Hummingbird Cake
Hummingbird Cake is a traditional Southern American dessert made with crushed pineapple, mashed bananas, and pecans, topped with a rich cream cheese frosting. It's moist, sweet, and a guaranteed crowd-pleaser.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Contains nuts
Ingredients
3 cups All-purpose flour
2 cups Granulated sugar
1 teaspoon Baking soda
1 teaspoon Ground cinnamo
½ teaspoon Salt
3 Large eggs
¾ cup Vegetable oil
1 teaspoon Vanilla extract
1 (20-ounce) can Crushed pineapple, undrained
2 cups Very ripe bananas, mashed
1 cup Chopped pecans
8 ounces Cream cheese, softened
½ cup Unsalted butter, softened
3-4 cups Powdered sugar, sifted
1 teaspoon Vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt
- In a separate bowl, whisk the eggs, vegetable oil, and vanilla extract until well blended
- Pour the wet ingredients into the dry ingredients. Stir until just combined
- Gently fold in the crushed pineapple, mashed bananas, and chopped pecans
- Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes
- Cool the cakes in the pans for 10-15 minutes, then transfer to wire racks to cool completely
- For the frosting, beat the softened cream cheese and butter until smooth. Gradually add the powdered sugar, mixing until light and fluffy
- Assemble the cake layers with frosting in between each layer and on top. Decorate with toasted pecan halves if desired
- Chill the assembled cake for at least 30 minutes before serving
Notes
Always use very ripe bananas for maximum sweetness.
Do not drain the crushed pineapple to maintain moisture in the cake.
Sift powdered sugar for a smooth frosting.
Find it online: https://onthatplate.com/hummingbird-cake/