This classic Southern Hummingbird Cake recipe is the perfect easy dessert, tea time snack, or sweet breakfast treat! The moist spice cake is full of crunchy pecans, juicy pineapple, and fresh banana, and then finished off with a thin layer of homemade cream cheese frosting.
For the cake, in a large mixing bowl whisk together flour, sugar, baking soda, salt, and cinnamon.
Pour batter into prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean.
Cream together butter, cream cheese and vanilla. Slowly add the confectioners sugar and mix until completely blended. Add the milk, one teaspoon at a time, until it reaches the desired consistency. I use about 3 teaspoons of milk, but you may need slightly less or slightly more.
Spread the frosting on top of the cool cake. Garnish with chopped pecans, if desired.