"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Hummingbird Cake Recipe

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This recipe for Hummingbird Cake, by , is from The Sullivan Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Christine Sullivan


3 cups all-purpose flour
2 cups sugar
1 tsp. salt
1 tsp. baking soda
1 tsp. ground cinnamon
3 large eggs beaten
1 1/2 cup vegetable oil
1 1/2 tsp. vanilla extract
1 8 oz. can crushed pineapple undrained
2 cups chopped bananas
1 cup chopped pecans

Cream Cheese Frosting:

1 cup butter softened
6 cups powdered sugar
2 tsp. vanilla extract
pinch of salt
2 8oz packages cream cheese cut into 1 ounce pieces

Preheat oven to 350

Whisk together flour and next four ingredients. Add eggs and oil until combined. Stir in vanilla, pineapple, bananas, and pecans.

Spoon batter into 3 well-greased 9 inch round cakes pans.

Bake for 25-30 minutes or until done. Cool completely (about 1 hour)

Place one cake on the server platter and layer with cream cheese and cakes. You can top with additional chopped pecans.


with electric mixer beat together butter and powdered sugar, adding sugar gradually. Add vanilla and salt and mix until smooth. Add 1 piece of cream cheese at a time until well combined.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is great Easter desert.




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