Description
Indulge in the tropical flavors of this decadent Hummingbird Layer Cake. With moist layers of banana, pineapple, pecans, and coconut, all topped with a luscious cream cheese frosting, this Southern classic is sure to delight your taste buds.
Ingredients
Scale
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 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 can (8 ounces) crushed pineapple with juice
- 2 cups chopped ripe bananas
- 1 cup chopped pecans
- 1 cup shredded sweetened coconut (optional)
For the Frosting:
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 6 cups powdered sugar
- 2 teaspoons vanilla extract
- Chopped pecans for garnish
Instructions
- Preheat oven and prepare pans: Preheat oven to 350°F (175°C) and grease/flour three 9-inch round cake pans.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- Combine wet ingredients: In another bowl, whisk eggs, oil, and vanilla, then stir in pineapple, bananas, pecans, and coconut if using.
- Combine wet and dry mixtures: Add wet mixture to dry ingredients and stir until just combined.
- Bake: Divide batter among pans and bake for 25–30 minutes. Cool cakes on wire racks.
- Make frosting: Beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla. Frost cooled cakes and garnish with pecans.
Notes
- This cake tastes even better the next day as the flavors meld.
- Store in the refrigerator but serve at room temperature for the best texture.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 640
- Sugar: 57g
- Sodium: 270mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 83g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 75mg
