Go Back
Print Pin

Hummingbird Cake

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes

Ingredients

Cake

  • 3 cups flour
  • 2 cups sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/8 tsp ground nutmeg
  • 2 cups ripped bananas about 5 bananas
  • 1 cup vegetable oil
  • 1 8 oz can diced pinapple with half the juice
  • 3 eggs room temperature
  • 2 tsp vanilla extract
  • 1 cup pecans  chopped

Icing

  • 1 8 ox box of cream cheese room temperature
  • 1/2 cup butter room temperature
  • 2 cups icing sugar
  • 1 tsp vanilla extract

Instructions

For the Cake

  • Preheat oven to 350 degrees. Line the bottom of 2-8 inch round cake pans with parchment paper. Grease and flour pans.
  • In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and nutmeg.
  • In a stand mixer, mix the bananas, oil, pineapple, eggs, vanilla, and pecans. Once that is mixed add the dry ingredients, mix until they are incorporated.
  • Pour batter into prepared pans.
  • Bake in preheated oven for 40-50 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Cool in pans for 10 minutes. Turn cakes out onto wire rack and cool completely about 1 hour.

Icing

  • In a stand mixer beat together cream cheese and butter until smooth.
  •  Gradually add powdered sugar, beating on low speed, until combined. 
  • Add vanilla and stir to combine