Print

Hummingbird Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A luscious, tropical celebration cake bursting with flavor from bananas, pineapple, coconut, and pecans.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple, drained
  • 1 cup mashed bananas
  • 1 cup chopped pecans
  • 1 cup shredded coconut

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. Combine 2 cups of all-purpose flour, 2 cups of sugar, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1 teaspoon of cinnamon in a large mixing bowl.
  3. Whisk together 1 cup vegetable oil, 3 large eggs, and 1 teaspoon vanilla extract in another bowl.
  4. Fold in 1 cup of drained crushed pineapple, 1 cup of mashed bananas, 1 cup of chopped pecans, and 1 cup of shredded coconut into the wet mixture.
  5. Combine the wet ingredients into the bowl of dry ingredients and mix gently.
  6. Divide the batter among the three prepared pans, smoothing the tops with a spatula.
  7. Bake for 25-30 minutes, or until a toothpick comes out clean.
  8. Cool the cakes in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
  9. Frost with cream cheese frosting if desired, and serve.

Notes

Ensure wet ingredients are at room temperature for better blending. Store leftovers in an airtight container.

Nutrition

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

Scroll to Top