Uploaded April 2017 | Updated September 2026, 2 weeks ago
Hummingbird Cake is a banana pineapple cake that originates from the south, this is how I make mine. I use dried pineapple reconstituted with Myer's Dark Rum with the ingredients listed below.
Cake:
1 and 1/2 cups dried pineapple in 1/4" dice
1/4 cup rum or pineapple juice
1 and 3/4 cups sugar
4 eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract
2 and 1/2 to 3 cups mashed ripe bananas (around 6 bananas(
3 and 1/2 cups self rising flour
1/8 teaspoon ground cloves
2 teaspoons ground cinnamon
1 and 1/2 cups pecans
20 ounce can of crushed pineapple drained
Frosting:
16 ounces of cream cheese
4 ounces of butter
pinch of salt
1 teaspoon rum or vanilla
3 cups powdered confectioners sugar
3 nine inch round cake pans that you have greased and floured. Parchment paper in the bottom of the pans helps.
Please have all your ingredients at room temperature.
Soak your dried pineapple till soft, you can start this the day before to allow it to get hydrated. You can use the microwave to help. 30 seconds then stir then again 30 seconds then stir. It still needs to sit 4 or 5 hours using the microwave.
1. Beat the sugar, eggs, oil and vanilla for 2 minutes on high speed.
2. Stir in the mashed bananas.
3. Mix your flour with the ground cloves and ground cinnamon.
4. Use a spatula to stir in the flour mixture.
4 Stir in the pecans, dried pineapple and the drained crushed pineapple.
5. Spoon cake batter into your three 9 inch cake pans
6. Bake around 35 minutes at 350F, mine take 37 minutes.
7. Cool 15 minutes in pan, then turn out cakes to cool to room temperature.
Frosting:
Mix your room temperature ingredients with the confectioners sugar.
If you want to use regular all purpose flour, add:
5 teaspoons baking powder
1 teaspoon table salt
Add that to your 3 and 1/2 cups all purpose flour
I am not that great about making cakes and frosting them. It always seems I need more frosting. So I also bought 1 container of Cream Cheese Frosting to put between the layers of the cake. Then I use the frosting that I made to finish frosting the cake. Of course I could have made 50% more frosting, but store bought frosting is less expensive than making frosting. Nobody will really know except for you, if you need more frosting because you are like me and have some trouble frosting cakes. This is why I do not show you how to frost the cakes, and also the video would have been much longer.
After two days, this cake needs to go into the refrigerator.
How to make your own vanilla extract:
youtu.be/_dqOddx5Sgc
Thank you for watching!
~Michael
Hummingbird Cake is a banana pineapple cake that originates from the south, this is how I make mine. I use dried pineapple reconstituted with Myer's Dark Rum with the ingredients listed below.
Cake:
1 and 1/2 cups dried pineapple in 1/4" dice
1/4 cup rum or pineapple juice
1 and 3/4 cups sugar
4 eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract
2 and 1/2 to 3 cups mashed ripe bananas (around 6 bananas(
3 and 1/2 cups self rising flour
1/8 teaspoon ground cloves
2 teaspoons ground cinnamon
1 and 1/2 cups pecans
20 ounce can of crushed pineapple drained
Frosting:
16 ounces of cream cheese
4 ounces of butter
pinch of salt
1 teaspoon rum or vanilla
3 cups powdered confectioners sugar
3 nine inch round cake pans that you have greased and floured. Parchment paper in the bottom of the pans helps.
Please have all your ingredients at room temperature.
Soak your dried pineapple till soft, you can start this the day before to allow it to get hydrated. You can use the microwave to help. 30 seconds then stir then again 30 seconds then stir. It still needs to sit 4 or 5 hours using the microwave.
1. Beat the sugar, eggs, oil and vanilla for 2 minutes on high speed.
2. Stir in the mashed bananas.
3. Mix your flour with the ground cloves and ground cinnamon.
4. Use a spatula to stir in the flour mixture.
4 Stir in the pecans, dried pineapple and the drained crushed pineapple.
5. Spoon cake batter into your three 9 inch cake pans
6. Bake around 35 minutes at 350F, mine take 37 minutes.
7. Cool 15 minutes in pan, then turn out cakes to cool to room temperature.
Frosting:
Mix your room temperature ingredients with the confectioners sugar.
If you want to use regular all purpose flour, add:
5 teaspoons baking powder
1 teaspoon table salt
Add that to your 3 and 1/2 cups all purpose flour
I am not that great about making cakes and frosting them. It always seems I need more frosting. So I also bought 1 container of Cream Cheese Frosting to put between the layers of the cake. Then I use the frosting that I made to finish frosting the cake. Of course I could have made 50% more frosting, but store bought frosting is less expensive than making frosting. Nobody will really know except for you, if you need more frosting because you are like me and have some trouble frosting cakes. This is why I do not show you how to frost the cakes, and also the video would have been much longer.
After two days, this cake needs to go into the refrigerator.
How to make your own vanilla extract:
youtu.be/_dqOddx5Sgc
Thank you for watching!
~Michael
