A moist and classic Southern Hummingbird Cake made with bananas, pineapple, and pecans, layered with rich cream cheese frosting.

Scale

2 cups all-purpose flour

1 1/2 cups granulated sugar

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp salt

3 ripe bananas mashed

1 cup crushed pineapple with juice

3/4 cup vegetable oil

2 eggs

1 tsp vanilla extract

1 cup chopped pecans

8 oz cream cheese

1/2 cup butter

3 cups powdered sugar

1 tsp vanilla extract

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1. Preheat oven to 350°F and grease cake pans

2. Mix flour sugar baking soda baking powder cinnamon and salt

3. Add bananas pineapple oil eggs and vanilla then mix gently

4. Fold in chopped pecans

5. Divide batter into pans and bake for 25–30 minutes

6. Let cakes cool completely

7. Beat cream cheese and butter until smooth

8. Add powdered sugar and vanilla and mix until fluffy

9. Layer cakes with frosting and frost the outside

Use very ripe bananas for best flavor

Toast pecans for extra crunch

Cake tastes even better the next day