Hummingbird Cake
A delightful and moist dessert infused with tropical flavors, perfect for celebrations and cozy afternoons.
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) You can toast the nuts for extra crunch.
Frosting Ingredients
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar Reduce if less sweetness is desired.
- 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
- 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.
Serving
- Slice the Hummingbird Cake into wedges and serve at room temperature.
- Pair with a cup of coffee or tea, and garnish with extra nuts or fresh fruit for added decoration.
Notes
To store, wrap tightly in plastic wrap or keep in an airtight container. Lasts in the refrigerator for up to a week or freeze for up to three months. Frost after thawing for best flavor. Ensure bananas are very ripe for the best flavor. Don’t overmix the batter to prevent toughness.