Hummingbird Cake Recipe

Name: Hummingbird Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups mashed ripe bananas; 1-1/2 cups canola oil; 3 large eggs, room temperature; 1 can (8 ounces) unsweetened crushed pineapple, undrained; 1-1/2 teaspoons vanilla extract; 3 cups all-purpose flour; 2 cups sugar; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 cup chopped walnuts; 1/4 cup shortening; 2 tablespoons butter, softened; 1 teaspoon grated lemon zest; 1/4 teaspoon salt; 6 cups confectioners' sugar; 1/2 cup unsweetened pineapple juice; 2 teaspoons half-and-half cream; Chopped walnuts, optional

Servings: persons

2 cups mashed ripe bananas
1-1/2 cups canola oil
3 large eggs, room temperature
1 can (8 ounces) unsweetened crushed pineapple, undrained
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup chopped walnuts
1/4 cup shortening
2 tablespoons butter, softened
1 teaspoon grated lemon zest
1/4 teaspoon salt
6 cups confectioners' sugar
1/2 cup unsweetened pineapple juice
2 teaspoons half-and-half cream
Chopped walnuts, optional

1
In a large bowl, beat the bananas, oil, eggs, pineapple and vanilla until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into banana mixture until blended. Stir in walnuts.
2
Pour into three greased and floured 9-in. round baking pans. Bake at 350u00b0 until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3
For frosting, in a large bowl, beat the shortening, butter, lemon zest and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in cream. Spread between layers and over top and sides of cake. If desired, sprinkle with walnuts.

2701

kcal

Calories

Fat

522

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 19 ingredients. The key ingredients include: 2 cups mashed ripe bananas, 1-1/2 cups canola oil, 3 large eggs, room temperature, 1 can (8 ounces) unsweetened crushed pineapple, undrained, 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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