This post may contain affiliate links. Please read my disclosure policy.
Hummingbird Cake is a delicious classic, Southern cake recipe. Made with bananas, pineapple, and pecans and topped with a cream cheese frosting!
Looking for more delicious cake recipes? I think you’ll love my Cream Cheese Pound Cake, Best Chocolate Cake, Coconut Cake, and Best White Cake.
Hummingbird Cake is a favorite cake recipe of my family. My grandmother would make it for special occasions, especially around Valentine’s Day, Easter, Mother’s Day, or spring birthdays. It was always front and center at any family gatherings or church socials. Full of delicious banana, pineapple, and roasted pecans, and topped with my Cream Cheese Frosting, Hummingbird Cake is one of those cake recipes that is just a Southern classic.
Hummingbird Cake Recipe
How to Make Hummingbird Cake
Ingredients
To make this favorite cake, you’ll need these ingredients:
- all-purpose flour
- granulated sugar
- baking soda
- baking powder
- salt
- ground cinnamon
- eggs
- vegetable oil
- vanilla extract
- bananas
- crushed pineapple
- roasted pecans
Step-by-Step Instructions
Prep. Preheat the oven to 350 degrees. Prepare three 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
Whisk Dry Ingredients. Whisk the flour, sugar, baking soda, baking powder, salt, and ground cinnamon in a large bowl and set aside.
Mix Wet Ingredients. Cream the eggs, vegetable oil, vanilla extract, pineapple, mashed bananas, and finely chopped roasted pecans in another large bowl.
Stir. Stir the egg mixture into the flour mixture until just combined.
Bake. Then, divide the batter evenly between the three prepared cake pans and bake for about 20 to 25 minutes, or until a toothpick or skewer inserted in the center of the cake comes out clean. You can follow my tips for how to tell when your cake is done.
Remove from oven once done and cool in the cake pans for about 10 minutes. Then, turn the cakes onto a wire rack to allow the cakes to cool completely.
Frost. Once the cakes are completely cool, frost them with Cream Cheese Frosting. I usually make my frosting while my cake is in the oven.
Then serve and enjoy!
Origins of Hummingbird Cake
As far as the original maker of the hummingbird cake, it was submitted to Southern Living magazine for the February 1978 issue by Mrs. L.H. Wiggins of Greensboro, North Carolina. Even though she provided her lovely recipe, she did not include the story behind it or its name. Some would say that is a loss, but I think Mrs. Wiggins did us a great favor by allowing our imaginations to conjure up stories as sweet as her delicious cake.
Be sure to add this cake recipe to your must-make list for your next get together. It is sure to delight as well as quickly disappear. Remember to cut the slices thinly as it is rich and as sweet as southern sweet tea.
How Long Does Hummingbird Cake Last?
I prefer to store this cake in the refrigerator since it contains fruit and is topped with cream cheese frosting. In the refrigerator, it will last up to a week.
Here’s the Hummingbird Cake recipe my family has used for years. It’s a bit different from Mrs. Wiggins’ original, but I sure love the changes.
Hummingbird Cake Recipe
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 (8-ounce) can crushed pineapple, undrained
- 3 ripe bananas, mashed (about 2 cups)
- 1 cup roasted pecans finely chopped
- Cream Cheese Frosting
Instructions
- Prep. Preheat oven to 350º F. Prepare three 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
- Whisk Dry Ingredients. Whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon in a large bowl. Set aside.
- Cream Wet Ingredients. Cream together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans in another large bowl. Stir the egg mixture into the flour mixture until just combined.
- Bake and cool. Evenly divide the batter between the three prepared pans and bake for about 20 to 25 minutes, or until a toothpick or skewer inserted in the center of the cake comes out clean. Remove from the oven and allow to cool for about 10 minutes. Turn cakes onto a wire rack and allow to cool completely.
- Frost. Frost with cream cheese frosting.
- Store. Store in the refrigerator covered with plastic wrap or a cake dome for up to a week.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published in 2011.
What a beauty! I’m a huge hummingbird cake fan, what’s not to love?! Your recipe seems alluringly easy. I like to believe that with all the fruit it must be healthy, surely. 😉
Thanks so much, Lily. Hummingbird cake is always a favorite here, too! Yes, all that fruit has to make it good for you! 🙂
Looks delish! And since it has fruit in it I can have more than one slice and not feel bad 😉
All that fruit makes this cake absolutely unforgettable! Hope you love it!
Such a lovely cake Robyn! LOVE!!
Thanks so much, Jenny!
Would it be possible to bake the cake in a 9×13 cake pan? The idea of making a tiered cake scares me. I realize we would miss out on the frosting in between the layers.
Thanks,
Jeanne
You know, it’s really not that hard to make a tiered cake. If you can put icing on top of a cake, you can put icing in between them. I get nervous when I bake too but I’ve never had a disaster with a layer cake before.The only reason not to try a layer cake is because you don’t have enough cake pans–and even then you could just make the cake in batches. But her layer cakes are usually pretty good, and it would be a shame just to let that turn you off.
Layer cakes are the best kind of cake because they LOOK really pretty and hard to make but actually aren’t, so the people impressed : effort made ratio is usually pretty good. I find things like scones and pastries much harder to make.
This looks and sounds amazing. MMM….I know I have to try it!
I made this for the Super Bowl, and it was fantastic! This has taken the place of my favorite Southern Living recipe that I’ve made for years. Thanks for the great recipe!
Hummingbird cake is so moist and delicious. One of my very favorite desserts and this looks wonderful!
Is it possible to substitute the pecans with almonds?
I’ve never had hummingbird cake. It is so beautiful and I can’t wait to try it!
This is certainly a Southern favorite for us. Such a lovely cake, Robyn!
My 9 yr old daughter whom I homeschool has been doing a State Bird project for Science each week since the beginning of school back in October and sadly, the Hummingbird isn’t a state bird. So I think to reward her for her efforts, I will make this cake when she finishes all of the state birds in her Science book!
I have never eaten this cake before, but it looks soooo good! I plan to make it in the near future, maybe for my birthday even.
Hi, do u have a cupcake recipe for this? wanna take it into work, and that would be alot easier..
You probably already made this, but in case any one else is wondering- I just halved the recipe to make a dozen large cupcakes. Fill 3/4 of the way. I also made a stabilized pineapple whipped cream frosting (drain crushed pineapples really well) and sprinkled toasted coconut flakes on it, and garnished with a wedge of pineapple. I thought it turned out excellent, and my family enjoyed them.
I’m too busy to make a cake from scratch. Can I just use a box cake and add the pineapple, banana and nuts?
Oh come on. This is easy.
This recipe can be prepared in a cupcakes liners too??
I made your delicious cake, but I have made it lower in sugar. I only put 1/2 cup of sugar, instead of 2 cups. Instead of 1 cup vegetable oil, I used 1/2 cup of coconut oil. Instead of an 8oz can of pineapples, I used fresh pineapple, I magic bulleted 1/2 a pineapple (about 2 cups as liquid) and chopped 1/3 cup of pineapple for texture. As for my roasted pecans, I put about 1tsp cinnamon and 1tbs maple syrup on them prior to roasting them. Finally, I added 1/4cup flax seed to my flour mixture. Ummmm delicious and a little healthier:) thank you and I hope you’ll like my less traditional version:)
I’m diabetic but under control. I would like to try this version just seems a little complicated. What does the flax seed do?
Have been baking this cake in a tube pan (350/60-70min) since around 1964 while I lived in Philadelphia. We serve it without frosting. Batter is mixed by hand, making a well in the center of sifted dry ingredients and adding whole eggs, oil, pineapple and sliced ripe bananas and vanilla and stirring with a wooden spoon until dry ingredients are moistened. Easiest cake recipe that I bake eliminating the need of an electric mixer as well as mashing the bananas! Perhaps cream cheese frosting differentiates the Northern v. Southern take on this cake that is moist and delicious with or without frosting.
Love the Hummingbird Cake. It is one of my absolute favourites. As to it’s recipe origins, I am afraid Mrs Wiggins of North Carolina is a bit cheeky in claiming to be the creator of the recipe. The cake was first known to have come from Jamaica. The recipe was sent out across America in a promotional kit for Jamaica.
Below is an exert of on reference about the cake’s history, and link to the blog on Jamie Oliver’s web page. By the way, your recipe and cake look more appealing than Mr Oliver’s version. Personally, i am grateful to Mrs Wiggins and Americans for sharing this delicious recipe, as it made its way to Australia and in to my heart.
“Despite its cryptic name, the Hummingbird cake’s origins are clearer than most. Usually the origins of foods are shrouded in the mists of time, handed down from generation to generation before popping up somewhere completely different.
The giveaway to the Hummingbird cake’s birthplace, however, is in the key ingredients – bananas and pineapple. Hopefully you’re already thinking of the Caribbean, and it’s thought to have been invented in Jamaica, probably in the late ‘60s.
Originally, it was called the “Doctor bird cake”, a nickname for a Jamaican variety of hummingbird called the Red-billed Streamertail. The name came from the way the bird’s long beak probes flowers, like a doctor inspecting a patient. So what does that have to do with a pineapple and banana cake? Some say the cake was named after the bird because it was sweet enough to attract hummingbirds (who eat only nectar), while others say the yellow streaks of banana was reminiscent of the bird’s plumage. Either way, the Doctor bird was about to take flight.
In 1968, the Jamaican tourist board decided to try attracting tourists by sending out press kits to the US. In the packs were a few recipes from the island, including one for the Doctor bird cake. Over the next few years, similar recipes started to crop up in local papers and community cookbooks across the South under various different names, including the prophetic “Cake that doesn’t last”.
Most food historians agree the first printed recipe for Hummingbird cake was by one Mrs L H Wiggin. She supplied the recipe to Southern Living magazine in February 1978, but even before then there are countless references to the cake in county fair reports and baking competitions across southern America.”
Read more at http://www.jamieoliver.com/news-and-features/features/history-hummingbird-cake/#YFtZorheIdG2z8B3.99“
I don’t have a bundt pan. Can I make this cake in a 9×13 glass dish? If so would I need to change any part of the recipe or would I need to bake it differently? Thanks
I just made this cake for Easter dessert. I used like a 9 x 13 rectangle glass pan. I didn’t have 3 round ones. Had to bake a bit longer, but, it came out great. It was a hit with my family and friends. I will make it again. Thanks.
I had three round pans. Two of them cooked in the time allotted but one took a bit longer. Just keep an eye on it/them and use your judgement.
Excellent recipe! Everyone loved it. Will use again.
I’m so glad you all loved it! xo
This cake was absolutely amazing! So glad I tried it- as a New Yorker, I had no idea what a Hummingbird cake was but it was a total hit… and if you’re trying to impress people this one really does the job 🙂 Only thing I’d disagree with is if you’re not a regular baker, this took me wayyyyy longer than the estimated time (I actually don’t want to admit how long). Regardless, it was totally worth it. Will absolutely make again!
Robyn, I am making this cake for my mother-in-law for her birthday. She loves any cake with pineapple & coconut. I immediately thought of this cake recipe because I made it for Easter and got rave reviews but there isn’t any coconut. I was wondering if I could also add coconut flakes to this recipe? Any advice?
Thanks,
Katrina
Absolutely! I think it would be a wonderful addition! You could also add coconut to the frosting. Yum!
For my first hummingbird cake, I made this recently, exactly as directed, and it was perfect. I bought a third pan to make it happen. I also made roasted pecans per your recipe: so many firsts. This cake is not only delicious, but beautiful—a statement cake! I iced it with your cream cheese frosting. There might have been some leftover frosting that I stored in the fridge and ate with a spoon a few days later.
Hi Karen! I’m so glad you enjoyed it! You are so right, the presentation is just as amazing as the flavor, isn’t it? It is one of my favorites for that very reason!
Hi Robyn, I’m Rachel from Malaysia. Thanks for the wonderful recipe! Can I please clarify, undrained pineapple means I must use all the syrup in the can?
Thanks a lot!
Yes
I have a similar recipe it’s called banana passion cake by Anne Bell, I will be making your recipe as it looks delicious, I love making cakes so any excuse to make an excellent cake is welcome.
Yes nice recipe I bakes cakes an pies and all ways thinking of more tasty recipes and. I liked the cakes that I see here because that’s from the old school made freshly from scratcn no box cake mix the real ingredients made homemade baking please keep up the good work making baking a showing delicious cakes an please email me some recipes my name is man God’s man thinks peace out bless ya
Im not much on cream cheese frosting. Is there another one you would recommend. This sounds so good and would love to try it.
You could use a buttercream instead or even a heritage frosting if you don’t care for cream cheese frosting.
As a biologist, I can guess why is called Hummingbird Cake. In zoos or aviaries, plates of bananas, pineapples, and orange slices are set out especially for the hummingbirds. They love it!
My mother made a cake called Dr. Bird Cake over 60 yrs ago. It was just. About the same. Delicious. My kids woul have her bake Dr. Bird as there birthday cake. We loved it.
Do you think it would work to substitute carrots for the bananas to make it a carrot cake instead?
Do you know if I can make this cake with gluten free flour? I am a celiac so I have no choice in it. I would love to make this cake. It looks yummy. I am going to go for it and will post my results after Thanksgiving.
Hi Jill,
Are you able to use a gluten-free flour such as Cup 4 Cup or something similar? If so, you would use equal amounts of it in place of the all-purpose flour.
Got a question does it have to be pecans or can you use a different nut?
I’m not a big fan of nuts. Is there anything I can substitute? Thanks!!
You can omit them!
Can I make in 9×13 pan & how long would I bake it for ?
Instead of making this cake, can you make cupcakes?
Thanks!
Thanks. Looking forward to trying ??
I hope you enjoy it, Barbara.
My favorite cake!!!
Can I use a cake mix? And add bananas pineapple and nuts?
What could I use to replace the bananas? Thank you!
Will this recipe work for two round cake pan’s versus three?
I made this cake for my husband’s office and they loved it. It was very easy to make and tasted delicious. They all raved about it!
I’m so happy everyone enjoyed it, Stella! Thanks so much for sharing that with me! xo
can I freeze this cake will the bananas turn brown thanks
Hi Lois – I’ve not frozen this cake before, so I’m not sure about that. Thanks!
I only used two bananas and mine came out with that flavor dominating and overpowering the pineapple. It’s good, but too much like a banana bread than cake. Not sure where I went wrong, a few tweaks I think for next time. Frosting is AMAZING though, will definitely use for other cakes.
Hi Darlene,
I am sorry it had too much of a banana flavor – I’ve not had that happen in my experience making the cake, so not sure what could have happened. I’m glad you like the frosting! Thanks so much!
Excellent cake! Very moist! It was a huge hit as a birthday cake!
I’m glad you enjoyed it! xo
Would I be able to substitute butter for the oil?
Cooked this cake, husband loved it. Easy to make, used Italian meringue frosting, will try your cream cheese frosting next time. Thank you for sharing…now I am sharing.
So glad you loved it, Debbe! I’m sure that frosting was delicious as well! Thanks so much! xo
con you use a tube cake pan for this cake. I like tube pan cakes because they are simple.
I found this recipe years ago. It’s a favorite of mine. I make it in a 9 x 13 pan most of the time to share at work. Sometimes I just dust it with powdered sugar. It’s so moist & delicious.
It’s a delicious favorite in our family as well, Kathy! Thanks so much!
I have already made this cake so many times and it always comes out perfect!
Super moist and delicious you can’t go wrong with this cake. It is my most requested cake. My aunt was famous for this cake but unfortunately passed away before I got the recipe. Robin I’m so glad I found your recipe. I will be making it for my nieces bridal shower, by her request. I know everyone will love it, and I will be making cupcakes for the guests to take home as one of the gifts.
Malinda,
I love to hear when other families like these recipes as much as my family does. I wish your niece all the best in her new marriage. xo
I’ve made this cake and everyone loved it! I would like to make it when I go to Aspen,Co to visit my son & daughter in law. Do you know what adjustments I would have to make because of the higher elavation? Thanks in advance for any help you can give me.
Hi Gail,
I am so happy you enjoyed the cake! It’s one of our favorites too!
I think you will need to make some adjustments for elevation, but I don’t know what they are. There may be information about baking at high elevations online or from other comments that may help.
I hope you have a great trip!
Thanks so much! xo
I found this on facebook, I hope it helps…Hummingbird Cake (for high altitude)
3 C. flour
1 3/4 C. sugar
3/4 tsp. baking soda
1 tsp. salt
1 tsp. ground cinnamon
2 C. mashed ripe banana (3 to 4 lg.)
3 room temp. eggs, lightly beaten
1 1/2 C. canola oil
1, 8 oz. can unsweetened, undrained, crushed pineapple
2 tsp. vanilla extract
1 C. chopped walnuts
3 T. water
In lg. mixing bowl combine all dry ingredients.
Add eggs, bananas, oil, pineapple, water, and vanilla.
Beat until combined. Stir in walnuts.
Pour into 3 greased and floured, 9 inch round, baking pans.
Bake at 350 degrees for 25 to 30 min. or until toothpick inserted near center comes out clean.
Cool on rack for 10 min.; them remove from pans to wire racks. Cool completely.
Frost with cream cheese frosting and top with chopped walnuts and toasted coconut.
Enjoy!
Has anyone made omitting pecans? My daughter has a nut allergy and wonder how it comes out without pecans. Thanks!
My daughter cannot have nuts either. The cake is delicious without nuts. Very moist! I make it quiet often.
I have made a couple of Robins cake recipes before and I love everyone I have made so far…..My family loves Hummingbird Cake so I have made it before but I used a different recipe,so after I make this recipe I will come back and write another review.
Thanks, Margaret. I hope you love the Hummingbird Cake just as much as the others. xo
Interesting reading about this delightful cake. https://www.southernliving.com/desserts/cakes/hummingbird-cake-history
Wonderful and very moist awesome Sunday dinner cake !!!
Glad you liked it, Mandy! xo
This cake was a success! My family and friends loved it!
This is a fab recipe. I’m a big fan of your best chocolate cake recipe but had never even heard of Hummingbird cake before coming across this recipe (don’t think it’s well known in Ireland!). The recipe produces a really moist flavourful sponge though I was a little heavier handed with the pecans and cinnamon as I’m a big fan of both.
The cream cheese frosting didn’t turn out anything like the photo for this cake though (perhaps I underwhipped the cream cheese as I was afraid of overwhipping it) but I thickened it with more icing sugar and did this as a “Naked” cake -, plenty of frosting on top and between the layers and everyone loved it. Would certainly make it again – thanks for sharing!
I’m happy to hear how much you enjoyed the cake Grainne! As the story goes, the Hummingbird Cake originated in the southern United States. Thank you for the kind comment! xo
Looks delicious! My friend is requesting this cake for her birthday this weekend, although she is asking for it to be gluten free. Do you think I can replace the all purpose using the same amount of gluten free?
Also, I’ve never made this before. Is the texture different from banana bread? It seems to have a lot of similarities!
Hi Gabrielle,
It is a different texture than banana bread. I’ve not made this particular cake with gluten free flour, but in some of my other cakes, I’ve used the Cup 4 Cup brand successfully. Enjoy the cake – it’s delicious! xo
The icing on the Hummingbird cake
Made this for my daughter’s birthday. Had no pecans in the house so I substituted walnuts. Reduced the powdered sugar in the icing to 2 cups and added toasted sweetened coconut to the sides. Looks pretty good to me! Waiting to cut into it to taste it, it i can tell it’s going to be good.
Wonderful to hear, Linda! Enjoy! xo
My cream cheese frosting is always too thin–opposite of yours. Is this from letting it get too soft?
Hi Dee,
It could be, but I’ve shared a few tips in the writing of the post for my Cream Cheese Recipe. Hopefully, so of those will be helpful. Thanks! xo
I have made this cake couple times my grandson is coming up on a birthday and this is his favorite cake so therefore I won’t be making it for his birthday
Do you think I could make this with a whipped cream frosting? I don’t like cream cheese frosting.
Hi Ashley,
I’ve never used whipped cream frosting on this cake, so I don’t know. Not sure how it would work. Thanks!
Hi Robyn Ive made this cake a few times and everytime a success. My mum, family and colleagues at office loves it!
Hi making this for my family. I do have a question My grandson has an egg allergy and for a chocolate zucchini cake in place of each egg I use 1 Tablespoon white vinegar and 1 teaspoon baking soda. Do u have any idea if this will work?
Tganks
I’ve not tested an egg replacement in my Hummingbird Cake yet, Carol. If you try this with your egg replacement, please let me know how it turns out as I’d love to know. Thanks so much!
Hi, Robyn. A friend introduced me to your treasure trove of cake recipes. You’re TERRIFIC! According to a VERY Southern member of my extended family, the name of the cake comes from the shape of the pecans. Frances Reynolds (Mayfield, Georgia) would cut whole pecans cross-wise — roughly four slices to the nut so the slices were fairly thick. The shape of those slices when baked in the cake look like a hummingbird on the wing, at least to her and the local “church ladies” (and me, when she introduced me to the cake back in the 1970s). Since they take up more room in the measuring cup, Frances would likely use 1.5 cups of pecan slices to the 1 cup you call for. She owned a pecan grove, so she had lots of pecans to put to use!
We needed a smaller cake. I made 1/3 and baked in one 9″ pan. What a treasure!! It was a clear winner and we voted to continue baking one layer since it is so rich and delicious that it’s hard to stop going back for seconds. Thanks for this wonderful recipe!
If only pictures are allowed . Thanks loads for the recipe , it was amazing and moist and we loved it . Our first time to have it and won’t be the last for sure . May I ask you where did you get the white peaded plates ? Would love to gift it . Thanks
The origin of this cake is from Jamaica.
In 1968, the Jamaican Tourism Board sent this cake recipe all over America in press kits.
The kits were aimed towards American tourists that were looking for a tropical vacation.
The cake is called “Doctor Bird Cake,” as the hummingbird tends to each flower, just like a Dr would it’s patients. (*The hummingbird is the Jamaican National bird.)
The recipe was created to suit kitchens and spices of American kitchens before it was sent in the press kits. ( There are no Pecan Trees in the Caribbean! I imagine they would use cashew, IF nuts were used at all.)
The same recipe was printed in Southern Living 10 years later.
I am currently simmering some pineapple to make jam to add to the creme cheese frosting. I find it adds a great touch of flavor.
I cool it first, of course(pineapple, lemon juice and white sugar.)
I will also add some ‘Mixed Spice,’ which is used in Jamaican baked goods. You can use fresh grated Nutmeg, Allspice, Clove and a little Anise, if you have, or like it. A little goes a long way. I live in the Caribbean, so I have access to fresh Nutmeg and spices
My mother made this cake pretty much for every birthday growing up in the States.
So,I am making this cake today for my husbands birthday tomorrow, and he’s never had it before!
He loves banana bread and carrot cake is his favorite, so I imagine he’s gonna love it.
Thanks so much for this, Gina. I hope your husband has a very happy birthday and enjoys his cake!
Hi Robyn! My husband’s birthday is tomorrow and he requested something with banana, so I thought to myself, “hummingbird cake it is!” Do you think this recipe would work well in a 9×13 pan? I’m not sure I want fuss with a layer cake but I’m worried it might be too much batter. On a side note, I have been using your chocolate cake recipe for many years (it’s the ONLY recipe I’ll use) and it comes out wonderfully every time in all pan sizes!
Karen, I’m afraid this recipe would be too much batter for a 9×13 pan. I think it would be fine in a half sheet pan (18×13 inches). I’m happy you love that chocolate cake recipe. Hope your husband has a very happy birthday!
This cake is amazing! I’m completely grain free and I substituted King Arthur Paleo Flour (1 for 1). My family said it’s their new favorite cake and it was so moist they had no idea it was GF (other than the fact I ate some!). I later tried it with a buttercream frosting which was good, but if you like cream cheese it’s just not the same. I also only have 2 cake pans so I cooked longer and it worked wonderful!
I’m so glad you found a way to make this cake with your diet restrictions. I’m so glad it worked so well for you. Thanks for telling us how you make it.
I’m wondering how these will do as cupcakes. It’s one of my favorite cake recipes
Amanda, you can make these as cupcakes. I would decrease the temperature to 325º F for the cupcakes.
About how many cupcakes would this recipe make?
Sam, this recipe will make about 36 cupcakes.
This cake was a huge hit with my family.
I’d like to make this cake but in a 13×9 cake pan. What temperature and how long do you think this cake would need to bake for
Jennie, I would bake this in a 13×9 pan at 350º F. for about 40 minutes.
My Grandpa turned 85 this week. I was searching for a cake recipe that ‘suited him’ and debated between black forest, peanut butter chocolate…but when I came across this recipe on pinterest I knew immediately it was the one!
My 4 and 2 year old helped me with everything and we surprised Papa with his cake.
It was delicious! Easy to follow recipe and came out great. We will definitely make this again!
Thanks, Moxie. I’m so happy this cake worked so well for you. Happy late birthday to your Grandpa.
I made this cake for dessert after lunch with a friend. This cake is easy to make, moist, flavorful and just plain delicious! Will definitely bake for another occasion.
Thanks, Karen. I’m so glad you liked the cake.
Quick question about this recipe. Is there anything else I can use instead of bananas? They trigger my migraines so I cannot eat them, but I still really want to make this cake!
I have not substituted the bananas with anything in this recipe, Faith, but someone commented that she replaced them with mangoes. Other substitutions you may try are applesauce but you can add only one cup of applesauce or the batter will be too thin, pureed pumpkin, avocado, and pureed sweet potato. Maybe someone else on here has tried one of these or another substitution and can tell you what they didl
Can I make your Hummingbird cake the night before and frost it the next day?
If so…where to keep it? Covering??
🙏🏻Thank you,
Julie
Julie, I would store the layers in the refrigerator once they have completely cooled. Wrap them securely in plastic wrap or store in an airtight container to make sure the layers don’t dry out in the refrigerator.