Real Recipes for Real People: Hummingbird Cake!

by Kaylin Cherry


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Spring is just around the corner! I can't wait to get out and dig in my garden, barbecue dinners and smell the fresh cut lawn. In anticipation of all of these long missed pleasures, I would like to introduce a unique cake to you, which is wonderful for summer picnics, reunions and all kinds of get-togethers. I hope you enjoy it as much as my family has.

  • 3 cups flour
  • 2 cups sugar
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 3 eggs, beaten
  • 1 cup vegetable oil
  • 1 1/2 tsp. vanilla
  • 8 ounce can crushed pineapple (undrained)
  • 1 cup chopped pecans
  • 2 cups bananas, chopped or mashed

In a large bowl, combine flour, sugar, baking soda, salt and cinnamon. Add eggs & oil, stirring until moistened. Do NOT beat. Stir in vanilla, pineapple, pecans and bananas. Bake at 350 degrees F. in a greased Bundt pan or a 9x13 inch cake pan for 50 - 60 minutes. Cool.

Frost cooled cake with:

  • 1 8-ounce package cream cheese (softened)
  • 1/2 cup butter or margarine (softened)
  • 1 pound powdered sugar
  • 1 tsp. vanilla

Beat ingredients until fluffy and then frost cake.


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