Hummingbird Cake Recipe

Name: Hummingbird Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 c. all-purpose flour; 1 tsp. cinnamon; 8 oz. can crushed pineapple (undrained); 2 c. sugar; 3 eggs; 1 c. chopped pecans; 1 tsp. baking soda; 1 c. vegetable oil; 1 Tbsp. salt; 1 1/2 tsp. vanilla; 2 c. chopped bananas

Servings: persons

3 c. all-purpose flour
1 tsp. cinnamon
8 oz. can crushed pineapple (undrained)
2 c. sugar
3 eggs
1 c. chopped pecans
1 tsp. baking soda
1 c. vegetable oil
1 Tbsp. salt
1 1/2 tsp. vanilla
2 c. chopped bananas

1
Combine first 5 ingredients in a large mixing bowl.
2
Add eggs and oil, stirring until dry ingredients are moistened.
3
Do not beat.
4
Stir in vanilla, pineapple, pecans and bananas.
5
Spoon batter into greased and floured 9-inch round cake pans.
6
Bake at 350u00b0 for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool pans for 10 minutes.
7
Remove and cool completely.
8
Spread frosting between layers, on top and sides. Sprinkle pecans on top.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 c. all-purpose flour, 1 tsp. cinnamon, 8 oz. can crushed pineapple (undrained), 2 c. sugar, and more.

Yes, Hummingbird Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hummingbird Cake

How did you like this recipe?

Frequently Asked Questions