Hummingbird Cake Recipe
Follow this recipe to prepare a delicious Hummingbird Cake, a classic Southern dessert made with bananas, pineapples, and pecans, topped with a creamy cream cheese frosting.
Equipment
- 1 Mixing Bowl For mixing the cake batter
- 1 Electric mixer For making the frosting
- 3 9-inch cake pans For baking the cake
Ingredients
- 3 cups All-purpose flour
- 2 cups Granulated sugar
- 1 tsp Baking soda
- 1 tsp Salt
- 1 tsp Ground cinnamon
- 3 Eggs Lightly beaten
- 1 cup Vegetable oil
- 1.5 tsp Vanilla extract
- 8 oz Crushed pineapple Undrained
- 2 cups Mashed bananas Ripe
- 1 cup Chopped pecans
- 8 oz Cream cheese Softened
- 1/2 cup Unsalted butter Softened
- 16 oz Powdered sugar Sifted
- 1 tsp Vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 9-inch cake pans.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
- Add the eggs and oil, stirring just until moistened. Stir in the vanilla, pineapple, bananas, and pecans.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean.
- Cool in pans on wire racks for 10 minutes; remove from pans to wire racks, and let cool completely.
- Beat the cream cheese and butter with an electric mixer until creamy.
- Gradually add the powdered sugar, beating until light and fluffy.
- Stir in the vanilla extract.
- Spread frosting between layers and on top and sides of the cake.
- Garnish with additional pecans if desired.
- Refrigerate leftovers.
Notes
For an extra touch, you can toast the pecans before adding them to the batter.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 80gProtein: 6gFat: 30gSaturated Fat: 10gCholesterol: 55mgSodium: 320mgPotassium: 230mgFiber: 3gSugar: 60gVitamin A: 25000IUVitamin C: 4.1mgCalcium: 500mgIron: 0.4mg
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