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Hummingbird Cake

Hummingbird Cake

Deliciously Moist Hummingbird Cake with Pineapple and Nuts is a crowd-pleaser that combines tropical flavors for an unforgettable dessert.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Southern
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup vegetable oil (or melted coconut oil)
  • 3 large eggs
  • 1 cup mashed ripe bananas (about 2 bananas)
  • 1 cup canned crushed pineapple (well-drained)
  • 1 cup chopped pecans or walnuts (toasted if desired)
  • 2 tsp vanilla extract

Equipment

  • Oven
  • Mixing bowls
  • whisk
  • Cake Pans
  • Cooling Rack

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour two round cake pans.
  2. In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
  3. In another bowl, mix oil and eggs until smooth. Add bananas and crushed pineapple; stir well.
  4. Gradually combine wet and dry mixtures, folding in chopped nuts gently.
  5. Divide batter into prepared pans and bake for 25-30 minutes or until golden brown and a toothpick comes out clean.
  6. Cool completely before frosting with cream cheese frosting.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 43gProtein: 4gFat: 18g

Notes

Feel free to experiment with different nuts or add shredded coconut for an extra tropical flavor. This cake can be stored in the refrigerator for up to a week.

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