Hummingbird Cake

A delightful southern dessert, the Hummingbird Cake combines bananas, pineapples, and pecans into a moist and flavorful cake. Perfect for special occasions or a sweet weekend treat, this classic cake is sure to impress with its rich textures and tropical flavors.

Prep time: 15 minutes
Cook time: 30 minutes
Serves: 12

Ingredients

3 cups all-purpose flour

2 cups sugar

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

3 large eggs

1 cup vegetable oil

1 1/2 tsp vanilla extract

8 oz crushed pineapple with juice

1 cup chopped bananas

1 cup finely chopped pecans

8 oz cream cheese

1/2 cup unsalted butter

4 cups powdered sugar

1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.

2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.

3. Add eggs, oil, and vanilla extract to the dry ingredients and mix well.

4. Stir in the crushed pineapple, bananas, and pecans until evenly distributed.

5. Divide the batter evenly among the prepared cake pans.

6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

7. Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.

8. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.

9. Assemble the cake by layering and frosting each layer, then cover the entire cake with remaining frosting.

Storage

Store the cake in an airtight container in the refrigerator for up to 5 days.

Reheating

Remove from the refrigerator and let sit at room temperature for about 30 minutes before serving. Alternatively, gently warm slices in the microwave for 10-15 seconds.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.