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Nutrition Facts

Serving Size 1 (165g)

Recipe makes 16 servings

Calories 624
Calories from Fat 296 (47%)
Amount Per Serving %DV
Total Fat 32.9g 50%
Saturated Fat 9.5g 47%
Monounsaturated Fat 11.2g
Polyunsaturated Fat 10.3g
Trans Fat 0.0g
Cholesterol 70mg 23%
Sodium 321mg 13%
Potassium 185mg 5%
Total Carbohydrate 79.7g 26%
Dietary Fiber 2.3g 9%
Sugars 57.7g
Protein 5.9g 11%

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Hummingbird Cake

Recipe #42827 | 50 min | 20 min prep | add private note
Bev

By: Bev
Oct 10, 2002

This is Southern Living's most requested recipe.

SERVES 16 (change servings and units)

Ingredients

Cake

Cream Cheese Frosting

Directions

  1. 1
    Combine first five ingredients in a large bowl; add eggs, and oil, stirring until dry ingredients are moistened.
  2. 2
    (Do not beat) Stir in vanilla, pineapple, 1 cup pecans, and bananas.
  3. 3
    Pour batter into 3 greased and floured 9" round cakepans.
  4. 4
    Bake at 350 degrees F for 25-30 minutes or until a wooden pick inserted in center comes out clean.
  5. 5
    Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
  6. 6
    Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/2 cup chopped pecans on top.
  7. 7
    Store in refridgerator.
  8. 8
    Cream Cheese Frosting: Beat cream cheese and butter at medium speed, with an elelctric mixer until smooth.
  9. 9
    Gradually add powdered sugar, beating at low speed until light and fluffy.
  10. 10
    Stir in vanilla.
  11. 11
    Yield: 3 cups.

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Featured Reviews for This Recipe

From: Chef #1203448

On Jul 4, 2009

AMAZING! i halved the recipe to make 12 big cupcakes...halved the oil and used coconut replacing it with a 1/2 cup chopped banana & an additional 1tsp pumpkin pie spice. Frosting, i made with 1/2 the butter, and added lemon zest powder...TRUELY DIVINE, my husband cant get enough, and i saved some for me un iced so i can have them for breakfast...YUM, thank you forever!

0 people found this review helpful

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  • From: jamc100

    On Jun 27, 2009

    Simply wonderful! I made this tonight to take to my family reunion, I just know everyone will love it! I took a couple of liberties with it: For starters I have to travel a couple hundred miles with it, in a car, so a three layered cake was out of the question. I have nothing to carry it in for that long. So I made it in a 13x9 pan. Just as someone else said, it baked for a bout an hour. The cake is fairly dense, but extremely moist. Also, a full cup of oil sounded too much. I replaced half of that for applesauce. Next, I was more interested in the pineapple flavor, so I only chopped up one banana, it looked to be a little less than a cup. I then used 3/4 of a 20 oz can of pineapple. I substituted walnuts for the pecans. I also added a couple handfuls of shredded coconut. The final result is amazing. And the fact that all of that was actually easy, i wish I could give it more than 5 stars!

    1 person found this review helpful

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  • From: MilChef

    On Feb 15, 2006

    Great recipe. I made it for a bridal shower, and it was a big hit. It's wonderfully moist with a chunky texture. Toasting pecans added flavor. And to cut calories, I used only 1/2 cup oil, adding an extra banana and more pineapple instead. I also made the frosting without the butter. Delicious!

    11 people found this review helpful

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    From: chef FIFI

    On May 30, 2005

    This is a great banana cake. Looking at this recipe, I was trying to figure out what it would taste like, its similar to a spice or carrot cake, just with a yummy banana flavor. My recipe for homemade cream cheese frosting. Thanks for the recipe.

    7 people found this review helpful

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  • Read all 37 reviews

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