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Hummingbird Cake

This truly southern cake is simply to die for!
Course Dessert
Cuisine American
Keyword Hummingbird Cake
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12


  • 3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups very ripe chopped bananas
  • 8 oz. crushed pineapple un-drained
  • 1/2 cup chopped pecans optional
  • 1/2 cup coconut
  • Browned Buttter Cream Cheese Frosting
  • 3/4 cup coconut
  • softened butter & flour for greasing pan


  1. Grease & flour 2 9" round baking pans.
  2. Beat eggs in small bowl. In a separate larger bowl- mix flour, sugar, baking soda, salt,  and cinnamon together and set aside.

  3. Add eggs and oil to flour mixture; stir with spatula just until moistened.
  4. Stir in bananas, pineapple, pecans, vanilla and coconut. Mix at medium speed until well blended, about 1 minute.

  5. Pour batter into baking pans. Bake at 350 for 30-35 minutes, until knife inserted into middle of cake comes out clean.
  6. Cool in pan on wire rack for 10-15 minutes, then invert cakes onto wire rack and cool completely.
  7. Spread coconut and pecans on baking sheet; bake at 350 degrees for 5-8 minutes until toasted.
  8. Spread Browned Butter Cream Cheese Frosting between layers and on top and sides of cake. Sprinkle top with pecans and/or coconut if desired.