Description
This crowd-pleasing, ultra-moist Hummingbird Cake is your one-way ticket to edible joy. Bursting with ripe bananas, crushed pineapple, toasted pecans, and crowned with tangy cream cheese frosting, it’s like Southern hospitality in cake form. Whether you’re baking for brunch, birthdays, or just for that porch-swing vibe, this beauty brings the celebration.
Ingredients
Cake:
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3 cups all-purpose flour
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2 cups granulated sugar (or 1 cup white + 1 cup brown)
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1 tsp baking soda
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1 tsp cinnamon
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½ tsp salt
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3 large eggs
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1 cup vegetable oil
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2 tsp vanilla extract
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1 (8 oz) can crushed pineapple (undrained)
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2 cups mashed ripe bananas (~4 bananas)
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1 cup chopped toasted pecans
Cream Cheese Frosting:
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8 oz cream cheese, softened
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½ cup (1 stick) unsalted butter, softened
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3½ cups powdered sugar, sifted
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1 tsp vanilla extract
Instructions
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Prep Oven & Pans: Preheat to 350°F (175°C). Grease and flour three 9″ cake pans; line bottoms with parchment.
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Mix Dry: In large bowl, whisk flour, sugar, baking soda, cinnamon, and salt.
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Add Wet Ingredients: Stir in eggs, oil, and vanilla just until combined.
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Fold in Add-Ins: Gently fold in pineapple, bananas, and pecans.
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Bake: Divide into pans. Bake 25–30 mins or until toothpick comes out with moist crumbs. Cool 10 mins, then invert onto racks to cool fully.
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Make Frosting: Beat cream cheese and butter until fluffy. Add sugar gradually. Beat in vanilla.
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Assemble: Layer and frost the cakes. Finish with extra pecans if desired. Chill briefly to set.
Notes
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Add coconut for a tropical kick.
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Try it as cupcakes (bake 18–22 mins).
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Bundt option: Bake 55–65 mins in a greased Bundt pan.
- Prep Time: 20 min
- Cook Time: 30 min
Nutrition
- Calories: 520Ca Per Slice
- Sugar: 42g
- Fat: 28g
- Carbohydrates: 60g
- Fiber: 2g