Hummingbird Cake Recipe
Hummingbird Cake Recipe photo by Taste of Home
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Hummingbird Cake Recipe

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4.5 15 21
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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
TOTAL TIME: Prep: 40 min. Bake: 25 min. + cooling
MAKES:12-14 servings
TOTAL TIME: Prep: 40 min. Bake: 25 min. + cooling
MAKES: 12-14 servings


  • 2 cups mashed ripe bananas
  • 1-1/2 cups canola oil
  • 3 eggs
  • 1 can (8 ounces) unsweetened crushed pineapple, 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
  • 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

Nutritional Facts

1 slice: 777 calories, 35g fat (6g saturated fat), 50mg cholesterol, 333mg sodium, 113g carbohydrate (85g sugars, 2g fiber), 7g protein.


  1. 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.
  2. 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.
  3. 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.
Originally published as Hummingbird Cake in Taste of Home June/July 2006, p33

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hazlmystkz User ID: 3714156 246289
Reviewed Mar. 30, 2016

"This was amazing! Made it for my mother-in-law for Easter. I'm not usually one for pineapple but you can't taste it - just added to the moistness. I did half chopped banana and half mashed ripe banana, which was good for a bit of texture. My only "complaint" was that it was so dense that a slice of three layers was too much to finish. I'd make only 2 layers or even maybe cupcakes next time. LOVED IT otherwise!!"

[email protected] User ID: 7467734 244573
Reviewed Feb. 27, 2016

"I have also made this cake before with slight variations. It is moist, flavorful and transports well. I toasted pecans, and placed them in the bottom of a greased and floured bundt pan.

The recipe I have only calls fr 3/4 cup canola oil Everything else is exactly as this recipe. Stir just til all ingredients are moistened. If using a bundt pan bake at 350 for 1 hr to 1hr 10 mins. Cool on rack 15 mins then turn out to rack to cool another 2 hrs. Glaze: 4 oz cream cheese, cubed and softened. 2 c sifted confectioners sugar, 1 tsp vanilla and 1-2 tbsp milk.
Combine and pour over cooled cake immediately. sprinkle with small amount chopped nuts.

eldie1959 User ID: 6803304 242185
Reviewed Jan. 20, 2016

"I made this wonderful cake as written for a co-worker's birthday party in the early summer. It was a unique cake with the nuts, pineapple and bananas and very moist. Transported well on the NYC subway and then to the restaurant. My co-workers loved it. I have made a couple other of Nancy Zimmerman's cakes including the banana pound cake. Delicious!"

LisaL28 User ID: 4130551 233912
Reviewed Oct. 3, 2015

"Love it! Like others I also make the cream cheese frosting."

mommasue53 User ID: 8051751 231392
Reviewed Aug. 18, 2015

"This is one of my favorite cakes.....I have always made a cream cheese frosting to put on it and sprinkled chopped pecans on top. But will try this frosting out"

Gramma Amy User ID: 6989823 139214
Reviewed May. 23, 2014

"Moist and wonderful if you love the flavor of bananas, nuts, and pineapple. I used a cream cheese frosting on it, and we loved it. Next time I will try the pineapple frosting. Made it for a potluck and everyone liked it. Because it was so tall, the layers tipped over once it was cut for the potluck. Next time I may try making it in a 13 x 9 pan."

mas4144 User ID: 6300876 162120
Reviewed Oct. 7, 2013

"I baked this cake for the first time just to have something to go with our coffee in the morning. Since I wanted something for a coffee cake I did not frost it, I just left it plain. My husband loved it. It is very moist . I definitely will bake this cake again and will frost it with a cream cheese frosting."

delowenstein User ID: 3766053 162117
Reviewed Apr. 2, 2013

"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"

lindarob213 User ID: 6184976 68800
Reviewed Mar. 4, 2013

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

pfgreens2 User ID: 988989 162116
Reviewed Dec. 4, 2011

"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."

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