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Hummingbird Cake

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A delightful cake combining ripe bananas, crushed pineapples, and toasted nuts, topped with cream cheese frosting.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 can (8 oz) crushed pineapple, drained
  • 1 1/2 cups mashed ripe bananas
  • 1 cup chopped pecans or walnuts
  • Cream cheese frosting (for topping)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. Combine the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt in a large mixing bowl.
  3. Add in the vegetable oil, eggs, and vanilla extract, mixing until smooth.
  4. Fold in the crushed pineapple, mashed ripe bananas, and chopped nuts gently.
  5. Divide the batter evenly among the prepared pans.
  6. Bake for 25-30 minutes or until a toothpick comes out clean.
  7. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack.
  8. Frost the cooled cakes generously with cream cheese frosting.

Notes

For a lighter frosting, mix half cream cheese frosting with whipped cream.

Nutrition

Find it online: https://ameliasweets.com/2026/07/29/hummingbird-cake-3/

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