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Hummingbird Cake

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A delightful Hummingbird Cake bursting with tropical flavors of bananas and pineapple, topped with creamy frosting.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 can (8 oz) crushed pineapple, drained
  • 2 cups ripe bananas, mashed
  • 1 cup chopped pecans or walnuts
  • Cream cheese frosting (for topping)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. Mix together the flour, sugar, baking soda, cinnamon, and salt.
  3. Whisk together the oil, eggs, and vanilla extract until smooth.
  4. Stir the wet ingredients into the dry ingredients until just combined.
  5. Fold in the crushed pineapple, mashed bananas, and nuts.
  6. Divide the batter evenly among the prepared cake pans.
  7. Bake for 25-30 minutes or until a toothpick comes out clean.
  8. Cool in the pans for 10 minutes, then turn out onto wire racks.
  9. Frost with cream cheese frosting once cooled.

Notes

Store leftover slices in an airtight container in the refrigerator for up to 5 days. Can freeze individual slices for up to 3 months.

Nutrition

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

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