Hummingbird Cake

Published: March 30, 2026, 3:56 am

Active Time: 30 mins

Total Time: 2 hrs 15 mins

Servings: 12

Ingredients

Cake Layers:

3 cups all-purpose flour, plus more for pans
2 cups granulated sugar
1 tsp. table salt
1 tsp. baking soda
1 tsp. ground cinnamon
3 large eggs, lightly beaten
1 1/2 cups vegetable oil
1 1/2 tsp. vanilla extract
1 (8-oz.) can crushed pineapple in juice, undrained (such as Publix Crushed Pineapple in Pineapple Juice)
2 cups chopped bananas (about 4 medium bananas)
1 cup chopped pecans, toasted
Vegetable shortening

Cream Cheese Frosting:

Additional Ingredient:

Directions

Make cake batter:

Preheat oven to 350°F. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and toasted pecans.
Add batter to cake pans:

Divide batter evenly among 3 well-greased (with shortening) and floured 9-inch round cake pans.
Bake cake layers:

Bake in preheated oven until a wooden pick inserted in center comes out clean, 25 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely, about 1 hour.
Prepare the Cream Cheese Frosting:

Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high, and beat until fluffy, 1 to 2 minutes.
Assemble Cake:

Place first cake layer on a serving platter; spread top with 1 cup of the frosting.

Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake.

Arrange pecan halves on top of cake in a circular pattern.

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Entry #38

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