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Hummingbird Cake

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A delightful layered cake combining the sweetness of bananas and pineapple, the crunch of nuts, and creamy cream cheese frosting.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup vegetable oil
  • 3 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 cup crushed pineapple, drained
  • 1 cup mashed bananas
  • 1 cup chopped pecans or walnuts
  • Cream cheese frosting for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. Whisk together the flour, sugar, baking soda, salt, and cinnamon in a large bowl.
  3. Combine the vegetable oil, beaten eggs, and vanilla extract in another bowl.
  4. Add the crushed pineapple, mashed bananas, and chopped nuts.
  5. Merge the wet ingredients with the dry ingredients, mixing until just combined.
  6. Fill the prepared cake pans evenly with the batter.
  7. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  8. Cool the cakes in the pans for about 10 minutes, then transfer to wire racks to cool completely.
  9. Frost the cooled cake with cream cheese frosting and enjoy!

Notes

Store leftovers in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.

Nutrition

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

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