Mom's Hummingbird Cake
My Mom's Hummingbird Cake is the perfect dessert for spring!  Loaded with bananas, pineapple, pecans and cinnamon, and topped with a thick cream cheese frosting, this cake will be the highlight of your dessert table!
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cups sugar
  • 3 eggs, whisked
  • 1½ cups vegetable oil
  • 1½ teaspoons vanilla
  • 1 cup crushed pineapple (undrained)
  • 2 cups crushed bananas (about 3 large)
for the frosting
  • 3 ounces cream cheese, softened
  • 4 tablespoons butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
  1. Preheat oven to 325 degrees F. Spray bundt pan with non-stick cooking spray and set aside).
  2. In a large mixing bowl, combine flour, baking soda, salt, cinnamon and sugar.
  3. Stir in whisked eggs, vegetable oil, and vanilla using a large wooden spoon. Do not use a mixer.
  4. Fold in the pineapple, bananas, and nuts until well combined.
  5. Pour batter into prepared bundt pan and bake for 75 minutes or until a toothpick inserted into the center of the cake comes out clean.
  6. Let cake cool in pan for 15 to 20 minutes and then invert onto a wire rack. Allow cake to cool completely.
for the frosting:
  1. Beat cream cheese and butter together with an electric mixer until light and frosting.
  2. Add in powdered sugar and vanilla and mix until combined.
  3. Frost cake as desired.
Recipe by Kitchen Meets Girl at