Classic Hummingbird Cake
Ingredients
- 2 cups granulated sugar
- 1 cup neutral oil
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup crushed pineapple
- 4 ripe bananas, mashed
- 3 cups all-purpose flour
- 1 ½ teaspoons Fleschimann’s Baking Soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ cup pecan pieces
- ½ cup unsweetened flaked coconut
- 1 cup unsalted butter, room temperature
- 3 cups powdered sugar
- 2 teaspoons pure vanilla extract
- 1 pinch salt
- 8 oz cream cheese, softened
For the cake:
For the frosting:
PRODUCTS
Instructions
- Preheat the oven to 325(f) degrees. Grease & line two 9-inch round cake pans.
- In a large mixing bowl beat together sugar, oil, eggs, vanilla, pineapple & banana until well combined.
- Sift in flour, baking soda, salt & cinnamon. Mix until batter comes together. Fold in pecans & coconut.
- Equally divide batter amongst the two prepared cake pans. Bake until golden & the tops bounce back to touch, about 30 to 40 minutes.
- Let cool completely before frosting.
- In the bowl of a stand mixer fitted with the paddle attachment beat together butter, sugar, vanilla & salt until fluffy, about 5 minutes
- With the mixer running, add the cream cheese one tablespoon at a time until incorporated.
- Frost cake as desired, slice & serve!
For the cake:
For the frosting:
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