Hummingbird Cake

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Blend by hand!

Ingredients You'll Need

3 cups flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 eggs, beaten
1½ cups vegetable oil
1 cup pecans, chopped
1½ teaspoons vanilla extract
1 (8-ounce) can crushed pineapple with juice
2 cups bananas, chopped


1. Preheat oven to 350° F.

2. Grease and flour three 9” cake pans.

3. Combine dry ingredients in a large mixing bowl; add beaten eggs and oil, stirring until all is very moist – do NOT beat!

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4. Fold in 1 cup nuts, vanilla, pineapple, and bananas; spoon batter into cake pans and bake for 25 to 30 minutes. (You can also use a Bundt pan and bake it for 1 hour and 15 minutes or a 9” x 13” cake pan and bake if for 45 to 50 minutes.)

5. Remove pan(s) from oven and allow cake to cool in the pan(s) for 10 minutes; remove from pan(s) and allow to cool completely before frosting. Frost then sprinkle with remaining chp’d nuts.


12 ounces cream cheese, softened

1½ sticks (12 tablespoons) margarine, softened

1½ boxes powdered sugar

1½ teaspoons vanilla extract

1 cup pecans, chopped

1. Combine first four ingredients in a bowl and beat well.

2. Frost cake then sprinkle with chopped pecans

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