Hummingbird Cake
Hummingbird Cake is a classic Southern Living recipe that has been loved for generations. This Jamaican creation is a tender banana pineapple spice cake with thick and tangy cream cheese frosting. Top it off with a ring of toasted pecan halves for a pretty finish.
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Servings: 24
Calories: 554kcal
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 3 eggs, beaten
- 1 1/2 cups vegetable oil
- 2 tsp vanilla extract
- 1 can, 8 oz crushed pineapple in juice, undrained
- 2 cups bananas, mashed (about 4-5 bananas)
- 1 cup chopped pecans, toasted
For the Cream Cheese Frosting
- 2 pkgs, 8 oz cream cheese, softened
- 1 cup butter, softened
- 2 lbs powdered sugar
- 2 tsp vanilla extract
For the Garnish
- 3/4 cup pecan halves, toasted
Directions
- Preheat oven to 350 degrees F. Grease and flour three 9-inch round cake pans. Set aside.
- In a large mixing bowl, combine oil, sugar, and eggs. Add in flour, salt, soda, and cinnamon. Stir until just combined.
- Gently stir in undrained pineapple, mashed bananas, toasted pecans, and vanilla.
- Divide batter evenly among 3 greased pans.
- Bake 25-30 minutes until a toothpick inserted into the center comes out clean.
- Cool in pans for 10 minutes then remove from pans and cool completely.
- To make the frosting, cream together softened cream cheese and butter until light and fluffy. Add in powdered sugar a little at a time until fully combined. Blend in vanilla.
- Frost completely cooled cake. Spread 1 cup of frosting between each layer. Spread additional frosting on top and down the sides of the cake.
- Garnish top with toasted pecan halves.
Equipment
Nutrition Facts
Serving: 1 g | Calories: 554 kcal | Carbohydrates: 73 g | Protein: 4 g | Fat: 28 g | Saturated Fat: 7 g | Polyunsaturated Fat: 20 g | Trans Fat: 1 g | Cholesterol: 46 mg | Sodium: 242 mg | Fiber: 2 g | Sugar: 58 g
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