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Hummingbird Cake

 Hummingbird Cake
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
12-14 ServingsPrep: 40 min. Bake: 25 min. + cooling

Ingredients

  • 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
  • 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

2 of 2

Hummingbird Cake (continued)

Directions (continued)

  • 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.