Ingredients
For the Cake:
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 ripe bananas, mashed
1 cup crushed pineapple, with juice
3 large eggs, beaten
1 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 cup chopped pecans (optional)
For the Cream Cheese Frosting:
1/2 cup butter, softened
8 ounces cream cheese, softened
1 teaspoon vanilla extract
4 cups powdered sugar
Additional chopped pecans for garnish (optional)
Preparation
Preheat Oven and Prepare Pans:
Preheat your oven to 350°F (175°C).
Grease and flour three 9-inch round cake pans.
Mix Dry Ingredients:
In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
Add Wet Ingredients:
Stir in mashed bananas, crushed pineapple with juice, eggs, oil, and vanilla extract. Mix until combined.
If using, fold in the chopped pecans.
Bake the Cake:
Divide the batter evenly among the prepared pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then remove to wire racks to cool completely.
Make the Frosting:
In a bowl, beat together the softened butter and cream cheese until smooth.
Add vanilla extract.
Gradually add powdered sugar, beating until the frosting is smooth and spreadable.
Assemble the Cake:
Place one cake layer on a serving platter.
Spread a layer of cream cheese frosting over the top.
Repeat with the remaining layers.
Frost the sides of the cake and smooth out the top.
If desired, press additional chopped pecans around the sides or sprinkle on top.
Serve:
Slice and serve the Hummingbird Cake at room temperature.
This Hummingbird Cake is a delightful treat, perfect for special occasions or as a weekend baking project. The combination of banana, pineapple, and cinnamon, along with the creamy frosting, makes it a favorite for many.