Product Used In This Recipe
One Layer Hummingbird Cake
PREP: 20 MINUTES
COOK: 45 MINUTES
SERVINGS: 6 - 8 SERVINGS
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Full of bright, fruity flavors, this One-Layer Hummingbird Cake will be your new obsession! This classic cake boasts bold banana and pineapple flavors with a tender crumb for a delicious single layer dessert. Baked in our stunning Charlotte Cake Pan, which allows for the perfect cream cheese frosting topping in the middle surrounded by the scalloped edges of the cake for an elegant display. This recipe was created by Bake From Scratch magazine as part of the Bundt of the Month recipe collection.
Ingredients
- 1¾ cups (219 grams) all-purpose flour
- ½ cup (100 grams) granulated sugar
- ½ cup (110 grams) firmly packed light brown sugar
- ¾ teaspoon (1.5 grams) ground cinnamon
- ½ teaspoon (2.5 grams) baking soda
- ¼ teaspoon kosher salt
- ¼ teaspoon ground nutmeg
- 1 (8-ounce) can (227 grams) crushed pineapple, drained
- ⅔ cup (160 grams) mashed banana
- ½ cup (112 grams) neutral oil
- 1 large egg (50 grams), room temperature
- 1 teaspoon (4 grams) vanilla extract
- ½ cup (52 grams) finely chopped toasted pecans
- Garnish: finely chopped toasted pecans
Cream Cheese Frosting:
- 6 ounces (170 grams) cream cheese, softened
- ¼ cup (57 grams) unsalted butter, softened
- 2¾ cups (330 grams) confectioners’ sugar
Directions
- Preheat oven to 350°F (180°C).
- In a large bowl, whisk together flour, sugars, cinnamon, baking soda, salt, and nutmeg.
- In a medium bowl, whisk together pineapple, banana, oil, egg, and vanilla. Add pineapple mixture to flour mixture, whisking just until combined. Fold in pecans.
- Spray a 6-cup Charlotte pan with baking spray with flour. Pour batter into prepared pan. Tap pan on a kitchen towel-lined counter several times to settle batter and release air bubbles.
- Bake until a wooden pick inserted in center comes out clean, 45 to 50 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
Cream Cheese Filling:
- In a medium bowl, beat cream cheese and butter with a hand mixer at medium speed until creamy, about 1 minute. Gradually add confectioners’ sugar, beating until combined and stopping to scrape sides of bowl. Increase mixer speed to medium-high, and beat until slightly thickened, about 1 minute. Use immediately.
- Place Cream Cheese Frosting in a pastry bag fitted with a ½-inch French star piping tip (Ateco #865). Pipe on top of cake as desired. Garnish with pecans, if desired. Refrigerate until frosting is set, 15 to 20 minutes, if desired. Cover and refrigerate for up to 3 days.
For endless Bundt recipe inspiration, check out bakefromscratch.com.
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