Hummingbird Cake I

Hummingbird Cake I

73

"This is a strange name for a cake, but it is very good."
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Ingredients

servings 481 cals
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Original recipe yields 14 servings

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Nutrition

  • Calories:
  • 481 kcal
  • 24%
  • Fat:
  • 26.7 g
  • 41%
  • Carbs:
  • 57.7g
  • 19%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 189 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12 cup Bundt pan.
  2. Measure flour, sugar, soda, salt, cinnamon, oil, eggs, vanilla into mixing bowl. Beat until smooth. Stir in pineapple with juice, bananas, and pecans. Pour into prepared pan.
  3. Bake in oven for about 70 minutes. Turn cake out onto rack or plate after cooling for 20 minutes. Cool, and ice with cream cheese icing.

Reviews

73
  1. 94 Ratings

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Most helpful positive review

A great recipes....made even better with a few modifications to suit my taste. I reduced the vegetable oil to 3/4 cup and added 1/2 cup buttermilk. I also added about 3/4 cup coconut. Instead...

Most helpful critical review

Sorry, there is just tooooo much "Hoopla" going on about this cake. I found it totally un-eventfull. It was easily passed over at christmas, many times I might add. Definitly no ooohs and ahh...

A great recipes....made even better with a few modifications to suit my taste. I reduced the vegetable oil to 3/4 cup and added 1/2 cup buttermilk. I also added about 3/4 cup coconut. Instead...

I had been wanting to make this cake for a while, so I was happy to find the recipe. I read the reviews first and noticed a lot of others thought reducing the oil was a good idea. I wanted to u...

A very heavy and dense cake but the taste was quite good. As others suggested I reduced the amount of oil to 1/4 cup and added a cup of apple sauce. As well, I greased and then dusted my bundt...

This is a wonderful recipe.....I did cut the oil down to 3/4 cup as per another review. I also added a cinnamon/nut topping. I used 1/2 cup chopped pecans, 1/2 cup brown sugar, 1 tbsp cinnamon m...

Cake was good. I would also recommend reducing the oil, like the other reviews mentioned. The oil seeped through my cardboard cake round. Next time I make it, in addition to less oil, I will ...

I chose this recipe over the others listed b/c it called for the pineapple juice..I thought this would make it very moist. I was right...this was THE BEST! I also used the cream cheese frostin...

I love this recipe, it is quick, easy and taste wonderful also! This is one that you will want to try!

Sorry, there is just tooooo much "Hoopla" going on about this cake. I found it totally un-eventfull. It was easily passed over at christmas, many times I might add. Definitly no ooohs and ahh...

Made this for Thanksgiving and only used half the amount of bananas suggested based on reviews of others that indicated that too much made it taste like banana bread. Also added crushed pineappl...