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Hummingbird Cake

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4.4 from 75 reviews

A delightful Southern classic cake made with ripe bananas, crushed pineapple, and toasted pecans, topped with luxurious cream cheese frosting.

Ingredients

Scale
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 can (8 oz) crushed pineapple, drained
  • 2 cups mashed bananas (about 4 ripe bananas)
  • 1 cup chopped pecans or walnuts
  • Cream cheese frosting (for topping)

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. Combine Dry Ingredients: In a large bowl, mix together the flour, sugar, baking soda, salt, and cinnamon.
  3. Whisk Wet Ingredients: In another bowl, whisk together the vegetable oil, eggs, and vanilla extract until well blended.
  4. Mix Wet and Dry Ingredients: Pour wet ingredients into dry ingredients and stir until just combined.
  5. Fold in the Goodness: Gently fold in the crushed pineapple, mashed bananas, and chopped nuts.
  6. Divide the Batter: Evenly divide the batter among the prepared cake pans.
  7. Bake to Perfection: Bake in the preheated oven for 25-30 minutes or until a toothpick comes out clean.
  8. Cool Down: Let the cakes cool in the pans for about 10 minutes, then transfer to wire racks to cool completely.
  9. Frost and Serve: Once cooled, generously frost the cakes with cream cheese frosting.

Notes

Serve with coffee or vanilla ice cream, and store leftovers in an airtight container for up to 5 days.

Nutrition

Find it online: https://www.eazzyrecypyz.com/hummingbird-cake/

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