Seed Oil Free Hummingbird Cake with Pineapple and Banana
Total time2 hr 10 min
Prep time35 min
Cook time35 min
4.9(6)
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Learn more →Ingredients
12 servings
For the cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 large eggs
- 1 cup vegetable oil
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 1 ½ tsp vanilla extract
- 1 can (8 oz) crushed pineapple, undrained
- 2 cups mashed ripe banana (about 4 medium bananas)
- 1 cup pecans, toasted and roughly chopped
For the frosting
- 2 packages (8 oz each) cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 tsp vanilla extract
- ¼ tsp salt
For serving
- ½ cup pecan halves (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, then grease the parchment and dust lightly with flour.
- 2
Spread the chopped pecans on a dry skillet over medium heat and toast, stirring frequently, until fragrant and lightly browned, about 4–5 minutes. Transfer to a plate to cool.
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