Hummingbird Cake

Hummingbird Cake

The Hummingbird Cake is a moist and sweet cake from the Southern United States. It combines ripe bananas, crushed pineapple, nuts, and a touch of cinnamon, all topped with a creamy cream cheese frosting. Perfect for parties or a decadent dessert!

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Ingredients

• 3 ripe bananas, mashed

• 1 can (about 12 oz / 340 g) crushed pineapple, drained

• 4 eggs

• 1 cup (250 ml) vegetable oil

• 1 1/2 cups (300 g) granulated sugar

• 1 teaspoon vanilla extract

• 2 1/2 cups (300 g) all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 2 teaspoons ground cinnamon

• 1 cup (100 g) chopped pecans or walnuts

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Cream Cheese Frosting

• 8 oz (200 g) cream cheese, softened

• 1/2 cup (100 g) butter, softened

• 2 1/2 cups (300 g) powdered sugar

• 1 teaspoon vanilla extract

• Extra nuts for decoration (optional)

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Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans.

2. In a large bowl, beat the eggs with the sugar until well combined.

3. Add oil, vanilla, mashed bananas, and pineapple. Mix gently.

4. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold into the wet ingredients.

5. Stir in the chopped nuts.

6. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.

7. Allow cakes to cool completely before removing from pans.

8. For the frosting: beat cream cheese with butter until creamy, then add powdered sugar and vanilla. Mix until smooth.

9. Spread frosting between the cake layers and over the top. Decorate with extra nuts if desired.

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Tip: For an extra tropical flavor, you can add 1 tablespoon of rum or orange juice to the frosting