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Hummingbird Cake

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This Hummingbird Cake is a true Southern classic, brimming with the delicious flavors of bananas, pineapple, and pecans, all enveloped in a rich cream cheese frosting. It’s the perfect dessert for any occasion—whether it’s a family gathering, a special celebration, or just because you deserve a sweet treat! With its moist texture and vibrant flavors, this cake will quickly become a favorite. #HummingbirdCake #SouthernDessert #CreamCheeseFrosting #BananaCake

Ingredients

Scale

For the Cake

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 large eggs, lightly beaten
  • 1 cup vegetable oil
  • 1 1/2 teaspoons pure vanilla extract
  • 1 (8-ounce) can crushed pineapple, undrained
  • 2 cups mashed ripe bananas (about 4 bananas)
  • 1 cup chopped pecans (plus extra for garnish)

For the Cream Cheese Frosting

  • 1 (8-ounce) package cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon pure vanilla extract

Optional Garnish

  • Chopped pecans
  • Pineapple chunks
  • Banana slices

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper for easy release.
  2. Make the Cake Batter:
    • In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
    • Add the eggs, vegetable oil, and vanilla extract to the dry ingredients. Stir just until combined.
    • Fold in the crushed pineapple (with juice), mashed bananas, and chopped pecans. Be careful not to overmix to keep the cake tender.
  3. Bake the Cakes:
    • Divide the batter evenly among the prepared cake pans.
    • Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
    • Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
  4. Prepare the Cream Cheese Frosting:
    • In a medium bowl, beat the softened cream cheese and butter together until smooth and creamy.
    • Gradually add the powdered sugar, one cup at a time, and beat until smooth. Stir in the vanilla extract.
  5. Assemble the Cake:
    • Place one cake layer on a serving plate and spread a generous layer of frosting on top.
    • Add the second cake layer and repeat. Place the third layer on top and frost the top and sides of the cake.
  6. Garnish and Serve:
    • Garnish with chopped pecans, pineapple chunks, and banana slices if desired.
    • Slice and serve at room temperature.

Notes

  • Storage Tip: Keep the cake covered in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • Make-Ahead Option: The cake can be made ahead of time and stored in the fridge. Frost just before serving for the best texture.
  • Pecans: Toasting the pecans before adding them to the cake batter will intensify their flavor.

Nutrition

Find it online: https://deliceflash.com/hummingbird-cake/