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Hummingbird Cake

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A moist and flavorful cake bursting with tropical flavors, blending mashed bananas, crushed pineapple, and coconut, topped with cream cheese frosting.

Ingredients

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  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 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
  • 1 cup shredded coconut
  • 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. Whisk together the flour, sugar, baking soda, salt, and cinnamon in a large bowl.
  3. Beat together the vegetable oil, eggs, and vanilla extract in another bowl until smooth and fluffy.
  4. Add in the mashed ripe bananas, crushed pineapple, chopped pecans, and shredded coconut.
  5. Combine the wet and dry ingredients, mixing until just blended.
  6. Divide the batter evenly among the prepared pans.
  7. Bake for 25-30 minutes, or until a toothpick comes out clean.
  8. Cool for 10 minutes before removing from pans, then let cool completely on a wire rack.
  9. Frost with cream cheese frosting before serving.

Notes

Make sure your bananas are very ripe for the sweetest flavor. Opt for unsweetened shredded coconut for better control over sweetness.

Nutrition

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