This hummingbird cake is easy to make with ripe bananas and crushed pineapple. It's covered with a sweet cream cheese frosting for a delicious dessert that's sure to impress! Crush additional nuts and press them into the sides of the frosting for a special occasion.
Ingredients
- all-purpose flour: 3 cups
- white sugar: 2 cups
- baking soda: 1 tsp
- salt: 1 tsp
- bananas: 2 cups (mashed)
- ½ cups canola oil: 1 piece
- black walnuts: 1 cup (chopped)
- pineapple: 1 can (8 ounce can, drained, crushed)
- eggs: 3 piece
- confectioners' sugar: 1 pound
- cream cheese: 1 pack (8 ounce pack, softened)
- butter: 0.25 pound (softened)
- vanilla extract: 1 tsp
Metric Conversion
Stages of cooking
-
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans. Dotdash Meredith Food Studios
-
To make the cake: Sift flour, sugar, baking soda, and salt together in a large bowl. Combine bananas, oil, walnuts, pineapple, and eggs in another large bowl; mix well. Dotdash Meredith Food Studios
-
Stir flour mixture into banana mixture until combined. Pour batter into the prepared pans. Dotdash Meredith Food Studios
-
Bake in the preheated oven until a toothpick inserted into the center of each pan comes out clean, about 1 hour. Allow cakes to cool on wire racks. Dotdash Meredith Food Studios
-
Meanwhile, make frosting: Beat together confectioners' sugar, cream cheese, butter, and vanilla in a medium bowl until smooth.
-
Evenly spread frosting on the middle, sides, and top of cooled cake. Dotdash Meredith Food Studios
