Hummingbird Cake is a delicious, moist cake filled with bananas, pineapple, and pecans, and is topped with a creamy cream cheese frosting.
Ingredients
- 3 ripe bananas mashed
- 1 cup crushed pineapple drained
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs beaten
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup chopped pecans optional
- 8 ounces cream cheese softened
- 1/4 cup butter softened
- 3 cups powdered sugar sifted
- 1 teaspoon vanilla extract for frosting
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt.
- Add the mashed bananas, crushed pineapple, beaten eggs, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
- Fold in the chopped pecans if using.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- To make the frosting: In a medium bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar, and beat until smooth. Stir in the vanilla extract.
- Frost the cooled cakes with the cream cheese frosting. Stack the cakes, then frost the top and sides.
- Decorate with additional chopped pecans or fruits if desired.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 58gProtein: 5gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gCholesterol: 60mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 40gVitamin A: 500IUVitamin C: 3mgCalcium: 40mgIron: 1.5mg