This cake is both easy to prepare and so yummy! This recipe for Hummingbird Cake is an oldie and a goodie! My grandmother first introduced me to this recipe and I can’t help but make it ever since! Sometimes I make it when I am thinking of her and sometimes I just want to enjoy a delicious dessert! This recipe satisfies, every time!
This Hummingbird Cake is great for any occasion! Super moist! The icing and the pecans are the perfect finish to this cake! This is a recipe you are going to have to try.
- 2 cups all-purpose flour -
- 2 cups sugar -
- 2 teaspoons cinnamon
- 1 teaspoon salt -
- 1 cup vegetable oil
- 1 teaspoon baking soda -
- 2 teaspoons baking powder -
- 3 large eggs
- 2 cups bananas, diced
- 1 cup pineapple, crushed, NOT drained
- cooking spray
- 1 brick (8 oz) cream cheese, softened
- 1/4 cup butter, softened
- 2 teaspoons vanilla -
- 1 1/2 cups icing or powdered sugar -
- 3/4 cup cool whip
- 1/2 cup pecans, chopped optional
- orange rind for garnish, if desired
For the cake. Preheat your oven to 350 degrees. Prepare a 9x13 inch pan with cooking spray. Set aside. In a large bowl combine flour, sugar, cinnamon, salt, baking powder and baking soda. Gradually add oil, eggs, bananas and pineapple. Once incorporated bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. This cake is fabulous on its own but if you want to include frosting prepare it while the cake cools.
Using a handheld mixer combine cream cheese, butter, vanilla, icing sugar and cool whip. Once blended together spread on top of cake. Sprinkle more nuts on top if desired. Keep cake in your refrigerator. Serve and enjoy!