Hummingbird Cake Recipe

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper to ensure easy removal of the cakes after baking.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt until thoroughly combined.

Add the eggs, vegetable oil, and vanilla extract to the dry ingredients. Mix gently until just combined. Then carefully fold in the crushed pineapple with its juice, mashed bananas, chopped pecans, and shredded coconut if using.

Evenly divide the batter among the three prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them onto wire racks to cool completely.

In a large bowl, beat the softened cream cheese and unsalted butter together until creamy and smooth. Gradually add the powdered sugar, a cup at a time, mixing until fully incorporated and smooth. Stir in the vanilla extract at the end.

Place one cooled cake layer on your serving plate or cake stand. Spread an even layer of cream cheese frosting on top. Repeat with the second layer followed by frosting, then top with the third cake layer. Frost the top and sides evenly with the remaining frosting.

Optionally, garnish the cake with additional chopped pecans or a light sprinkle of shredded coconut for extra texture and presentation.

Slice and serve the cake fresh. Store any leftovers covered in the refrigerator to maintain freshness.