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    You are in: Home / Recipes / Hummingbird Cake Recipe
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    Hummingbird Cake

    Hummingbird Cake. Photo by Blessedscooks

    1/1 Photo of Hummingbird Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    LAURIE's Note:

    I love this cake. Adapted from the recipe of the "cake mix doctor" this is a heavy, flavorful, tasty cake. Great way to use us a few leftover bananas! Enjoy...

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    Units: US | Metric

    • 1 package yellow cake mix with pudding (2 layer size)
    • 1 (8 ounce) can crushed pineapple with juice (undrained)
    • 1 cup mashed ripe banana (2-3 medium sized)
    • 1 jar maraschino cherry, halves drained
    • 1/2 cup water
    • 1/2 cup vegetable oil
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 1 teaspoon cinnamon
    • 1 cup chopped pecans, toasted and divided

    Cream Cheese frosting


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      (If you havent toasted the pecans, now is the perfect time to do it while the oven is preheating. Just spread them in a single layer on a baking sheet and place in the oven for 5-6 minutes or until you can smell them toasting.) Grease and flour a 12 cup bundt pan.
    3. 3
      Mix on low speed for 1 minute the cake mix, pineapple and juice, bananas, water, oil, eggs, vanilla and cinnamon.
    4. 4
      Stop mixer and scrape down, then mix at medium speed for 2 minutes more.
    5. 5
      Stir in by hand the cherries and 1/2 cup nuts.
    6. 6
      Batter will be thick and fruit well blended.
    7. 7
      Pour into bundt pan.
    8. 8
      Bake on middle rack for 50-60 minutes.
    9. 9
      Cake will be golden and spring back when touched.
    10. 10
      Cool in pan for 20 minutes then invert and cool completely.
    11. 11
      Make the cream cheese frosting.
    12. 12
      Mix the cream cheese and butter on low 30 seconds.
    13. 13
      Add the sugar, slowly still at low speed until well blended.
    14. 14
      Add vanilla, increase to medium and beat 1 minute.
    15. 15
      Frost cooled cake and sprinkle with the remaining 1/2 cup pecans.
    16. 16
      Store in the refrigerator up to one week.
    17. 17
      Can be frozen up to 6 months.
    18. 18
      Thaw overnite in the refrigerator before serving.

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    Ratings & Reviews:

    • on August 30, 2005


      I made this cake this afternoon and just wanted to tell you that this cake is a winner, the texture is great, moist and tasty and really looked good. Thanks for posting the recipe. June in Dallas

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    • on October 10, 2003


      I was amazed how easy it was, considering you just dump everything into a bowl. Turned out great, I think the cherries really added a good taste and texture to the cake. Hehe, I told everybody who asked if I had hummingbirds in it, that the red, mushy looking things were their brains. Kinda morbid, but so was the question. I'm not sure, but I'm guessing there is a difference between pineapple in it's own juice and syrup. I'm sure using "in it's own juice" pineapple makes a difference, but it is hard to find. Lots of praise for this cake, great recipe, thanks so much.

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    • on February 25, 2003


      Oh MY God!!!! this is so good!!!! I don`t like banana bread or cake but I made this I`m hooked! I didn`t put in the cherries! The recipe called for package yellow cake mix with pudding (2 layer size) I used yellow cake mix but it didn`t have pudding so I added a box of instant pudding! Worked out GREAT!!!!!!!!!!! Laurie I loved it and you for posting it Thanks! I have to add it to my cook book!!!!!!!!!!!!!!!!!!!!!!!!!!

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    Nutritional Facts for Hummingbird Cake

    Serving Size: 1 (98 g)

    Servings Per Recipe: 18

    Amount Per Serving
    % Daily Value
    Calories 425.1
    Calories from Fat 211
    Total Fat 23.5 g
    Saturated Fat 7.8 g
    Cholesterol 58.4 mg
    Sodium 298.2 mg
    Total Carbohydrate 51.7 g
    Dietary Fiber 1.0 g
    Sugars 39.0 g
    Protein 3.6 g

    The following items or measurements are not included:


    maraschino cherries

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