Hummingbird Cake
Hummingbird Cake is a two or three layer cake made with bananas, pineapple, and nuts. It is almost always covered with a rich cream cheese frosting.
Servings 6
Cost 5
Ingredients
- 3 cups all-purpose flour 13.5 ounces
- 1 teaspoon baking soda
- 1 teaspoon salt
- About a teaspoon ground cinnamon
- 2 cups granulated sugar
- 3 large eggs
- 1 ½ cups cup vegetable oil
- 2 teaspoons vanilla extract
- 1 8-ounce can crushed pineapple, drained
- 2 cups diced ripe banana mashed after measuring (10 oz)
Cream Cheese Frosting
- 2 8-ounce packages cream cheese, softened
- 8 tablespoons 4 oz butter (unsalted, softened)
- 2 cups powdered sugar sifted, plus more if desired
- ½ teaspoon vanilla extract
- Pinch or two of salt – omit if using regular salted butter
Instructions
- Preheat oven to 350 degrees F. Grease and flour 2 9x2 inch round cake pans.
- Stir flour, baking soda, salt, sugar and cinnamon together in a large mixing bowl; add eggs, vegetable oil and vanilla, stirring until dry ingredients are moistened. (Do not beat.) Stir in mashed bananas and pineapple.
- Pour batter into cake pans and bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes; remove from pans, and let cool completely on wire racks.
- Prepare cream cheese frosting. Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy - taste after adding 2 cups. Add more sugar if you prefer it to be sweeter. Beat in vanilla. Add a pinch of salt if using unsalted butter.
- Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle ½ cup chopped pecans on top.
Notes
This recipe halves well, should you wish to make it in two 6 inch round cake pans. Just cut everything in half and make as written. To halve an egg, crack an egg into a small bowl, mix with a fork, and measure out 2 tablespoons.
