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Hummingbird Cake Recipe

Ingredients

How to make it

  • Preheat oven to 350. Grease 2 (9 inch) round cake pans; set aside. Drain juice from crushed pineapple into 1 cup measure. Add enough water to make 1 cup liquid.
  • Beat cake mix, pineapple juice mixture, eggs, oil, cinnamon, vanilla, almond extract and coconut extract in electric mixer at medium speed until light and fluffy (about 2 to 3 minutes). Fold in pineapple, 1/2 cup chopped pecans, 1/2 cup coconut and bananas. Divide batter evenly between prepared pans. Bake 30 minutes or until golden brown and toothpick inserted in center comes out clean. Let cool in pans on wire racks 10 minutes. Transfer to wire racks; cool completely.
  • Frost one cake layer with cream cheese frosting. Top with remaining layer. Frost sides and top of cake. Press Toasted coconut and finely chopped pecans onto sides of cake. Refrigerate 1 hour or until frosting is set. Store leftovers in refrigerator.

Reviews & Comments 2

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    " It was excellent "
    meals4abby ate it and said...
    I just love this combination of flavors. My DH, not so much. Oh well, that just means more for me and my daughter. Just what I need!! LOL. Great post. Thanks for sharing.
    Was this review helpful? Yes Flag
    " It was excellent "
    jett2whit ate it and said...
    love being able to use cake mix in this. I use the standard combination. And I usually use a tube pan which works out great. I have some cake mix and a little bit of pineapple....this might be on the menu this week. High 5!
    Was this review helpful? Yes Flag

The Cook

indicatorsrule1 Gilbert, AZ

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