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Hummingbird Cake

  • Author: Heirloomed Collection


This cake will be the star of the show with its moist layers topped with cream cheese frosting and toasted pecans.


For the Cake
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 large eggs, beaten
  • 1 1/2 cups vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 (8-oz.) can crushed pineapple in juice, undrained
  • 2 cups chopped ripe bananas (about 3 bananas)
  • 1 cup chopped pecans, toasted
  • Vegetable shortening
For the Frosting
  • 2 (8-oz.) pkg. cream cheese, softened
  • 1 cup salted butter or margarine, softened
  • 2 (16-oz.) pkg. powdered sugar
  • 2 teaspoons vanilla extract
  • 3/4 cup pecan halves, toasted


For the Cake:

  1. Preheat your oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.
  2. Divide batter evenly among 3 well-greased  and floured 9-inch round cake pans.
  3. Bake in preheated oven  25 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.

For the Frosting:

  1. Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add the powdered sugar, beating at low speed until blended. Stir in vanilla extract. Increase speed, and beat until fluffy, 1 to 2 minutes.
  2. Assemble Cake:
  3. Place  the first cake layer on a serving platter; spread top with 1 cup of the frosting. Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake. Arrange pecans on top of the cake to your liking.