Hummingbird Cake

A classic southern cake filled with banana, pineapple, and pecans, and topped with a thick cream cheese icing.

Hummingbird Cake

Ingredients
  1. 3 cups all-purpose flour, sifted
  2. 2 cups sugar
  3. 1 teaspoon salt
  4. 1 teaspoon baking powder
  5. 1 teaspoon baking soda
  6. 1 teaspoon ground cinnamon
  7. 1/4 teaspoon allspice
  8. 1 1/3 cups vegetable oil
  9. 2 teaspoons vanilla extract
  10. 3 large eggs, lightly beaten
  11. 1 3/4 cups very ripe banana, mashed
  12. 2 cups toasted chopped pecans, divided
  13. 1 (8-ounce) can crushed pineapple, undrained
  14. 1 cup butter, softened
  15. 6 cups powdered sugar
  16. 2 teaspoons vanilla extract
  17. pinch of salt
  18. 2 (8-ounce) packages cream cheese, cut into 1-ounce pieces and chilled

Instructions
  • Preheat oven to 350 degrees. Grease and flour 3 9-inch cake pans.
  • In a large bowl, combine flour, 2 cups sugar, salt, baking powder, baking soda, cinnamon, and allspice.
  • Add vegetable oil, vanilla extract, and eggs and stir just until dry ingredients are moistened.
  • Stir in banana, 1 cup pecans, and pineapple just until evenly mixed.