This amazingly moist spice cake is a southern favorite but it has it’s origins in the Jamaica. It was featured on tourist brochures that were sent to the US. The reason it is called hummingbird cake is because the national bird of Jamaica is the doctor bird which is in the hummingbird family.
This cake is simple to put together but looks like it took hours and it’s definitely a crowd pleaser. You really can’t go wrong with bananas, pineapples, and pecans not to mention yummy cream cheese frosting for the right amount of sweetness.
- 3 cups all purpose flour
- 2 cups sugar
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 3 eggs
- 1 1/2 cup vegetable oil
- 1 1/2 teaspoon vanilla
- 8 oz of chopped pineapple in juice (can works just fine)
- 2 cups chopped bananas (about four small/medium)
- 1 cup chopped pecans
- 2 x 8oz package cream cheese
- 1 cup of butter softened
- 2 x 16oz bags of powdered sugar
- 2 tsp vanilla
- Mix flour, sugar, salt, cinnamon, and baking soda together in a large bowl and set aside.
- In a separate bowl mix the vegetable oil, eggs, vanilla, pineapple and juice, and bananas.
- Now mix the wet ingredients into the flour mixture stirring gently until combined. Add chopped pecans.
- Divide the batter evenly between three greased 8 inch cake pans. Be sure to line the bottoms with parchment paper to help with cake removal.
- Bake at 350 F for 25-30 minutes. The cake is done when a toothpick inserted in the center comes out clean.
- To make the cream cheese frosting just beat the room temperature cream cheese with the softened butter. Slowly add the powdered sugar until well combined.
- When cake is done baking allow to cool for a few minutes before removing from cake pan to fully cool on cooling rack.
- Frost the cake any way you desire.