Hummingbird Cake Recipe - Allrecipes.com
Hummingbird Cake Recipe

Hummingbird Cake

Recipe by  

"Impress your friends with this Hummingbird Cake - a recipe that has been passed down through many generations. If desired, crush additional nuts and press them into the sides of the frosting, and put sliced maraschino cherries on top of the cake to "guild the lily.""

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Ingredients Edit and Save

Original recipe makes 2 - 9 inch cake pans Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 9 inch cake pans.
  2. Sift together the flour, sugar, baking soda and salt. Set aside.
  3. In a large bowl, combine the oil, eggs, pineapple, bananas and nuts. Add flour mixture, and mix together by hand.
  4. Pour batter into prepared pans and bake for 1 hour or until a toothpick inserted in center comes out clean. Remove from oven and allow to cool on racks.
  5. Prepare the frosting by blending together the cream cheese, butter, sugar and vanilla until smooth. Evenly spread frosting on middle, sides and top of cake.
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Reviews More Reviews

Most Helpful Positive Review
Sep 16, 2003

Very very yummy!!! I made it for Christmas and it relatively easy- the only time consuming thing was figuring out how many bananas equalled 2 cups and actually mashing the bananas (use approx. 5 med-large bananas and a potato masher). Otherwise, very easy to make. Reminded me of one of my grand- mother's cakes, but this was better! I'll be passing it along!

 
Most Helpful Critical Review
Feb 25, 2007

I had made this a few years ago and loves it but using this recipe it tasted like a really good bananna bread with frosting. Not a bad recipe at all just not what I was aiming for.

 
Jul 23, 2003

Hummingbird cake started life as a spice cake with banana and pineapple. This cake was made more delicious by adding 1t cinnamon and 1t alspice. Also, to enhance the banana flavor I processed the bananas in a blender. For some reason this releases more banana flavor into the cake. This is a moist and rich treat!

 
Jul 06, 2007

This recipe is great. Try replacing the oil with applesauce for a healthier version. My family prefers the applesauce-version on taste alone.

 
Feb 12, 2003

A friend made it for my birthday. Having gotten rather tired of Banana Nut Muffins (too fake tasting), I was delighted at how good this cake is. She did press nuts into the frosting. It was HEAVEN, and we will make it again. Very fresh banana taste, very moist, and no big wet pineapple chunks. Blended right in.

 
Feb 22, 2007

I usually bake this in a tube pan and I add a dash of cinnamon to the batter. Pre-made cream cheese frosting works well with this cake. It is delicious!

 
Apr 28, 2011

I tried other viewers suggestions to cut down on the oil which now I wish I hadn't. It wasn't as moist as I'd hoped for. Will follow the recipe as written next time I make it and hope for moistness.

 
Mar 04, 2011

THIS IS A VERY DESIRABLE CAKE AT ALL OF OUR CHURCH SUPPERS AND HOMECOMINGS. EVERYONE WANTS THE RECIPE. USE VERY RIPE BANANAS IN THE CAKE. RIPE BANANAS ARE SWEETER. YOU CAN ALSO BAKE THE CAKE IN A LOAF PAN FOR HAWAIIAN BANANA BREAD. YOU CAN GLAZE THE LOAF OR NOT,IT'S YOUR CHOICE. VERY DELECTABLE AND G-O-O-D.

 

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Nutrition

  • Calories
  • 719 kcal
  • 36%
  • Carbohydrates
  • 86.4 g
  • 28%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 40 g
  • 62%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 7.4 g
  • 15%
  • Sodium
  • 342 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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