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Slice of easy Hummingbird Cake with banana, pineapple, and cream cheese frosting

Easy Hummingbird Cake

A moist and comforting Southern-style cake made with ripe bananas and crushed pineapple, perfect for gatherings and guaranteed to make everyone smile.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: Southern
Calories: 330
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All purpose flour
  • 1 cup Granulated sugar
  • 1/2 cup Brown sugar Optional but tasty
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground cinnamon
Wet Ingredients
  • 3 large Eggs
  • 1/2 cup Neutral oil (vegetable or canola)
  • 3 medium Very ripe bananas, mashed The spottier, the better
  • 1 cup Crushed pineapple, undrained
  • 1 teaspoon Vanilla extract
  • 1/2 cup Chopped pecans or walnuts Optional, can be omitted

Method
 

Preparation
  1. Grease and flour two 9 inch round pans, or use a 9 by 13 pan.
  2. Preheat your oven to 350°F (175°C).
Mixing
  1. In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
  2. In another bowl, whisk eggs and granulated sugar, then whisk in oil and vanilla.
  3. Stir in mashed bananas and crushed pineapple, then add in optional nuts.
Baking
  1. Pour the wet mixture into the dry mixture and stir until just combined.
  2. Divide batter into pans and bake. Start checking round pans after 25-30 minutes and a 9 by 13 after 35-45 minutes, until a toothpick comes out with a few moist crumbs.
Final Steps
  1. Cool completely before frosting with cream cheese frosting.
  2. Top with chopped pecans for decoration if desired.

Notes

For best results, use very ripe bananas and do not drain the pineapple, as the juice adds moisture. Make ahead by baking layers a day in advance and frosting the next day.