Hummingbird Cake
A delightful and moist dessert that combines ripe bananas, crushed pineapple, and toasted nuts, perfect for celebrations or a cozy afternoon treat.
Ingredients
Cake Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 can (8 oz) crushed pineapple, drained
- 2 cups mashed ripe bananas (about 4 bananas)
- 1 cup chopped pecans or walnuts (optional)
Frosting Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, combine the flour, sugar, baking soda, salt, and cinnamon.
- In another bowl, mix the oil, eggs, and vanilla extract until well combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Fold in the crushed pineapple, mashed bananas, and chopped nuts (if using).
- Distribute the batter evenly among the prepared pans.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
Frosting and Serving
- For the frosting, beat the cream cheese and butter until smooth, then gradually add the powdered sugar and vanilla extract until smooth and creamy.
- Once the cakes have cooled, frost the top of each layer and stack them together, finishing with frosting on the top and sides.
- Serve and enjoy your delicious hummingbird cake!
Notes
Hummingbird Cake is best served at room temperature. Garnish with extra nuts or fresh fruit for decoration. Wrap tightly for storage.