Description
Indulge in the heavenly flavors of this Southern classic, the Hummingbird Cake. This moist and decadent cake is a delightful combination of bananas, pineapple, and pecans, all topped with a luscious cream cheese frosting.
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
- 2 teaspoons vanilla extract
- 1 (8 oz) can crushed pineapple (undrained)
- 2 cups mashed ripe bananas (about 4 bananas)
Optional:
- 1 cup chopped pecans
- 1 cup chopped fresh pineapple
Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Chopped pecans or pineapple for garnish (optional)
Instructions
- Preheat and Prep: Preheat oven to 350°F (175°C). Grease and flour cake pans.
- Mix Dry Ingredients: Combine dry ingredients in a bowl.
- Blend Wet Ingredients: In a separate bowl, beat eggs, oil, and vanilla. Add bananas and pineapple.
- Combine and Bake: Mix wet and dry ingredients, fold in pecans and pineapple, bake for 25–30 mins.
- Prepare Frosting: Beat cream cheese and butter, add powdered sugar and vanilla.
- Assemble Cake: Frost cooled cake layers and garnish as desired.
Notes
- This cake tastes even better the next day as flavors meld.
- Store covered in the refrigerator for up to 5 days.
- You can also make this as a sheet cake or cupcakes.
