Hummingbird Cake with Mascarpone Frosting

Southern Kitchen
Hummingbird Cake

About the recipe

The texture and flavor combinations at play in this hummingbird cake are surprisingly complex. Sweet pineapple and banana mingle with tangy frosting, while pecans lend a satisfying crunch. Replacing the traditional cream cheese frosting with a decadent mascarpone makes for a creamier cake with a more grown-up flavor.

Serves: 12 to 16

Hands On Time: 50 minutes

Total Time: 2 hours and 20 minutes



1 pound peeled bananas

8 ounces crushed pineapple, drained

1 cup canola oil

2 teaspoon vanilla

2 1/2 cups plus 2 tablespoons all-purpose flour

2 teaspoons ground cinnamon

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups granulated sugar

1 cup brown sugar

3 large eggs

Mascarpone Frosting 

3 cups mascarpone cheese

2 cups powdered sugar

1 cup chopped pecans, plus additional whole pecans, for garnish

1 teaspoon vanilla


To make the cake: Heat the oven to 350 degrees. Butter three 9-inch round cake pans.

In a blender or food processor, combine the bananas, pineapple, oil and vanilla. Blend until smooth.

In a medium bowl, whisk together the flour, cinnamon, baking soda and salt.

In a large bowl, whisk together the sugars and the eggs until smooth. Whisk in the banana mixture until evenly combined. Whisk in the flour mixture just until you can no longer see dry spots of flour. Divide between the prepared pans and bake until golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. 

Let cool in the cake pans for about 10 minutes, then carefully flip the cakes out onto wire racks to cool completely.

While the cakes cool, make the frosting: Using a stand mixer fitted with the paddle attachment, beat the mascarpone until smooth, then beat in the sugar until light, fluffy and spreadable. Beat in the chopped pecans and vanilla until combined.

When the cakes are cool, place one layer on a serving platter. Top with frosting, followed by a second layer. Repeat with the remaining cake. Frost the top and sides of the cake with the remaining frosting and garnish with the remaining pecans. Serve.