Hummingbird Cake
Moist spice cake with bananas, pineapple, and pecans, topped with cream cheese frosting - a Southern showstopper.
Prep Time
25m
Cook Time
30m
Servings
14
Difficulty
Medium
Nutrition Per Serving
fat
40
carbs
88
fiber
2
protein
6
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Ingredients
Shop- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 eggs, beaten
- 1 1/2 cups vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 can (8 oz) crushed pineapple, undrained
- 2 cups mashed ripe bananas
- 1 cup chopped pecans
- 16 oz cream cheese, softened
- 1 cup butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla
Instructions
Preheat oven to 350°F. Grease and flour three 9-inch round pans.
Mix flour, sugar, baking soda, cinnamon, and salt.
Add eggs, oil, and vanilla. Stir until combined.
Fold in pineapple, bananas, and pecans.
Divide batter among pans and bake 25-30 minutes.
Cool completely.
For frosting: beat cream cheese and butter until fluffy.
Add powdered sugar and vanilla, beat until smooth.
Frost cooled cake layers.
Chef's Comfy Tip
This cake is even better the next day - the flavors meld together and the cake becomes incredibly moist.
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