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Hummingbird Cake

A delicious Southern dessert featuring moist, fruity layers of cake with a cream cheese frosting, perfect for impressing loved ones.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Baking, Dessert
Cuisine: Southern
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs, beaten
  • 1 cup crushed pineapple, drained
  • 1 cup mashed ripe bananas (about 2-3)
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans (or walnuts) Optional
For the Cream Cheese Frosting
  • 8 oz. cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt until well combined.
  3. In another bowl, combine vegetable oil, eggs, crushed pineapple, mashed bananas, and vanilla extract. Whisk them together.
  4. Gradually add the wet mixture to the dry ingredients and stir gently to combine.
  5. Fold in the chopped pecans (or walnuts).
Baking
  1. Divide the batter evenly among the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the cakes to cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
Frosting
  1. Beat cream cheese and butter until creamy, then gradually add powdered sugar mixing until smooth, and add in the vanilla.
  2. Frost between the layers, on top, and all around the cooled cake.

Notes

If your frosting isn’t perfect, it will still taste divine! Add extra nuts on top for decoration. This cake can be baked a day in advance; just store it in the fridge.