This recipe has been in the family for many years and we enjoy serving it at all family doings. No coconut in this one.

Recipe Summary

Servings:
12
Yield:
1 9 inch layer cake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Do NOT use mixer. Combine flour, white sugar, salt, baking soda, and ground cinnamon. Add eggs and oil stirring until dry ingredients are moistened. Stir in 1 1/2 teaspoons vanilla, pineapple, nuts and bananas.

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  • Pour into 3 9-inch greased and floured pans. Bake at 350 degrees F (175 degrees C) for 25-30 minutes or until cake tests done.

  • To Make Cream Cheese Frosting: Combine cream cheese and butter or margarine. Cream until smooth. Add confectioners' sugar, beating until light and fluffy. Stir in 1 teaspoon vanilla. Frost cooled cake.

Nutrition Facts

893 calories; protein 8.1g; carbohydrates 107.9g; fat 49.7g; cholesterol 87.4mg; sodium 427.7mg. Full Nutrition
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Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/24/2003
I went to post this same recipe tonight and saw it was here already!! It is great. The only thing I do differently is cut out more than 50% of the fat by using 1/2 cup oil and the other cup I use fat free sour cream. Read More
(40)

Most helpful critical review

Rating: 3 stars
09/13/2008
I know I'm the lone wolf reviewer but this taasted like bananna bread with runny icing. The icing did set up a bit after refrigerated but it was a bit too thin. (My cupcakes were completely cooled so it wasn't heat that melted the icing.) I left out the nuts and made 24 cupcakes with the cake mix because I was having about 10 children over. One of boys told me "they weren't very good" and sadly a few were left unfinished. The kids that did like them said they tasted like bananna bread. I think I'll pass on fixing this again. Read More
(5)
41 Ratings
  • 5 star values: 31
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
06/24/2003
I went to post this same recipe tonight and saw it was here already!! It is great. The only thing I do differently is cut out more than 50% of the fat by using 1/2 cup oil and the other cup I use fat free sour cream. Read More
(40)
Rating: 5 stars
11/05/2003
One of my family's favorite cakes. Sooooo delicious, you have to try it if you never have! It is very rich and moist and flavorful and chockful of good things, and children love it, too. The cake ingredients are just stirred together, so it couldn't be simpler to make. The cream cheese frosting is also fool-proof and is the perfect complement to the fruit flavors in the cake ('though I make double the amount of frosting and use it all!). By the way, this makes a big, magnificent birthday cake. Read More
(28)
Rating: 4 stars
08/27/2003
This was a delicious cake. The only thing that I would change for the next time I make it is add another can of pineapple. I didn't really taste it. But other than that it was perfect. Read More
(18)
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Rating: 5 stars
06/24/2003
Prepared exactly as written and was absolutely delicious! Read More
(12)
Rating: 5 stars
10/29/2003
EVERY TIME I MAKE THE HUMMING BIRD CAKE I GET A LOT OF REQUESTS FOR THE RECIPE AND TO MAKE MORE. THIS IS A VERY GOOD AND MOIST CAKE. EASY TO MAKE. I LOVE IT. ZENOBIA SPARTANBURG S.C. Read More
(11)
Rating: 5 stars
01/03/2011
Made this cake for Christmas dessert and it was good. I did sub apple sauce for the oil only because I did not have any and it tasted great very moist. Read More
(10)
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Rating: 5 stars
02/23/2009
I loved this cake. I added an extra 1/2 cup pineapple drained and frosted with Allspice Cream Cheese Frosting from this site. Read More
(9)
Rating: 4 stars
08/27/2003
Very Tasty Hummingbird Cake! It turned out very moist. I doubled the recipe for the frosting and used all of it. Read More
(8)
Rating: 5 stars
03/30/2011
Made this yesterday it was very good. Used alittle less powder sihar since hubby likes it less sweet and added a little pineapple juice to thin it so it would drizzle easier Read More
(5)
Rating: 3 stars
09/13/2008
I know I'm the lone wolf reviewer but this taasted like bananna bread with runny icing. The icing did set up a bit after refrigerated but it was a bit too thin. (My cupcakes were completely cooled so it wasn't heat that melted the icing.) I left out the nuts and made 24 cupcakes with the cake mix because I was having about 10 children over. One of boys told me "they weren't very good" and sadly a few were left unfinished. The kids that did like them said they tasted like bananna bread. I think I'll pass on fixing this again. Read More
(5)
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