Hummingbird Cake

Elaine Bovender


A wonderfully moist and flavorful cake. I have also made this using black walnuts instead of pecans and black walnut flavoring instead of vanilla. Either way I've made it, this cake receives rave reviews and goes over very well at church dinners and other potlucks. Hope y'all enjoy!

pinch tips: How to Use Hand & Stand Mixers



15 Min


30 Min




3 cups all purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 beaten eggs
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla
1-20 ounce can crushed pineapple, drained
2 cups chopped pecans, divided
2 cups chopped ripe bannanas


2-8 ounce packages cream cheese, softened
1 cup butter softened
2 pounds confectioners sugar, sifted
2 teaspoons vanilla
combine cream cheese and butter, cream until smooth. add powedered sugar, beating until light and fluffy. stir in vanilla. this recipe makes a lot of frosting. you may freeze leftover frosting to use later.

Directions Step-By-Step

Preheat oven to 350 degrees. Grease and flour three 9" round cake pans.
Combine dry ingredients in a large mixing bowl. Add eggs and vegetable oil, stirring until dry ingredients are moistened. DO NOT BEAT! Stir in vanilla, pineapple, 1 cup chopped nuts and bannanas.
Spoon batter into prepared cake pans and bake at 350 for 25-30 minutes. Cool in pans for 10 minutes. Remove from pans and cool completely. Frost with Cream Cheese Frosting between layers, top and sides of cake. Sprinkle with remaining 1 cup of nuts to decorate.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Southern