

Despite its name, no hummingbirds were harmed in the making of this cake! A Hummingbird cake is a classic Southern cake recipe with bananas and crushed pineapple, topped with a cream cheese frosting. It got rave reviews at our house from The Boy and our guests!
- 3 cups flour
- 2 cups granulated sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 1/2 cups vegetable oil
- 3 large eggs, well beaten
- 6 ripe bananas, peeled and coarsely mashed
- 1 – 8oz. can crushed pineapple
- 1 cup sweetened, flaked coconut
- 1 cup chopped pecans
- 1 teaspoon cinnamon
- 1 1/2 teaspoons vanilla extract
For the frosting:
- 16 oz. cream cheese
- 8 tablespoons butter, softened
- 1 1/2 teaspoons vanilla extract
- 6 cups confectioners’ sugar, sifted
- Preheat oven to 350º. Grease three 9″ round cake pans, dust with flour. tapping out the excess – set aside.
- Combine flour, sugar, salt, and baking soda in a large bowl. Beat in the oil and eggs. Then add the bananas, pineapple, coconut, pecans, cinnamon, and vanilla, mixing well.
- Divide the batter evenly among the three cake pans and bake for 25 to 30 minutes, test with a toothpick. Let cakes cool in pans for about 15 minutes, then turn out and finish cooling on a wire rack.
- In a large bowl, beat cream cheese, butter, and vanilla using an electric mixer on high speed until smooth. Turn speed down to medium low and add the sugar one cup at a time. Frost cake.
Those are good!
I knew you’d be familiar with this cake!