Rating: 3.63 stars
562 Ratings
  • 5 star values: 145
  • 4 star values: 188
  • 3 star values: 132
  • 2 star values: 69
  • 1 star values: 28

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

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Ingredients

For the cake
For the frosting

Directions

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

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

  • 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.

  • 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.

  • 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.

  • 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 (18)

562 Ratings
  • 5 star values: 145
  • 4 star values: 188
  • 3 star values: 132
  • 2 star values: 69
  • 1 star values: 28
Rating: 4 stars
06/19/2018
All of the people who had issues I think didn't read the recipe correctly. The recipe calls for SELF RISING flour, which already has salt and baking powder in it. I followed the recipe and it turned out well.
Rating: 5 stars
04/22/2017
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.
Rating: 5 stars
01/16/2016
OMG!!!! I made this cake today, it's DELICIOUS!!!!!!!
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Rating: Unrated
11/11/2013
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
Rating: Unrated
11/05/2013
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!!!
Rating: Unrated
08/10/2013
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.
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Rating: Unrated
04/04/2013
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!!!!
Rating: Unrated
03/31/2013
Very disappointed. Just made this for Easter, they forgot to list baking soda - cake didn'traise. Costly and timely mistake.
Rating: Unrated
11/25/2011
So good!!!!!!! Followed the recipe exactly and it came out perfect! Everyone loved it at Thanksgiving!
Rating: Unrated
06/16/2011
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.
Rating: Unrated
02/02/2011
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!
Rating: Unrated
04/06/2010
This cake tastes beautiful. I love it!
Rating: Unrated
03/26/2010
oh my gosh! this is so good.. it tastes better the second day!!!
Rating: Unrated
03/22/2009
What an amazing cake. Today, I am adding freshly shaved carrots, coconut, and raisins to the recipe for a variation that my grandmother passed down to me. The frosting is wonderful. I am using the frosting recipe for two different cakes today, one being the hummingbird and the other for a red velvet cake.
Rating: Unrated
09/22/2008
I HAVE ALWAYS MADE IT IN AN ANGEL FOOD PAN. SO MUCH EASIER AND IT IS TRULY DELICIOUS.
Rating: Unrated
09/22/2008
I HAVE ALWAYS MADE IT IN AN ANGEL FOOD PAN. SO MUCH EASIER AND IT IS TRULY DELICIOUS.
Rating: Unrated
06/08/2008
This cake is delicious. I made it a few months ago for a family get together, and I just had to look it up again to make for a birthday party tomorrow. Yum!
Rating: Unrated
05/11/2008
With a kitchenaide mixer, this cake couldn't be easier to make. It was the hit of our church bake sale!