Typhanie’s hummingbird cake is a classic Southern dessert made with ripe bananas, crushed pineapple, pecans, and warm spices, layered with tangy cream cheese frosting. Moist, tropical, and irresistible — this homemade cake is perfect for celebrations and holidays.

Quick Info

⏱️ 170 min • 🍽️ 16 servings • ⭐ 100%

Nutrition

570 cal • 5g protein • 81g carbs • 26g fat

Tags

[Desserts]

Ingredients

• 3 cups all-purpose flour, plus more for dusting pans
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon mixed spice or apple pie spice
• 4 ripe bananas, mashed
• 8 ounces canned crushed pineapples in juice, undrained
• 1½ cups vegetable oil
• 1 cup granulated sugar
• 1 cup packed dark brown sugar
• 1½ teaspoons vanilla extract
• 3 large eggs
• ½ cup chopped pecans
• Baking spray
• 8 ounces cream cheese, softened
• 4 ounces salted butter, softened
• 1 teaspoon vanilla extract
• 3 cups powdered sugar
• ¼ cup chopped pecans

Instructions Preview

1. Make the cake batter: Preheat the oven to …
2. In a separate medium-large bowl, stir toge…
3. Add half of the flour mixture to the banan…

…and 11 more steps

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Recipe by: Typhanie Stewart • From: Tasty