Hummingbird Cake

A delightful, moist cake filled with spiced layers, bananas, pineapple, and pecans. A Southern classic that’s perfect for any occasion.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American, Southern

Calories: 430

Ingredients Method Notes

Ingredients

For the Cake

3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup vegetable oil
4 large eggs
1 cup mashed ripe bananas (about 2-3 bananas)
1 cup crushed pineapple, drained
1 cup chopped pecans (or walnuts, if you prefer)
2 teaspoons vanilla extract

For the Cream Cheese Frosting

8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract

Method

Preparation

Preheat your oven to 350°F (175°C).
In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
In another bowl, mix the oil, eggs, mashed bananas, crushed pineapple, pecans, and vanilla until combined.
Gently fold the wet ingredients into the dry ingredients until just combined.
Divide the batter evenly among three greased and floured 9-inch round cake pans.
Bake for about 25-30 minutes. A toothpick inserted in the center should come out clean.
Let the cakes cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.

Frosting

In a large bowl, beat the cream cheese and butter until smooth.
Gradually add powdered sugar and vanilla extract, mixing until fluffy and smooth.

Assembly

Once cakes are cooled, place one layer on a serving plate and frost the top.
Add the second layer and repeat. Place the final layer on top and frost the entire cake.

Notes

Ripe bananas enhance sweetness. Allow cakes to cool completely to prevent frosting from sliding off. Feel free to personalize with ingredients like coconut or different nuts.