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hummingbird cake

A deliciously moist and flavorful hummingbird cake packed with bananas, pineapple, and pecans, topped with cream cheese frosting.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 12
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1.5 teaspoons ground cinnamon
  • 0.75 teaspoon baking powder
  • 0.75 teaspoon baking soda
  • 0.5 teaspoon kosher salt
  • 0.75 cups canola oil
  • 3 large eggs
  • 1.333 cups mashed bananas
  • 8 ounces crushed pineapple
  • 2 teaspoons vanilla extract
  • 0.75 cups toasted chopped pecans
  • 0.5 cup unsalted butter
  • 4 ounces softened cream cheese
  • 0.5 teaspoon vanilla extract
  • 2.5 cups confectioners' sugar

Method
 

Preparation Steps
  1. Preheat oven to 350°F. Spray two 8-inch round cake pans with cooking spray and line the bottoms with parchment paper.
  2. In a large bowl, mix all dry ingredients together: flour, sugar, cinnamon, baking powder, baking soda, and salt.
  3. Add oil, eggs, mashed bananas, crushed pineapple, and vanilla extract to the dry ingredients. Stir until combined and fold in chopped pecans.
  4. Divide batter evenly between the prepared pans and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
  5. Allow cakes to cool for 10 minutes in pans, then transfer to wire racks to cool completely.
  6. Prepare frosting by beating butter and cream cheese together until smooth. Add vanilla and gradually mix in confectioners' sugar until fluffy.
  7. Assemble the cooled cakes, spreading frosting between layers and over the top and sides. Decorate with toasted pecans if desired.

Notes

This hummingbird cake is perfect for celebrations and family gatherings.