Easy Banana Pineapple Hummingbird Cake with Luscious Cream Cheese Frosting
Ingredients:
2 cups all-purpose flour
1 cup crushed pineapple, drained
1 cup mashed ripe bananas (about 2 medium bananas)
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs, lightly beaten
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup chopped pecans (optional)
Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
Directions:
Preheat oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt.
Add the eggs, oil, vanilla, pineapple, and bananas to the dry ingredients, stirring until just combined.
Fold in the chopped pecans if using.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
To make the frosting, beat together the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla, beating until fluffy.
Frost the cooled cakes, stacking them carefully, and spread frosting evenly over the top and sides.
Garnish with extra pecans if desired before serving.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 480 kcal | Servings: 12 servings