Hummingbird Cake

Single piece of Hummingbird cake with pecans with coffee

Single piece of Hummingbird cake with pecans with coffee

Since Ruby-throated hummingbirds will return to the area this month, we offer this Southern Living classic recipe. Mingling the Caribbean flavors of banana and pineapple — the cake is thought to have originated in Jamaica in the late ’60s — the dessert, though not red, is sweet enough to attract the tiny winged creatures, who only eat nectar, not to mention family and friends who’ll be asking you to bake it again and again.


  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 tsp. salt
  • 1 tsp. ground cinnamon
  • 3 large eggs, beaten
  • 1 1/2 cups vegetable oil
  • 1 1/2 tsps. vanilla extract
  • 1 8-oz. can crushed pineapples, undrained
  • 2 cups chopped bananas
  • 1 cup chopped pecans
  • Shortening
  • Cream Cheese Frosting
  • 1/2 cup chopped pecans


Preheat oven to 350 degrees. Whisk together flour and next 4 ingredients in a large bowl; add eggs and oil, stirring just until dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and 1 cup chopped toasted pecans. Spoon batter into 3 well-greased (with shortening) and floured 9-inch round cake pans.

Bake at 350 for 25-30 minutes or until a wooden pick inserted in the center comes out clean. Cool cake layers on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

Place 1 cake layer on a serving platter. Spread 1 cup Cream Cheese Frosting over cake layer. Top with second layer, and spread 1 cup frosting over cake layer. Top with third cake layer, and spread top and sides of cake with remaining frosting. Arrange toasted pecan halves in a circular pattern over top of cake.

12 servings


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