Hummingbird Cake
Moist, sweet, and completely irresistible, this Hummingbird Cake is a classic old-fashioned, southern dessert loaded with bananas, pineapple, and spices and topped with cream cheese frosting.
Servings 15 slices
Ingredients
Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 ripe bananas - mashed
- 3 eggs - beaten
- 8 ounces crushed pineapple - drained
- ¾ cup vegetable oil
- ¼ cup chopped pecans - optional
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp table salt
- ½ tsp ground cinnamon
Frosting
- 2 cups confectioner's sugar
- 8 oz cream cheese - room temperature
- ½ cup butter - room temperature
- 1 tsp vanilla extract
- 1 ½ cups crushed pecans to coat the cake
Instructions
Cake
- Preheat the oven to 350 degrees.
- Grease 2 - 9" round cake pans or 1 standard bundt pan. Set aside. (I like to use homemade baker's release)
- Combine the flour, sugar, mashed bananas, beaten eggs, crushed pineapple, oil, pecans, vanilla, baking soda, salt and cinnamon in the mixer bowl. Stir on low using the whisk attachment or whisk by hand until the ingredients are completely combined - but don't over-mix.
- Transfer to the prepared pan or pans.
- Bake 30-35 minutes for the 9" pans or approx 50 minutes for the bundt pan. Use either the toothpick test or the spring-back test to determine doneness as varying ovens, climate and elevation will affect the time.
- Remove and transfer to a wire rack to cool to room temperature before removing and decorating.
Frosting
- Blend cream cheese and butter on high speed until it begins to thicken.
- Reduce the speed and add in the confectioner's sugar and vanilla, blend well until no lumps remain.
Assemble the Cake
- Once cakes have completely cooled, add frosting between the top and bottom layers and then frost the entire cake with remaining frosting.
- Sprinkle the crushed pecans over entire cake, pressing some of the pecans gently alongside of the cake to until completely covered.