Hummingbird Cake Recipe

I am not really sure where the name Hummingbird cake comes from or why it is called that, but one thing is for sure, this cake is very good. This is an older recipe that has become very popular, and for good reason. This cake is very moist and uses a combination of pineapple, bananas and chopped pecans that go right into the cake batter. The cake is first baked and then topped with cream cheese frosting, which goes perfect with this cake. This is a triple layer cake for it will make a lot; just a small piece will be enough to fill you up. This cake got eaten very fast around here. If you are looking for a fantastic cake recipe to make for the Holidays, give this one a try. Enjoy.

3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 teaspoon ground cinnamon
3 eggs (beaten)
1 cup vegetable oil
1 ½ teaspoons vanilla extract
1 (8 ounce) can crushed pineapple (with juice)
1 cup pecans (chopped)
2 cups bananas (chopped)
½ cup pecans (chopped)
Cream cheese Frosting-
1 (8 ounce) package cream cheese (softened)
½ cup butter or margarine (softened)
1 (16 ounce) package powdered sugar (sifted)
1 teaspoon vanilla

Cooking Instructions:
Step 1: Pre-heat the oven to 350 degrees. In a large mixing bowl combine flour, baking soda, salt, sugar and cinnamon. Add eggs and oil, stirring until the dry ingredients are moistened. Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour batter into 3 9” round baking pans.
Step 2:
Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean. Remove from the oven and allow to cool in cake pans on a wire rack for 10 minutes. After 10 minutes remove from the cake pans and cool completely.
Step 3: To make cream cheese frosting- In a mixing bowl beat cream cheese and butter. A little at a time add powdered sugar until the mixture is smooth. Add vanilla extract. Frost cake with the frosting and top with ½ cup chopped pecans.


9 Responses to “Hummingbird Cake Recipe”

  1. Jim — December 21, 2009 @ 7:18 am

    Here it is Christmas,and we should be thinking of others,but none of the family,loves “Pecans”,but me.So,how well are my thoughts,”GOT TO MAKE IT”!! I got pecans,even about 70lbs,unshelled,and none but,”Whole Cake”,got to!! Its so pretty!! Better than all the cookies,I’ve saw!!! Thanks,Jim

  2. Bobby — December 21, 2009 @ 3:12 pm

    Jim – I hope you enjoy the recipe. happy holidays!!

  3. Sook — December 22, 2009 @ 6:48 pm

    I love pecans and this recipe looks so delicate and delicious!!

  4. Mimi — December 31, 2009 @ 8:53 am

    It looks awesomely delish, I love moist cakes and am ‘3 layers greedy’ as well, I must try making this cake! Happy remaining holidays and Ty for sharing so many great recipes!

  5. Anne — January 7, 2010 @ 1:00 pm

    Oh, man. This turned out great! SO GOOD!!

  6. Melissa — January 10, 2010 @ 12:07 pm

    Oh do this cake look good. I love pecans, pineapples and bananas I know I will try this cake. I think I will bake this one for Easter.

  7. Eva — January 21, 2010 @ 5:04 pm

    Made this today for a group of 20. Everyone loved it! One person described it as “carrot cake on crack”. Excellent recipe, forgot to add pecans to the batter, so I included pecans in between the layers with the frosting. Turned out great!

  8. Jen — February 15, 2010 @ 5:44 am

    I made this and brought it to work. Everyone raved about it. Brought back memories for some people who had a family member make this when they were young. Several people asked for recipe. Thanks!

  9. Alex — June 20, 2010 @ 3:44 pm

    I made this for Father’s Day and it was fantastic! Thanks so much for the recipe. 🙂

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