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Gallery Read the full recipe after the video. Recipe Summary Servings: 12 2032_recipe_01.jpg

Ingredients For the cake Nonstick vegetable spray All-purpose flour, for pans 3 cups self-rising flour 2 cups granulated sugar 3/4 cup vegetable oil 1/2 cup finely chopped pecans 2 very ripe large bananas, mashed 1 (8-ounce) can crushed pineapple, with juice 1 teaspoon pure vanilla extract 1 teaspoon ground cinnamon 4 large eggs, beaten For the frosting 1 pound (1 box) confectioners’ sugar 8 ounces cream cheese, room temperature 6 tablespoons (3/4 stick) unsalted butter, softened 1 teaspoon pure vanilla extract 1 tablespoon milk, or more if needed 1/2 cup finely chopped pecans

Gallery Read the full recipe after the video.

Recipe Summary Servings: 12 2032_recipe_01.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

Servings: 12

12

2032_recipe_01.jpg

2032_recipe_01.jpg

Ingredients

Ingredients

  • Nonstick vegetable spray All-purpose flour, for pans 3 cups self-rising flour 2 cups granulated sugar 3/4 cup vegetable oil 1/2 cup finely chopped pecans 2 very ripe large bananas, mashed 1 (8-ounce) can crushed pineapple, with juice 1 teaspoon pure vanilla extract 1 teaspoon ground cinnamon 4 large eggs, beaten

  • 1 pound (1 box) confectioners’ sugar 8 ounces cream cheese, room temperature 6 tablespoons (3/4 stick) unsalted butter, softened 1 teaspoon pure vanilla extract 1 tablespoon milk, or more if needed 1/2 cup finely chopped pecans

Directions

Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.

Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.

Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.

Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.

Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.

Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve.

Reviews (18)

 Add Rating & Review     562 Ratings   5 star values:        145    4 star values:        188    3 star values:        132    2 star values:        69    1 star values:        28

Load More Reviews

Reviews (18)

Add Rating & Review     562 Ratings   5 star values:        145    4 star values:        188    3 star values:        132    2 star values:        69    1 star values:        28

Add Rating & Review

562 Ratings 5 star values: 145 4 star values: 188 3 star values: 132 2 star values: 69 1 star values: 28

562 Ratings 5 star values: 145 4 star values: 188 3 star values: 132 2 star values: 69 1 star values: 28

562 Ratings 5 star values: 145 4 star values: 188 3 star values: 132 2 star values: 69 1 star values: 28

  • 5 star values: 145 4 star values: 188 3 star values: 132 2 star values: 69 1 star values: 28

    Martha Stewart Member     Rating: 4 stars       06/19/2018   All of the people who had issues I think didn't read the recipe correctly. The recipe calls for SELF RISING flour, which already has salt and baking powder in it. I followed the recipe and it turned out well.  

Martha Stewart Member     Rating: 5 stars       04/22/2017   I was also confused by the two different recipes and would recommend you delete one, or maybe add coconut as a optional ingredient? I noticed the self rising flour which seems like many people miss so if you went with a conventional flour recipe I think more people would like the cake. It's really good and a shame so many people had difficulty. In the frosting recipe I omitted the vanilla (kept the milk) and used pineapple juice left over from making the cake. It gave the frosting just a hint of pineapple which I thought tasted good.  

Martha Stewart Member     Rating: 5 stars       01/16/2016   OMG!!!! I made this cake today, it's DELICIOUS!!!!!!!  

Martha Stewart Member     Rating: Unrated       11/11/2013   Any good cook knows, that self rising flour allready has the baking soda, salt, and baking powder included, so know need to add this, and allways taste your cake before serving to a crowd, especially if its the first one that you have ever made  

Martha Stewart Member     Rating: Unrated       11/05/2013   need to remove this recipe page! You have two for this recipe. THIS one does not have the soda or salt. So, while leery - I still made it. Needless to say, wasted ingredients. (Left out the pecans just in case. Still, not happy!!!  

Martha Stewart Member     Rating: Unrated       08/10/2013   So disappointed. Made this previously using the Simply recipe and it was a show stopper. Where is the baking soda?? I was irrevocably embarrassed in front of foreign diplomats and fear this will reflect negatively on America the Beautiful.  

Martha Stewart Member     Rating: Unrated       04/04/2013   Excellent cake. So easy to make and very delicious. The recipe clearly calls for self-rising flour, so if you follow the recipe, will get great results. Your guests will love it!!!!  

Martha Stewart Member     Rating: Unrated       03/31/2013   Very disappointed. Just made this for Easter, they forgot to list baking soda - cake didn'traise. Costly and timely mistake.  

Martha Stewart Member     Rating: Unrated       11/25/2011   So good!!!!!!! Followed the recipe exactly and it came out perfect! Everyone loved it at Thanksgiving!  

Martha Stewart Member     Rating: Unrated       06/16/2011   I LOVE this recipe! It's a definite keeper! This cake is so moist and flavorful and it was a big hit at our family gathering. I had lots of requests for the recipe.  

Martha Stewart Member     Rating: Unrated       02/02/2011   I've made this cake into cupcakes on several occasions, and someone has ALWAYS asked me for the recipe. Give this recipe a chance - you won't be disappointed!  

Martha Stewart Member     Rating: Unrated       04/06/2010   This cake tastes beautiful. I love it!  

Martha Stewart Member     Rating: Unrated       03/26/2010   oh my gosh! this is so good.. it tastes better the second day!!!  

Martha Stewart Member     Rating: Unrated       03/22/2009   What an amazing cake. Today, I am adding freshly shaved carrots, coconut, and raisins to the recipe for a variation that my grandmother passed down to me. The frosting is wonderful. I am using the frosting recipe for two different cakes today, one being the hummingbird and the other for a red velvet cake.  

Martha Stewart Member     Rating: Unrated       09/22/2008   I HAVE ALWAYS MADE IT IN AN ANGEL FOOD PAN. SO MUCH EASIER AND IT IS TRULY DELICIOUS.  

Martha Stewart Member     Rating: Unrated       06/08/2008   This cake is delicious. I made it a few months ago for a family get together, and I just had to look it up again to make for a birthday party tomorrow. Yum!  

Martha Stewart Member     Rating: Unrated       05/11/2008   With a kitchenaide mixer, this cake couldn't be easier to make. It was the hit of our church bake sale!

    Martha Stewart Member

    Rating: 4 stars 06/19/2018

All of the people who had issues I think didn’t read the recipe correctly. The recipe calls for SELF RISING flour, which already has salt and baking powder in it. I followed the recipe and it turned out well.

Rating: 4 stars

Rating: 5 stars 04/22/2017

I was also confused by the two different recipes and would recommend you delete one, or maybe add coconut as a optional ingredient? I noticed the self rising flour which seems like many people miss so if you went with a conventional flour recipe I think more people would like the cake. It’s really good and a shame so many people had difficulty. In the frosting recipe I omitted the vanilla (kept the milk) and used pineapple juice left over from making the cake. It gave the frosting just a hint of pineapple which I thought tasted good.

Rating: 5 stars

Rating: 5 stars 01/16/2016

OMG!!!! I made this cake today, it’s DELICIOUS!!!!!!!

Rating: Unrated 11/11/2013

Any good cook knows, that self rising flour allready has the baking soda, salt, and baking powder included, so know need to add this, and allways taste your cake before serving to a crowd, especially if its the first one that you have ever made

Rating: Unrated

Rating: Unrated 11/05/2013

need to remove this recipe page! You have two for this recipe. THIS one does not have the soda or salt. So, while leery - I still made it. Needless to say, wasted ingredients. (Left out the pecans just in case. Still, not happy!!!

Rating: Unrated 08/10/2013

So disappointed. Made this previously using the Simply recipe and it was a show stopper. Where is the baking soda?? I was irrevocably embarrassed in front of foreign diplomats and fear this will reflect negatively on America the Beautiful.

Rating: Unrated 04/04/2013

Excellent cake. So easy to make and very delicious. The recipe clearly calls for self-rising flour, so if you follow the recipe, will get great results. Your guests will love it!!!!

Rating: Unrated 03/31/2013

Very disappointed. Just made this for Easter, they forgot to list baking soda - cake didn’traise. Costly and timely mistake.

Rating: Unrated 11/25/2011

So good!!!!!!! Followed the recipe exactly and it came out perfect! Everyone loved it at Thanksgiving!

Rating: Unrated 06/16/2011

I LOVE this recipe! It’s a definite keeper! This cake is so moist and flavorful and it was a big hit at our family gathering. I had lots of requests for the recipe.

Rating: Unrated 02/02/2011

I’ve made this cake into cupcakes on several occasions, and someone has ALWAYS asked me for the recipe. Give this recipe a chance - you won’t be disappointed!

Rating: Unrated 04/06/2010

This cake tastes beautiful. I love it!

Rating: Unrated 03/26/2010

oh my gosh! this is so good.. it tastes better the second day!!!

Rating: Unrated 03/22/2009

What an amazing cake. Today, I am adding freshly shaved carrots, coconut, and raisins to the recipe for a variation that my grandmother passed down to me. The frosting is wonderful. I am using the frosting recipe for two different cakes today, one being the hummingbird and the other for a red velvet cake.

Rating: Unrated 09/22/2008

I HAVE ALWAYS MADE IT IN AN ANGEL FOOD PAN. SO MUCH EASIER AND IT IS TRULY DELICIOUS.

Rating: Unrated 06/08/2008

This cake is delicious. I made it a few months ago for a family get together, and I just had to look it up again to make for a birthday party tomorrow. Yum!

Rating: Unrated 05/11/2008

With a kitchenaide mixer, this cake couldn’t be easier to make. It was the hit of our church bake sale!

All Reviews for Hummingbird Cake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Hummingbird Cake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest