Ultimate Hummingbird Cake Recipe How to Make a Hummingbird Cake

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Jun. 04, 2016

Recipe for Hummingbird Cake


All purpose flour 3 Cup (48 tbs)
Crushed pineapple in juice 20 Ounce (in 100% Pineapple Juice, drained and juices reserved)
Granulated white sugar 2 Cup (32 tbs)
Baking soda 1 1/2 Teaspoon
Salt 1/2 Teaspoon
Ground cinnamon 1 1/2 Teaspoon
Eggs 3 , room temperature
Vegetable oil 1 1/4 Cup (20 tbs)
Pure vanilla extract 2 Teaspoon
Reserved pineapple juice 1/2 Cup (8 tbs)
Ripe bananas 2 Cup (32 tbs) , chop
Crushed pineapple 1 Cup (16 tbs) (Reserved, Do not add the remaining pineapple & juice to this recipe. Eat it later or put it in a smoothie.)
Chopped toasted nuts 1 Cup (16 tbs) (Pecans and/or Walnuts)
Unsalted butter 3 Tablespoon (room temperature, for 3
All purpose flour 2 Tablespoon (for the cake pans)
For cream cheese frosting
Unsalted butter 1/2 Cup (8 tbs) (room temperature)
Cream cheese 12 Ounce (not low fat, room temperature)
Powdered sugar 3 Cup (48 tbs)
Pure vanilla extract 2 Teaspoon


Getting Ready

Preheat oven to 350 Degrees F


Drain the crushed pineapple and reserve the juice. Measure out 1 cup of pineapple and ½ pineapple juice. Chop the bananas. Chop the nuts, if necessary. Set aside. Combine the flour, sugar, baking soda, salt and cinnamon in a large bowl and mix well. The dry ingredients may also be sifted together. Set aside.

In large bowl beat the eggs with a whisk or a hand mixer. Add the oil, pineapple juice and vanilla extract. Mix until well combined. Gradually add and mix in the flour mixture in 3 stages to the wet ingredients. Mix just until the batter is incorporated, do not over mix.

Fold the bananas, crushed pineapple, and nuts into the batter using a spatula. Butter and flour three (3) 9 inch cake pans.

Pour 2½ cups of batter into each pan. Bake at 350 degrees F for 25 to 30 minutes. (Note: Insert a toothpick into the cake layers at the 25 minute mark to see if it comes out clean.) Once done, let the layers cool in the pans for 10 minutes and then invert on to a cooling rack to cool completely.

Cream Cheese Frosting

Combine the butter and cream cheese in a large bowl and mix using a hand mixer. Add the vanilla extract. Mix until well combined. Gradually add and blend in the powdered sugar.

Place the first cake layer right side up on a cake plate. Spread 1 cup of frosting over the top. Place the second layer upside down and spread another cup of frosting. Place the final cake layer upside down and spread the remaining frosting over the sides and top of the cake.

Cut and serve.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 10718Calories from Fat 5323

 % Daily Value*

Total Fat 600 g923.1%

Saturated Fat 195 g975%

Trans Fat 0 g


Sodium 4413 mg183.88%

Total Carbohydrates 1252 g417.3%

Dietary Fiber 28 g112%

Sugars 883 g

Protein 104 g208%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet