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Hummingbird Cake


  • 2 ½ cups all-purpose flour
  • 2 medium ripe bananas, peeled and mashed
  • 1 can (8 ounces) crushed pineapple in own juice, undrained
  • 1 ½ cups sugar
  • ¾ cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 3 large eggs
  • Coconut Cream Cheese Frosting
  • Shredded coconut, if desired


  1. Heat oven to 350°F. Grease two 9-inch round baking pans and line bottoms with parchment paper. Flour sides of pans.
  2. In a large bowl, using an electric stand mixer on low speed, beat flour, bananas, pineapple, sugar, butter, vanilla extract, cinnamon, baking powder, baking soda, salt and eggs until blended, about 2 minutes. Increase speed to medium, beat for an additional 2 minutes.
  3. Pour mixture evenly into prepared pans.
  4. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes.
  5. Remove from pans and remove parchment paper. Cool completely on wire racks.
  6. Place the first cake layer on a plate, and spread 1 cup Coconut Cream Frosting over top. Place the second cake layer on top of first. Frost side and top of cake with remaining frosting. Sprinkle with shredded coconut, if desired. Refrigerate until ready to serve.

Serves: 16



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