Hummingbird Cake

Hummingbird Cake

Banana, pineapple, nutty spice cake
Course Dessert
Cuisine American, Southern
Servings 8 people



  • 485 grams all-purpose flour (3 cups)
  • 460 grams sugar (2 cups)
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 3 each large eggs, lightly beaten
  • 295 grams vegetable oil (1.5 cups)
  • 7.5 grams vanilla extract (1 1/2 tsp)
  • 8 ounce crushed pineapple, undrained
  • 470 grams chopped bananas (2 cups)
  • 118 grams chopped pecans (1 cup)

Cream Cheese Frosting

  • 450 grams cream cheese, softened (2x 8oz packages)
  • 226 grams butter, softened (1 cup; 2 sticks)
  • 906 grams powdered sugar, sifted (2 lbs)
  • 2 tsp vanilla extract



  1. Whisk together flour and next 4 ingredients in a large bowl. Add lightly beaten eggs and oil. Stir until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and chopped toasted pecans. Spoon batter into 3 well-greased and floured 9-inch round cake pans. Bake at 350 for 25 to 30 minutes, or until a toothpick comes out clean. Cook on wire rack for 10-20 minutes.
    Hummingbird Cake Ingredients

Cream Cheese Frosting

  1. Beat cream cheese and butter at medium-low speed with an electric mixer until smooth. Gradually add sifted powdered sugar, beating at low speed until blended. Stir in vanilla. Increase speed to medium-high,and beat 1 to 2 minutes or until fluffy.


  1. Place one layer on a serving platter. Spread Cream Cheese Frosting over cake layer. Top with second layer, and spread frosting over second layer. Top with third cake layer, and spread frosting over the top and sides of cake with remaining frosting. Arrange toasted pecan halves in a circular pattern over top of cake.

Recipe Notes