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Hummingbird Cake

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A delightful cake combining tropical flavors of pineapple, banana, and coconut, perfect for celebrations and gatherings.

Ingredients

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  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 (8-ounce) can crushed pineapple, undrained
  • 2 cups mashed ripe bananas
  • 1 cup chopped pecans
  • 1 cup shredded coconut

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a large bowl, combine flour, sugar, baking soda, salt, and cinnamon.
  3. In another bowl, mix together the vegetable oil, eggs, and vanilla extract. Stir in the crushed pineapple, mashed bananas, and chopped pecans.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  5. Divide the batter evenly among the prepared cake pans, smoothing the tops.
  6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes before turning them onto wire racks to cool completely.
  8. Once cooled, frost with cream cheese frosting and garnish with shredded coconut and chopped pecans.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze layers for up to 3 months.

Nutrition

Find it online: https://cookingwithmayaa.com/hummingbird-cake-2/

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