Hummingbird Cake

  • Prep Time: 20 minutes
  • Cook Time: 70 minutes
  • Servings: 16 servings


  • 6 count bananas
  • 3 count eggs
  • 1 cup chopped pecans
  • 8 ounce pineapple crushed
  • 2 teaspoon vanilla
  • 1/2 teaspoon cloves ground
  • 3/4 cup butter
  • 1/2 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 2 cup sugar granulated
  • 3 cup flour all purpose


    1. Grease and flour a 10-inch fluted tube pan; set aside.
    2. In a medium mixing bowl stir together flour, granulated sugar, baking soda, nutmeg, salt, and cloves; set aside.
    3. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds. Add bananas (mashed, approx 2 cups), pineapple (undrained), eggs, and vanilla. Beat until combined.
    4. Add flour mixture. Beat on low speed until combined. Beat on medium speed for 1 minute. Fold in pecans. Spread in prepared pan.
    5. Bake in oven at 350 degrees for 70-75 minutes. Cool on wire rack for 10 minutes. Remove from cake pan and cool thoroughly on wire rack.
    6. Sift powdered sugar over cooled cake just before serving for presentation if desired.


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