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Hummingbird Cake

A delightful dessert that combines tropical flavors of banana and pineapple with the warmth of cinnamon and cream cheese frosting, perfect for family gatherings or a sweet treat at home.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour Provides structure and a tender crumb.
  • 1.5 cups Granulated sugar Sweetens the cake and enhances moisture.
  • 1 teaspoon Baking soda Helps the cake rise and gives a light texture.
  • 1 teaspoon Cinnamon Adds warmth and spice.
  • 0.5 teaspoon Salt Enhances flavors and balances sweetness.
Wet Ingredients
  • 0.5 cups Vegetable oil Contributes to moistness and tenderness.
  • 3 large Eggs Bind ingredients and adds richness.
  • 1 cup Mashed bananas Gives natural sweetness and flavor.
  • 1 cup Crushed pineapple Adds moisture and a subtle fruitiness.
Add-ins
  • 1 cup Chopped pecans Adds a delightful crunch and nutty flavor.
Frosting
  • 8 ounces Cream cheese Used for frosting that adds tanginess and creaminess.
  • 2 cups Powdered sugar Gradually added to cream cheese until creamy and spreadable.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the dry ingredients: flour, sugar, baking soda, cinnamon, and salt.
  3. In another bowl, whisk together the wet ingredients: oil, eggs, mashed bananas, and crushed pineapple.
  4. Slowly mix the wet ingredients into the dry, stirring gently until just combined. Avoid overmixing.
  5. Fold in the chopped pecans.
  6. Divide the batter evenly among two greased and floured round cake pans.
Baking
  1. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Frosting and Serving
  1. While cooling, prepare the cream cheese frosting by beating the cream cheese until smooth, then gradually add powdered sugar until creamy and spreadable.
  2. Once cakes are cooled, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
  3. Decorate with additional chopped pecans as desired.

Notes

For a lighter texture, separate the egg whites and beat them until stiff peaks form, then gently fold them into the batter. You can substitute walnuts or almonds for pecans, add a splash of vanilla extract, prepare ingredients in advance, and consider adding a layer of frosting in the middle for double flavor.