Hummingbird Cake

This image courtesy of Joseph DeLeo

The original recipe for this cake was first published in the 1970s in Southern Living. It is a very similar to a moist carrot cake without carrots.

Serves10 to 12

Cooking Methodbaking



Total Timeunder 2 hours

Make Ahead RecipeYes

Recipe Coursedessert

Dietary Considerationhalal, kosher, peanut free, soy free, vegetarian

Equipmentelectric mixer

Taste and Texturecreamy, nutty

Type of Dishcake, dessert


  • 3 cups all-purpose flour (750 mL)
  • 1 tsp ground cinnamon (5 mL)
  • 1 tsp baking soda (5 mL)
  • 1 tsp salt (5 mL)
  • ½ tsp freshly grated nutmeg (2 mL)
  • 1¼ cups vegetable oil (300 mL)
  • 2 cups granulated sugar (500 mL)
  • 3 eggs
  • 2 cups very ripe bananas, mashed (about 6) (500 mL)
  • 1 can (8 oz/227 mL) crushed pineapple, drained
  • ½ cup chopped pecans (125 mL)
  • 1½ tsp vanilla extract (7 mL)
  • Two 9-inch (23 cm) round cake pans, sprayed with nonstick spray


  1. Preheat oven to 325°F (160°C)

  2. In a bowl, whisk together flour, cinnamon, baking soda, salt and nutmeg. Set aside.

  3. In a mixer bowl fitted with paddle attachment, beat oil and sugar until smooth, about 2 minutes. Add eggs, one at a time, and beat until light, about 2 minutes. Add bananas, pineapple, pecans and vanilla. Stir in flour mixture in three additions just until blended.

  4. Divide batter evenly between prepared pans. Bake in preheated oven until a toothpick inserted into center comes out clean, 45 to 50 minutes. Let cool in pans on a wire rack for 10 minutes before transferring to rack to cool completely.

  5. For best results for decorating, wrap cake layers in plastic wrap and freeze for 1 to 2 days. Decorate with any of the icings(see Notes) or one of your favorites.


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I loooove hummingbird cake. Can't wait to try this recipe! I'll definitely be making cream cheese frosting to go with it.


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