Description

Heavenly Hummingbird Cake is a moist and flavorful dessert that combines ripe bananas, crushed pineapple, and crunchy pecans, all crowned with luscious cream cheese frosting. This tropical delight is perfect for any occasion, from birthday celebrations to afternoon treats. Each bite delivers a sweet explosion of flavors that will leave you wanting more.

Ingredients

Scale

2 cups all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
1 cup granulated sugar
1 cup vegetable oil
3 large eggs
1 cup mashed ripe bananas (about 2 medium bananas)
1 cup canned crushed pineapple (drained)
1 cup chopped pecans
2 tsp vanilla extract
For the Cream Cheese Frosting:
8 oz softened cream cheese
½ cup unsalted butter (softened)
4 cups powdered sugar
1 tsp vanilla extract

Instructions

Preheat your oven to 350°F (175°C). Grease two round cake pans.
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and sugar.
In another bowl, mix vegetable oil, eggs, mashed bananas, drained pineapple, and vanilla until smooth.
Gradually combine the wet mixture into the dry ingredients until just mixed. Fold in chopped pecans.
Pour batter into prepared pans and bake for 25–30 minutes or until a toothpick comes out clean.
Allow cakes to cool for ten minutes before transferring them to wire racks.
For frosting, beat cream cheese and butter until fluffy; gradually add powdered sugar and vanilla until smooth.
Frost the cooled cake layers generously and enjoy!

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Southern

Nutrition

Serving Size: 1 slice (120g)
Calories: 320
Sugar: 28g
Sodium: 300mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 3g
Cholesterol: 45mg

Keywords: For added texture or flavor variations, consider substituting walnuts for pecans or incorporating shredded coconut into the batter.