Hummingbird Cake | Recipes

Hummingbird Cake

(27) Ratings:
Prep Time:
Baking Time:
Makes:16 slices

Banana and pineapple give this cake a deliciously moist texture and a fruity sweetness. It’s filled with pecans and topped with a tangy cream cheese icing.



1 ½ cups 375mL granulated sugar
3 eggs
¾ cup 175mL Crisco® Vegetable or Canola Oil
2 mashed, ripe bananas (about 1 cup/250ml)
1 tsp 5mL vanilla extract
2 ½ cups 625mL Robin Hood® Original All Purpose Flour
1 tsp 5mL baking soda
1 tsp 5mL ground cinnamon
½ tsp 2mL salt
¾ cup 175mL chopped pecans
1 cup 250mL crushed pineapple with the juice

Cream Cheese Icing

8 oz 250g cream cheese, softened
½ cup 125mL butter, softened
4 cups 1L icing sugar
1 tsp 5mL vanilla extract
½ cup 125mL chopped pecans for garnish


  1. Preheat oven to 350ºF (180ºC). Grease two 9” (23cm) cake pans.
  2. Beat sugar, eggs, oil, bananas and vanilla until ingredients are well mixed. Add flour, baking soda, cinnamon and salt and continue to beat until batter is well mixed.
  3. Stir in pecans and pineapple by hand.
  4. Divide batter into prepared pans. Bake in preheated oven for 30-35 minutes, until a toothpick inserted in center of cake comes out clean. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely before icing, about 30 minutes.
  5. Icing: in the bowl of an electric mixer, cream together cream cheese and butter until fluffy. Slowly add icing sugar, first mixing on low speed and then increase speed to high. Beat until light and fluffy. Add vanilla.
  6. Assembly: place ¾ cup (175mL) of icing on first layer of cake. Top with second layer and ice top and sides of cake. Sprinkle top with chopped pecans.

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