Hummingbird Cake

READY IN: 50mins
Recipe by Cooking to Perfecti

This light and tastey dessert is great for summer potlucks and picnics.

Top Review by Chef shapeweaver

I made this recipe on 10/11/10 for the " October Is Dessert Month "event in the Cooking Photos Forum. The recipe was made exactly as it was written except for the pineapple, I didn't have any canned, so I mashed up the same amount of fresh and it worked just fine.As it was baking, the smell was just fantastic. And the time it took for it to cool off enough to frost was pure torture :).There was a bit of trouble with the frosting part of the recipe, it was a little bit on the runny side. So, I think if I make this again I'm cutting back a bit on the margarine. But other than the frosting, the taste of the cake was just what a Hummingbird Cake should be. Thank you so much for posting and, " Keep Smiling :)

Ingredients Nutrition


  1. Preheat oven to 350º.
  2. Grease and flour 9 or 10-inch tube pan, or 3 9-inch layer cake pans.
  3. Set aside.
  4. Sift together flour, sugar, baking soda, salt, and ground cinnamon into a large bowl.
  5. Add bananas, nuts, oil, eggs, vanilla, and pineapple, stirring by hand (do not use electric mixer).
  6. Pour batter into prepared tube pan and bake for 70 minutes, or layer pans for 25-30 minutes.
  7. Let cool in pans for 10 minutes, then remove from pans and cool completely on wrack.
  8. While cake is cooling, mix cream cheese and butter until combined.
  9. Stir in vanilla.
  10. Gradually add powdered sugar, alternating with milk, until desired consistency is reached.
  11. Frost on cooled cake.

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