Hummingbird Cake (without nuts) features bananas, pineapple and a simple and delicious cream cheese frosting. Brought to you by my 16 year-old daughter.
My daughter found this recipe for Hummingbird Cake on Pinterest. It comes from the website Yesterdish. We changed it up a bit because she doesn’t care for nuts in cake, and I wanted it to be a little easier for her to make. Our version, Hummingbird Cake (without nuts) is made in a rectangular cake pan, so you just make it and frost it. That’s it, and it couldn’t be easier!
I must say Kimberly did a fabulous job! This cake was moist and banana-y and had little chunks of pineapple in it, and the cream cheese frosting was tangy and sweet. So delicious! She made it without any help from me. We decided she would make it in a 9″ X 13″ pan, instead of the three layers the original recipe called for, so I helped her figure out about how long it needed to bake. But all of the hands on work she did by herself.
Both of my daughters cook and bake. I am lucky that way. They both like to make yummy treats to take to various functions.
My youngest daughter, Kimberly (pictured above, and the maker of this cake), just turned 16 years old in May. She loves to take baked goods to her friends in the drama club (and other classes). She also sends baked goods home with her boyfriend for him and his family.
My oldest daughter, Jennifer, is going to be 25 years old next month. She teaches 4th grade, so she is always making treats for different events at school. She also has a large network of friends so she is always getting together for quality time with them, and that usually requires some sort of food. My son-in-laws co-workers are lucky enough to be blessed with some of her delicious dishes for holidays and get-togethers from time to time.
One of the reasons I started this blog is to give my girls a place to find all of the dishes that I make, that they love. I will also add recipes like this Hummingbird Cake (without nuts) for them as well.
Hummingbird Cake (without nuts) is moist and delicious. Get the recipe! Click To Tweet
Adapted from Yesterdish
- 3 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 3 eggs, lightly beaten
- 2 cups mashed banana
- 1 can crushed pineapple, drained (8 ounces)
- 1 cup vegetable or canola oil
- 1 1/2 teaspoons vanilla
- 1 package cream cheese, softened (8 ounces)
- 1/2 cup butter, softened (1 stick)
- 3 1/2 cups powdered sugar, sifted
- Preheat oven to 350°. Coat a 9" X 13" pan with cooking spray.
- Combine flour, sugar, baking soda, salt and cinnamon in a large bowl. Add eggs, banana, pineapple, oil and vanilla and mix until combined. Pour into prepared pan and bake for 42-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely before frositng.
- Beat cream cheese and butter in a large bowl with an electric mixer (or stand mixer) until creamy. Add powdered sugar and mix until combined. Frost cooled cake.
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