Print

Hummingbird Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A deliciously moist cake combining the sweetness of ripe bananas and pineapple with the crunch of pecans, delicately spiced with cinnamon.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 can (8 oz) crushed pineapple, drained
  • 2 cups mashed ripe bananas
  • 1 cup chopped pecans

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour three 9-inch round cake pans.
  3. Combine the flour, sugar, baking soda, cinnamon, and salt in a large bowl.
  4. Mix together the vegetable oil, eggs, and vanilla extract until well incorporated.
  5. Stir in the crushed pineapple and mashed bananas.
  6. Add the wet ingredients to the dry ingredients, mixing just until combined.
  7. Fold in the chopped pecans.
  8. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool in the pans for 10 minutes before transferring to wire racks to cool completely.
  10. Frost with cream cheese frosting if desired.

Notes

For extra flavor, consider adding shredded coconut or a drizzle of caramel sauce.

Nutrition

Find it online: https://ameliasweets.com/2026/07/06/hummingbird-cake/

Scroll to Top