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Tropical Hummingbird Cake with Cream Cheese Frosting

A moist and flavorful cake bursting with tropical goodness, topped with creamy frosting.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Tropical
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups all-purpose flour
  • 2 cups sugar because life is sweet!
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed ripe bananas (about 3 bananas)
  • 1 cup crushed pineapple, drained
  • 1/2 cup chopped pecans
For the Cream Cheese Frosting
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • A pinch of salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt.
  4. In another bowl, whisk together the oil, eggs, and vanilla extract. Mix in the mashed bananas and crushed pineapple until well combined.
  5. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chopped pecans.
Baking
  1. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Frosting
  1. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
  2. Beat the softened cream cheese and butter until smooth, then slowly add the powdered sugar, vanilla, and salt to make the frosting.
  3. Once the cakes are completely cool, layer with frosting and decorate as desired.

Notes

Ingredient substitutions include applesauce for crushed pineapple. Can be made ahead and stored in the refrigerator. Best served with a tropical drink.