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Hummingbird Cake

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A moist, tropical delight with sweet bananas, tangy pineapple, and crunchy pecans, topped with cream cheese frosting.

Ingredients

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  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple (with juice)
  • 2 cups mashed bananas
  • 1 cup chopped pecans
  • 1 cup sweetened shredded coconut

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to ensure the cakes release smoothly after baking.
  2. In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt. Whisk them together to invite the flavors to mingle.
  3. In another bowl, whisk together the vegetable oil, eggs, and vanilla extract. Add the crushed pineapple along with its juice and the mashed bananas.
  4. Gradually add the wet ingredients to the dry ingredients. Stir until just combined to avoid overmixing, then gently fold in the chopped pecans and shredded coconut.
  5. Divide the batter evenly among the prepared cake pans, smoothing the tops with a spatula.
  6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before transferring them to wire racks, allowing them to cool completely.
  8. Frost the cakes with cream cheese frosting once cooled.

Notes

Serve alongside coffee or iced tea. Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://tashirecipez.com/hummingbird-cake-2/

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