Hummingbird Cake Recipe

Name: Hummingbird Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; 2 cups white sugar; 1 teaspoon baking soda; 1 teaspoon salt; 1 1/2 cups canola oil; 3 eggs; 1 (8 ounce) can crushed pineapple, drained; 2 cups mashed bananas; 1 cup chopped black walnuts; 1 (8 ounce) package cream cheese, softened; 1/4 pound butter, softened; 1 pound confectioners' sugar; 1 teaspoon vanilla extract

Servings: persons

3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups canola oil
3 eggs
1 (8 ounce) can crushed pineapple, drained
2 cups mashed bananas
1 cup chopped black walnuts
1 (8 ounce) package cream cheese, softened
1/4 pound butter, softened
1 pound confectioners' sugar
1 teaspoon vanilla extract

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans.
2
Sift together the flour, sugar, baking soda and salt. Set aside.
3
In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand.
4
Pour batter into prepared pans. Bake in preheated oven until a toothpick inserted in center of each pan comes out clean, about 1 hour. Remove from oven and allow to cool on racks.
5
Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on middle, sides and top of cake.

2659

kcal

Calories

149

Fat

319

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 cups all-purpose flour, 2 cups white sugar, 1 teaspoon baking soda, 1 teaspoon salt, 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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