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    Home » Desserts

    Hummingbird Cake

    Published: Apr 13, 2018 · Modified: Oct 10, 2022 by Keri Hix

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    The look on everyone's face when I said that I made a Hummingbird Cake! You could tell that they never heard of such a thing before. I told them, just think of banana bread with pineapple in it. No hummingbirds! LOL! My family cracks me up.

    Hummingbird Cake

    I have been wanting to make one of these cakes for years. It is so moist and delicious. It really is a perfect springtime dessert. I have made a couple of adjustments to a recipe I found in an old Better Homes and Gardens cookbook.

    Hummingbird Cake

    I reduced the amount of oil and added a bit of yogurt. Plus, I also reduced the amount of sugar. The recipe came out perfect and was not lacking in any way. As an extra bonus, this is an extremely simple cake to bake.

    The other morning I surprised my yoga buddies by bringing them in some of this delicious cake. The name is quite interesting, and I was asked about the origins of the recipe. I had no idea! So, I hit Google as soon as I got home. I found this article from Jamie Oliver, The history of the Hummingbird cake. It is a very fun read and I was surprised to see that the cake originated in Jamaica!

    Hummingbird Cake

    This cake is so moist and full of flavor and it is perfect for springtime potlucks, picnics and family get together's.

    ...

    Hummingbird Cake

    3 cups all purpose flour
    1 ½ cups sugar (original recipe called for 2 cups)
    1 teaspoon cinnamon

    ½ teaspoon salt
    1 teaspoon baking soda
    8 ounce can crushed pineapple with juice
    ½ cup canola oil (original recipe called for 1 cup oil)
    ½ cup vanilla yogurt (I added this instead of all the oil)
    3 large eggs, well beaten
    2 cups chopped banana, about 3 bananas
    ½ cup finely chopped walnuts or pecans (I didn't use any)
    1 ½ teaspoons vanilla

    Glaze
    1 cup or so powdered sugar
    pineapple juicePreheat oven to 325 degrees
    In a large mixing bowl whisk together the flour, sugar, cinnamon, baking soda and salt.
    Remove 2 tablespoons of juice from the pineapple and set aside.
    Add the pineapple, oil, yogurt, eggs, banana, vanilla and nuts to the flour. Stir just until blended.
    Pour the mixture into a bundt pan coated with non-stick spray.
    Bake the cake for about 1 hour to 1 hour and 10 minutes, until done.
    Cool the cake for 15 minutes and remove from pan. Cool completely before adding glaze.
    Mix the powdered sugar with the reserved pineapple juice and drizzle over cake. I think this recipe would also taste good with a cream cheese frosting.

    Hummingbird Cake

    Hummingbird Cake

    Hummingbird Cake is a simple and delicious cake made with pineapple and banana. A perfect dessert for springtime that is moist and bursting with flavor.
    5 from 1 vote
    Print Rate
    Prep Time: 15 minutes
    Cook Time: 1 hour
    Cooling Time: 30 minutes
    Total Time: 1 hour 45 minutes
    Servings: 12 Sliced
    Calories: 425kcal
    Author: Keri Hix

    Ingredients

    For the cake

    • 3 cups all purpose flour
    • 1 ½ cups sugar original recipe called for 2 cups
    • 1 teaspoon cinnamon
    • ½ teaspoon salt
    • 1 teaspoon baking soda
    • 8 ounce crushed pineapple with juice
    • ½ cup canola oil original recipe called for 1 cup oil
    • ½ cup vanilla yogurt I added this instead of all the oil
    • 3 large eggs well beaten
    • 2 cups banana chopped, about 3 bananas
    • ½ cup walnuts or pecans finely chopped (optional)
    • 1 ½ teaspoons vanilla

    For the glaze

    • 1 cup powdered sugar
    • 2 tablespoons pineapple juice adjust liquid as needed

    Instructions

    • Preheat oven to 325 degrees
    • In a large mixing bowl whisk together the flour, sugar, cinnamon, baking soda and salt.
    • Remove 2 tablespoons of juice from the pineapple and set aside.
    • Add the pineapple, oil, yogurt, eggs, banana, vanilla and nuts to the flour. Stir just until blended.
    • Pour the mixture into a bundt pan coated with non-stick spray.
    • Bake the cake for about 1 hour to 1 hour and 10 minutes, until done.
    • Cool the cake for 15 minutes and remove from pan. Cool completely before adding glaze.
    • Mix the powdered sugar with the reserved pineapple juice and drizzle over cake. I think this recipe would also taste good with a cream cheese frosting.
    Click here to add your own private notes.

    Nutrition

    Calories: 425kcal | Carbohydrates: 70g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 212mg | Potassium: 211mg | Fiber: 2g | Sugar: 42g | Vitamin A: 91IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @CookThisAgain or tag #cookthisagainmom!

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    hummingbird cake

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    Reader Interactions

    Comments

    1. Margaret cachia

      September 06, 2020 at 4:41 am

      Hi, what Bundt size tin did you use for the Humming Bird cake pls ?

      Reply
      • Cook This Again, Mom!

        September 06, 2020 at 11:42 am

        Hi,
        It is a standard 10" pan.

        Reply
    2. Lynda

      April 09, 2020 at 3:39 pm

      5 stars
      I completely forgot to add the sugar! I only realized it after the cake was baked and I was trying to figure out why it hadn’t risen. As an FYI, the recipe makes amazing, thick pancakes when you leave out the sugar. LOL It was a complete accident but now I’m going to try making pancakes with zucchini bread or pumpkin bread recipes. I loved the flavor of these and would make again including the sugar as was intended.

      Reply
      • Cook This Again, Mom!

        April 09, 2020 at 8:09 pm

        Oh my! I love it when mistakes lead to something good! Glad you enjoyed the recipe and I will have to give the pancakes a try.

        Reply

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    Hi! My name is Keri.

    I am the mom behind Cook This Again, Mom! and I love to cook! Well, most of the time I do.

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