3 cups all-purpose flour
2 cups of sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
3 eggs, beaten
1 1/2 cup salad oil
1 1/2 teaspoon vanilla
1 (8-ounce can) crushed pineapple, undrained
2 cups chopped pecans or walnuts, divided
2 cups chopped bananas


Combine dry ingredients in a large mixing bowl, add eggs and salad oil, stirring until dry ingredients are moistened. Do not beat. Stir in vanilla, pineapple, 1 cup chopped pecans, and bananas.

Use 3 9-inch cake pans. Bake at 350-degrees for 25 to 30 minutes. Cool 10 minutes.


Cream Cheese Frosting

2 (8-ounce packages) cream cheese, softened
1 cup butter or margarine, softened
2 (16-ounce packages) powdered sugar
2 teaspoons vanilla

Cream cheese and butter until smooth, add powdered sugar, beating until light and fluffy, stir in vanilla. Spread frosting between layers and on top and sides of the cake. Sprinkle with one cup of chopped pecans.


One Response

  1. Hi, I was wondering how old this recipe card was because I had seen on another Vintage Recipe website that the Hummingbird Cake was not really popular until 1978, supposedly invented in Jamaica, & implied that it maybe came about in the early 70’s. I can remember my father talking about this cake recipe in the 60’s that his mother used to make. She died in 1961 however, so that would make this cake recipe much older. Does anyone have the true origin of when this cake first made an appearance?

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