New This Month

Hummingbird Cake


Rumor has it, this crowd-pleasing cake got its name because every bite makes you hum with delight.

  • Servings: 12

Source: The Martha Stewart Show, Episode 2032


For the cake

  • Nonstick vegetable spray
  • All-purpose flour, for pans
  • 3 cups self-rising flour
  • 2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 1/2 cup finely chopped pecans
  • 2 very ripe large bananas, mashed
  • 1 (8-ounce) can crushed pineapple, with juice
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 4 large eggs, beaten

For the frosting

  • 1 pound (1 box) confectioners' sugar
  • 8 ounces cream cheese, room temperature
  • 6 tablespoons (3/4 stick) unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk, or more if needed
  • 1/2 cup finely chopped pecans


  1. Preheat oven to 325 degrees. Spray and flour three 8-by-2-inch round cake pans, tapping out excess flour; set aside.

  2. Prepare the cake; in a large bowl, stir to combine self-rising flour, sugar, oil, pecans, bananas, pineapple, vanilla, cinnamon, and eggs.

  3. Divide batter evenly between prepared pans, smoothing with an offset spatula. Bake, rotating pans halfway through, until the tops spring back when gently pressed with your fingertips, 26 to 28 minutes.

  4. Transfer pans to a wire rack to cool 10 minutes. Invert cakes onto wire rack. Re-invert cakes and let them cool completely, top sides up.

  5. Prepare the frosting; in the bowl of an electric mixer fitted with the paddle attachment, combine sugar, cream cheese, butter, vanilla, and 1 tablespoon milk on medium speed until frosting is smooth. If needed, add more milk, 1 teaspoon at a time, to achieve the proper spreading consistency.

  6. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the first layer on the cake plate. Spread the top of the first layer with 1/4 of the frosting. Place the second layer on top and repeat process with another 1/4 of the frosting. Place the remaining layer on top of the second layer bottom side up. Spread entire cake with remaining frosting. Sprinkle the top with pecans. Remove parchment paper strips; refrigerate until ready to serve.

Reviews Add a comment

  • kristiez
    22 APR, 2017
    I was also confused by the two different recipes and would recommend you delete one, or maybe add coconut as a optional ingredient? I noticed the self rising flour which seems like many people miss so if you went with a conventional flour recipe I think more people would like the cake. It's really good and a shame so many people had difficulty. In the frosting recipe I omitted the vanilla (kept the milk) and used pineapple juice left over from making the cake. It gave the frosting just a hint of pineapple which I thought tasted good.
  • thenolagirl
    16 JAN, 2016
    OMG!!!! I made this cake today, it's DELICIOUS!!!!!!!
  • Alibamy
    11 NOV, 2013
    Any good cook knows, that self rising flour allready has the baking soda, salt, and baking powder included, so know need to add this, and allways taste your cake before serving to a crowd, especially if its the first one that you have ever made
  • MS10067235
    5 NOV, 2013
    need to remove this recipe page! You have two for this recipe. THIS one does not have the soda or salt. So, while leery - I still made it. Needless to say, wasted ingredients. (Left out the pecans just in case. Still, not happy!!!
  • B Wilson
    10 AUG, 2013
    So disappointed. Made this previously using the Simply recipe and it was a show stopper. Where is the baking soda?? I was irrevocably embarrassed in front of foreign diplomats and fear this will reflect negatively on America the Beautiful.
  • Lori2009
    4 APR, 2013
    Excellent cake. So easy to make and very delicious. The recipe clearly calls for self-rising flour, so if you follow the recipe, will get great results. Your guests will love it!!!!
  • bliss45
    31 MAR, 2013
    Very disappointed. Just made this for Easter, they forgot to list baking soda - cake didn'traise. Costly and timely mistake.
  • grissypop
    25 NOV, 2011
    So good!!!!!!! Followed the recipe exactly and it came out perfect! Everyone loved it at Thanksgiving!
  • MS12394960
    16 JUN, 2011
    I LOVE this recipe! It's a definite keeper! This cake is so moist and flavorful and it was a big hit at our family gathering. I had lots of requests for the recipe.
  • umpalumpa99
    2 FEB, 2011
    I've made this cake into cupcakes on several occasions, and someone has ALWAYS asked me for the recipe. Give this recipe a chance - you won't be disappointed!