Pioneer Woman hummingbird cake layers ripe banana, crushed pineapple, cinnamon, and chopped pecans under thick cream cheese frosting. At around 815 calories per serving it takes about two hours and ten minutes, and the recipe yields enough for 12 generous slices.

Ree skips creaming butter and sugar entirely, since a full cup of canola oil keeps the crumb soft for days. That oil-based batter comes together with a simple stir, so there is no stand mixer needed until the frosting.

Everything hinges on how ripe the bananas are, which controls the sweetness and moisture in each layer. Use bananas with heavy brown spotting, since underripe fruit leaves the cake dry and bland.

Source: The Pioneer Woman, verified from thepioneerwoman.com

Pioneer Woman Hummingbird Cake

Recipe by medshi8Course: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

815

kcal

Total time

hour

Two 8-inch rounds bake at 350°F with crushed pineapple, mashed banana, and chopped pecans folded into an oil-based, cinnamon-spiced batter. A thick cream cheese frosting goes on once the layers cool, and toasted pecan halves ring the base and top for a clean finish

Ingredients

2 cups all-purpose flour
1 1/3 cups granulated sugar
1 tsp ground cinnamon
3/4 tsp salt
3/4 tsp baking soda
1/4 tsp baking powder
1 cup canola oil
2 large eggs, beaten
1 1/2 tsp vanilla extract
2 (8-oz) cans crushed pineapple in juice, undrained
2 ripe bananas, chopped
1 cup chopped pecans
Nonstick baking spray with flour
For the frosting:
3/4 cup unsalted butter, softened
8 oz cream cheese, softened
4 cups powdered sugar
1 tsp vanilla extract
Pinch of salt
For decorating:
1 cup toasted pecan halves

Directions

Preheat the oven: Set the oven to 350°F, then gather all your ingredients while it heats up.
Combine the dry ingredients: Whisk the flour, sugar, cinnamon, salt, baking soda, and baking powder together in a large bowl.
Add the wet ingredients: Stir the canola oil, beaten eggs, vanilla, and undrained crushed pineapple into the dry mixture until evenly combined.
Fold in the banana and pecans: Mash the bananas, then add them to the bowl along with the chopped pecans and stir to combine.
Prepare the pans: Spray two 8-inch round baking pans with nonstick baking spray, since this prevents sticking without the mess of butter and flour.
Fill and bake: Divide the batter between the two pans, then bake until a pick comes out with a few small crumbs, about 33 to 37 minutes.
Cool in the pans: Let the cakes sit in their pans on a wire rack for 10 minutes, because this firms them up enough to flip without breaking.
Cool completely: Invert the cakes onto the wire rack, then let them cool for about one hour before frosting.
Make the frosting: Beat the softened butter and cream cheese in a stand mixer with the paddle attachment on medium until smooth, about 2 to 3 minutes.
Add the sugar and finish: Mix in the powdered sugar on low speed until combined, then scrape the bowl and add the vanilla and salt. Beat on medium-high until light and fluffy, about 2 minutes.
Frost the first layer: Place one cake layer on a serving plate, then spread about 1 cup of frosting evenly to the edge.
Stack and frost the outside: Set the second layer on top, then spread the remaining frosting over the top and sides of the cake.
Decorate with pecans: Press the toasted pecan halves along the base and around the top to create a ring, then slice and serve.

FAQs

Can I use fresh pineapple instead of canned?

Canned crushed pineapple works best here because it releases juice evenly throughout the batter, which keeps both layers moist. Fresh pineapple has a firmer texture and less free liquid, so the cake may turn out drier.

If you do use fresh, pulse it in a food processor until finely crushed and measure out 16 ounces total with all the juice. Drain just a tablespoon or two if the mixture looks overly watery, since too much liquid can make the center gummy.

How far ahead can I make this cake?

The cake layers can be baked a full day before you need them, and wrapping each cooled layer tightly in plastic wrap keeps the moisture in overnight. Store them at room temperature, since refrigerating unfrosted layers can dry out the crumb.

Once frosted, the finished cake stays fresh for up to three days in the fridge thanks to the cream cheese frosting acting as a seal. Pull it out 30 minutes before serving so the frosting softens, and the banana flavor comes through more at room temperature. If you enjoy recipes from Ree that hold well for gatherings, Crown Roast is another crowd-sized favorite.

What makes this different from banana bread?

The structure is completely different, since banana bread is a quick bread baked in a loaf pan with no frosting. Hummingbird cake uses two round layers with crushed pineapple and chopped pecans in the batter. It also gets a thick cream cheese frosting, which banana bread never sees.

Both rely on ripe bananas and warm spice, but the crushed pineapple adds a tropical sweetness that banana bread lacks. Ree also uses a full cup of canola oil instead of melted butter, which gives the cake a softer crumb.

Can I make cupcakes from this batter?

The batter works well as cupcakes, and you should expect around 24 to 28 standard-sized cupcakes from one full batch. Fill each liner about two-thirds full, then bake at the same 350°F for 18 to 22 minutes, since the smaller portions need less time.

Let the cupcakes cool completely before frosting, because warm cake melts the cream cheese topping and it slides right off. Top each one with a toasted pecan half for a clean finish, and they travel much better than a layer cake. If you need more crowd-friendly recipes from Ree, Prime Rib Roast are another solid choice.

Do I have to use pecans?

Pecans are traditional in hummingbird cake and add a nutty crunch that balances the soft, fruit-heavy batter. Toasted walnuts are the closest swap, since they have a similar fat content and hold up during baking without turning soft.

For a nut-free version, leave the pecans out of the batter entirely and skip the pecan ring on top. The cake still holds together well because the oil and fruit provide enough structure, though you lose some of the texture contrast between the tender crumb and the crunchy pieces.