The perfect springtime cake, this Hummingbird Cake recipe is flavored with ripe bananas, crushed pineapple, ground cinnamon, butter, vanilla, and pecans, then iced with cream cheese frosting
Be sure to check out my how-to VIDEO at the bottom of the recipe!
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
¹For best flavor, I recommend buying whole (not pre-chopped) nuts and toasting them in a 350F/175C oven for 5 minutes or until fragrant and deeper brown. Let them cool then chop up before stirring into your batter. Pecans can be left out if needed for allergy reasons (or just if you hate nuts).
TO STORE CAKE
Hummingbird cake should be stored in an airtight container. It will keep at room temperature for up 2 days and in the refrigerator for up to one week.