Old-Fashioned Hummingbird Cake
Hummingbird Cake is an old-fashioned three-layer banana pineapple spice cake, popular in the Southern United States.
Servings: 14 servings
Ingredients
For the cake
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 3 eggs
- 2 cups mashed ripe bananas about 3-4 medium
- 1 ½ cups vegetable oil
- 1 can crushed pineapple, undrained 8 oz.
- 1 ½ teaspoon vanilla extract
- 1 cup chopped pecans or walnuts
For the frosting
- 1 pound cream cheese, softened 16 oz.
- 1 cup butter, softened 2 sticks
- 2 pounds powdered sugar 32 oz.
- 2 teaspoons vanilla extract
- Additional toasted and chopped pecans for the top if desired
Instructions
- Preheat oven to 350°F. Grease and flour three 9-in. round cake pans. Set aside.
- In a large mixing bowl, combine the flour, sugar, salt, baking soda and cinnamon. Add the eggs, bananas, oil, pineapple and vanilla. Beat until well combined. Stir in the nuts. Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted near the center tests clean. Cool 10 minutes; then remove the cakes from the pans to wire racks to cool completely.
- Combine all of the frosting ingredients in a large mixing bowl. Beat until the mixture is well combined. Spread the frosting between the layers and over the top and sides of the cake. Sprinkle with additional nuts, if desired.
Notes
- You can use bamboo skewers to help hold your cake layers together.
Nutrition
Calories: 1005kcal | Carbohydrates: 128g | Protein: 7g | Fat: 54g | Saturated Fat: 19g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 364mg | Potassium: 248mg | Fiber: 3g | Sugar: 102g | Vitamin A: 930IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 2mg
