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Hummingbird Cake

Lisa Radi (Recipe by Pam Lolley)

May 9, 2023

Hummingbird Cake

Hummingbird Cake


Cake Layers:

3 cups all purpose flour, plus more for pans

2 cups sugar

1 teaspoon table salt

1 teaspoon baking soda

1 teaspoon ground cinnamon

3 large eggs, lightly beaten

1 1/2 cups vegetable oil

1 1/2 teaspoons vanilla extract

1 (8oz) can crushed pineapple in juice, undrained

2 cups chopped bananas (about 4 medium bananas)

1 cup chopped pecans, toasted

Vegetable shortening

Cream Cheese Frosting:

2 (8oz) packages cream cheese, softened

1 cup butter, softened

2 (16oz) packages powdered sugar

2 teaspoons vanilla extract

Additional Ingredient:

1 cup pecan halves, toasted


Step 1:

Prepare the Cake Layers: Preheat oven to 350 degrees. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistend. Stir in vanilla, pineapple, bananas, and toasted pecans.

Step 2:

Divide batter: Divide the batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans.

Step 3:

Bake: Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.

Step 4:

Prepare the Cream Cheese Frosting: Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powedered sugar, beating at low sped until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.

Step 5:

Assemble Cake: Place first cake layer on a serving platter; spread top with 1 cup of the frosting. Top with second layer, and spread with 1 cup of frosting. Top with third layer, and spread remaining frosting over top and sides of cake. Arrange pecan halves on top of cake in a circular pattern.

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