Print

Hummingbird Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A delightful three-layer cake combining crushed pineapple, ripe bananas, and nuts, topped with cream cheese frosting.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 can (8 ounces) crushed pineapple, drained
  • 2 cups mashed ripe bananas
  • 1 cup chopped walnuts or pecans
  • Cream cheese frosting (for topping)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a large bowl, combine the flour, sugar, baking soda, salt, and cinnamon.
  3. In another bowl, whisk together the vegetable oil, eggs, and vanilla extract until smooth.
  4. Add the wet ingredients to the dry mixture and mix until just combined.
  5. Gently fold in the crushed pineapple, mashed bananas, and chopped nuts.
  6. Divide the batter evenly among the prepared pans.
  7. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  8. Let the cakes cool in their pans for 10 minutes and then turn them out onto wire racks to cool completely.
  9. Once cooled, generously frost with cream cheese frosting.

Notes

Use ripe bananas for the best sweetness. Drain the pineapple to avoid a soggy cake.

Nutrition

Find it online: https://delishrecipezbylucy.com/hummingbird-cake-2/

Scroll to Top