Hummingbird Cake


  1. 3 cups all-purpose flour, sifted
  2. 2 cups sugar
  3. 1 teaspoon salt
  4. 1 teaspoon baking powder
  5. 1 teaspoon baking soda
  6. 1 teaspoon ground cinnamon
  7. 1/4 teaspoon allspice
  8. 1 1/3 cups vegetable oil
  9. 2 teaspoons vanilla extract
  10. 3 large eggs, lightly beaten
  11. 1 3/4 cups very ripe banana, mashed
  12. 2 cups toasted chopped pecans, divided
  13. 1 (8-ounce) can crushed pineapple, undrained
  14. 1 cup butter, softened
  15. 6 cups powdered sugar
  16. 2 teaspoons vanilla extract
  17. pinch of salt
  18. 2 (8-ounce) packages cream cheese, cut into 1-ounce pieces and chilled


  1. Preheat oven to 350 degrees. Grease and flour 3 9-inch cake pans.
  2. In a large bowl, combine flour, 2 cups sugar, salt, baking powder, baking soda, cinnamon, and allspice.
  3. Add vegetable oil, vanilla extract, and eggs and stir just until dry ingredients are moistened.
  4. Stir in banana, 1 cup pecans, and pineapple just until evenly mixed.
  5. Divide batter evenly between the 3 cake pans. Place in oven and bake for 25 to 28 minutes, or until wooden pick inserted in center comes out clean. Cool in pans for 10 minutes and then remove to wire racks to cool completely.
  6. To make frosting, use and electric mixer to beat together butter and powdered sugar, adding powdered sugar gradually. Add vanilla extract and salt and mix until smooth.
  7. With mixer on medium, add 1 piece of cream cheese at a time. Turn mixer off once all cream cheese has been incorporated.
  8. Spread frosting between layers of cake and cover top and sides. Sprinkle remaining chopped pecans on top.