Low Sugar Hummingbird Cake with Pineapple and Banana

Total time2 hr 10 min

Prep time35 min

Cook time35 min

Low Sugar Hummingbird Cake with Pineapple and Banana

Layers of banana and pineapple keep this cake incredibly moist, with warm cinnamon and toasted pecans adding depth and crunch in every bite. The batter comes together in two simple bowls, folded just enough to stay tender, then baked into golden layers that rise beautifully. A rich, tangy frosting gets whipped until light and spreadable, then swept over the top and sides for that classic Southern finish. Toasted pecan halves on top add one more layer of texture before it all goes into the fridge to set. It's a showstopper layer cake that fits neatly into an added sugar free spread, no compromise on the tropical, spiced flavor that makes this cake a classic. Slice it thick and serve it chilled for the best texture.

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Ingredients

12 servings

For the cake

3 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 cups granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
3 large eggs
1 cup vegetable oil
1 ½ tsp vanilla extract
1 can (8 oz) crushed pineapple, undrained
2 cups mashed ripe banana (about 4 medium bananas)
1 cup pecans, toasted and roughly chopped

For the frosting

2 packages (8 oz each) cream cheese, softened
1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
1 tsp vanilla extract
¼ tsp salt

For serving

½ cup pecan halves (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment and dust lightly with flour.
2
Spread the chopped pecans on a dry skillet over medium heat and toast, stirring frequently, until fragrant and lightly browned, about 4–5 minutes. Transfer to a plate to cool.

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