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Hummingbird Cake

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A moist and rich cake made with bananas, crushed pineapple, and pecans, topped with cream cheese frosting.

Ingredients

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  • 2 cups flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple, drained
  • 2 cups mashed bananas
  • 1 cup chopped pecans
  • Cream cheese frosting for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a large bowl, mix together the flour, sugar, baking soda, cinnamon, and salt until well combined.
  3. In another bowl, whisk together the vegetable oil, eggs, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients, mixing gently until just combined.
  5. Carefully fold in the crushed pineapple, mashed bananas, and chopped pecans into the batter.
  6. Divide the batter evenly among the three prepared cake pans.
  7. Place the pans in the preheated oven and bake for 25-30 minutes.
  8. Allow the cakes to cool in the pans for about 10 minutes.
  9. Once completely cooled, generously frost the cakes with cream cheese frosting, slice, and serve.

Notes

Use very ripe bananas for optimal moisture. Consider toasting pecans for added flavor.

Nutrition

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