Hummingbird Cake Recipe
This Hummingbird Cake recipe is a delicious Southern cake favorite. It's made with bananas, pineapple, pecans, and a decadent cream cheese frosting. It's a moist, flavorful heirloom cake recipe you'll love!
Servings: 24
Ingredients
- 3 cups (360 g) all-purpose flour
- 2 cups (396 g) granulated sugar
- 1 teaspoon (6 g) baking soda
- 1 teaspoon (4 g) baking powder
- 1 teaspoon (2.8 g) kosher salt
- 1 1/2 teaspoons (3.9 g) ground cinnamon
- 3 large (150 g) eggs
- 1 cup (198 g) vegetable oil
- 2 teaspoons (9.4 g) vanilla extract
- 1 (8-ounce) can (249 g) crushed pineapple, undrained
- 3 (454 g) bananas ripe, mashed (about 2 cups)
- 1 cup (114 g) roasted pecans finely chopped
- Cream Cheese Frosting
Instructions
- Prep. Preheat oven to 350º F. Prepare three 9-inch cake pans by brushing with homemade cake goop, spraying with baking spray or buttering and lightly flouring.
- Whisk Dry Ingredients. Whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon in a large bowl. Set aside.
- Cream Wet Ingredients. Cream together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans in another large bowl. Stir the egg mixture into the flour mixture until just combined.
- Bake and cool. Evenly divide the batter between the three prepared pans and bake for about 20 to 25 minutes, or until a toothpick or skewer inserted in the center of the cake comes out clean. Remove from the oven and allow to cool for about 10 minutes. Turn cakes onto a wire rack and allow to cool completely.
- Frost. Frost with cream cheese frosting.
- Store. Store in the refrigerator covered with plastic wrap or a cake dome for up to a week.
Notes
Nutritional information is for cake only without frosting.
Storage Tips
To store. Store this cake in the refrigerator since it contains fruit and is topped with cream cheese frosting. It will last up to 5 days in the fridge.
To freeze. Wrap unfrosted cake layers or the frosted cake very well and then place in an airtight freezer container. You can freeze for up to three months. Thaw the cake overnight in the refrigerator when you plan to serve it.
Nutrition
Calories: 179kcal | Carbohydrates: 34g | Protein: 3g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 23mg | Sodium: 152mg | Potassium: 125mg | Fiber: 1g | Sugar: 20g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
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