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Hummingbird Cake

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A delightful dessert that combines ripe bananas and crushed pineapple, resulting in a moist and flavorful cake adorned with luscious 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
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 can (8 oz) crushed pineapple, drained
  • 1 cup mashed bananas (about 2 ripe bananas)
  • 1 cup chopped walnuts or pecans (optional)
  • Cream cheese frosting (for icing)

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. Combine flour, sugar, baking soda, salt, and cinnamon in a large bowl.
  3. Whisk together the eggs, vegetable oil, and vanilla extract.
  4. Stir in the drained crushed pineapple, mashed bananas, and chopped nuts (if using).
  5. Add the wet ingredients to the dry ingredients and mix until just combined.
  6. Evenly divide the batter among the prepared cake pans.
  7. Bake for 25-30 minutes until a toothpick inserted comes out clean.
  8. Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  9. Frost with cream cheese frosting once cooled.

Notes

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

Nutrition

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

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