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Hummingbird Cake Recipe

Hummingbird Cake Recipe photo by Taste of Home

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This impressive cake is my dad’s favorite, so I always make it for his birthday. It also makes a great Easter dessert and is lovely with a summer meal. —Nancy Zimmerman, Cape May Court House, New Jersey

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Hummingbird Cake Recipe

Prep: 40 min. Bake: 25 min. + cooling

Yield: 12-14 Servings

40 25 65

Ingredients

2 cups mashed ripe bananas
1-1/2 cups canola oil
3 eggs
1 can (8 ounces) unsweetened DOLE® Crushed Pineapple in 100% Pineapple Juice, undrained
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup chopped walnuts
PINEAPPLE FROSTING:
1/4 cup shortening
2 tablespoons butter, softened
1 teaspoon grated lemon peel
1/4 teaspoon salt
6 cups confectioners' sugar
1/2 cup unsweetened pineapple juice
2 teaspoons half-and-half cream
Chopped walnuts, optional

Directions

In a large bowl, beat the bananas, oil, eggs, pineapple and vanilla until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into banana mixture until blended. Stir in walnuts.
Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat the shortening, butter, lemon peel and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in cream. Spread between layers and over top and sides of cake. Sprinkle with walnuts if desired. Yield: 12-14 servings.

Nutritional Facts 1 serving (1 slice) equals 777 calories, 35 g fat (6 g saturated fat), 50 mg cholesterol, 333 mg sodium, 113 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Hummingbird Cake in Taste of Home June/July 2006, p33

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Reviews for Hummingbird Cake

Hummingbird Cake

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Reviewed on Apr. 02, 2013 by delowenstein

I'd made this cake before & used a 13x9x2" pan. I DID purposely use a can of cream cheese frosting instead of making the frosting in the recipe and it worked out very well! I'd baked this cake for our Chapel fellowship breaks and it was well received! Nancy Zimmerman, thank you for this recipe! Dawn E. Lowenstein

Reviewed on Mar. 04, 2013 by lindarob213

I made this for my husbands 50th birthday. The only change I added 3oz of cream cheese to the frosting.

Reviewed on Dec. 04, 2011 by pfgreens2

Love the cake recipe. Very moist and a great texture. We are not fans of icing made from shortening, so I made it with a cream cheese frosting with pineapple juice added to it.

Reviewed on Mar. 15, 2011 by janelle.r303

This cake was actually not very hard to make. (Although there is a lot of steps and is time consuming) Everyone at my party loved the cake. It is almost like a banana bread. I added bananas at last minute (so they didn't brown) to the top as a decoration. My only advice would be after you ice the cake make sure you keep it covered very well or the icing will dry out a bit. I think with or without the nuts would be great or substituting them for another kind.

Reviewed on Jan. 17, 2011 by shygirl55

We found by putting this in the refrigrator over night just really sets it up.

We just love this cake and my husband makes it all the time. He just loves to bake. We first heard of this from his boss and his mother made it for years. Just a Good OLE' Southern Cake.

Reviewed on Sep. 27, 2010 by freel

absolutely delicious and moist

Reviewed on May. 24, 2010 by wandaf

WHY ARE ALL CALORIES FOR THIS CAKE SO HIGH.425 TO 1150 AND OVER. I WOULD LOVE TO BAKE THIS,IT SOUNDS WONDERFUL. BUT THIS ONE HAS THE LEAST AMOUNT OF BAKING TIME. CAN ANYONE TELL ME ABOUT THE CALORIES COUNT.............WANDA. A.

Reviewed on Mar. 03, 2009 by lisa53202

I use pecans rather than walnuts and use a cream cheese frosting. This is super popular in the South.