Description
This Southern-style hummingbird cake is ultra-moist and loaded with ripe bananas, crushed pineapple, and chopped pecans—all wrapped in a rich cream cheese frosting. It’s a nostalgic dessert that’s easy to make but guaranteed to impress at holidays, birthdays, and gatherings.
Ingredients
- For the Cake:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup brown sugar
- 1½ teaspoons baking soda
- 1 teaspoon salt
- 1½ teaspoons ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 2 cups mashed ripe bananas (about 4 bananas)
- 1 (8 oz) can crushed pineapple (with juice)
- 2 teaspoons vanilla extract
- 1 cup chopped pecans
- For the Cream Cheese Frosting:
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3½ cups powdered sugar
- 1½ teaspoons vanilla extract
- Optional toppings: extra chopped pecans or toasted coconut
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch or two 9-inch round cake pans.
- In a large bowl, whisk flour, sugars, baking soda, salt, and cinnamon.
- In another bowl, combine eggs, oil, mashed bananas, pineapple (with juice), and vanilla.
- Stir the wet mixture into the dry until just combined. Fold in pecans.
- Divide batter evenly among prepared pans.
- Bake for 25–30 minutes, or until a toothpick comes out clean.
- Cool in pans 10 minutes, then transfer to wire racks to cool completely.
- For frosting: beat cream cheese and butter until smooth. Add powdered sugar and vanilla, beating until fluffy.
- Frost the cooled cake layers, then top with optional pecans or coconut.
Notes
- For cupcakes: bake in lined muffin tins at 350°F for 18–22 minutes.
- For a sheet cake: bake in a greased 9×13-inch pan for 35–40 minutes.
- Cake layers and frosting can be made ahead and stored separately.
