Description

Indulge in the delightful flavors of the South with this classic Hummingbird Cake recipe. Moist layers of banana and pineapple cake are sandwiched together with a luscious cream cheese frosting, creating a perfect dessert for any celebration.

Ingredients

Dry Ingredients:

3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

Wet Ingredients:

3 large eggs
1 cup vegetable oil
1 (8 oz) can crushed pineapple (with juice)
2 cups mashed ripe bananas (about 4 bananas)
1 cup chopped pecans (plus more for topping)
1 teaspoon vanilla extract

For the cream cheese frosting:

8 oz cream cheese (softened)
1/2 cup unsalted butter (softened)
4 cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk (if needed for consistency)

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Instructions

Preheat the oven to 350°F (175°C) and grease and flour three 8-inch round cake pans.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
In another bowl, beat the eggs, then stir in the oil, pineapple (with juice), mashed bananas, chopped pecans, and vanilla.
Add the wet ingredients to the dry ingredients and stir until just combined.
Divide the batter evenly among the prepared pans.
Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
To make the frosting, beat the cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar and vanilla extract, beating until creamy. Add a splash of milk if needed to reach desired spreading consistency.
Assemble the cooled cake layers with frosting between each layer and on top and sides. Garnish with chopped pecans if desired.
Chill slightly before slicing for neater pieces.

Notes

This Southern classic is moist, flavorful, and perfect for celebrations.
Cake layers can be made ahead and frozen.
Let the frosted cake chill slightly before slicing for cleaner cuts.