Hummingbird Cake Recipe

Name: Hummingbird Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. all-purpose flour; 1 tsp. soda; 1 tsp. cinnamon; 1 c. vegetable oil; 1 tsp. butter flavoring; 1 c. chopped pecans; 2 c. chopped bananas; 2 c. sugar; 1 tsp. salt; 3 eggs, beaten; 1 1/2 tsp. vanilla; 1 (8 oz.) can crushed pineapple, drained; 1/2 c. chopped pecans

Servings: persons

3 c. all-purpose flour
1 tsp. soda
1 tsp. cinnamon
1 c. vegetable oil
1 tsp. butter flavoring
1 c. chopped pecans
2 c. chopped bananas
2 c. sugar
1 tsp. salt
3 eggs, beaten
1 1/2 tsp. vanilla
1 (8 oz.) can crushed pineapple, drained
1/2 c. chopped pecans

1
Combine flour, soda, salt and cinnamon in a large mixing bowl. Add eggs and oil, stirring until dry ingredients are moistened. Do not beat.
2
Stir in vanilla, butter flavoring, pineapple, 1 cup pecans and bananas.
3
Spoon batter into three 9-inch round, greased and floured cake pans. Bake at 350u00b0 for 25 to 30 minutes or until toothpick comes out clean. Cool in pans for 10 minutes; remove from pans and cool completely. Spread frosting between layers and on top and sides of cake, then sprinkle 1/2 cup chopped pecans on top.
4
Refrigerate.
5
Let set 24 hours after baking.

2516

kcal

Calories

135

Fat

302

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 13 ingredients. The key ingredients include: 3 c. all-purpose flour, 1 tsp. soda, 1 tsp. cinnamon, 1 c. vegetable oil, 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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