Hummingbird Cake Recipe
Servings: 12 Servings
Calories: 405kcal
A three layer banana-pineapple spice cake that will knock your socks off! Try this amazing and easy to bake Hummingbird Cake Recipe!
Print Recipe
Equipment
Ingredients
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 cups granulated sugar
- 1 ½ cups cooking oil - canola or vegetable
- 3 eggs room temperature, slightly beaten
- 8 oz crushed pineapple canned & drained
- 2 cups bananas mashed ripe - about 3-4 large
- 2 teaspoons vanilla extract
- 1 ½ cups pecans chopped
- Cream Cheese Frosting
Instructions
- Preheat oven to 300 degrees F
- On a baking sheet, spread pecans in an even layer
- Toast for 8-10 minutes
- Remove from oven and set aside
- Increase oven heat to 350 degrees F
- Grease and flour 3 - 9 inch cake pans
- In a large bowl, whisk together flour, salt, baking soda and cinnamon
- In a medium bowl, blend together the sugar and oil until smooth
- Slightly beat eggs in a small bowl
- Whisk eggs into sugar mixture until well combined
- Add mashed bananas, pineapple and vanilla to egg mixture until well combined
- Fold in pecans
- Gradually add flour mixture until mixture is smooth and well combined
- Divide batter into cake pans evenly
- Bake for 25-30 minutes or until toothpick inserted in the center comes out clean
- Cool completely on wire racks
- Remove from pans and frost with cream cheese frosting
- Serve
- Store leftovers in refrigerator
Gluten Free
- Substitute your favorite Gluten Free Flour mix and use gluten free vanilla extract
Vegan
- Use your favorite egg replacer and a vegan frosting.
Nutrition
Calories: 405kcal | Carbohydrates: 68g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 41mg | Sodium: 302mg | Potassium: 212mg | Fiber: 3g | Sugar: 40g | Vitamin A: 92IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 2mg