Old-Fashioned Hummingbird Cake
A classic Southern cake with bananas, pineapple, and pecans, topped with cream cheese frosting.
Equipment
- 9-inch round cake pans
- mixing bowls
- electric mixer
- Wire rack
Ingredients
For the Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple drained
- 2 cups mashed ripe bananas about 4 bananas
- 1 cup chopped pecans or walnuts optional
For the Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoon milk as needed
Instructions
- Preheat oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk flour, sugar, baking soda, cinnamon, and salt.
- Add oil, eggs, and vanilla. Mix until combined.
- Stir in pineapple, bananas, and nuts (if using).
- Divide batter between pans. Bake for 35-40 minutes until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, then vanilla. Thin with milk if needed.
- Frost the cooled cake layers.
Notes
Store cake in the refrigerator. Bring to room temperature before serving for best texture.