Hummingbird Cake

Hummingbird Cake

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Anita Hoffman


Easy to make, moist and flavorful Southern cake with pecans, pineapple and bananas. This makes a big cake, so it's good for birthdays, pot lucks etc.
Frost with a cream cheese frosting.


★★★★★ 1 vote

20 Min
30 Min


  • 3 c
  • 2 c
  • 1/2 tsp
  • 2 tsp
    baking soda
  • 1 tsp
    ground cinnamon (optional)
  • 3
    eggs, beaten
  • 1-1/4 c
  • 1-1/2 tsp
  • 1 can(s)
    (8 ounces) crushed pineapple, well drained
  • 1 c
    chopped pecans
  • 2 c
    chopped firm ripe bananas

  • 16 oz
    cream cheese, softened
  • 1 c
    butter, at room temperature
  • 2 lb
    powdered sugar, sifted
  • 2 tsp
  • 1/2 - 1 c
    chopped pecans

How to Make Hummingbird Cake


  1. Sift dry ingredients together. Add eggs and oil to the dry ingredients. Stir with a wooden spoon until moistened.
    Stir in vanilla, pineapple and 1 cup pecans. Stir in bananas.
  2. Spoon the batter into 3 greased and floured 9 inch round cake pans.
    Bake at 350 degrees for 25-30 minutes.
    Cool in pan 10 minutes, then turn onto cooling rack.
    Cool completely before frosting.
  3. Cream Cheese Frosting: Combine cream cheese and butter; cream until smooth.
    Add powdered sugar, beating with an electric mixer until light and fluffy.
    Stir in vanilla.
  4. Frost and sprinkle the top evenly with the pecans.

Printable Recipe Card

About Hummingbird Cake

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

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