Ingredients

The following ingredients have 14 Servings
  • 3 cups all-purpose flour (12.75 ounces/360 grams)
  • 2 cups granulated sugar, or 1 cup granulated sugar and 1 cup packed light brown sugar (14 ounces/400 grams)
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 1/4 cups vegetable oil or peanut oil (9 ounces/260 grams)
  • 3 large eggs, lightly beaten (scant 2/3 cup/5.25 ounces/150 grams)
  • 2 teaspoons vanilla extract
  • 2 cups diced very ripe bananas (about 4 medium or 2 large/16 ounces/455 grams)
  • 1 cup canned crushed pineapple with juice (8 ounces/225 grams)
  • 1/2 to 1 cup finely chopped pecans or walnuts (2 to 4 ounces/60 to 120 grams)
  • 2 cups cream cheese, softened (16 ounces/445 grams)
  • 1 cup unsalted butter, softened (65 to 67°F) (2 sticks/8 ounces/225 grams)
  • About 8 cups confectioners’ sugar, sifted (2 pounds/1 kg)
  • 2 teaspoons vanilla extract
  • 1/2 cup finely chopped pecans or walnuts (optional) (2 ounces/60 grams)

Instruction

  • Position a rack in the center of the oven. Preheat the oven to 350°F (325°F for a convection oven). Grease and flour three 9- by 1½-inch round cake pans, two 9- by 2-inch round pans, one 10-inch (12-cup) Bundt or tube pan, one 13- by 9- by 2-inch pan, or one 17- by 11-inch jelly-roll pan.In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt.
  • Add the oil, eggs, and vanilla and stir just to mix.
  • Fold in the bananas, pineapple (and juice), and nuts. Do not use an electric mixer. (Cover the bananas with the pineapple until ready to use to keep them from turning brown.)
  • Divide the batter equally between the prepared pans, smoothing the top. Bake until set in the center and a tester inserted in the center comes out clean, 25 to 30 minutes for 9- by 1½-inch pan; 40 to 50 minutes for 9- by 2-inch round pans; 70 to 80 minutes for a Bundt pan; 40 to 50 minutes for a 13- by 9-inch pan; or about 25 minutes for a jelly-roll pan. Do not over bake; you want a moist cake. 
  • Let cool in the pan for 10 minutes. After 10 minutes, remove the cakes to a wire rack and let cool completely, at least 1½ hours. Wrap tightly in plastic, then foil. Store at room temperature for up to 5 days or in the freezer for up to 2 months. Hummingbird cake tastes even better after standing for a day.
  • To make the frosting: In a medium bowl, beat the cream cheese and butter until smooth, about 1 minute.
  • Gradually add the sugar and beat until light and fluffy, about 4 minutes. Add the vanilla.
  • To assemble: Place a cake layer on a serving plate, spread with a generous stratum of frosting (¾ to 1 cup on top of each layer). 
  • Top with a second cake layer, spread with frosting, and top with the third cake layer.
  • Spread the top and sides of the cake with the remaining frosting. If using, sprinkle the top or sides with the nuts. For a sheet cake or Bundt cake, make half the frosting recipe and simply spread over top and around the sides.
  • Refrigerate for at least 1 hour and up to 1 week.