Hummingbird Cake

Sent in by Bernice DiVencenzo – New Jersey – from Southern Living Cookbook, 1999


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-ounce) can crushed pineapple, undrained

1  cup chopped pecans

2  cups chopped bananas


Combine flour, baking soda, salt, sugar and cinnamon in a large bowl.  Add eggs and oil, stirring until dry ingredients are moistened. (Do not beat.)  Stir in vanilla, pineapple, 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.

Cream Cheese Frosting


1  (8-ounce) package cream cheese, softened

1/2  cup butter or margarine, softened

1  (16-ounce) package powdered sugar, sifted

1  teaspoon vanilla extract

1/2  cup chopped pecans


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.

Spread cream cheese frosting between layers and on top and sides of cake; sprinkle chopped pecans on top.

Store in refrigerator.

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