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Hummingbird Cake

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A beloved Southern classic cake that combines bananas, pineapple, and pecans, enveloped in a creamy frosting, evoking warmth and nostalgia.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 (8-ounce) can crushed pineapple, drained
  • 1 1/2 cups mashed bananas (about 3 bananas)
  • 1 cup chopped pecans or walnuts
  • 1 cup shredded coconut

Instructions

  1. Preheat the oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
  2. Combine the flour, sugar, baking soda, salt, and ground cinnamon in a large bowl.
  3. Whisk together the eggs, vegetable oil, and vanilla extract in another bowl until well mixed.
  4. Mix the wet ingredients into the dry ingredients until just combined.
  5. Fold in the crushed pineapple, mashed bananas, nuts, and shredded coconut.
  6. Divide the batter evenly among the prepared pans.
  7. Bake in the preheated oven for 25-30 minutes or until a toothpick comes out clean.
  8. Cool the cakes in the pans for 10 minutes before transferring to wire racks to cool completely.
  9. Frost with cream cheese frosting and decorate as desired.

Notes

For a vegan version, use flaxseed meal mixed with water instead of eggs. This cake freezes well. Store leftovers covered in the refrigerator for up to 5 days.

Nutrition

Find it online: https://doughgirlbylea.com/hummingbird-cake-6/

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