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Recipe for Hummingbird Cake


Recipe for Hummingbird Cake





Hummingbird cake is a classic Southern dessert known for its moist texture and delicious combination of bananas, pineapple, and pecans. Topped with a creamy cream cheese frosting, this cake is perfect for any special occasion.




For the Cake:

3 cups all-purpose flour

2 cups granulated sugar

1 teaspoon baking soda


1 teaspoon ground cinnamon

1/2 teaspoon salt

3 large eggs, beaten

1 cup vegetable oil

1 1/2 teaspoons vanilla extract


1 (8-ounce) can crushed pineapple, undrained

1 cup mashed ripe bananas (about 2 large bananas)

1 cup chopped pecans

For the Cream Cheese Frosting:

1 (8-ounce) package cream cheese, softened


1/2 cup unsalted butter, softened

1 teaspoon vanilla extract

4 cups powdered sugar

For Garnish:

1/2 cup chopped pecans



Preheat the Oven:

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.

Prepare the Dry Ingredients:


In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.

Mix the Wet Ingredients:

In another bowl, combine the beaten eggs, vegetable oil, and vanilla extract. Add the crushed pineapple (with juice), mashed bananas, and chopped pecans. Stir until well mixed.

Combine Wet and Dry Ingredients:

Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix.

Bake the Cakes:

Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Prepare the Cream Cheese Frosting:

In a large bowl, beat the cream cheese and butter until smooth and creamy. Add the vanilla extract and beat until combined.

Gradually add the powdered sugar, one cup at a time, beating until smooth and spreadable.

Assemble the Cake:

Place one cake layer on a serving plate. Spread a layer of cream cheese frosting over the top.

Place the second cake layer on top and spread frosting over it.

Place the third cake layer on top and frost the top and sides of the cake.


Sprinkle the top of the cake with chopped pecans.


Slice and serve. Store any leftovers in the refrigerator.



Ripe Bananas: Use ripe bananas for the best flavor and sweetness.

Pineapple: Do not drain the crushed pineapple; the juice adds moisture to the cake.

Make Ahead: This cake can be made a day in advance and stored in the refrigerator. The flavors meld and improve with time.

Enjoy your homemade Hummingbird Cake, a moist and flavorful dessert that’s sure to impress your guests!

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