Hummingbird Cake Recipe

Name: Hummingbird Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups flour; 2 cups sugar; 1 tsp salt; 1 tsp. soda; 3 eggs (beaten); 1 1/2 cups salad oil; 1 1/2 tsp vanilla; 1/2 tsp cinnamon (or nutmeg); 2 cups mashed bananas; 2 cups chopped pecans (or other nuts); 1 (8 oz.) can crushed pineapple, with juice

Servings: persons

3 cups flour
2 cups sugar
1 tsp salt
1 tsp. soda
3 eggs (beaten)
1 1/2 cups salad oil
1 1/2 tsp vanilla
1/2 tsp cinnamon (or nutmeg)
2 cups mashed bananas
2 cups chopped pecans (or other nuts)
1 (8 oz.) can crushed pineapple, with juice

1
Combine dry ingredients in a large bowl.
2
Add eggs and salad oil, stirring until dry ingredients are moistened.
3
Do not beat. Stir in vanilla, crushed pineapple (and juice), bananas, and 1 cup of nuts.
4
Mix well.
5
Use either three 9-inch pans or tube, or bundt pan, greased and floured.
6
Bake at 350 degrees for 25 to 30 minutes, or until done.
7
Cool in pans for 10 minutes.
8
Remove from pans and cool completely before icing.

2120

kcal

Calories

138

Fat

208

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 3 cups flour, 2 cups sugar, 1 tsp salt, 1 tsp. soda, 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

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