Hummingbird Cake

This recipe came from Kay’s Mom many years ago and she has had it almost for ever.

Step 1

Sift the following ingredients together:

3 c flour

2 c sugar

1 t baking soda

1 t ground cinnamon

½ t salt

When sifted, add

1 cup pecans, toasted and chopped. Set aside.

In another bowl, combine:
                    3    eggs, beaten

2 c bananas, chopped

1 c applesauce

1 c crushed pineapple

1 c canola or vegetable oil

1 ½ t vanilla

Step 2

Stir/fold liquids together by hand, NOT with a mixer, until well mixed. DO NOT beat. Fold liquid mixture into the dry ingredients until well mixed. Again, do not beat.

Step 3

Divide batter into three 9-inch, greased, pans and cover with a find layer of bread crumbs. Bake in a 325º oven for about 25-30 minutes or until a broom straw comes out clean. Let cakes cool.

Step 4

Ice with:

1 ½ lbs confectioners sugar

8 oz. cream cheese

½ c butter, softened

1 t vanilla extract

Beat together cream cheese and butter. Add sugar and then vanilla.


Bake cake in a bunt pan for 1 hour @ 325º or until done in middle. I buy a pre-prepared cream cheese icing, thin it some and drizzle it over the cake.