Hummingbird Cake Recipe
3 layer banana and pineapple based cake with cream cheese frosting.
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Ingredients
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Cake Ingredients
Cream Cheese Frosting Ingredients
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans.
- 2
Mix Dry Ingredients
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
- 3
Combine Wet Ingredients
In another bowl, whisk together the vegetable oil, large eggs, mashed ripe bananas, crushed pineapple, and vanilla extract until well combined.
- 4
Combine Mixtures
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
- 5
Add Pecans
Fold in the chopped pecans into the batter.
- 6
Bake the Cakes
Divide the batter evenly among the three prepared cake pans and smooth the tops. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- 7
Cool the Cakes
Once baked, remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to wire racks to cool completely.
Frosting Preparation
- 8
Prepare the Frosting
In a large bowl, beat the cream cheese and unsalted butter together until smooth and creamy.
- 9
Add Sugar and Vanilla
Gradually add the powdered sugar and vanilla extract, mixing until the frosting is fluffy and well-combined.
Assembly
- 10
Frost the Cake
Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of cream cheese frosting on top. Repeat with the second layer, then place the final layer on top.
- 11
Finish the Cake
Spread the remaining frosting over the top and sides of the cake. Decorate with additional chopped pecans if desired.
