Recipe Details

Hummingbird Cake

  • Servings: 12
  • Ready In 1 hour
  • 3 cups All purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 teaspoon ground cinnamon
  • 3 large eggs, beaten
  • 1 cup Vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 8 oz can crushed pineapple
  • 2 cups chopped bananas
  • Cream Cheese Frosting
  • 1/2 cup chopped pecans
  • Cream Cheese Frosting
  • 1 8 oz package cream cheese, softened
  • 1/2 cup butter, softened
  • 1 16 oz package powdered sugar, sifted
  • 1 teaspoon vanilla extract
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 three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top. Store in refrigerator.

Cream Cheese Frosting:

Beat cream cheese and butter at medium speed with an electric mixer until smooth. Gradually add powdered sugar, beating at low speed until light and fluffy. Stir in vanilla.

Nutritional Facts

  • Serving Size 1 Serving (391g)
    Servings Per Recipe: 12
  • Amount Per Serving
  • Calories 967
    Calories From Fat 228
  • % Daily Value
  • Total Fat 25g
    34%
  • Saturated Fat 11g
    56%
  • Trans Fat 3g
  • Cholesterol 358g
    110%
  • Sodium 326g
    11%
  • Total Carbohydrate 175g
    52%
  • Dietary Fiber 3g
    11%
  • Sugars 173g
  • Protein 15g
    21%