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Hummingbird Cake
Hummingbird Cake is a classic Southern dessert known for its rich texture and tropical flavors. Made with mashed bananas, crushed pineapple, and chopped nuts, it delivers an incredibly moist crumb and a sweet, fragrant aroma. This cake became wildly popular after being published in Southern Living magazine in the late 1970s. The recipe reflects a harmonious blend of spice and fruit, typically topped with a cream cheese frosting. Its name is thought to come from the idea that it’s sweet enough to attract hummingbirds, or that you'll hum with happiness after a bite.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Cooling Time 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American, Southern
Servings 12
Calories 460 kcal

Ingredients
  

  • 3 cups all-purpose flour (sifted )
  • 2 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1½ cups vegetable oil
  • 3 eggs (large )
  • 2 cups bananas (chopped & ripe , about 3 bananas)
  • 1 cup pecans ( or walnuts, chopped)
  • 8 oz crushed pineapple ( with juice)

Instructions
 

Step 1: Sift Dry Ingredients

  • Sift together the flour, sugar, baking soda, salt, and cinnamon into a large mixing bowl.

Step 2: Add Wet Ingredients

  • Add vegetable oil, eggs, chopped bananas, chopped nuts, and crushed pineapple with juice.

Step 3: Mix Gently

  • Stir mixture by hand until just combined. Do not use an electric mixer.

Step 4: Prepare the Pan

  • Grease and flour an angel food or bundt pan thoroughly.

Step 5: Bake

  • Pour batter into the prepared pan and bake at 350°F (175°C) for 70 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool in Pan

  • Allow the cake to cool in the pan for at least 30 minutes before turning out onto a wire rack to finish cooling.

Tips

  • Drain crushed pineapple well to avoid excess moisture
  • Toast nuts lightly for deeper flavor
  • Use very ripe bananas for best sweetness
  • Bake in a bundt pan or tube pan as suggested on the card
  • Grease and flour the pan thoroughly to prevent sticking
  • Let cake cool fully before slicing for clean cuts
  • Dust with powdered sugar or frost if desired
  • Store tightly covered at room temperature for 2 days
  • Refrigerate for longer storage
  • Flavor improves the next day

Nutrition

Calories: 460kcalCarbohydrates: 58gProtein: 6gFat: 24gSaturated Fat: 3.5gPolyunsaturated Fat: 9gMonounsaturated Fat: 10gCholesterol: 55mgSodium: 290mgPotassium: 260mgFiber: 2.5gSugar: 38gVitamin A: 180IUVitamin C: 6mgCalcium: 55mgIron: 1.8mg
Keyword banana pineapple cake, holiday favorite, homemade cake, retro dessert, southern classic, vintage cake
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