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My Recipe for Hummingbird Cake

Hummingbird Cake
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A moist and flavorful spiced cake made with bananas, pineapple, and pecans, topped with a rich cream cheese frosting. It is a classic Southern dessert, perfect for any occasion.

Ingredients

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  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups mashed ripe bananas (about 3 medium)
  • 1 (8-ounce) can crushed pineapple, undrained
  • 1 cup chopped pecans
  • For the Cream Cheese Frosting:
  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, and salt.
  3. In a separate large bowl, whisk together the sugar, oil, eggs, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  5. Fold in the mashed bananas, crushed pineapple (with its juice), and chopped pecans.
  6. Divide the batter evenly among the prepared cake pans.
  7. Bake for 25-30 minutes, or until a wooden skewer inserted into the center of a cake comes out clean.
  8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  9. To make the cream cheese frosting: In a large bowl, beat the softened cream cheese and butter with an electric mixer until smooth and creamy.
  10. Gradually add the sifted powdered sugar, beating until light and fluffy.
  11. Stir in the vanilla extract.
  12. Once the cakes are completely cool, frost between the layers and on top and sides of the cake.
  13. Garnish with additional chopped pecans, if desired.

Notes

  • Ensure bananas are very ripe for best flavor.
  • Do not overmix the cake batter; this can make the cake tough.
  • Make sure the cakes are completely cool before frosting to prevent the frosting from melting.
  • For a richer flavor, toast the pecans before adding them to the batter.
  • Store leftover cake in an airtight container in the refrigerator for up to 3-4 days.

Nutrition

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