Hummingbird Cake
A delightful cake with tropical flavors of banana and pineapple, enriched with pecans and topped with cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 can (8 ounces) crushed pineapple, drained
- 2 cups mashed ripe bananas
- 1 cup chopped pecans
- Cream cheese frosting (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Combine the flour, sugar, baking soda, salt, and cinnamon in a large bowl.
- Mix the oil, eggs, and vanilla in another bowl, then stir in the crushed pineapple and mashed bananas.
- Combine the wet and dry ingredients until just mixed and fold in the chopped pecans.
- Prepare the pans by dividing the batter evenly among them.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes before transferring to wire racks.
- Frost with cream cheese frosting once cooled, then slice, serve, and enjoy!
Notes
Ensure ingredients are at room temperature for smoother batter. Don’t overmix and consider variations like adding coconut or caramel.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 35g
- Sodium: 320mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Find it online: https://doughgirlbylea.com/hummingbird-cake-4/