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 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!!