Description
Indulge in the tropical flavors of the South with this decadent Hummingbird Cake. Moist layers of banana and pineapple cake are sandwiched together with a luscious cream cheese frosting, creating a dessert that’s perfect for any special occasion.
Ingredients
Scale
Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 (8 oz) can crushed pineapple (with juice)
- 2 cups mashed ripe bananas (about 4 medium)
- 1 cup chopped pecans
- 1/2 cup shredded coconut (optional)
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 to thin)
- Additional chopped pecans and banana slices (optional)
For Garnish:
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease/flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- Prepare Wet Ingredients: In another bowl, beat eggs, oil, and vanilla until smooth. Stir in pineapple, bananas, pecans, and coconut.
- Combine and Bake: Add wet ingredients to dry, stir until combined. Divide batter into pans, bake for 28–32 minutes. Cool cakes on wire racks.
- Make Frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla. Thin with milk if needed.
- Assemble Cake: Frost and stack cooled cakes. Garnish with pecans and banana slices.
Notes
- This cake tastes even better after chilling in the fridge. For a sheet cake, bake in a 9×13-inch pan for 40–45 minutes.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 46g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
