Typhanie’s Hummingbird Cake
- Desserts
Cuisine And Stories
- 0
- 5 minutes read
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.
Total Time
2 hr 50 min
Prep Time
40 minutes
Cook Time
2 hr 10 min
Ingredients
for 16 servings
Cake Batter:
- 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 oz canned crushed pineapples in juice, undrained
- 1 ½ cups vegetable oil
- 1 cup granulated sugar
- 1 cup packed dark brown sugar
- 1 ½ teaspoons vanilla extract
- 3 large eggs
- ½ cup chopped pecans
- Baking spray
Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 4 oz salted butter, softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
Topping:
- ¼ cup chopped pecans
