Hummingbird Cake

This Southern favorite has tons of flavor with cinnamon, pineapple, bananas and toasted pecans. A traditional hummingbird cake has three layers, but two is festive enough for most occasions. Keeps, covered, in the refrigerator for 4 days.

Prep Time

45 minutes

Cook Time

135 minutes


12 Servings


3⁄4 cup pecans
1 cup flour, unbleached (white)
1 cup flour, whole wheat pastry
1 cup sugar
1 teaspoon cinnamon, ground
1⁄2 teaspoon baking soda
1⁄4 teaspoon baking powder
1⁄4 teaspoon nutmeg, ground
2 egg (lightly beaten)
3⁄4 cup vegetable oil
1⁄4 cup milk
1 teaspoon vanilla extract
2 cups banana (chopped)
15 ounces pineapple (crushed )
1⁄2 pound cheese, Neufchatel (softened)
4 ounces butter, unsalted (softened)
2 teaspoons vanilla
3 cups sugar, powdered
  pecans (additional for garnish (optional))


Heat oven to 350 degrees F. Bake pecans on a sheet pan for 6 to 8 minutes, stirring halfway through. Let cool, then chop coarsely. Grease two 9-inch round cake pans then coat lightly with flour. Whisk together dry ingredients in a large bowl. In a separate bowl, whisk the eggs, then whisk in oil, milk and vanilla. Stir wet ingredients  into dry until flour is completely moistened. Fold in bananas, pineapple and chopped pecans. Spread the batter in the prepared pans. Bake for 28 to 30 minutes. Cool in pans on a wire rack 10 minutes before removing from pans. Let cool completely.

Use electric mixer or stand mixer to beat Neufchatel cheese until smooth. Add the butter and beat until smooth. Add vanilla and powdered sugar and beat on low until incorporated, then high until fluffy. Spread bottom layer with 1/3 of frosting, then top with second layer and frost top and sides of cake. Decorate with pecan halves.


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