Print
Old Fashioned Hummingbird Cake Recipe
This Old Fashioned Hummingbird Cake is everything you love about Southern baking—sweet bananas, pineapple, toasted pecans, and tangy cream cheese frosting. A classic crowd-pleaser you’ll bake again and again!
Prep Time 10 minutes
Cook Time 30 minutes
Additional Time 30 minutes
Total Time 1 hour 10 minutes
Servings 12
Ingredients
Cake Ingredients:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ teaspoon ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoon vanilla
- 1 8oz. can crushed pineapple undrained
- 3 ripe bananas mashed
- 1 cup roasted pecans
Frosting Ingredients:
- 2 8oz cream cheese room temperature
- 1 stick butter room temperature
- 3 cups powdered sugar
- 1 ½ teaspoons vanilla
Instructions
-
Preheat oven to 350 F. Spray (3) 9-inch cake pans with baking spray. Set to the side for later.
-
Whisk together flour, sugar, baking soda, baking powdered, salt, and cinnamon.
-
In another bowl cream together eggs, oil, vanilla, crushed pineapple, and mashed bananas.
-
Then pour the flour mixture into the wet and mix just until incorporated.
-
Evenly pour batter into 3 cake pans. Bake at 350 for 25-30 minutes until a toothpick inserted in the middle comes out clean.
-
Let cakes cool for about 25 minutes then remove from the pans and put on a cooling rack. Then let cakes cool completely before frosting.
-
Once cakes are cool frost the cakes.
-
Refrigerate the cake for up to 3 days.
Recipe Notes
To store your cake, keep it covered in the refrigerator due to the cream cheese frosting — it’ll stay fresh for up to 3–4 days.
You can also freeze the unfrosted cake layers for up to 2 months; just wrap them well and thaw in the fridge before frosting.