Ready in 50 minutes
Comment from Martha Stewart: Some say this Southern layer cake earned its name because each otherworldly bite makes you hum with delight. Another theory is that it's as sweet as the sugared water used to attract its hovering namesake.
"I was so excited to find this recipe had a slice at a little road side cafe in Texas, the waitress said it was a Hummingbird Cake. So delicious and this was exactly the same cake. I agree with the review that was to not drain pineapple it makes the cake moist. Actually I try to make it a day or two ahead of time to let it set in a covered cake carrier, it makes it moister. Will be ma
king one today for a Bday. A cake simple to make. Enjoy!"
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Preheat oven to 350°. Sift flour, sugar, salt, baking soda and cinnamon together into mixing bowl several times. Add eggs and salad oil to the dry ingredients. Stir with a wooden spoon until ingredients are moistened. Stir in vanilla, pineapple and 1 cup pecans. Stir in the bananas. Spoon the batter into 3 well-greased and floured 9-inch round cake pans. Bake for 25 to 30 minutes,or until a wooden pick or cake tester inserted in center comes out clean. Cool in pan for 10 minutes, then turn onto cooling rack. Cool completely before frosting.
Cream Cheese Frosting:
Combine cream cheese and butter; cream until smooth. Add powdered sugar, beating with an electric mixer until light and fluffy. Stir in vanilla.
Frost the tops of all 3 layers, stack and then frost sides. Sprinkle top evenly with the 1/2 to 1 cup chopped pecans.
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LisaJune 2 weeks agoGreat!!! A keeper!
1horse4me 6 months agoThis cake turned out beautiful! Very moist and extremely good!
jessicaunderwood 7 months agoThis cake came together very easily. It was perfectly sweet, though I added sliced strawberries around the base of the cake after frosting and pecans on the top for decoration. YUM!
MsB205 7 months agoI was so excited to find this recipe had a slice at a little road side cafe in Texas, the waitress said it was a Hummingbird Cake. So delicious and this was exactly the same cake. I agree with the review that was to not drain pineapple it makes the cake moist. Actually I try to make it a day or two ahead of time to let it set in a covered cake carrier, it makes it moister. Will be ma king one today for a Bday. A cake simple to make. Enjoy!
Hsbcbris 1 year agoMake sure only put 1/2 teaspoon of salt. Baked larger. Ale time for 26 mins at 150 and the 2 smaller higher tins for 28 mins.
sondrad 1 year agoA-MAZ-ING!! A favorite for a recent birthday, no one in my family had even heard of this cake, now everyone wants the recipe. I was however more critical of my first attempt. It was a bit dry and I might try under cooking it a minute or two next time. I also left it out overnight to set the crumb before frosting (as I usually do with cakes), but i think not with this one next time. Definitely a keeper.
LisaJune 1 year agoGreat! I make it quite often now.
jadams1013 2 years agoThis cake is the bum! Rich! And ohhh sooo good!
bmix79 2 years agoIt was great :) My husband and kids loved it.
sgrishka 2 years agoA phenomenal old-fashioned cake. It was easy to make and came out very moist with a great taste and texture. The only change we made was to sprinkle the frosted cake with a combination of chopped pecans and shredded coconut (the addition of coconut worked really well). The cake was a big hit with our family and friends.
Beachbumette 3 years agoI forgot to rate it. 5 stars - incredibly delicious!
Beachbumette 3 years agoThis is delicious and makes a huge, beautiful cake. I have a picture to post for your recipe soon! Thanks for sharing this one. It's a keeper.
Pattiland 3 years agoI used a recipie very much like this one when I was in my teens - and it won a blue ribbon at the fair -- AND - my sister would not eat it because my Uncle convinced her there were real hummingbirds in it LOL
themeecer 3 years agoFor moister cake try leaving pineapple undrained. [I posted this recipe.]