Description

A classic Southern favorite, this Hummingbird Cake is rich with ripe bananas, crushed pineapple, and crunchy pecans. Each moist layer is finished with a creamy, tangy cream cheese frosting that brings all the flavors together. Perfect for holidays, potlucks, or just because!

Ingredients

3 ripe bananas, mashed

1 cup crushed pineapple (with juice)

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup brown sugar

3 large eggs

3/4 cup vegetable oil

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1 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

Instructions

Preheat oven to 350°F (175°C). Grease and flour two or three 9-inch cake pans.
In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
In another bowl, combine mashed bananas, crushed pineapple (with juice), sugars, eggs, oil, and vanilla.
Gradually add dry ingredients to the wet mixture. Stir until just combined. Fold in chopped pecans.
Divide the batter evenly into prepared pans. Bake for 25–30 minutes or until a toothpick comes out clean.
Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the frosting by beating cream cheese and butter until smooth. Add powdered sugar gradually, then mix in vanilla.
Frost cooled cake layers, then frost the top and sides. Decorate with extra pecans if desired.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Desserts