This Hummingbird Cake is a classic Southern dessert. This moist cake is made with pineapple, bananas, pecans, and frosted with a sweet cream cheese frosting.
Heat oven to 350 degrees. In a mixing bowl, beat together oil, sugar, and brown sugar for 2 minutes. Add eggs, vanilla, and sour cream and mix for 2 minutes longer.
Add bananas chopped pineapple. Fold in flour, baking soda, salt, and pecans.
Prepare cake pans by spraying with non-stick cooking spray or using parchment paper rounds. I suggest using 8-inch or 9-inch cake pans (see notes below). Pour cake batter in pans and evenly spread.
Bake for 20-28 minutes, depending on the cake pan size. Use a toothpick or cake tester to determine doneness. Let cool at room temperature.
Remove from pans and let cool on cooling racks. For easier frosting, place in the freezer for 20 minutes before frosting.
Cream Cheese Frosting:
In a large mixing bowl, cream together cream cheese and butter with a stand mixer or hand mixer for 4 minutes, until light and fluffy. Add powdered sugar, milk, and vanilla.
Place the cake on cake plate and add frosting between each layer. After the cake has been frosted, top with additional pecans and fresh pineapple, if so desired.
Notes
*make sure the oil is freshThe cooking temperature will vary depending on the size of the cake pans. The 9-inch cake pans will bake faster since the cake batter will be thinner. I used (4) 8-inch cake pans in the photos. I usually only use (3) 8-inch pans. You can use (2) or (3) 9-inch cake pans, depending on how thin you want the layers.