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Hummingbird Cake Recipe
Course:
Dessert
Cuisine:
cake
Keyword:
cake
Prep Time:
30
minutes
Cook Time:
30
minutes
Total Time:
1
hour
Servings:
12
Servings
Calories:
405
kcal
Author:
Amanda Carlisle
A three layer banana-pineapple spice cake that will knock your socks off! Try this amazing and easy to bake Hummingbird Cake Recipe!
Print Recipe
Equipment
9 Inch Cake Pans
Baking Sheet
mixer
Ingredients
Ingredients
3
cups
all-purpose flour
1
teaspoon
salt
1
teaspoon
baking soda
1
teaspoon
cinnamon
2
cups
granulated sugar
1 ½
cups
cooking oil
- canola or vegetable
3
eggs
room temperature, slightly beaten
8
oz
crushed pineapple
canned & drained
2
cups
bananas
mashed ripe - about 3-4 large
2
teaspoons
vanilla extract
1 ½
cups
pecans
chopped
Cream Cheese Frosting
Instructions
Preheat oven to 300 degrees F
On a baking sheet, spread pecans in an even layer
Toast for 8-10 minutes
Remove from oven and set aside
Increase oven heat to 350 degrees F
Grease and flour 3 - 9 inch cake pans
In a large bowl, whisk together flour, salt, baking soda and cinnamon
In a medium bowl, blend together the sugar and oil until smooth
Slightly beat eggs in a small bowl
Whisk eggs into sugar mixture until well combined
Add mashed bananas, pineapple and vanilla to egg mixture until well combined
Fold in pecans
Gradually add flour mixture until mixture is smooth and well combined
Divide batter into cake pans evenly
Bake for 25-30 minutes or until toothpick inserted in the center comes out clean
Cool completely on wire racks
Remove from pans and frost with cream cheese frosting
Serve
Store leftovers in refrigerator
Gluten Free
Substitute your favorite Gluten Free Flour mix and use gluten free vanilla extract
Vegan
Use your favorite egg replacer and a vegan frosting.
Nutrition
Calories:
405
kcal
|
Carbohydrates:
68
g
|
Protein:
6
g
|
Fat:
13
g
|
Saturated Fat:
1
g
|
Cholesterol:
41
mg
|
Sodium:
302
mg
|
Potassium:
212
mg
|
Fiber:
3
g
|
Sugar:
40
g
|
Vitamin A:
92
IU
|
Vitamin C:
4
mg
|
Calcium:
25
mg
|
Iron:
2
mg