Hummingbird Cake II

Hummingbird Cake II

26

"This recipe has been in the family for many years and we enjoy serving it at all family doings. No coconut in this one."
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Ingredients

servings 893 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 893 kcal
  • 45%
  • Fat:
  • 49.7 g
  • 77%
  • Carbs:
  • 107.9g
  • 35%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 428 mg
  • 17%

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. Do NOT use mixer. Combine flour, white sugar, salt, baking soda, and ground cinnamon. Add eggs and oil stirring until dry ingredients are moistened. Stir in 1 1/2 teaspoons vanilla, pineapple, nuts and bananas.
  2. Pour into 3 9-inch greased and floured pans. Bake at 350 degrees F (175 degrees C) for 25-30 minutes or until cake tests done.
  3. To Make Cream Cheese Frosting: Combine cream cheese and butter or margarine. Cream until smooth. Add confectioners' sugar, beating until light and fluffy. Stir in 1 teaspoon vanilla. Frost cooled cake.

Reviews

26
  1. 33 Ratings

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Most helpful positive review

I went to post this same recipe tonight and saw it was here already!! It is great. The only thing I do differently is cut out more than 50% of the fat by using 1/2 cup oil and the other cup I us...

Most helpful critical review

I know I'm the lone wolf reviewer, but this taasted like bananna bread with runny icing. The icing did set up a bit after refrigerated, but it was a bit too thin. (My cupcakes were completely ...

I went to post this same recipe tonight and saw it was here already!! It is great. The only thing I do differently is cut out more than 50% of the fat by using 1/2 cup oil and the other cup I us...

One of my family's favorite cakes. Sooooo delicious, you have to try it if you never have! It is very rich and moist and flavorful and chockful of good things, and children love it, too. The cak...

This was a delicious cake. The only thing that I would change for the next time I make it is add another can of pineapple. I didn't really taste it. But other than that it was perfect.

Prepared exactly as written and was absolutely delicious!

Made this cake for Christmas dessert and it was good. I did sub apple sauce for the oil only because I did not have any and it tasted great very moist.

EVERY TIME I MAKE THE HUMMING BIRD CAKE, I GET A LOT OF REQUESTS FOR THE RECIPE AND TO MAKE MORE. THIS IS A VERY GOOD AND MOIST CAKE. EASY TO MAKE. I LOVE IT. ZENOBIA SPARTANBURG, S.C.

I loved this cake. I added an extra 1/2 cup pineapple, drained and frosted with Allspice Cream Cheese Frosting from this site.

Very Tasty Hummingbird Cake! It turned out very moist. I doubled the recipe for the frosting and used all of it.

Made this yesterday it was very good. Used alittle less powder sihar since hubby likes it less sweet and added a little pineapple juice to thin it so it would drizzle easier