Hummingbird Cake with Cream Cheese Frosting Recipe

🍌🍍 Hummingbird Cake with Cream Cheese Frosting

Moist, warmly spiced, and packed with banana, pineapple, and pecans, this classic Hummingbird Cake is finished with rich cream cheese frosting and extra pecans.

Ingredients

For the cake

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp salt
• 3 large eggs
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 2 cups mashed ripe bananas
• 1 can (8 oz) crushed pineapple, undrained
• 1 cup chopped pecans

For the cream cheese frosting

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3½ cups powdered sugar
• 1 tsp vanilla extract
• Pinch of salt
• ½–1 cup chopped pecans for decorating

Directions

1. Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
2. Whisk together flour, sugar, baking soda, cinnamon, and salt.
3. In another bowl, whisk eggs, oil, and vanilla. Stir in mashed bananas and crushed pineapple.
4. Add the wet mixture to the dry ingredients and stir just until combined. Fold in the pecans.
5. Divide batter evenly between the pans. Bake for 23–28 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
6. Beat cream cheese and butter until smooth. Gradually mix in powdered sugar, vanilla, and salt until creamy.
7. Stack the cake layers with frosting between each layer. Frost the top and sides, then press chopped pecans around the outside.
8. Chill for about 30 minutes before slicing for cleaner layers.

Makes: 10–12 slices

Soft banana cake, juicy pineapple, crunchy pecans, and tangy cream cheese frosting make every bite rich and tender. 🍰

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