Hummingbird Cake
A moist, tropical cake loaded with bananas, pineapple, and pecans, topped with creamy cream cheese frosting.
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 0.5 tsp salt
- 3 large eggs lightly beaten
- 1.5 cups vegetable oil
- 1.5 tsp vanilla extract
- 1 8-ounce can crushed pineapple in juice, undrained
- 2 cups mashed bananas very ripe, about 4-5 medium bananas
- 1 cup pecans chopped
- 16 oz cream cheese softened
- 1 cup unsalted butter softened
- 4 cups powdered sugar sifted
- 2 tsp vanilla extract
- pinch salt
- 1 cup pecans toasted, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch cake pans and line the bottoms with parchment paper.
- In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- In a medium bowl, combine beaten eggs, vegetable oil, vanilla, undrained pineapple, and mashed bananas. Mix well.
- Pour wet ingredients into dry ingredients and stir just until flour is moistened. Gently fold in 1 cup of chopped pecans.
- Divide batter evenly among the three pans. Bake for 25-30 minutes or until a skewer comes out clean.
- Cool cakes in pans 15 minutes, then invert onto wire racks, remove parchment, and cool completely.
- Beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, then vanilla and salt. Beat 2-3 minutes until light and fluffy.
- Assemble cake: Frost between layers, top, and sides. Press toasted pecans onto sides and sprinkle on top. Refrigerate 30 minutes before slicing.
Notes
For best flavor, make the cake a day ahead. Store in airtight container in the refrigerator for up to 5 days. Can also bake in two 9-inch pans; increase baking time to 35-40 minutes.
