35th Anniversary Hummingbird Cake

Southern Living
35th Anniversary Hummingbird CakeRecipe
Photo: Iain Bagwell; Styling: Heather Chadduck
Over-ripe bananas (yellow peels splotched with brown flecks) are best for baking. You won't get the same depth of flavor or moistness without them.
Makes 12 servings


+ Add To Shopping List
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon table salt
1 teaspoon ground cinnamon
2 cups diced ripe bananas (about 3 medium)
3 large eggs, beaten
1 cup chopped toasted pecans
1 cup vegetable oil
1 (8-oz.) can crushed pineapple, undrained
2 teaspoons vanilla extract


Hands-on: 30 Minutes
Total: 8 Hours, 40 Minutes

1. Preheat oven to 350°. Stir together first 5 ingredients in a large bowl; stir in bananas and next 5 ingredients, stirring just until dry ingredients are moistened. Pour batter into 4 greased and floured 9-inch square or round cake pans.

2. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 1 hour).

3. Spread Cream Cheese Custard Filling between layers. Spread Browned Butter Frosting on top and sides of cake. Chill 1 hour before serving. Store in refrigerator.

Created date

March 2013