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My Favorite Hummingbird Cake

Updated on August 17, 2012

My Favorite Hummingbird Cake

Cast your vote for My Favorite Hummingbird Cake

Hummingbird Cake

This recipe reportedly dates back to Victorian times. It includes multiple delicious flavors into one savory concoction. The first reference to the name "Hummingbird Cake" for this cake was thought to make it's debut in 1979 in Southern Living magazine. The name was not explained, although many hypothesize that the name refers to it's sweetness and hummingbirds are notoriously attracted to sweet stuff. This cake is not difficult to make. It freezes beautifully and it makes several servings.

Cook Time

Prep time: 40 min
Cook time: 30 min
Ready in: 1 hour 10 min
Yields: Several Servings


  • 3 cups all-purpose flour
  • 2 cups white sugar
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 2 tsp. cinnamon
  • 1 1/2 cups oil, canola or vegetable
  • 4 tsp. vanilla extract, (2 for cake, 2 for frosting)
  • 2 cups bananas, chopped
  • 2 1/2 cups pecans, crushed (can use half walnuts if preferred)
  • 1 small can pineapple, crushed with juice
  • 3 large eggs, beaten
  • 1 8 oz block cream cheese
  • 1/2 cup margarine or butter, softened
  • 1 box confectioner's sugar


  1. Frosting: Mix together block of cream cheese, margarine, box of confectioner's sugar, 2 tsp vanilla, and 1/2 cup pecans.
  2. Cake: Mix together flour, sugar, soda, salt, and cinnamon. Stir in other ingredients but do not beat.
  3. Pour cake mix into three 9 inch round cake pans that have been greased and floured. Cook for 25 - 30 minutes at 350 degrees.
  4. Allow cakes to cool completely. Use frosting to cover the top and sides of the bottom layer. Repeat for the other two layers. Very delicious and very sweet cake.


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