prep time: 20 minutes
cook time: 30 minutes
total time: 50 minutes
Hummingbird Cake is an old-fashioned three-layer banana pineapple spice cake, popular in the Southern United States
INGREDIENTS
FOR THE CAKE
- 3 cups all-purpose flour
- 2 cups sugar
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. ground cinnamon
- 3 eggs
- 2 cups mashed ripe bananas (about 3-4 medium)
- 1 1/2 cups vegetable oil
- 1 can (8 oz.) crushed pineapple, undrained
- 1 1/2 tsp. vanilla extract
- 1 cup chopped pecans or walnuts
FOR THE FROSTING
- 1 lb. (16 oz.) cream cheese, softened
- 1 cup (2 sticks) butter, softened
- 2 lbs. (32 oz.) powdered sugar
- 2 tsp. 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.
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