Southern Hummingbird Cake

This classic Southern Hummingbird Cake is filled with pecans, bananas and pineapples and topped with a tasty cream cheese frosting!

Southern Hummingbird Cake

Ingredients
For the Cake
  1. 3 cups all-purpose flour
  2. 1 cup granulated sugar
  3. 1 cup light brown sugar
  4. 1 tsp salt
  5. 1 tsp baking soda
  6. 1 tsp ground cinnamon
  7. 1 cup vegetable oil
  8. 3 large eggs, lightly beaten
  9. ½ cup buttermilk
  10. 1 Tbsp vanilla extract
  11. 1 (8-oz) can crushed pineapples, undrained
  12. 4 ripe bananas, mashed with fork
  13. 1 cup pecans, chopped

For the Frosting
  1. 16 ounces cream cheese, room temperature
  2. 2 sticks (8 oz.) unsalted butter, room temperature
  3. 1 Tbsp vanilla extract
  4. 3-3½ cups powdered sugar
  5. ½ cup pecans

Instructions
For the Cake
  • Preheat oven to 350°F. Grease and flour (3) 8” cake pans; set aside.
  • Using a large bowl, whisk together dry ingredients (flour, granulated sugar, brown sugar, salt, baking soda and cinnamon). Add oil, eggs and buttermilk; stir until just combined, taking care not to overmix. Stir in vanilla, pineapples, bananas and pecans.
  • Divide batter evenly between 3 cake pans.
  • Bake at 350°F for 25-30 minutes, or until a toothpick inserted into center of cake comes out clean.
  • Let cakes cool in pans for 15 minutes. Remove from pans and transfer to a cooling rack until completely cool (~45 more minutes).
For the Frosting
  • Using a countertop mixer, cream together the cream cheese and butter until well combined.
  • Add vanilla extract and 1 cup of powdered sugar at a time until frosting reaches desired sweetness.
  • Beat frosting on medium-high speed for 3-4 minutes, or until fluffy.
  • Meanwhile, toast the pecans in a dry skillet over medium heat, shaking occasionally, for 6-7 minutes, or until you can smell them. Let pecans cool and then chop finely; set aside.