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. baking soda; 1 tsp. ground cinnamon; 1 c. vegetable oil; 1 c. pecans, chopped; 8 oz. can crushed pineapple, undrained; 2 c. sugar; 1 tsp. salt; 3 eggs, beaten; 1 1/2 tsp. vanilla; 2 c. bananas, chopped

Servings: persons

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

1
Combine flour, sugar, baking soda, salt and cinnamon in 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 3 (9-inch) round cake pans.
6
Bake at 350u00b0 for 25 to 30 minutes or until toothpick comes out clean. Cool in pans for 10 minutes.
7
Remove from pans and cool completely.

2315

kcal

Calories

113

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.

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. baking soda, 1 tsp. ground 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

How did you like this recipe?

Frequently Asked Questions