Southern Hummingbird Cake (Printer-Friendly)
A moist southern cake with crushed pineapple, ripe bananas, pecans, and creamy cinnamon frosting.
# The Ingredients You'll Need:
→ Cake
01 -
3 cups all-purpose flour
02 -
2 teaspoons ground cinnamon
03 -
1 teaspoon baking soda
04 -
¼ teaspoon salt
05 -
2 cups granulated sugar
06 -
¾ cup vegetable oil
07 -
3 large eggs
08 -
1 ¾ cups mashed banana
09 -
8 ounces crushed pineapple, do not drain
10 -
1 teaspoon vanilla extract
11 -
1 cup chopped pecans
→ Frosting
12 -
8 ounces cream cheese, softened
13 -
½ cup salted butter (1 stick), softened
14 -
3 cups powdered sugar
15 -
1 teaspoon vanilla extract
16 -
½ teaspoon ground cinnamon
17 -
Chopped pecans for garnish (optional)
# Step-by-Step Instructions:
01 -
Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray containing flour.
02 -
In a large bowl, whisk together flour, cinnamon, baking soda, and salt. Set aside.
03 -
In another large bowl, whisk granulated sugar with vegetable oil until lumpy.
04 -
Whisk eggs into the sugar and oil mixture until smooth.
05 -
Add mashed banana, crushed pineapple (with juice), and vanilla extract, whisking until evenly combined.
06 -
Fold the flour mixture into the wet ingredients until no dry patches remain.
07 -
Gently stir in chopped pecans until evenly distributed.
08 -
Pour batter into prepared baking dish and bake for 45-50 minutes until a toothpick inserted in the center comes out clean and cake is golden brown.
09 -
Remove cake from oven and allow it to cool completely in the pan.
10 -
In a stand mixer fitted with a paddle attachment, or using a hand mixer, beat softened cream cheese and butter until smooth and combined.
11 -
Gradually add powdered sugar and beat until fully incorporated. Mix in vanilla extract and ground cinnamon.
12 -
Whip the frosting on medium speed for 3 minutes until light and fluffy.
13 -
Spread frosting evenly over cooled cake and optionally garnish with additional chopped pecans. Slice and serve.
# Extra Tips:
01 -
Use crushed pineapple with juice; do not drain to maintain moisture.
02 -
This cake can be halved and baked in a 9×9-inch pan.
03 -
Nuts can be omitted if preferred.
04 -
Cake freezes well for later use.