This Hummingbird Cake recipe is a Southern classic that is packed with flavors of banana, pineapple, and pecans. It’s a moist and delicious cake that is perfect for any occasion. Enjoy a slice with a cup of tea or coffee for a delightful treat!

Preparation time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Serves: 12


  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 cup vegetable oil
  • 3 large eggs, beaten
  • 1 teaspoon vanilla extract
  • 1 can (8 oz) crushed pineapple, undrained
  • 2 cups mashed ripe bananas (about 3 bananas)
  • 1 cup chopped pecans
  • Cream Cheese Frosting (store-bought or homemade)


  1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt.
  3. Add the oil, eggs, vanilla, pineapple, bananas, and pecans. Stir until well combined.
  4. Divide the batter evenly among the prepared cake pans.
  5. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Remove from the oven and let the cakes cool in the pans for 10 minutes. Then, transfer to a wire rack to cool completely.
  7. Once the cakes are cool, assemble the layers with cream cheese frosting between each layer and on top of the cake.
  8. Chill the cake in the refrigerator for at least 1 hour before serving. Enjoy!

Nutrition Information:

Calories: 450 || Carbohydrates: 55g || Protein: 5g || Fat: 24g || Saturated Fat: 6g || Cholesterol: 50mg || Sodium: 300mg || Fiber: 3g || Sugar: 35g

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