Southern Hummingbird Cake
This classic Southern Hummingbird Cake is filled with pecans, bananas and pineapples and topped with a tasty cream cheese frosting!
Servings: 16 servings
Calories: 623kcal
Ingredients
For the Cake
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 cup vegetable oil
- 3 large eggs lightly beaten
- ½ cup buttermilk
- 1 Tbsp vanilla extract
- 8 oz. crushed pineapples, undrained
- 4 ripe bananas mashed with fork
- 1 cup pecans chopped
For the Frosting
- 16 ounces cream cheese room temperature
- 2 sticks 8 oz. unsalted butter, room temperature
- 1 Tbsp vanilla extract
- 3-3½ cups confectioners’ sugar
- ½ cup pecans
Instructions
For the Cake
- Preheat oven to 350°F. Spray (3) 8” cake pans with nonstick cooking spray; set pans aside.
- Using a large bowl, whisk together dry ingredients (flour, granulated sugar, brown sugar, salt, baking soda and cinnamon). Add oil, eggs and buttermilk; stir until just combined, taking care not to overmix. Stir in vanilla, pineapples, bananas and pecans.
- Divide batter evenly between 3 cake pans.
- Bake at 350°F for 25-30 minutes, or until a toothpick inserted into center of cake comes out clean.
- Let cakes cool in pans for 15 minutes. Remove cakes from pans and transfer to a wire rack until completely cool (~45 more minutes).
For the Frosting
- Using a countertop mixer, cream together the cream cheese and butter until well combined.
- Add vanilla extract and 1 cup of powdered sugar at a time, mixing on low speed, until frosting reaches desired sweetness.
- Beat frosting on medium-high speed for 3-4 minutes, or until fluffy.
- Meanwhile, toast the pecans in a dry skillet over medium heat, shaking occasionally, for 6-7 minutes, or until you can smell them. Let pecans cool and then chop finely; set aside.
To Frost Cake
- Place one layer of cake on large platter. Spread one cup of frosting on top. Repeat with 2nd and 3rd layers of cake. Use remaining frosting on top and sides of cake.
- Sprinkle chopped, toasted pecans across top of cake before serving.
Nutrition
Calories: 623kcal | Carbohydrates: 82g | Protein: 7g | Fat: 31g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 330mg | Potassium: 270mg | Fiber: 3g | Sugar: 59g | Vitamin A: 471IU | Vitamin C: 4mg | Calcium: 68mg | Iron: 2mg
