Hummingbird Cake

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Delicious clasic cake recipe with cinnamon, pecans and a cream cheese frosting.






  • 3 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 c. sugar
  • 1 tsp. ground cinnamon
  • 3 eggs, beaten
  • 3/4 c. vegetable oil
  • 1 1/2 tsp. vanilla
  • 1 (8 oz.) can crushed pineapple, undrained
  • 1 c. chopped pecans
  • 1 3/4 c. mashed bananas
  • 1/2 c. chopped pecans



  • 1/2 c. butter or margarine, softened
  • 1 (8 oz.) pkg. cream cheese, softened
  • 1 (16 oz.) pkg. powdered sugar, sifted
  • 1 tsp. vanilla extract




Preheat oven to 350 degrees. Combine first 5 ingredients in a large bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup pecans and bananas. Pour batter into 3 greased and floured 9 inch cake pans.

Bake at 350 degrees for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and let cool completely on wire racks. Stir 1/2 cup pecans into cream cheese frosting if desired or reserve them to sprinkle over top of frosted cake. Spread frosting between layers and top and sides of cake.


Cream butter and softened cream cheese. Gradually add powdered sugar; beat until light and fluffy. Stir in vanilla.


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