Ultimate Hummingbird Cake

    4 hours

    This is an incredibly fruity cake, that's moist and absolutely delicious. It's made with crushed pineapple, diced bananas, pecans and topped with a cream cheese icing.

    64 people made this

    Serves: 1 swiss roll tin

    • 375g plain flour
    • 400g caster sugar
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 3 eggs, beaten
    • 350ml vegetable oil
    • 2 teaspoons vanilla extract
    • 225g tinned crushed pineapple, drained
    • 115g chopped pecans
    • 300g diced bananas
    • 60g chopped pecans
    • 225g cream cheese
    • 110g butter, softened
    • 475g icing sugar
    • 1 teaspoon vanilla extract

    Prep:30min  ›  Cook:30min  ›  Extra time:3hr cooling  ›  Ready in:4hr 

    1. Preheat oven to 180 C / Gas 4. Grease and flour a large baking tray with sides or a 28x43cm swiss roll tin.
    2. Combine flour, caster sugar, baking powder, salt and cinnamon in a large bowl. Add eggs and oil; stir until moistened. Do not beat. Stir in bananas, 2 teaspoons vanilla, pineapple and 115g pecans.
    3. Bake for 25 to 30 minutes or until a skewer inserted into the middle of the cake comes out clean. Cool on a wire rack.
    4. Beat 60g pecans, cream cheese, butter, icing sugar and 1 teaspoon vanilla together until light and fluffy. Spread over the top of the cooled cake.

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    Reviews in English (47)


    Okay...so nobody else has mentioned this..but is there a chance that it was supposed to be baking soda and NOT baking powder? Because i followed the recipe exactly and the cake is not so much a cake as a really dense doughy bread...and after having perused all the other hummingbird recipes they all say soda and not powder. Haven't tasted it yet but just on texture alone, i'm a more than a little disappointed to say the least. I did notice that others said it was a dense cake but i didin't think that it was going to be anything like what i got. I've had hummingbird cake before and it was fabulous...this not so much  -  20 Feb 2009  (Review from Allrecipes US | Canada)


    Thanks for sharing this delicious cake recipe, Dee. I've made this cake twice. Once as per recipe and the second time attempting to copy the one a small local deli serves.To bring this recipe more in line with that of the deli, I chopped half the bananas and mashed half and added 1/2t banana extract for a more enhanced banana flavor. I cut the oil to one cup and didn't drain the crushed pineapple; added 1/4t of cloves and an extra teaspoon of cinnamon, and toasted the pecans. I used your cream cheese frosting, but toasted extra pecans, chopped small and gently pushed them into the frosting all over the cake.The result was fabulous. I'm continually being asked for the recipe.  -  24 Apr 2007  (Review from Allrecipes US | Canada)


    I'm addicted to this cake...even my siblings who only like chocolate cake liked this. I took reviewers' advice and mashed half the bananas, added extra cinnamon, and replaced some of the oil with pineapple juice. I made my own frosting (vanilla pudding mix, 1 1/2 cups milk, 8 oz cream cheese, 8 oz cool-whip) and filled the middle of the cake with frosting/crushed pineapple. Try this cake!  -  12 Oct 2007  (Review from Allrecipes US | Canada)