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Hummingbird Cake

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A moist and flavorful Southern classic cake with bananas, pineapple, and pecans, topped with cream cheese frosting.

Ingredients

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For the Crust:

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs, beaten
  • 1 1/2 cups vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 (8-ounce) can crushed pineapple, undrained
  • 2 cups mashed ripe bananas
  • 1 cup chopped pecans
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
  3. Add eggs, oil, vanilla, pineapple, bananas, and pecans. Stir until well combined.
  4. Divide batter evenly among prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  5. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  6. For frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
  7. Frost between layers, on top, and sides of the cooled cake.

Notes

You can customize the seasonings to taste.

Find it online: https://www.receipster.com/hummingbird-cake-2/

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