Cake Central › Recipes › Hummingbird Cake II

Hummingbird Cake II

This recipe has been in the family for many years and we enjoy serving it at all family doings. No coconut in this one.

Hummingbird Cake II


  • 3 cups all-purpose flour 2 cups white sugar 1 teaspoon salt 1 teaspoon baking soda 1 teaspoon ground cinnamon 3 eggs 1 1/2 cups vegetable oil 1 1/2 teaspoons vanilla extract 1 (8 ounce) can crushed pineapple, drained 1 cup chopped walnuts 2 cups diced bananas 1 (8 ounce) package cream cheese, softened 1/2 cup butter 4 cups confectioners' sugar 1 teaspoon vanilla extract


1 Do NOT use mixer. Combine flour, white sugar, salt, baking soda, and ground cinnamon. Add eggs and oil stirring until dry ingredients are moistened. Stir in 1 1/2 teaspoons vanilla, pineapple, nuts and bananas.

2 Pour into 3 9-inch greased and floured pans. Bake at 350 degrees F (175 degrees C) for 25-30 minutes or until cake tests done.

3 To Make Cream Cheese Frosting: Combine cream cheese and butter or margarine. Cream until smooth. Add confectioners' sugar, beating until light and fluffy. Stir in 1 teaspoon vanilla. Frost cooled cake.

Comments (5)

I wonder could you make these into cupcakes??
I made this last night, but I won't get a taste until later tonight or tomorrow. I was really worried about the recipe because before the fruit was added it looked a lot like cookie dough, and then after the fruit it was a gooey mess that would have been sticky if it weren't for all the oil. They did bake up beautifully though and I cannot wait to taste them.
I made this cake for my mother's birthday. What a hit!! GREAT recipe!! As far as step 2-pour into pans, well it doesn't exactly "pour". It was a GREAT cake though!!
Can this cake be frozen?
this is a HEAVY cake! but I got great reviews
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