl, whisk the vegetable oil, eggs, and vanilla extract until smooth and slightly thickened, about 30 seconds. Add the mashed banana and drained crushed pineapple, whisking until fully incorporated; a few small lumps of banana are fine.
  5. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula just until no streaks of flour remain — do not overmix, or the cake will be tough. Gently fold in the 1/2 cup finely chopped toasted pecans.
  6. Scrape the batter into the prepared pan and spread it into an even layer. Bake for 24–28 minutes, until the top is golden brown and a wooden skewer inserted into the center comes out clean or with a few moist crumbs attached. The cake should pull away slightly from the sides of the pan.
  7. Allow the cake to cool in the pan on a wire rack for 15 minutes, then run a thin knife around the edge and invert the cake onto the rack. Remove the parchment and let the cake cool completely to room temperature, about 1 hour. (Warm cake will melt the frosting.)
  8. While the cake cools, make the cream cheese frosting: In a stand mixer fitted with the paddle attachment (or with a hand mixer), beat the softened cream cheese and butter on medium speed until smooth and creamy, about 2 minutes, scraping down the bowl as needed. Add the sifted confectioners’ sugar in three additions, beating on low speed after each addition until incorporated, then add the vanilla and salt. Increase speed to medium-high and beat for 1 minute until light and fluffy — do not overbeat or the frosting may become too soft.
  9. Once the cake is completely cool, place it on a serving plate or cake stand. Using a serrated knife, carefully split the cake horizontally into two even layers if you prefer a two-layer look, or leave whole for a single-layer presentation. For these 4 servings, a single tall layer is ideal.
  10. Spread a generous layer of frosting over the top of the cake, letting it cascade slightly over the sides. Alternatively, frost the entire cake for a more polished look. Sprinkle the reserved 2 tablespoons of roughly chopped toasted pecans over the top.
  11. Refrigerate the frosted cake for at least 30 minutes to set the frosting before slicing — this makes for cleaner cuts. For the cleanest slices, use a long, thin knife dipped in hot water and wiped dry between cuts.
  12. Let slices stand at room temperature for 10 minutes before serving to soften the cream cheese frosting and bring out the banana flavor.

Notes

Store leftover cake tightly covered in the refrigerator for up to 4 days. To freeze: freeze the unfrosted cake layers individually wrapped in plastic and foil for up to 3 months. Thaw in the refrigerator overnight, then bring to room temperature before frosting. For the best flavor, use very ripe bananas with brown speckles; do not substitute fresh pineapple for canned (canned is essential for moisture and sweetness). Toast pecans even if they seem pre-toasted — it deepens their flavor dramatically.

Nutrition

Keywords: hummingbird cake, Ina Garten hummingbird cake, Southern cake, banana pineapple cake, cream cheese frosting, layer cake, pecan cake, dessert baking, Easter cake, potluck dessert

Find it online: https://inagartendishes.com/ina-garten-hummingbird-cake/