Hummingbird Cake Recipe
American · Dessert · 60 min total
A classic Southern cake with pineapple, banana, and pecans, topped with cream cheese frosting.
30
min prep
min prep
30
min cook
min cook
12
servings
servings
580
kcal/serving
kcal/serving
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs, beaten
- 1 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 (8-ounce) can crushed pineapple, undrained
- 1 cup mashed ripe bananas (about 2 large)
- 1 cup chopped pecans
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- In another bowl, combine eggs, oil, and 1 1/2 teaspoons vanilla. Stir in pineapple, bananas, and 1 cup pecans.
- Add wet ingredients to dry ingredients; stir just until combined. Pour batter into prepared pan.
- Bake for 28-32 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
- For frosting: Beat cream cheese and butter until smooth. Gradually beat in powdered sugar and 1 teaspoon vanilla until fluffy.
- Spread frosting over cooled cake. Sprinkle with 1/2 cup pecans. Refrigerate until ready to serve.
Tips
- For best flavor, use very ripe bananas.
- Store cake covered in refrigerator for up to 5 days.
- Toast pecans for extra flavor.
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