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Southern Hummingbird Cake

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A delightful Southern Hummingbird Cake made with ripe bananas, crushed pineapple, pecans, and coconut, perfect for any occasion.

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
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas
  • 1 cup crushed pineapple, drained
  • 1 cup chopped pecans or walnuts
  • 1 cup shredded coconut

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. Whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt in a large bowl.
  3. Mix the vegetable oil, large eggs, and vanilla extract in another bowl until well combined.
  4. Stir in the mashed ripe bananas, crushed pineapple, and chopped pecans or walnuts.
  5. Gradually add the dry ingredients to the wet mixture, blending until smooth.
  6. Fold in the shredded coconut gently.
  7. Divide the batter evenly among the prepared cake pans.
  8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
  10. Frost with your favorite cream cheese frosting if desired, and serve.

Notes

Store leftovers in an airtight container for up to three days or freeze for longer storage.

Nutrition

Find it online: https://ameliasweets.com/2026/08/07/southern-hummingbird-cake/