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Ingredients
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 3 large eggs, beaten
  • 1 cup vegetable oil
  • 1 1/2 tsp vanilla extract
  • 1 can (8 oz) crushed pineapple
  • 2 cups mashed ripe bananas
  • 1 cup chopped pecans

Preparation

  1. Preheat oven to 350°F. Grease and flour three 9-inch cake pans.
  2. Combine dry ingredients in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened.
  3. Stir in vanilla, pineapple, bananas, and pecans.
  4. Pour batter evenly into prepared pans.
  5. Bake for 25 to 30 minutes or until a toothpick comes out clean.
  6. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
  7. For the frosting, beat cream cheese and butter until smooth. Gradually add sugar and vanilla, beating until fluffy.

Hummingbird Cake

Cream Cheese Frosting
  • 1 lb cream cheese, softened
  • 1 cup butter, softened
  • 2 lbs powdered sugar
  • 2 tsp vanilla extract
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