Hummingbird Cake IV

Hummingbird Cake IV


"This won a Blue Ribbon at a County Fair. Frost with cream cheese icing, the tangy frosting brings out the blend of fruits and nuts in the cake."
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servings 551 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 551 kcal
  • 28%
  • Fat:
  • 31 g
  • 48%
  • Carbs:
  • 64.5g
  • 21%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 46 mg
  • 16%
  • Sodium:
  • 317 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

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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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
  2. Combine the flour, sugar, salt, ground cinnamon and baking soda. Add the oil and well-beaten eggs, stir by hand, until moistened. Stir in the vanilla, pineapple, nuts and bananas.
  3. Spoon batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes. Let cakes cool in pans for 10 minutes. Then turn out onto racks to cool. Frost with <A HRF="/az/CrmChsFrstng.asp">Cream Cheese Frosting</A>.


  1. 24 Ratings

Most helpful positive review

This is a great recipe... when I make it I substitute the oil for 1 1/2 cups of apple sauce... everything else stays the same. Its much less fattening and just as delicious!!

Most helpful critical review

This is more like a mixed banana bread than a cake. Like others I subbed 1 1/2 c applesauce for the oil. I added a little bit of all spice and about 1/4 t nutmeg and an extra banana. I aslo like...

This is a great recipe... when I make it I substitute the oil for 1 1/2 cups of apple sauce... everything else stays the same. Its much less fattening and just as delicious!!

We love this cake. I have made it before and it turned out great this time too. I ran out of granulated sugar so subbed some turbinado sugar. I also baked this in a 10" x 15" cake pan for about ...

Good recipe, but I found that the batter was thin to accommodate three 9-inch layers. Next time will pour only two, reduce temp to 325 and cook appx 10 minutes longer. I added 1/2 cup coconut,...

This cake is amazing! The only changes I made were to 1) replace 1 1/4 cups vegetable oil with 3/4 cup olive oil and 1/2 cup applesauce, 2) toast the chopped pecans and walnuts in the oven for 1...

Super easy and super good! I made 34 cupcakes with this recipe - baked for 20 minutes at 350. Frosted with the cream cheese icing from the "Hummingbird Cake II" recipe from this Web site. Big...

This is a wonderful cake - and easy too! I only use 3/4 vegetable oil though and divide the batter between 2 9" baking pans. I top with a cream cheese icing (8oz cream cheese; 1/2 unsalted but...

This cake is wonderful. I followed the recipe but added a little more banana and used a tube pan, increased the cooking time to 70 minutes, it turned out great.

I did everything I could to make this cake healthier which usually makes it taste worse, but it was still the best cake I have ever made. I brought it to a potluck and everyone agreed. I used ap...

I have made this recipe several times for birthdays. It always gets rave reviews. I usually make only 2 layers and frost it with cream cheese frosting. Wonderful and original!