Did you know Hummingbird Cake was originally created in Jamaica? If you’ve ever had a slice, you can tell.
It’s full of tropical flavors & spice: banana, pineapple, pecans, cinnamon.
So moist. So delicious.
Should you have a second slice? Absolutely!
Old Fashioned Hummingbird Cake Ingredient Notes:
- Cake Flour
- Sugar
- Cinnamon
- Baking Soda
- Salt
- Eggs
- Vegetable Oil
- Vanilla Extract
- Crushed Pineapple in Juice
- Ripe Bananas
- Pecans
- Butter
- Cream Cheese
- Powdered Sugar
- Coconut Extract
- Salt
Equipment Needed:
This post contains affiliate links.
- Stand Mixer with Paddle Attachment
- 2 9″ Cake Pans
- Parchment Paper
- Butter Knife
How to Make Old Fashioned Hummingbird Cake:
- Preheat oven to 350.
- In the bowl of a stand mixer, mix flour, sugar, cinnamon, salt, and baking soda. Add eggs, oil, vanilla, pineapple (with juice), and bananas; mix until a batter forms. Fold in pecans.
- Divide batter between two parchment lined 8″ cake pans. Bake 30-45 minutes until cake is set and a toothpick comes out clean. Let cakes cool for 20 minutes in pans and cool the rest of the way on a wire rack.
- Meanwhile make frosting. With a mixer on high, cream together butter & cream cheese. Turn mixer to low and add powder sugar 1/2 cup at a time. Add coconut extract and salt, whisk frosting on high until whipped & creamy.
- Once cakes are cooled, level and cut each in half so you have 4 layers. Spread a good amount of frosting between each layer & decorate! Refrigerate 1 hour before serving.
Old Fashioned Hummingbird Cake
Old Fashioned Hummingbird Cake, full of tropical flavors & spice: banana, pineapple, pecans, cinnamon.
Ingredients
- 3 cups cake flour
- 2 cups sugar
- 1 1/2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 3 large eggs room temp & beaten
- 1 1/4 cup vegetable oil
- 2 tsp vanilla extract
- 10 oz crushed pineapple in juice
- 3-4 ripe bananas mashed
- 1 cup pecans chopped
For frosting:
- 2 sticks butter room temp
- 8 oz cream cheese room temp
- 3 1/2 cups powdered sugar
- 2 tsp coconut extract
- 1/8 tsp salt
Topping suggestions:
- Crushed pecans
- Toasted coconut
- Pineapple flowers
Instructions
- Preheat oven to 350.
- In the bowl of a stand mixer, mix flour, sugar, cinnamon, salt, and baking soda. Add eggs, oil, vanilla, pineapple (with juice), and bananas; mix until a batter forms. Fold in pecans.
- Divide batter between two prepared 8″ cake pans. Bake 30-45 minutes until cake is set and a toothpick comes out clean. Let cakes cool for 20 minutes in pans and cool the rest of the way on a wire rack.
- Meanwhile make frosting. With a mixer on high, cream together butter & cream cheese. Turn mixer to low and add powder sugar 1/2 cup at a time. Add coconut extract and salt, whisk frosting on high until whipped & creamy.
- Once cakes are cooled, level and cut each in half so you have 4 layers. Spread a good amount of frosting between each layer & decorate! Refrigerate 1 hour before serving.
Follow me on Instagram and Pinterest for more delicious recipes and tips for RV Living!
This post may contain affiliate links. By posting a product through these links, I may receive a small commission. Please know, I only suggest products that I have used and love! Thank you so much for your support, it helps me keep Must Love Garlic up and running!
