Hummingbird Cake



  • 3 cups all purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 cups overripe mashed bananas
  • 3/4 cup chopped pecans
  • 1 1/4 cups vegetable oil
  • 3 large eggs (beaten)
  • 1 teaspoon vanilla extract
  • 8 ounces crushed pineapple (undrained)


  • 8 ounces cream cheese (softened)
  • 3/4 cup butter (softened)
  • 3 1/2 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 3/4 cup pecans (for decorating, optional)


  • Preheat the oven to 350 degrees.
  • In a medium-size bowl, mix together the flour, sugar, baking soda, salt and cinnamon. 
  • In a separate bowl, mix together the bananas, pecans, oil, eggs, vanilla and crushed pineapple (with juice). 
  • Add the wet ingredients to the dry ingredients and mix well. Don’t use an electric mixer for this because you don’t want to overbeat it. Just mix with a spoon.
  • Grease the bottom and sides of the 3 round 9″ cake pans with shortening. Then dust the cake pans with flour.
  • Divide the cake batter between the three pans evenly.
  • Bake for 25-30 minutes or until the center of the cake tests done.
  • Allow the cakes to cool for 10 minutes in the pans, then turn them onto a wire rack to cool completely.
  • Prepare the cream cheese frosting.
  • Using an electric mixer, mix the butter and cream cheese, scraping down the sides as needed, until the mixture is light and fluffy. This will take about 3 minutes
  • With the mixer on low speed, add the powdered sugar, ½ a cup at a time, until it is thoroughly mixed.
  • Add the vanilla and beat the frosting on medium speed for about 2 minutes.
  • Once the cakes are cooled, place one cake layer on a plate and frost the top. Then place another cake layer down and frost it. Finally, place the third cake layer on top.
  • Use the remaining frosting to frost the top and sides of the cake, making the frosting as smooth as possible. 
  • Decorate the outside with whole pecans if desired.

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