Description
A delightful Southern classic, Hummingbird Cake combines crushed pineapple and ripe bananas for a moist, sweet dessert topped with cream cheese frosting.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup crushed pineapple (with juice)
- 1 cup ripe bananas (mashed)
- 1 cup chopped toasted pecans
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the oil, eggs, crushed pineapple (with juice), mashed bananas, and vanilla.
- Combine the wet and dry ingredients, mixing until just combined.
- Fold in the chopped pecans.
- Pour the batter into greased cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Let the cakes cool completely before frosting.
- For frosting, beat cream cheese and powdered sugar until smooth and spread over cooled cake layers.
- Decorate with more toasted pecans on top.
Notes
Ensure the cream cheese for icing is slightly cold for stability. Toasting the pecans before use brings out more flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg