Hummingbird Cake

Hummingbird Cake



2 Cups ripe bananas, mashed
2 Cups sugar
1 Cup vegetable oil
1 8-ounce can crushed pineapple, undrained
3 Large eggs, beaten
1 Cup pecans, chopped
3 Cups flour
1 Teaspoon baking soda
1 Teaspoon salt
1½ Teaspoon ground cinnamon
1/8 Teaspoon ground nutmeg
2 Teaspoons vanilla extract


2 8-ounce boxes cream cheese, softened
2 Cups chopped pecans
1 Cup putter, softened
4 Cups (32 Ounces) powdered sugar
2 Teaspoons vanilla extract


Instructions: Cake

  1. Preheat oven to 350 degrees. Line the bottom of 3-9 inch round cake pans with parchment paper. Grease and flour pans.
  2. In a large mixing bowl, whisk together the top 6 ingredients. Add mixed dry ingredients then pour batter into prepared pans.
  3. Bake in preheated oven for 28-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in pans for 10 minutes. Turn cakes out onto wire rack and cool completely, about 1 hour.


Instructions: Frosting

  1. In a medium mixing bowl , using an electric mixer, beat together cream cheese and butter until smooth.
  2. Gradually add powdered sugar, beating on low speed, until combined. Add vanilla and stir to combine.


Instructions: Assembly

  1. Place the first layer of cake on a serving plate. Evenly spread one forth of the frosting over top. Repeat with remaining layers. Spread the remaining frosting over the sides of the cake.
  2. Press 2 cups chopped Pecans onto the sides of the cake. Refrigerate overnight.


Recipe courtesy of

Cindy Stewart

Cindy Stewart


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Windermere Chambers Bay
3610 Bridgeport Way W, Suite 7 |  University Place, WA 98466  |  (253) 565-1121

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