Hummingbird Cake
A hummingbird cake is a traditional Southern cake that is incredibly moist and flavorful. It's perfect for every special occasion!
Servings: 12
Calories: 405kcal
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 teaspoon ground cinnamon
- 3 large eggs beaten
- 1 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 1 8oz can crushed pineapple undrained
- 1 cup chopped pecans
- 2 cups chopped bananas
- cream cheese frosting
- 1/2 cup chopped pecans
- 1 cup shredded coconut
Instructions
- In a large bowl, combine the flour, baking soda, salt, sugar, and cinnamon, and mix to combine.
- Add in the eggs and oil, stirring with a spoon only, until dry ingredients are moistened. Make sure to mix everything carefully and do not beat the eggs, as it will overmix the batter.
- Stir in vanilla, pineapple, 1 cup pecans, and bananas.
- Pour the batter evenly into three greased and floured 9-inch round cake pans.
- Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean.
- Cool in pans on wire racks for 10 minutes; remove from pans, and cool completely on wire racks. Be careful as these can stick to the pans.
- Frost each layer with cream cheese frosting and top with shredded coconut.
- Decorate with chopped pecans and more coconut on top if desired.
- Store in the refrigerator for up to five days.
Nutrition
Calories: 405kcal | Carbohydrates: 61g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 304mg | Potassium: 149mg | Fiber: 4g | Sugar: 35g | Vitamin A: 68IU | Vitamin C: 0.3mg | Calcium: 25mg | Iron: 2mg