Moist Hummingbird cake perfect for dessert.

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Recipe Summary

prep:
30 mins
cook:
25 mins
additional:
5 mins
total:
1 hr
Servings:
12
Yield:
1 8-inch layer cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Frosting:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease three 8-inch cake pans.

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  • Combine flour, sugar, salt, baking soda, and cinnamon in a large bowl. Beat in eggs, oil, and vanilla extract. Stir in bananas, pecans, and pineapple. Divide batter among the prepared pans.

  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Cool in the pans for 5 minutes. Invert onto wire racks and let cool completely.

  • Make frosting while cake layers are cooling. Combine cream cheese and butter in a bowl; beat with an electric mixer until creamy. Add powdered sugar and vanilla extract; mix until creamy.

  • Spread frosting onto the cooled cake layers. Stack layers; frost top and sides.

Nutrition Facts

806 calories; protein 9.7g 19% DV; carbohydrates 106.9g 35% DV; fat 40g 62% DV; cholesterol 107.9mg 36% DV; sodium 482.7mg 19% DV. Full Nutrition
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