Hummingbird Cake

Three layer Hummingbird Cake full of pineapples, bananas, and walnuts with a pineapple frosting and decorated with dried pineapple flowers.

Preparation 10 mins
Cook Time 30 mins
Total Time 0:40
Serves 12     adjust servings


  • 2 C ripe banana, mashed (approximately 3)
  • 1 1/2 C vegetable oil
  • 3 eggs
  • 1 (8 oz) can crushed pineapple, including juice
  • 2 tsp vanilla
  • 3 C flour
  • 2 C sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 C walnuts, chopped + more for decorating


  1. Preheat the oven to 350℉ and prepare thee 9" round cake pans with nonstick spray or parchment.
  2. Beat the bananas, oil and eggs in your stand mixer and add in the pineapple and vanilla.
  3. Gradually add in the dry ingredients, flour, sugar, salt, baking soda and cinnamon.
  4. Hand stir in the walnuts.
  5. Divide the batter into three pans and bake for 30 minutes. Check for doneness with a toothpick.
  6. Cool for 10 minutes in the pan, then remove and cool on a wire rack.
  7. Frost with Pineapple Frosting. Add walnuts to the lower half of the cake by pressing them into the frosting by the handful.
  8. Decorate with Dried Pineapple Flowers.
  9. Cut and serve!


Recipe Notes

If you refrigerate the cake, do so without the flowers. The humidity in the ridge will soften the dried flowers and make them more leathery. Save a 1/4 cup of the frosting in a baggie and pipe on wet frosting to adhere the flowers when you are ready to serve.

Recipe from Taste of Home Bakeshop

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