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Hummingbird Cake
All She Cooks
Hummingbird Cake is a cake filled with pineapples, bananas and pecans.
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Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course
Cakes, Dessert, Desserts
Cuisine
American
Servings
12
Calories
562
kcal
Ingredients
US Customary
Metric
1x
2x
3x
3
cups
all-purpose flour
1
teaspoon
baking soda
1
teaspoon
salt
2
cups
sugar
1
teaspoon
cinnamon
3
eggs
1
cup
canola oil
1 ½
teaspoon
vanilla
1 8
oz
can of crushed pineapple
undrained
1
cup
of chopped pecans
2
bananas chopped
2
8 oz packages of cream cheese, softened to room temperature
1
cup
butter
softened to room temperature
2
16 oz packages of powdered sugar
2
teaspoons
of vanilla extract
½
cup
of pecans
for topping
Instructions
Heat oven to 350 degrees and grease and flour three 9 inch cake pans.
Mix the dry ingredients in a large mixing bowl and then add the eggs and oil, mix until well combined. (do not beat)
Stir in the vanilla, pineapple, 1 cup of the chopped pecans and the bananas.
Spoon the batter into your prepared cake pans and bake for 25-30 minutes.
Cool pans on wire rack for 10 minutes then remove from pans and cool completely on wire rack.
For the Cream Cheese Frosting: Beat cream cheeses and butter until creamy smooth. Gradually add powdered sugar and beat until fluffy, stir in vanilla.
Spread cream cheese frosting between the layers and on top and sides of the cake. Sprinkle with ½ cup of chopped pecans.
Nutrition
Calories:
562
kcal
Carbohydrates:
68
g
Protein:
7
g
Fat:
30
g
Saturated Fat:
3
g
Cholesterol:
43
mg
Sodium:
324
mg
Potassium:
227
mg
Fiber:
3
g
Sugar:
41
g
Vitamin A:
121
IU
Vitamin C:
4
mg
Calcium:
49
mg
Iron:
2
mg
Keyword
how to make Hummingbird Cake, Hummingbird Cake
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