An easy hummingbird cake recipe calls for 3 cups of flour, 1 teaspoon each of baking soda and salt, 2 cups of sugar and 1 teaspoon of cinnamon mixed together with 3 eggs and 1 cup of vegetable oil. Fold in 1 1/2 teaspoons of vanilla, 1 can of undrained crushed pineapple, 2 cups of bananas and 1 cup of chopped pecans, and pour the batter into three round pans. Bake the cakes at 350 degrees Fahrenheit for 30 minutes.
While the cakes bake, make the cream cheese frosting by mixing together an 8-ounce package of softened cream cheese and 1/2 cup of softened butter and stirring in 1 teaspoon of vanilla extract and a 16-ounce package of sifted powdered sugar. Once the cakes cool, spread the frosting between and around the cake layers, and sprinkle the cake with 1/2 cup of chopped pecans.
Another easy recipe follows the earlier recipe, but substitutes 1 cup of chopped black walnuts for the pecans and adds an extra 1/2 cup to the oil amount. It also suggests that you sift the flour, sugar, baking soda and salt in one bowl and mix together the oil, eggs, bananas, pineapple and nuts in another. When combining the wet and dry ingredients, use your hands to prevent over-mixing the batter.