A deliciously moist Hummingbird Cake made with ripe bananas, crushed pineapple, and topped with a creamy frosting.
Author:Ghalina
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
3 cups all purpose flour
2 cups granulated sugar
1 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
3 large eggs beaten
1 1/4 cup vegetable oil
2 tsp vanilla extract
8 oz crushed pineapple with juice
1 3/4 cup ripe mashed bananas (about 4–5 bananas)
1 cup chopped pecans (if desired)
1 cup unsalted butter (room temperature)
8 oz cream cheese (room temperature)
3 1/2 cups confectioner’s sugar (up to 4 cups if you want it stiffer)
pinch of salt
2 tsp pineapple juice
2 tsp vanilla extract
1/4 cup finely chopped pecans (for garnish if desired)
Instructions
Preheat the oven to 350°F (175°C).
In a large bowl, combine flour, sugar, cinnamon, baking soda, and salt.
In another bowl, mix the eggs, vegetable oil, and vanilla extract.
Add the crushed pineapple and mashed bananas to the wet ingredients and mix well.
Combine the wet and dry ingredients, stirring until just combined. Fold in the chopped pecans if using.
Pour the batter into greased cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
Let the cakes cool completely before frosting.
For the frosting, beat the butter and cream cheese together until smooth. Gradually add the confectioner’s sugar, salt, pineapple juice, and vanilla extract until well combined.
Frost the cooled cakes and garnish with finely chopped pecans if desired.
Notes
Ensure all ingredients are at room temperature for best results.
Store the cake in the refrigerator if not consumed within a few days.
This cake can be made a day in advance and tastes even better the next day.