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Hummingbird Cake

Submitted by Laura Campbell, Tyner, Kentucky


  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon soda
  • 1 teaspoon cinnamon
  • 3 eggs, beaten
  • 1-1/2 cups canola or vegetable oil
  • 1-1/2 teaspoon vanilla
  • 1 can (18 oz.) crushed pineapple
  • 2 cups walnuts, chopped
  • 2 cups bananas, chopped
  • Cream Cheese Frosting
  • 1/2 cup butter, softened
  • 1 (8 oz.) pkg cream cheese
  • 1 lb. confectioners sugar
  • 1 Tablespoon vanilla


Makes one 3-layer cake. Preheat oven to 350 degrees. Combine dry ingredients in a large bowl. Add eggs, and salad oil, stirring by hand until dry ingredients are moistened (no mixer). Stir in vanilla and pineapple and one cup each of walnuts and bananas. Spoon batter into three well-greased and floured 9″ cake pans. Bake for 25-30 minutes until cake tests done. Cool in pans for 10 minutes. Remove from pans and cool.

For frosting, beat butter and cream cheese with electric mixer on medium until light and fluffy. Add confectioners sugar gradually, beating until smooth.

Frost each layer, assemble. Finish by frosting the cake and sprinkle the remaining cup of nuts and bananas over the top of icing.

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