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Hummingbird Cake

A Southern Living magazine favorite recipe!
This moist cake includes pineapple and bananas and frosted with a tangy cream cheese frosting.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Keyword: cake
Servings: 12 slices
Author: One Step Woman | Deanna Schultz

Ingredients

Cake

  • 3 cups all purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 large eggs, beaten
  • 1 1/2 cups vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 8 ounce can crushed pineapple, juice included
  • 3 bananas, chopped
  • 1 cup pecans, chopped and toasted

Cream Cheese Frosting

  • 2 8 ounce packages cream cheese
  • 2 sticks butter, salted
  • 2 16 ounce packages powdered sugar
  • 2 teaspoons vanilla extract

Instructions

  • For Cake: Preheat oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.
  • Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans.
  • Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.
  • For frosting: Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.
  • Assemble Cake: Place 1 Cake Layer on a serving platter; spread top with 1 cup of the frosting. Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake. Arrange pecan halves on top of cake.
    Enjoy!