Description
Classic Southern hummingbird cake made with ripe bananas, crushed pineapple, pecans, and rich cream cheese frosting.
Ingredients
Scale
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 large eggs, beaten
- 1 1/4 cups vegetable oil
- 2 teaspoons vanilla extract
- 8 ounces crushed pineapple with juice
- 1 3/4 cups mashed ripe bananas
- 1 cup chopped pecans
- 1 cup unsalted butter, room temperature
- 8 ounces cream cheese, room temperature
- 3 1/2 cups confectioners’ sugar
- Pinch of salt
- 2 teaspoons pineapple juice
- 2 teaspoons vanilla extract
- 1/4 cup finely chopped pecans for garnish
Instructions
- Preheat oven to 350°F and prepare two 9-inch round cake pans with spray and parchment
- Whisk flour, sugar, cinnamon, baking soda, and salt in a large bowl
- Add eggs, oil, vanilla, pineapple with juice, bananas, and pecans and mix until combined
- Divide batter evenly between pans
- Bake for 24 to 30 minutes until a toothpick comes out clean
- Cool cakes completely before frosting
- Beat butter and cream cheese until fluffy
- Add confectioners’ sugar gradually and continue beating
- Mix in pineapple juice and vanilla until smooth
- Assemble cake layers and frost entire cake
Notes
- Store covered at room temperature up to 3 days
- Refrigerate leftovers up to 5 days
- Freeze slices up to 3 months and thaw before serving
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 444
- Sugar: 46g
- Sodium: 219mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 61mg