Dairy-Free Hummingbird Cake

    (95)
    3 hours 40 min

    This fruity cake originates from America. It's moist, easy to make and packed full of pineapple, bananas and pecans. Simple and extremely delicious.


    94 people made this

    Ingredients
    Serves: 14 

    • 375g plain flour
    • 400g caster sugar
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 300ml vegetable oil
    • 3 eggs
    • 225g tinned crushed pineapple with juice
    • 300g diced bananas
    • 115g chopped pecans
    • 1 teaspoon vanilla extract

    Method
    Prep:30min  ›  Cook:1hr10min  ›  Extra time:2hr cooling  ›  Ready in:3hr40min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a 3 litre tube cake tin.
    2. Beat flour, sugar, bicarbonate of soda, salt, cinnamon, oil, eggs, vanilla into mixing bowl until smooth. Stir in pineapple with juice, bananas and pecans. Pour into prepared tin.
    3. Bake in oven for about 70 minutes. Turn cake out onto rack or plate after cooling for 20 minutes. Cool and ice with cream cheese icing.
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    Reviews & ratings
    Average global rating:
    (95)

    Reviews in English (73)

    by
    110

    A great recipes....made even better with a few modifications to suit my taste. I reduced the vegetable oil to 3/4 cup and added 1/2 cup buttermilk. I also added about 3/4 cup coconut. Instead of dicing the bananas, I mashed them. I used two 8" round cake pans greased, floured, and the bottoms lined with parchment paper - I baked at 350F for approx 35-40 min. After the cakes cooled I assembled the layer cake, frosting the layers with cream cheese frosting and garnishing the side of the cake with more shredded coconut. Thanks Carol for sharing this great recipe!!  -  22 Mar 2006  (Review from Allrecipes US | Canada)

    by
    66

    I had been wanting to make this cake for a while, so I was happy to find the recipe. I read the reviews first and noticed a lot of others thought reducing the oil was a good idea. I wanted to use apple sauce instead of oil anyway, so I thought I would use 1 to 1 1/4 cups apple sauce in place of the oil. I however, only had 3/4 cup apple sauce so I used it and also added 1/4 cup oil. I used 3 9" pans instead of the bundt pan as well, then frosted it with cream cheese frosting and pressed additional nuts into the frosting. The cake turned out wonderful, got a lot of compliments. But next time I will use 1 1/4 cups apple sauce and no oil. This will cut down on the fat and makes for a very moist and tasty cake.  -  24 Nov 2005  (Review from Allrecipes US | Canada)

    by
    47

    A very heavy and dense cake but the taste was quite good. As others suggested I reduced the amount of oil to 1/4 cup and added a cup of apple sauce. As well, I greased and then dusted my bundt pan with cinnamon sugar. This gave the cake a nice sweet surface so no icing was necessary.  -  07 Aug 2006  (Review from Allrecipes US | Canada)

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