Hummingbird Cake
A beloved Southern layer cake packed with mashed bananas, crushed pineapple, and pecans, frosted with a luscious cream cheese icing. Moist, fragrant, and guaranteed to impress at any gathering.
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp salt
- 4 large eggs, lightly beaten
- 1.5 cups vegetable oil
- 2 tsp vanilla extract
- 2 cups very ripe bananas, mashed
- 8 oz crushed pineapple with juice, undrained
- 1 cup pecans, chopped
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
Instructions
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1
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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2
In a large bowl, whisk together 3 cups all-purpose flour, 2 cups granulated sugar, 1 tsp baking soda, 1 tsp ground cinnamon, and 1 tsp salt.
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3
Add 4 lightly beaten large eggs and 1.5 cups vegetable oil to the dry ingredients. Stir until just moistened — do not use a mixer.
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4
Fold in 2 tsp vanilla extract, 2 cups mashed very ripe bananas, 8 oz undrained crushed pineapple with juice, and half the 1 cup chopped pecans.
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5
Divide the batter evenly between the prepared pans. Bake 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool in the pans 10 minutes, then turn out onto a wire rack to cool completely.
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6
Make the frosting: beat 8 oz softened cream cheese and 1/2 cup softened unsalted butter together until fluffy. Gradually mix in 4 cups powdered sugar and 1 tsp vanilla extract (for frosting) until smooth.
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7
Place one cake layer on a serving plate and spread a generous layer of frosting over the top. Set the second layer on top and frost the top and sides. Press the remaining pecans around the top edge or sides.
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8
Refrigerate until ready to serve. Slice and serve at room temperature.