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Hummingbird Cake

Hummingbird Cake is a moist, flavorful bundt or layered cake featuring mashed bananas, crushed pineapple, and chopped pecans, mixed into a spiced batter. It is baked until golden and finished with a cream cheese frosting, resulting in a tender crumb with a slightly sticky, fruity appearance and a sweet, spicy aroma.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Main Course
Cuisine: Southern
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 cups all-purpose flour sifted
  • 1 cup granulated sugar
  • 1 cup light brown sugar packed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3 medium ripe bananas mashed
  • 1 cup crushed pineapple drained
  • 1/2 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Equipment

  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Rubber spatula
  • Bundt pan or cake pans
  • Cooling rack
  • Serrated knife

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or two cake pans.
  2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, light brown sugar, cinnamon, nutmeg, and salt until evenly combined.
  3. In a separate bowl, mash the bananas until smooth. Add the crushed pineapple, vegetable oil, eggs, and vanilla extract. Mix until the batter is uniform and slightly thickened.
  4. Pour the wet mixture into the dry ingredients. Use a rubber spatula to fold everything together gently until just combined. Stir in the chopped pecans.
  5. Transfer the batter into the prepared pan(s), smoothing the top with a spatula. Place in the oven and bake for 50-60 minutes, until the surface is golden brown and a toothpick inserted in the center comes out clean.
  6. Remove the cake from the oven and let it cool in the pan for 15 minutes. Then, transfer to a wire rack to cool completely before frosting or slicing.