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Old-Fashioned Hummingbird Cake

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A Southern tradition, this moist cake layers ripe bananas and crushed pineapple, topped with fluffy cream cheese frosting.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2–3 bananas)
  • 1 cup crushed pineapple (drained)
  • 1 cup chopped pecans
  • 1 package (8 ounces) cream cheese, softened (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar (for frosting)
  • 1 teaspoon vanilla extract (for frosting)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. Mix the dry ingredients in a large bowl: flour, sugar, baking soda, salt, and cinnamon.
  3. Combine the wet ingredients in another bowl: vegetable oil, eggs, and vanilla. Stir in bananas, pineapple, and pecans.
  4. Combine the wet mixture into the dry mixture gently to avoid overmixing.
  5. Pour the batter evenly into the prepared pans and level out.
  6. Bake for 25-30 minutes until a toothpick inserted comes out clean.
  7. Cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
  8. Frost by beating together cream cheese and butter in a medium bowl, adding powdered sugar and vanilla until smooth and fluffy.
  9. Spread frosting between layers and on top and sides of the cooled cake.

Notes

Ensure cream cheese and butter are at room temperature for smoother frosting. Allow cakes to cool completely before frosting.

Nutrition

Find it online: https://www.spiritsdrink.com/old-fashioned-hummingbird-cake/