Description
Hummingbird Cake is a delightful tropical dessert that combines ripe bananas, crushed pineapple, and warm spices, all enveloped in luscious cream cheese frosting. This moist cake will transport your taste buds to sun-soaked beaches with every bite. Perfect for special occasions or simply as an indulgent treat, each slice promises a burst of flavor that brings joy and nostalgia to any gathering.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 cup granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 cup mashed ripe bananas (about 2 medium bananas)
- 1 cup canned crushed pineapple (drained)
- 1/2 cup chopped pecans or walnuts (optional)
- 8 oz cream cheese (full-fat, softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar (sifted)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans and line with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and sugar.
- In another bowl, mix vegetable oil, eggs, mashed bananas, and crushed pineapple until smooth.
- Combine wet and dry ingredients gently until just mixed. Fold in nuts if desired.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes before transferring to wire racks. Prepare frosting by beating cream cheese and butter until fluffy; gradually add powdered sugar and vanilla until smooth.
- Once cooled, frost the layers generously and serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 27g
- Sodium: 200mg
- Fat: 19g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg