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Hummingbird Cake
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Prep Time:
20 minutes
20 minutes
Cook Time:
60 minutes
60 minutes
Total Time:
80 minutes
80 minutes
Moist banana and pineapple cake with cream cheese frosting - a beloved nostalgic treat!
Ingredients:
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon baking soda
- 2 cups mashed bananas
- 1.5 cups canola oil
- 1 cup chopped black walnuts
- 1 (8 ounce) can crushed pineapple, drained
- 3 large eggs
- 1 pound confectioners' sugar
- 1 (8 ounce) package cream cheese, softened
- 0.25 pound butter, softened
- 1 teaspoon vanilla extract
Instructions:
- Prepare all your ingredients for the cake. Preheat the oven to 350°F (175°C) and generously grease and flour two 9-inch cake pans.
- In a large bowl, sift together flour, sugar, baking soda, and salt. In another large bowl, mix bananas, oil, walnuts, pineapple, and eggs until well combined.
- Combine the flour mixture with the banana mixture until well mixed, then transfer the batter into the pans.
- Bake in the preheated oven for about 1 hour until a toothpick inserted into the center of each pan comes out clean. Let the cakes cool on wire racks.
- Prepare the frosting by combining confectioners' sugar, cream cheese, butter, and vanilla in a medium bowl. Beat them together until smooth.
- Spread the frosting evenly over the middle, sides, and top of the cooled cake.