Hummingbird Cake

READY IN: 1hr 15mins
Recipe by dojemi

This is a delicious cake which is very quick and easy to make. If you keep leftover bananas in the freezer, this can be whipped up at a moment's notice. PLEASE NOTE: cooking time indicated is for a bundt pan. The directions also list cooking times for a loaf pan and a layer cake pan.

Top Review by kitty.rock

This is a WONDERFUL cake ~ I had this recipe 20 years ago and lost it ~ but luckily found it again here at RecipeZaar. I cut the oil by half and used 1/2 cup unsweetened applesauce to the recipe. This cake has a mellow tropical flavor and is very moist and the cream cheese frosting finishes it perfectly ~ I added some of the left over pineapple juice to increase the tropical flavor. Thanks dojemi ~ made for MY 3 CHEFS, November 2009!

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Grease and flour 1 (10-inch) bundt pan, 2 (8x4x2-inch) loaf pans, or 3 (8 inch) layer cake pans. Set aside.
  3. Using wire whisk, stir together dry ingredients to simulate sifting. Set aside.
  4. Break eggs into large mixing bowl. Beat until thick and lemon-colored.
  5. Add all other cake ingredients (oil, pineapple, nuts, banana, and vanilla) Mix well.
  6. Gently stir in reserved flour mixture. Mix only until lumps are gone and dry ingredients are moistened.
  7. Pour into greased and floured pan(s).
  8. Place pan(s) on center shelf of oven.
  9. Bake until toothpick inserted in center of cake comes out clean (about 1 hour for bundt pan, 50 minutes for loaf pans, or 25-30 minutes for layer cake pans).
  10. Place pan(s) on wire rack for 10 minutes.
  11. Invert cake onto rack and allow to cool completely.
  12. For frosting, blend together the cream cheese, powdered sugar and vanilla extract.
  13. Frost top of cake with cream cheese frosting.
  14. This freezes well.

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