Name: Hummingbird Cake II
Yield: 1 9 inch layer cake
Ingredients: 3 cups all-purpose flour; 2 cups white sugar; 1 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 3 eggs; 1 ½ cups vegetable oil; 1 ½ teaspoons vanilla extract; 1 (8 ounce) can crushed pineapple, drained; 1 cup chopped walnuts; 2 cups diced bananas; 1 (8 ounce) package cream cheese, softened; ½ cup butter; 4 cups confectioners' sugar; 1 teaspoon vanilla extract

This recipe has been in the family for many years and we enjoy serving it at all family doings.  No coconut in this one.

Hummingbird Cake II

all-purpose flour

white sugar

salt

baking soda

cinnamon

eggs

vegetable oil

vanilla extract

(8 ounce) can crushed pineapple, drained

walnuts

bananas

(8 ounce) package cream cheese, softened

butter

confectioners' sugar

Do NOT use mixer.  Combine flour, white sugar, salt, baking soda, and ground cinnamon.   Add eggs and oil stirring until dry ingredients are moistened.  Stir in 1 1/2 teaspoons vanilla, pineapple, nuts and bananas.


Pour into 3 9-inch greased and floured pans.  Bake at 350 degrees F (175 degrees C) for 25-30 minutes or until cake tests done.


To Make Cream Cheese Frosting:  Combine cream cheese and butter or margarine.  Cream until smooth.  Add confectioners' sugar, beating until light and fluffy.  Stir in 1 teaspoon vanilla.    Frost cooled cake.


I went to post this same recipe tonight and saw it was here already!! It is great. The only thing I do differently is cut out more than 50% of the fat by using 1/2 cup oil and the other cup I use fat free sour cream.

One of my family's favorite cakes. Sooooo delicious, you have to try it if you never have! It is very rich and moist and flavorful and chockful of good things, and children love it, too. The cake ingredients are just stirred together, so it couldn't be simpler to make. The cream cheese frosting is also fool-proof and is the perfect complement to the fruit flavors in the cake ('though I make double the amount of frosting and use it all!). By the way, this makes a big, magnificent birthday cake.

This was a delicious cake. The only thing that I would change for the next time I make it is add another can of pineapple. I didn't really taste it. But other than that it was perfect.

Prepared exactly as written and was absolutely delicious!

Made this cake for Christmas dessert and it was good.  I did sub apple sauce for the oil only because I did not have any and it tasted great very moist.

EVERY TIME I MAKE THE HUMMING BIRD CAKE, I GET A LOT OF REQUESTS FOR THE RECIPE AND TO MAKE MORE.  THIS IS A VERY GOOD AND MOIST CAKE.  EASY TO MAKE.  I LOVE IT. 

ZENOBIA
SPARTANBURG, S.C.

I loved this cake.  I added an extra 1/2 cup pineapple, drained and frosted with Allspice Cream Cheese Frosting from this site.

Very Tasty Hummingbird Cake!  It turned out very moist.  I doubled the recipe for the frosting and used all of it.

Made this yesterday it was very good. Used alittle less powder sihar since hubby likes it less sweet and added a little pineapple juice to thin it so it would drizzle easier

I know I'm the lone wolf reviewer, but this taasted like bananna bread with runny icing.  The icing did set up a bit after refrigerated, but it was a bit too thin.  (My cupcakes were completely cooled, so it wasn't heat that melted the icing.) I left out the nuts, and made 24 cupcakes with the cake mix because I was having about 10 children over.  One of boys told me "they weren't very good", and sadly, a few were left unfinished.  The kids that did like them, said they tasted like bananna bread.  I think I'll pass on fixing this again.

Let me tell anyone out there who wants to make this cake...do not HESITATE another minute. This is my go-to cake for any event. It is the most fabulous and you'll have to tie down people hands from eating the whole thing right then and there...before dinner even LOL. I frosted just the top with vanilla frosting, but I'm sure cream cheese frosting would be wonderful. My method was: mix all wet ingredients, then dry making sure the bkg soda has no lumps (yuck) and is mixed in well. Then incorporate the bananas and pineapple and walnuts just to fold them in and stop mixing there. The cake is dense and just so lovely with just enough cinnamon. I think I would add raisins too for a variation at times.

This cake is very good but the icing is way to runny. 

Terrific cake. I scaled it up to 16 servings, which makes a very generous 3 layer cake in 9 inch pans. I added extra pineapple and banana. In addition, I used not only cinnamon, but also nutmeg, cloves, and allspice. When it comes to spices and seasonings, more often than not, I cook by instinct, so I didn't measure the spices, but the cake was excellent. I made a double serving of cream cheese frosting, as I do not like to skimp on frosting.

Wonderful! Just like my Grandmother's cake. Its funny, I thought this was a secret family recipe until I saw this. Thank you!

My family loved this cake!!!  I will be adding it to favorite cake list. Thanks !

I make in bundt pan. Had no problem with frosting.
everyone loves it. Have made it with and without nuts ( due to allergy)

This cake was excellent! Served this at a family dinner and received rave reviews. Will make this recipe again.

I thought this would be a nice change from banana bread/cake - I like the idea of the pineapple... but it massively lacked in flavour to me. The only thing that saved it was the cream cheese frosting. I'll stick to my banana bread thanks...

Great cake!  I've used pre-made packaged cream cheese frosting when needed and it works just as well.

This is my signature cake and I get requests all the time to bring it to functions.  It's easy and delicious.

Amazing!  Our whole family loved this - it didn't last a day!  I made it as is but next time I will make it with less sugar &amp; wheat flour.  Excellent recipe!

My word!  This recipe is delicious. Same as what my momma used to make. Only thing I MAY, and I said may, do differently is to add a little bit more pineapple. It is true that 8 Oz just isn’t enough to taste the pineapple as much as I’d like.  Yet, perfect the way it is also!

This cake was moist and delicious. The only modifications I made were that I used pecans instead of walnuts and I used cake flour.  Yummy!!!  Thanks!

No changes made.everyone loved it. Should have made 2 lol. Best cake ever only thing I did was cool cakes over night then frost next day.made little extra icing to drizzle over slice

This is how my Mother-in-Law makes it! It is my favorite cake ever!

Best cake ever! I will make this again &amp; again!

I have tried it but the picture shows it in a bundt pan and the recipe says 3 cake pans. I would like to know how long you would bake it in a bundt pan. This is a delicious cake!!

Excellent cake!  I made a similar recipe for my host father's birthday when I was a foreign exchange student in Austria two years ago. The only difference between this one and the one I used (which I've checked against this one and they have the same proportions of ingredients) is that the one I used called for another cup of chopped walnuts to be sprinkled on top.  I'm mentioning this only because by mistake I put the whole two cups of chopped walnuts into the cake!  The only other changes were that I put in more cinnamon and the cake was baked in a bread loaf pan because we didn't have any cake pans.  Also, I didn't bother with the cream cheese frosting because it was so good without!  I definitely recommend the extra cup of nuts and leave off the frosting if you'd like it a bit healthier.

This is a crowd pleaser at our house.  Can be very dense so I usually modify the amount of banana and pineapple.  I also eliminate the nuts.

Made this into a 9x13 sheet cake. Came out perfectly. I especially liked the frosting -- mine wasn't runny at all. I do think I would add another 8oz of pineapple in the future. Thanks for sharing!

I made this and substituted the oil with applesauce. I also used browned butter for the frosting recipe. It was DELICIOUS!!!  Will definitely make this again!

hummingbird cake ii

Servings: 5

Cost: $11.32 /serving

Author : Carole Zee

Ingredients

Instructions

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