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Hummingbird Cake

Hummingbird Cake

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Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 15 minutes
Course Dessert
Servings 12 slices

Ingredients
  

CAKE

  • 3 cups all-purpose flour, plus more for pans
  • 2 cups granulated sugar
  • 1 tsp table salt
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 3 large eggs, lightly beaten
  • 1-1/2 cups vegetable oil
  • 1-1/2 tsp vanilla extract
  • 8 ounces canned crushed pineapple in juice, undrained
  • 2 cups chopped bananas
  • 1 cup chopped pecans, toasted
  • Vegetable shortening

FROSTING

  • 16 ounces cream cheese, softened
  • 1 cup unsalted butter, softened
  • 32 ounces powdered sugar
  • 2 tsp vanilla extract

TOPPING

  • 1 cup pecan halves, toasted

Instructions
 

CAKE

  • Preheat oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.
  • Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans.
  • Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.

FROSTING

  • Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.

ASSEMBLE

  • Place first cake layer on a serving platter; spread top with 1 cup of the frosting.
  • Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake.
  • Arrange pecan halves on top of cake in a circular pattern.
Keyword Hummingbird Cake
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