4.5 from 24 votes
Old Fashioned Hummingbird Cake Recipe
With tropical flavors of banana and pineapple and a hint of cinnamon, this EASY Hummingbird Cake recipe is always a winner!
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 10 mins
Servings: 15
Calories: 588 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 3 cups flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 cups sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 1 3/4 cup mashed banana
- 8 ounces crushed pineapple do not drain
- 1 teaspoon vanilla extract
- 1 cup pecans , chopped
Frosting
- 8 ounces cream cheese , softened
- 1/2 cup unsalted butter
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- chopped pecans for garnish optional
Instructions
For the Cake:
- Preheat the oven to 350°F. Spray a 9x13 with baking spray, set aside.
- In a large bowl, sift or whisk together the flour, cinnamon, baking soda, and salt, set aside.
- In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, blend together the sugar with the vegetable oil, the mixture will be lumpy.
- Blend in the eggs until smooth. Add the mashed banana, pineapple, and vanilla, blending until smooth.
- Stir in the flour mixture until just combined, do not overmix. Fold in the pecans but hand.
- Evenly spread the batter into the prepared baking dish. Bake for 45-50 minutes or until it passes the toothpick test and the top is golden brown and lightly springs back when pressed.
- Place it on a wire rack and let it cool completely before frosting.
Cup of Yum
For the Frosting:
- Cream together the cream cheese and butter until well blended and smooth. Using a stand mixer or electric hand mixer is the easiest way to do this.
- Add the powdered sugar in small amounts until fully combined. Add the vanilla and cinnamon, stir to combine. Place on medium speed and whip for 3 minutes until light and fluffy.
- Using an offset spatula, spread the frosting on top of the cake and sprinkle with additional pecans.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- You can store it covered in the fridge for up to 5 days. It also freezes well. You can freeze it for up to 3 months.
Nutrition Information
Calories
588kcal
(29%)
Carbohydrates
80g
(27%)
Protein
6g
(12%)
Fat
29g
(45%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
9g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
64mg
(21%)
Sodium
213mg
(9%)
Potassium
206mg
(6%)
Fiber
2g
(8%)
Sugar
56g
(112%)
Vitamin A
469IU
(9%)
Vitamin C
4mg
(4%)
Calcium
38mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 588
% Daily Value*
| Calories | 588kcal | 29% |
| Carbohydrates | 80g | 27% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 64mg | 21% |
| Sodium | 213mg | 9% |
| Potassium | 206mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 56g | 112% |
| Vitamin A | 469IU | 9% |
| Vitamin C | 4mg | 4% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.