Hummingbird Cake

April 21, 2015
Serves 16 people
Prep time
Cook Time


  • 3 Cups
    all purpose flour
  • 1 Teaspoon
    baking soda
  • 1 Teaspoon
  • 2 Cups
    granulated sugar
  • 1 Teaspoon
  • 3
    large eggs
  • 1 Cup
    vegetable oil
  • 1 1/2 Teaspoon
    vanilla extract
  • 8 Ounces
    crushed pineapple
  • 1 Cup
    chopped pecans
  • 2 Cups
    chopped bananas
  • 8 Ounces
    cream cheese
  • 1/2 Cup
  • 16 Ounces
    confectioners' sugar
  • 1 Teaspoon
    vanilla extract


  1. Combine first 5 ingredients in a large bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat.

  2. Stir in vanilla, pineapple, 1 cup pecans, and bananas. Pour batter into 3 greased and floured 9-inch round cake pans.

  3. Bake at 350 degrees or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

  4. While cake is baking make frosting by beating together the cream cheese, butter, confectioners sugar and vanilla extract. When cake is cool, frost the 3 layers, and press pecans into the sides of the cake, or sprinkle on top is desired. Store cake in the refrigerator.


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