Hummingbird Cake

Hummingbird Cake

Servings: Makes 20 servings


  • 3 cups flour
  • 2 cups sugar
  • 1 tsp. baking soda
  • 1 tsp. nutmeg
  • ½ tsp. salt
  • ½ tsp. ground cloves
  • ¾ cup butter, room temperature
  • 3 eggs, room temperature
  • 2 cups ripe bananas, mashed (about 6 small)
  • 1 can (8 oz.) crushed pineapple, with juice
  • 2 tsp. vanilla
  • 1 cup pecans, finely chopped (optional)
  • Powdered sugar to garnish


1. Preheat oven to 350 degrees. Grease and flour a 10-inch bundt pan.

2. Whisk together flour, sugar, baking soda, nutmeg, salt, and cloves; set aside.

3. In a large mixing bowl beat butter with an electric mixer on medium speed for 30 seconds.

Add eggs, bananas, undrained pineapple, and vanilla. Beat until combined.

4. Add flour mixture to banana mixture. Beat on low speed until combined for 1 minute. Fold in optional pecans.

5. Spoon batter into prepared pan and spread evenly.

6. Bake for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool cake in the pan on a wire rack for 10 minutes. Remove cake from the pan. Cool thoroughly on wire rack. Sift powdered sugar over the cake just before serving.


Equipment needed: measuring cups and spoons, 10-inch bundt pan, bowls, wooden spoon, mixer bowl, mixer, wire rack, sifter and toothpick to test cake

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