Hummingbird Cake

A moist, fragrant Hummingbird Cake made with banana, pineapple, cinnamon, and pecans, finished with a rich cream cheese frosting.

Hummingbird Cake is a classic Southern-style layer cake known for its tender crumb, warm cinnamon aroma, and luscious cream cheese frosting. Made with ripe bananas, crushed pineapple, and crunchy pecans, it is wonderfully moist and full of flavor. This recipe is ideal for celebrations, special gatherings, or any time you want a comforting homemade dessert with a tropical touch.

Ingredients

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3 large eggs
• 1 cup vegetable oil
• 1 1/2 teaspoons vanilla extract
• 3 ripe bananas, mashed
• 1 can crushed pineapple, drained
• 1 cup chopped pecans
• For the frosting: 16 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• Extra pecans for garnish, optional

Instructions

1. Preheat the oven to 350 F and grease and flour three 8-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
3. In another bowl, beat the eggs, vegetable oil, and vanilla extract until well combined.
4. Stir the mashed bananas and drained crushed pineapple into the wet mixture.
5. Add the dry ingredients to the wet ingredients and mix just until combined.
6. Fold in the chopped pecans.
7. Divide the batter evenly among the prepared pans and smooth the tops.
8. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.
10. To make the frosting, beat the cream cheese and butter until smooth and creamy.
11. Add the powdered sugar gradually, then mix in the vanilla extract and salt until fluffy.
12. Place one cake layer on a serving plate and spread with frosting. Repeat with the remaining layers.
13. Frost the top and sides of the cake, then garnish with pecans if desired.
14. Refrigerate for 30 minutes before slicing for cleaner layers, if preferred.