Hummingbird Cake

Submitted by Peggy Koetters

Hummingbird Cake


  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1 tsp. ground cinnamon
  • 3 large eggs beaten
  • 1 1/2 cups vegetable oil
  • 1 1/2 tsp. pure vanilla
  • 1 (8 oz.) can crushed pineapple undrained
  • 2 cups chopped pecans divided
  • 2 cups bananas chopped
  • Cream Cheese Frosting (recipe on our website)


  • Preheat oven to 350°F. Grease and flour 3 (9 inch) cake pans, set aside. Sift together dry ingredients. Add eggs and vegetable oil. Mix by hand until moistened, do not beat. Stir in pure vanilla extract, crushed pineapple, 1 cup nuts and chopped banana. Stir again until fully combined. Divide batter evenly between pans. Bake for 27-30 minutes or until toothpick comes out clean. Cool on wire rack. Frost cake between layers, then frost top and sides. Sprinkle with remaining nuts. Store refrigerated. Optional: The nuts for this recipe can be toasted for 6 minutes at 350°F. Cool completely before adding them to cake.