Hummingbird Cake

Name: Hummingbird Cake
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 12 servings
Cuisine: Southern American
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)

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.

80 minMediumServes 12680 cal/serving

Southern AmericanDessertOvenVegetarianLow-SodiumPork-FreeNightshade-Free

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

1

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
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.
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.
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.
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.
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.
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.
8

Refrigerate until ready to serve. Slice and serve at room temperature.

Questions

Can I make Hummingbird Cake dairy-free?

Yes. The dairy in this entry is 8 oz cream cheese, softened, 1/2 cup unsalted butter, softened. Swap the cheese for a plant-based melting cheese (expect a milder flavor); the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Hummingbird Cake gluten-free?

Yes. The gluten in this entry is 3 cups all-purpose flour. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

How long does Hummingbird Cake keep?

Store it airtight: two to three days at room temperature or up to a week refrigerated. It freezes for up to two months; thaw at room temperature.

Can I halve or double Hummingbird Cake?

Yes. As written it serves 12. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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