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Hummingbird Cake

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A classic Southern cake filled with vibrant flavors of banana, pineapple, and pecans, perfect for any occasion.

Ingredients

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

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. Whisk together the flour, sugar, baking soda, cinnamon, and salt in a large bowl.
  4. Mix together the vegetable oil, eggs, and vanilla extract in another bowl.
  5. Add the wet ingredients to the dry ingredients and mix until just combined.
  6. Fold in the crushed pineapple, mashed bananas, chopped pecans, and shredded coconut.
  7. Divide the batter evenly between the prepared cake pans.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let the cakes cool for 10 minutes in the pans, then turn them out onto wire racks to cool completely.
  10. Frost with cream cheese frosting if desired.

Notes

Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

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

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