Hummingbird Cake

Hummingbird Cake
Recipe type: Dessert, Cake
Serves: 12
Prep time:
Cook time:
Total time:

This is a forgotten favorite from my Humphreys Family Cookbook. I haven’t seen this served in a while and I think it’s time for a comeback! Perfect for Easter or Mother’s Day!
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 large eggs, beaten
  • 1½ cups vegetable oil
  • 1½ teaspoons vanilla extract
  • 1 (8-ounce) can crushed pineapple, undrained
  • 1 cup chopped pecans
  • 2 cups chopped bananas
  • Cream Cheese Frosting (Below)
  • ½ cup chopped pecans (for topping)
  1. Preheat oven to 350°F.
  2. Combine the dry ingredients in a large mixing bowl.
  3. Add eggs and vegetable oil, stir until just combined (do not beat!)
  4. Stir in vanilla, pineapple, pecans and bananas.
  5. Spoon batter into three well-greased and floured 9-inch cake pans.
  6. Bake for approximately 30 minutes or until a toothpick inserted in the center comes out clean.
  7. While the cake is cooling and the oven is still hot, toast the remaining pecans for about 5 minutes on a sheet pan lined with parchment paper.
  8. Let cake and pecans cool at least 1 hour before icing.
Cream Cheese Frosting: 1 pkg (8oz) cream cheese 1 (16oz) pkg powdered sugar 1 stick butter 2 tsp vanilla Beat cream cheese, butter, and vanilla at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy.


Like What You See? Follow Me!

Leave a Reply