Hummingbird cake

Our hummingbird cake is a tropical delight that's perfect for any occasion.

Made with ripe bananas, crushed pineapple, and a hint of cinnamon, this moist and flavorful cake is layered and frosted with a luscious cream cheese frosting, and finished with a sprinkle of chopped pecans for added texture.

Each bite is a harmonious blend of sweet fruit flavors and warm spices, making it a crowd-pleaser for any dessert enthusiast.

​Whether you're celebrating a special event or simply looking for a slice of tropical indulgence, our hummingbird cake is the perfect choice.

For the best results, watch Tammy make this delicious recipe.
​Just click that red arrow and enjoy the show!

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RECIPE​

Ingredients

• 2 CUPS SUGAR
  
• 3 EGGS
  
• 3/4 CUP VEGETABLE OIL
  
• 1 TSP. CINNAMON
  
• 2 CUPS MASHED BANANAS
  
• 1/2 TSP. SALT
  
• 1 TSP. BAKING SODA
  
• 8 OZ. CAN CRUSHED PINEAPPLE (or larger can if you want to top cake with extra pineapple)
  
• 3 CUPS ALL-PURPOSE FLOUR
  
• 1 TSP. VANILLA EXTRACT
  
• 1 CUP CHOPPED PECANS PLUS 1/2 CUP FOR TOP

1. Mix sugar, eggs, oil, bananas, 8 oz. crushed pineapple and vanilla well. Then add baking soda, salt, & cinnamon. Add flour and mix on medium speed for 1 1/2 minutes.
2. Add 1 cup of chopped pecans, mix until just incorporated. (Do not mix over 2 minutes total after flour is added). Grease & flour three 8” round cake pans OR two 9” round cake pans.
3. Add pecans to the bottom of one of the cake pans, then bake all cakes at 350 degrees for 35 minutes or until a toothpick comes out clean & the cake begins to pull away from the sides of the pan.
4. Use the pecan-topped layer for the top. Ice cake between layers and on sides with Cream Cheese Icing. (Do not ice the top of the cake).
5. Optional: Simmer the remaining pineapple with ½ cup brown sugar until it starts to thicken and use for top of cake.

Printable Recipe - Hummingbird cake