Name: Recipe For Homemade Hummingbird Cake
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 50 min
Yield: 1 9-inch cake (12 servings)
Cuisine: Southern
Ingredients: 3 cups all-purpose flour; 2 cups granulated sugar; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 3 large eggs, beaten; 1 cup vegetable oil; 2 teaspoons vanilla extract; 1 can (8 oz) crushed pineapple, undrained; 2 cups mashed ripe bananas; 1 cup chopped pecans; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract; Additional chopped pecans, for garnish

Instructions

Preheat your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
In a large mixing bowl, combine the flour, sugar, baking soda, cinnamon, and salt. Mix well.
Add the eggs, oil, and vanilla extract to the dry ingredients. Stir until well combined.
Fold in the crushed pineapple (with its juice), mashed bananas, and chopped pecans until evenly distributed throughout the batter.
Divide the batter equally among the prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and cool completely on wire racks.
To make the cream cheese frosting, beat together the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, beating until smooth and well combined.
Once the cakes have cooled, place one cake layer on a serving plate and spread a layer of frosting on top. Repeat with the remaining cake layers.
Use the remaining frosting to cover the sides and top of the cake.
Garnish the cake with additional chopped pecans.
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.

Ingredients

Instructions

Nutrition Facts