Hummingbird Cake

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3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2 cups sugar

1 teaspoon ground cinnamon

3 large eggs, beaten

1 cup vegetable oil

1 1/2 teaspoons vanilla extract

1 (8 ounce) can crushed pineapple, undrained

1 cup chopped pecans

2 cups chopped bananas

1/2 cup chopped pecans

1 (8 ounce) package cream cheese, softened

1/2 cup butter softened

1 (16 ounce) package powdered sugar, sifted


1. Combine first five Ingredients: in a large bowl; add eggs, and oil, stirring until dry Ingredients: are moistened.

2. Stir in vanilla, pineapple, 1 cup pecans, and bananas. Do not beat, just stir them in. Pour batter into 3 greased and floured 9" round cakepans.

3. Bake at 350 degrees F for 25-30 minutes or until a wooden pick inserted in center comes out clean.

4. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

5. Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top.

6. Store in refrigerator.

7. Cream Cheese Frosting: beat cream cheese and butter at medium speed, with an elelctric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.

Bon Appetit!

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