Hummingbird Cake 'N' Frosting
A moist, flavorful Hummingbird Cake featuring bananas, pineapple, and pecans, topped with creamy cream cheese frosting—perfect for gatherings and those who love tropical-inspired desserts.
Ingredients
Instructions
- Combine dry ingredients (flour, sugar, salt, soda, cinnamon) in a bowl.
- Add beaten eggs and salad oil; stir until dry ingredients are moistened, avoiding overbeating.
- Stir in vanilla, crushed pineapple, chopped pecans, and chopped bananas.
- Pour batter into well-greased 9 x 13-inch pan or two 9-inch round pans.
- Bake at 350°F (175°C) for 55 minutes if using a 9 x 13-inch pan or 30 to 35 minutes if using two round pans.
- Remove from oven and cool for at least 15 minutes before frosting with cream cheese icing.
Tips & Substitutions
To enhance the flavor of your Hummingbird Cake, consider adding a pinch of nutmeg along with the cinnamon. If you’re out of salad oil, vegetable oil works as a great substitute. Ensure your bananas are very ripe for the best sweetness. Avoid overbeating the batter to keep the cake tender, similar to the technique in Joaney'S Whole Wheat Banana Muffins.
Serving Suggestions
This cake is delicious on its own, but for an extra touch, serve it with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a refreshing cup of tea or coffee for a delightful afternoon treat. It also pairs beautifully with Quick And Easy Pineapple Frosting for a tropical twist.
Storage & Reheating
Store any leftover Hummingbird Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, slice and warm individual pieces in the microwave for about 10-15 seconds, ensuring they remain moist.
Nutrition & Diet Analysis (per serving)
Each serving of Hummingbird Cake 'N' Frosting contains roughly 479 calories, with 7g protein, 49g carbohydrates, and 23g fat. It is an excellent source of vitamin C (26% of the Daily Value) and dietary fiber (23% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 645mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour in this recipe?
Yes, you can substitute some or all of the all-purpose flour with whole wheat flour. However, keep in mind that this may result in a denser cake. Start with half whole wheat and half all-purpose to see how you like the texture.
What can I use instead of crushed pineapple?
If you don't have crushed pineapple, you can use applesauce or mashed ripe bananas as a substitute. Both options will add moisture and sweetness, but adjust the sugar in the recipe accordingly if the substitute is sweetened.
Can I freeze the Hummingbird Cake?
Yes, you can freeze the cake! Wrap slices tightly in plastic wrap and place them in an airtight container. They can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).