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Home Dishes & Beverages Cakes Banana Cakes

Hummingbird Cake

Name: Hummingbird Cake
Prep time: 40 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 14 servings.
Ingredients: 2 cups mashed ripe bananas; 1-1/2 cups canola oil; 3 large eggs, room temperature; 1 can (8 ounces) unsweetened crushed pineapple, undrained; 1-1/2 teaspoons vanilla extract; 3 cups all-purpose flour; 2 cups sugar; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 cup chopped walnuts; PINEAPPLE FROSTING:; 1/4 cup shortening; 2 tablespoons butter, softened; 1 teaspoon grated lemon zest; 1/4 teaspoon salt; 6 cups confectioners' sugar; 1/2 cup unsweetened pineapple juice; 2 teaspoons half-and-half cream; Chopped walnuts, optional

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Test Kitchen Approved

Total Time

Prep: 40 min. Bake: 25 min. + cooling

Makes

14 servings

Updated: Aug. 22, 2023

This impressive hummingbird cake is my dad’s favorite, so I always make it for his birthday. It makes a memorable dessert for any celebration and is lovely with a summer meal. —Nancy Zimmerman, Cape May Court House, New Jersey

Ingredients

2 cups mashed ripe bananas
1-1/2 cups canola oil
3 large eggs, room temperature
1 can (8 ounces) unsweetened crushed pineapple, undrained
1-1/2 teaspoons vanilla extract
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup chopped walnuts
PINEAPPLE FROSTING:
1/4 cup shortening
2 tablespoons butter, softened
1 teaspoon grated lemon zest
1/4 teaspoon salt
6 cups confectioners' sugar
1/2 cup unsweetened pineapple juice
2 teaspoons half-and-half cream
Chopped walnuts, optional

Directions

In a large bowl, beat the bananas, oil, eggs, pineapple and vanilla until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into banana mixture until blended. Stir in walnuts.

Pour into 3 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat the shortening, butter, lemon zest and salt until fluffy. Add confectioners' sugar alternately with pineapple juice. Beat in cream. Spread between layers and over top and sides of cake. If desired, sprinkle with walnuts.

Hummingbird Cake Tips

What are some variations of this hummingbird cake recipe?

You can use 1 cup fresh pineapple for the canned pineapple but be sure the pineapple is particularly ripe and juicy to keep the cake moist. Allergic to nuts? Leave them out! Don’t have time to make the traditional frosting? Grab a can of cream cheese frosting or whip up a 10-minute frosting yourself.

How do you store hummingbird cake?

You should store hummingbird cake in the refrigerator, where it will last up to 4 days.

Can you make a hummingbird cake ahead of time?

Yes, you can make hummingbird cake ahead of time. Simply prepare and bake the cake layers. Once cool, the cake layers can be wrapped and kept in the fridge for a day or two or can be set in the freezer for up to 1 month. Similarly, you can make the frosting ahead of time, and keep it in the fridge for a day or two before it’s time to frost the cake. Let cake layers and frosting come to room temperature before assembling. Check out our other canned pineapple recipes.

—Mark Hagen, Taste of Home Executive Editor

Nutrition Facts

1 piece: 777 calories, 35g fat (6g saturated fat), 50mg cholesterol, 333mg sodium, 113g carbohydrate (85g sugars, 2g fiber), 7g protein.