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Southern Hummingbird Cake

A delightful Southern cake bursting with bananas, crushed pineapples, and topped with creamy cream cheese frosting, this treat offers a tropical twist to your dessert table.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: Southern
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 3 pieces ripe bananas, mashed Use very ripe bananas for maximum flavor.
  • 1 cup crushed pineapple, drained Drain well to avoid sogginess.
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 cup chopped walnuts (optional) Could substitute with pecans if desired.
Frosting Ingredients
  • 1 cup cream cheese Mix with equal parts butter and add powdered sugar to taste.
  • 1 cup butter Use softened butter.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine the mashed bananas, crushed pineapple, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Beat well until everything is combined and has a smooth texture.
  3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
  4. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  5. If you’re adding walnuts, gently fold them into the batter now.
Baking
  1. Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick poked into the center comes out clean.
  2. Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Frosting
  1. Once the cakes are cooled, frost with cream cheese frosting.

Notes

For serving, pair with vanilla ice cream or whipped cream. Store leftovers wrapped tightly for up to 2 days at room temperature or a week in the refrigerator. Freeze layers separately for longer storage.