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Hummingbird Cake Recipe

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Hummingbird Cake image


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

Jackie Fliss


3 cups all-purpose flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
3/4 cup salted butter softened
3 eggs room temperature
1 tbsp vanilla extract
3 ripe bananas mashed (approximately 2 cups)
8.25 oz can crushed pineapple do not drain
1 cup chopped pecans

Cream Cheese Glaze
8 oz cream cheese softened
1/4 cup butter softened
2 cups powdered sugar sifted
1 tsp vanilla extract
3 tbsp fresh orange juice 3 to 4 tbsp
1 orange zested

Preheat oven to 325F.
Grease and flour a standard bundt pan.
Whisk together flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves in a large bowl. Set aside.
In a large mixing bowl, beat butter until fluffy. Add in eggs and vanilla and beat until combined.
Beat in bananas and pineapple. Fold in pecans.
Stir in flour mixture just until combined.
Carefully pour batter into prepared bundt pan and bake for 65 to 75 minutes or until an inserted toothpick comes out clean.
Let the cake cool in the pan for 10 to 15 minutes before inverting onto a wire rack, Let cool completely
Cream Cheese Glaze
Beat cream cheese and butter together until light and fluffy.
Beat in powdered sugar until combined.
Beat in vanilla and orange juice. Start with 3 tablespoons of orange juice and add more as needed. If the glaze is too thin, add some more powdered sugar. Too thick? Add more juice.
Drizzle the glaze over the top of the cooled cake and top with orange zest.




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