Old Fashioned Hummingbird Cake
A sweet and moist old-fashioned hummingbird layer cake recipe with pineapple, bananas, and cinnamon. Adapted from Southern Living.
Servings: 10 to people (3 x 8" layers or two 9" layers
Calories: 703kcal
Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 eggs
- 1 1/2 cups neutral vegetable oil, such as canola
- 2 teaspoons pure vanilla extract
- 1 8-ounce can crushed pineapple, with the juice
- 2 cups smushed very ripe bananas (about 3 bananas)
- 1 cup chopped pecans
- Vanilla buttercream frosting (recipe follows)
Instructions
- Preheat the oven to 350°F and grease and line three 8-inch cake pans or two 9-inch pans. TIP: You can also use 9-inch cake pans, but the layers will be thinner and the baking time will reduce slightly.
- Beat together the sugar, oil, eggs, cinnamon, and vanilla until emulsified and slightly lightened. Add the flour, baking soda, and salt and stir to combine. Add the crushed pineapple and juice, bananas, and chopped pecans. Stir until fully combined.PRO TIP: If you can only find pineapple chunks, just crush it up with your hands.
- Divide batter between the three cake pans and bake for about 30 minutes, until a cake tester comes out clean and the top feels springy to the touch.
- Cool in cake pans for about 15 minutes, then turn out onto a cooling rack to fully cool. Frost with vanilla buttercream frosting and serve. PRO TIP: Like soup, cake often tastes better the next day. I like to bake my cakes the day before, then frost and serve on the big day.
Nutrition
Calories: 703kcal | Carbohydrates: 77g | Protein: 7g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 49mg | Sodium: 362mg | Potassium: 213mg | Fiber: 3g | Sugar: 44g | Vitamin A: 97IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 2mg
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
