Hummingbird Cake

Susan Stump


This cake is a hit with young and old alike. My family, friends and co-workers love it! It is so moist and delicious!


☆☆☆☆☆ 0 votes

25 Min
30 Min


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  • 3 c
    all-purpose flour
  • 1 tsp
    baking soda
  • 2 c
    sugar or splenda
  • 1 tsp
    salt or low salt
  • 1 tsp
  • 3 large
  • 1 c
    canola oil
  • 2 tsp
    pure vanilla extract
  • 1 c
    crushed pineapples w/juice
  • 2 c
    bananas, chopped
  • 1 c
    pecans, chopped

  • 8 oz
    cream cheese, room temperature
  • 1 stick
    unsalted butter, softened
  • 2 c
    confectioners' sugar, sifted
  • 1 tsp
    pure vanilla extract
  • 1/4 c
    chopped pecans, for topping

How to Make Hummingbird Cake


  1. In a large bowl combine flour, baking soda, sugar, salt and cinnamon. Add the eggs, beaten, and the canola oil, stirring until well combined. Do not beat with a mixer!
  2. Stir in vanilla, pineapples, pecans and bananas. Stir until all ingredients are well combined. Mixture will be thick.
  3. Pour batter evenly into 2 greased and floured 9" cake pans and bake in a preheated 350 degree oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  4. Cool for 10 minutes in the pans, then remove from the pans and cool completely on wire racks
  5. Cream Cheese Icing: Beat cream cheese and butter until well blended. Gradually add confectioner's sugar and vanilla, beating on low speed until fluffy. makes about 3 cups
  6. Spread icing between layers and top and sides. Sprinkle with 1/4 cup chopped pecans.
  7. Store in a closed cake safe in your refrigerator.

Printable Recipe Card

About Hummingbird Cake

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

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