Hummingbird Cake

Recipe View 15 mins Preheat & Prep (15 minutes): Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans. Alternatively, line the bottoms with parchment paper rounds for easy release.

Recipe View 5 mins Dry Ingredients (5 minutes): In a large bowl, sift together flour, sugar, baking soda, and salt. This ensures a light and airy crumb.

Recipe View 5 mins Wet Ingredients (5 minutes): In a separate large bowl, combine mashed bananas, oil, toasted walnuts, drained pineapple, and beaten eggs. Mix well to ensure even distribution.

Recipe View 5 mins Combine & Conquer (5 minutes): Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cake.

Recipe View 1 hrs 5 mins Bake to Perfection (60-70 minutes): Pour batter evenly into the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean. Begin checking for doneness around 60 minutes.

Recipe View 30 mins Cooling Period (30 minutes): Allow cakes to cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.

Recipe View 10 mins Frosting Time (10 minutes): While the cakes are cooling, prepare the frosting. In a medium bowl, beat together confectioners' sugar, softened cream cheese, softened butter, and vanilla extract until smooth and creamy.

Recipe View 10 mins Assemble & Adore (10 minutes): Once the cakes are completely cool, place one cake layer on a serving plate or cake stand. Spread a generous amount of cream cheese frosting on top. Place the second cake layer on top of the frosting. Frost the top and sides of the cake with the remaining frosting, creating a smooth and even finish.