Hummingbird Cake

Name: Hummingbird Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 c. flour; 1 tsp. salt; 1 tsp. cinnamon; 2 c. sugar; 1 tsp. soda; 1 1/2 c. vegetable oil; 1 c. crushed pineapple, do not drain; 2 c. diced bananas; 3 eggs, beaten; 1 c. chopped nuts

Eats Now Editorial Team · Baking & Desserts

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Hummingbird Cake – a delicious recipe with flour, salt, cinnamon, sugar, soda, vegetable oil. Easy to follow and perfect for any occasion.

Serves 4 Baking & Desserts

Servings: persons

3 c. flour
1 tsp. salt
1 tsp. cinnamon
2 c. sugar
1 tsp. soda
1 1/2 c. vegetable oil
1 c. crushed pineapple, do not drain
2 c. diced bananas
3 eggs, beaten
1 c. chopped nuts

1
Mix by hand, do not use mixer.
2
In a bowl combine sugar and eggs.
3
Sift flour, salt, cinnamon and soda.
4
Add to first mixture, with oil.
5
Add fruit and nuts.
6
Mix thoroughly.
7
Bake in tube or Bundt pan at 350u00b0 for 1 hour and 10 minutes.
8
Let cool in pan 20 to 25 minutes.
9
Glaze with frosting.

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

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

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

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Frequently Asked Questions

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

You need 10 ingredients. The key ingredients include: 3 c. flour, 1 tsp. salt, 1 tsp. cinnamon, 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.

Quick Info

Servings
4 servings
Category
Baking & Desserts

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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