Hummingbird Cake
🍰 Classic Hummingbird Cake Recipe
🧾 Ingredients (2-layer 9″ cake)
Dry:
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1½ tsp ground cinnamon
- ½ tsp allspice
- ½ tsp salt
Wet:
- 1½ cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs, room temp
- 1½ cups mashed overripe bananas (approx. 3)
- 8 oz crushed pineapple with juice
- 1 tsp vanilla extract
Add-ins:
- 1 cup chopped pecans, toasted
Frosting:
- 16 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1½ tsp vanilla extract
- Pinch salt
🥣 Instructions
- Heat & Prep: Preheat oven to 350°F (175°C). Grease and flour two 9″ cake pans.
- Mix Dry: Whisk flour, baking soda, baking powder, cinnamon, allspice, and salt.
- Combine Wet: In another bowl, beat sugar, oil, and eggs until smooth. Stir in bananas, pineapple (with juice), and vanilla.
- Combine & Add Nuts: Fold dry into wet. Stir in toasted pecans.
- Bake: Divide batter evenly and bake 25–30 min, until a toothpick comes out clean. Cool 10 min; remove from pans and let cool completely.
- Frost: Beat frosting ingredients until smooth. Optional: pipe a frosting ring to hold layers in between.
- Assemble: Place first layer, spread frosting, top with second, frost the top and sides. Garnish with pecans or pineapple if desired.
