Hummingbird Cake With Cream Cheese Frosting Recipe
A classic three-layer hummingbird cake features a banana and pineapple base topped with a fluffy cream cheese frosting.
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Instructions
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Preheat oven to 350°F. Grease and flour three 9-inch round cake pans.
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Sift flour, sugar, salt, baking soda, and cinnamon into a large mixing bowl.
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Add eggs and vegetable oil to the dry ingredients; stir until moistened.
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Stir in vanilla, drained pineapple, 1 cup pecans, and chopped bananas.
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Spoon batter into the prepared cake pans.
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Bake for 25 to 30 minutes, or until a wooden pick inserted in the center comes out clean.
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Cool cakes in pans for 10 minutes, then turn onto cooling racks and cool completely.
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For the frosting, beat cream cheese and butter until smooth.
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Gradually add confectioners' sugar; beat on low speed until combined, then increase to medium-high until light and fluffy.
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Stir in vanilla.
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Frost the tops of all three cake layers, stack them, then frost the sides of the cake.
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Sprinkle the top with 1/2 to 1 cup chopped pecans.