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Hummingbird Cake

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A delightful Southern classic cake made with ripe bananas, crushed pineapple, and toasted nuts, frosted with cream cheese icing.

Ingredients

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

Instructions

  1. Preheat the oven and prepare the pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans gently.
  2. Combine dry ingredients: In a large mixing bowl, combine the flour, sugar, baking soda, salt, and ground cinnamon.
  3. Whisk wet ingredients: In another bowl, whisk together the vegetable oil, eggs, and vanilla extract until well combined.
  4. Mix wet and dry ingredients: Stir the wet ingredients into the dry ingredients until just combined.
  5. Fold in the goodies: Fold in the crushed pineapple, mashed bananas, chopped nuts, and shredded coconut.
  6. Divide the batter: Evenly divide the batter among the three prepared pans.
  7. Bake to perfection: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the layers: Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks.
  9. Frost and serve: Frost the cooled cakes generously with cream cheese frosting before serving.

Notes

Ensure your bananas are perfectly ripe for the best sweetness. Drain the pineapple to avoid excess moisture in the cake.

Nutrition

Find it online: https://pinrecipezbylinaa.com/hummingbird-cake-2/

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