Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
3. In a separate bowl, beat the eggs, oil, and vanilla extract until well combined.
4. Stir the wet ingredients into the dry ingredients until just moistened.
5. Fold in the crushed pineapple (with juice), mashed bananas, and chopped pecans.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool completely in the pan before frosting.
To make the frosting:
9. Beat the cream cheese and butter together until smooth and creamy.
10. Gradually add powdered sugar, one cup at a time, beating well after each addition.
11. Stir in vanilla extract and beat until light and fluffy.
12. Spread frosting evenly over the cooled cake and sprinkle with chopped pecans.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 410 kcal | Servings: 15 servings
This hummingbird cake is a true Southern gem — moist, dense, and loaded with flavor. It’s even better the next day, making it a perfect make-ahead dessert for any special occasion or celebration!
