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Hummingbird Cake

(7 Votes)
55 Min

This 1950's-style cake has got it all. Hummingbird Cake is nutty, cinnamony, and loaded with fruit! Grab your bundt pans, and get in the kitchen! Company's coming over, and this cake is sure to woo every last one of them.

What You'll Need:
  • 1 (18.25-ounce) package yellow cake mix
  • 1 (4-serving-size) package vanilla instant pudding and pie filling
  • 1/2 cup vegetable oil
  • 1 (8-ounce) can crushed pineapple, well drained with juice reserved
  • 4 eggs
  • 1 teaspoon ground cinnamon
  • 1 ripe banana, cut up
  • 1/2 cup finely chopped pecans
  • 1/4 cup chopped maraschino cherries, well drained
  • 1/3 cup prepared cream cheese frosting
What To Do:
  1. Preheat oven to 350 degrees F. Coat a 10-inch Bundt pan with cooking spray.
  2. In a large bowl, combine cake and pudding mixes, the oil, pineapple, eggs, and cinnamon. Add enough water to reserved pineapple juice to make 1 cup; add it to the bowl then beat with an electric mixer until mixture is thoroughly combined.
  3. Stir in banana, pecans, and cherries; mix well then pour into prepared pan.
  4. Bake 55 to 60 minutes, or until a toothpick inserted in center comes out clean. Let cake cool in pan 20 to 25 minutes, then invert onto a serving plate. Let cool completely.
  5. In a microwave-safe bowl, heat cream cheese frosting 10 to 15 seconds. Stir until smooth and pourable then drizzle over cooled cake before slicing.



If you want even more classic Southern recipes, be sure to check out our free eCookbook, Down-Home Cookin': 24 Easy Southern Favorites.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Made this for a family reunion and needless to say it was the only one like it, usually have duplicate dishes brought. The whole cake was gone as soon as everyone had picked up desserts. People were looking for recipe. I will bring it again this year! GREAT

Sounds like next time you'll have to make two! :)

I love trying new Recipes and this one was a hit

I love to make this cake taking it to a reunion tomorrow. This recipe is very forgiving . I switch it up and it always comes out good . Today I used walnuts instead pecans and added coconut. I also added dark chocolate chips this is good as dessert or with coffee in the morning . Always moist and tasty

this cake looks great cant wait to try it im going to bake it this week

Moist & delicious - had rave reviews and requests for the recipe last night

Exquisite looking cake. Used Kroger Brand Conola oil as lubricant and cake came out very well. Very festive looking cake which I'm taking to Ladies Guild meeting tonight. Yum!

I think with a sugar free cakemix and making a splenda cream cheese frosting, this would work for a diabetic diet. If you don't indulge to much!

Is there a recipe for the prepared cream cheese frosting or is it something you buy in the grocery store already prepared.

1/2 teaspoon vanilla 1 cup powdered sugar 8 ounces cream cheese 4 teaspoons butter Mix well with electric mixer. Done. Easy.....

This recipe sounds good, can't wait to try it!


do not like those cherries. Do you think I could use cranberries? Would I have to increase sugar if I used cranberries?

cranberries would change the whole flavor of the cake. it is very difficult to replace the one of a kind of maraschino cherry taste.

No matter what I do, I cannot get a bundt cake to come out of the pan without part of it sticking inside. Before I had a teflon pan I didn't have this problem. Help. I love cakes baked in a bundt pan.

Always use solid shortening to grease pan (not a spray!) and then lightly flour. This has always worked for me.

I even had problem with my teflon pan! I was using spray pam..then I tried oil and flour. Same problem. I recently tried Crisco solid shorting and my cake fell right out!

I have made this recipe many times. The only change I make is using a pineapple cake mix. It is wonderful.

I just put this recipe in my recipe file. It sounds delicious and can't wait to try it. It makes me think of the holidays but mainly Christmas. The lodge members would go crazy over this recipe.

Could this be baked in a 9x13 pan??


This sounds alot like a cake my Mom made when I was growing up. I'm looking forward to making it and seeing if it brings back some good memories!

Deb, my mom used waxed paper to keep her cakes from sticking. she never had a problem and it add NO calories. you can also eliminate the flour too. Waxed side goes down facing pan, of course. I think you can also use parchment paper. to make it healthier with no so many calories or fats, I would use applesauce or at least olive oil in place of vegetable oil. I would also use an egg substitute to reduce cholesterol. to add a festive look, add 1/4 C. green maraschino cherries

Well, why didn't I think of that. Cutting the parchment might be a bit tricky, but well worth the effort! I'm trying it!

Absolutely amazing cake - doesn't need the frosting. Only change I would make is to grease (with Crisco) and flour the pundt pan. I used Pam and part of the cake stuck. Definitely a keeper!

Not bad, but not great. If I didn't want to waste calories, I would eat something I liked better.


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