Lightly spiced, moist, and filled with tropical flavors, Hummingbird Cake is a delightful pairing for tea. With ripe bananas, crushed pineapple, and a luscious cream cheese frosting, it’s an elegant yet easy cake that adds a touch of indulgence to any tea gathering.

Ingredients

For the Cake:
3 cups all-purpose flour
2 cups sugar
1 tsp cinnamon
1/4 tsp nutmeg (optional)
1/2 tsp allspice (optional)
1 tsp baking soda
1 tsp salt
3 large eggs, beaten
1 1/4 cup vegetable oil
2 tsp vanilla extract
8 oz crushed pineapple with juice
1 3/4 cups mashed ripe bananas (about 4-5)
1 cup chopped pecans (optional)

For the Frosting:
1 cup unsalted butter, room temp
8 oz cream cheese, room temp
3 1/2 – 4 cups powdered sugar
1/8 tsp salt
2 tsp pineapple juice
2 tsp vanilla extract
1/4 cup chopped pecans (for garnish, optional)

Instructions
Preheat oven to 350°F. Grease and line two 9-inch cake pans.
Whisk together flour, sugar, spices, baking soda, and salt in a large bowl.
Add eggs, oil, vanilla, pineapple, bananas, and pecans until combined.
Divide batter between pans and bake for 24-30 minutes, until a toothpick comes out clean.

For the Frosting:
Beat butter and cream cheese until fluffy.
Gradually add powdered sugar, then mix in pineapple juice and vanilla.

Assemble:
Level cakes spread frosting between layers and cover the cake completely.
Garnish with pecans and serve at room temperature.
Enjoy this tropical delight with a cup of tea!