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Hummingbird Cake
Prep
20 mins
Cook
1 hr
Servings
15
Difficulty
Hard
This is my go to cake whenever I want to impress folks without spending hours in the kitchen. Hummingbird cake is a Southern classic that comes together in just 20 minutes of prep, and honestly, it's one of the most forgiving cakes I've ever made. The combination of bananas, pineapple, and walnuts creates this wonderfully moist, tender crumb that stays fresh for days. Plus, those mashed bananas give you natural sweetness and potassium, so you can feel a little better about indulging in a generous slice. It's simple, budget friendly, and absolutely delicious.
Ella x
Ingredients
- 33 cups all-purpose flour
- 22 cups white sugar
- 11 teaspoon baking soda
- 11 teaspoon salt
- 22 cups mashed bananas
- 11 ½ cups canola oil
- 11 cup chopped black walnuts
- 11 (8 ounce) can crushed pineapple, drained
- 33 large eggs
Detail level
Instructions
- 1
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
- 2
Make cake: Sift together flour, sugar, baking soda, and salt in a large bowl. Combine bananas, oil, walnuts, pineapple, and eggs in another large bowl; mix well. Stir flour mixture into banana mixture until combined. Pour batter into the prepared pans.
- 3
Bake in the preheated oven until a toothpick inserted into the center of each pan comes out clean, about 1 hour. Allow cakes to cool on wire racks.
- 4
Meanwhile, make frosting: Beat together confectioners' sugar, cream cheese, butter, and vanilla in a medium bowl until smooth.
- 5
Evenly spread frosting on the middle, sides, and top of cooled cake.
- 6
Danielle K.
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