Old Fashioned Hummingbird Cake

Old Fashioned Hummingbird Cake recipe is a nostalgic recipe, perfect for spring. This moist, fluffy cake is topped with pecans, and is a must-have at special occasions, from birthdays to baby showers. This old fashioned hummingbird cake recipe is a classic southern recipe. With banana and pineapple baked inside, this version of hummingbird cake is made with cream cheese icing instead of vanilla buttercream.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 14 minutes

Cook Time: 30 minutes

Total Time: 44 minutes

Servings: 16 Servings

Calories: 642 kcal per serving

Ingredients

3 cups - All-Purpose Flour
2 cups - Granulated Sugar
1 tsp - Baking Soda
1 tsp - Baking Powder
1 tsp - Salt
1 ½ teaspoons - Ground Cinnamon
3 - Eggs
1 cup - Vegetable Oil
2 teaspoons - Vanilla
8 ounces - Crushed Pineapple
3 - Bananas, ripe
1 cup - Pecans
16 ounces - Cream Cheese
1 stick - Butter
3 cups - Powdered Sugar
1 ½ teaspoons - Vanilla

Instructions

Pre-heat oven to 350 F. Spray (3) 9-inch cake pans with baking spray. Set to the side for later.
Whisk together flour, sugar, baking soda, baking powdered, salt, and cinnamon.
In another bowl cream together eggs, oil, vanilla, crushed pineapple, and mashed bananas.
Then pour the flour mixture into the wet and mix just until incorporated.
Evenly pour batter into 3 cake pans. Bake at 350 for 25-30 minutes until a toothpick inserted in the middle comes out clean.
Let cakes cool for about 25 minutes then remove from the pans and put on a cooling rack. Then let cakes cool completely before frosting.
Once cakes are cool frost the cakes.
Refrigerate the cake for up to 3 days.

Nutrition