Photobucket is holding all my photos from 2007-2015 hostage and they have blacked them all out. I’m slowly working at restoring my posts without their help. Such a tiresome bother!
I first saw this cake on Abigail’s blog, In the Garden. I decided to make it last Thursday night and Dear says it’s a keeper. You really do not need the cream cheese frosting but I’ll include the recipe for that, too. A little on top is nice. *We don’t know why it’s called Hummingbird Cake and no hummingbirds were harmed in any way in making this cake 🙂
Hummingbird Cake
Ingredients:
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3/4 cup vegetable oil
3 eggs
1 (8 oz.) can crushed pineapple with juice
2 cups diced bananas
1 cup chopped pecans
1 teaspoon vanilla extract
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12 cup Bundt pan.
2. Measure flour, sugar, soda, salt, cinnamon, oil, eggs, vanilla into mixing bowl. Beat until smooth*. Stir in pineapple with juice, bananas, and pecans. Pour into prepared pan.
3. Bake in oven for about 70 minutes. (I checked it after 60 minutes) Turn cake out onto rack or plate after cooling for 20 minutes. Cool, and ice with cream cheese icing.
*My mixture never got smooth until I added the pineapple and banana and nuts. Then it got smooth quickly and I put it into the greased and floured pan.
Cream Cheese Icing
1-8 oz. cream cheese softened
1/4 cup butter softened
2 tsp. vanilla
1 lb. package powdered sugar
Beat cheese and butter till smooth. Blend in Vanilla. Gradually beat in powdered sugar.
Enjoy!
Photobucket is holding all my photos from 2007-2015 hostage and they have blacked them all out. I’m slowly working at restoring my posts without their help. Such a tiresome bother!
ht: Allrecipes.com
The Happy Wonderer ~ ellen b. 
Two questions: Why is it called hummingbird cake?
Did you take the photo of the hummingbird?
That looks very yummy.
(I am awestruck by the cleanliness of your oven! Mine is a charred, smoky mess from all the frozen pizzas my sons have made. It’s so bad I’m afraid to use the self-cleaning feature!)
I love hummingbird cake but haven’t made it for a long time. I recommend it to anyone who hasn’t had it yet. Good idea to make it in a Bundt pan; cuts down on the icing.
Good morning, Ellen!
Thanks for sharing the recipe for the hummingbird cake. I think I am going to try that myself sometime this week.
I did make the stuffed cabbage for dinner last night, and they were YUMMY! I will a post a picture I took on the blog later today, but I don’t think the picture looked as good as your pictures. 🙂 But thanks for sharing that wonderful recipe!
I haven’t had a slice of hummingbird cake in ages. .. hmm, I think I will soon though. You did a lovely job with the photo’s and yoru hummingbird photo was perfect to go with it.
Hi Ellen,
I was just browsing on ebay and came across this: http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&rd=1&item=140230676207&ssPageName=STRK:MEWA:IT&ih=004
It is the same one I have, minus the bowl.
I can’t wait to see all your goodies!!! 🙂
Ok…I really want to try this. And I love the hummingbird pic!!
P.S. How do you get those quilt squares next to each comment?
Thanks for the info! 🙂
I haven’t had Hummingbird Cake in a long time–thanks for the recipe!
Hope you enjoyed a wonderful Mother’s Day!
I’m so relieved to know that the neighorhood hummingbirds are safe! It is delicious! The Professor licked his fingers 🙂
I’ll have to try this recipe. And I’ll have to try again to photograph the ellusive hummingbird. It is always in the wrong spot or just leaving!
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I understand it’s called hummingbird cake because when you taste it you say “hummmmm”
My understanding is that it is called a hummingbird cake because the entire time you are eating it you go, “hmmmmmmmmm” and sound like a hummingbird. Has anyone else ever heard that?