Go Back
–+ servings
Hummingbird Cake Delight

Hummingbird Cake Delight

Discover the magic of Hummingbird Cake Delight A Southern classic with banana pineapple and cream cheese frosting Perfect for any occasion
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 1 hour 50 minutes
Servings: 12 people
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 1 cup sugar
  • 1 cup brown sugar
  • 3 large eggs
  • 0.75 cup vegetable oil
  • 1 tsp vanilla extract
  • 1.5 cups mashed ripe bananas (about 3 bananas)
  • 1 cup crushed pineapple, undrained
  • 1 cup chopped pecans optional

Equipment

  • Three 9-inch round cake pans
  • Mixing bowls (large)
  • Whisk
  • Spatula
  • Electric hand mixer or stand mixer

Method
 

  1. Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans.
  2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  3. In another large bowl, beat together the granulated sugar, brown sugar, eggs, oil, and vanilla extract.
  4. Stir in the mashed bananas and crushed pineapple until just combined.
  5. Gradually add the dry ingredients to the wet mixture and stir until just mixed.
  6. Divide the batter evenly into the prepared pans.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  9. To make the cream cheese frosting, beat together the softened cream cheese and butter until smooth, then gradually add the powdered sugar and vanilla.
  10. Frost the cooled cake layers, stacking them together and adding frosting between layers and on top.
  11. Garnish with chopped pecans and fresh fruit if desired.

Nutrition

Calories: 310kcalCarbohydrates: 47gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 270mgPotassium: 160mgFiber: 1gSugar: 24gVitamin A: 8IUVitamin C: 6mgCalcium: 5mgIron: 8mg

Notes

For the best flavor and moisture, use very ripe bananas. Feel free to substitute melted coconut oil for vegetable oil or omit nuts if desired. Make the batter the night before and refrigerate it for optimal texture. Store the cake in the refrigerator due to the cream cheese frosting; it keeps well for 4-5 days.
Tried this recipe?Let us know how it was!