Old Fashioned Hummingbird Cake from Scratch - Simple Ingredient Southern Cooking
Channel: Collard Valley Cooks
Date: 2023-06-25

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This recipe is in our Vol. 3 Cookbook
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Tammy’s Hummingbird Cake
2 CUPS SUGAR 
3 EGGS 
3/4 CUP VEGETABLE OIL  
1 TSP. CINNAMON  
2 CUPS MASHED BANANAS 
1/2 TSP. SALT 
1 TSP. BAKING SODA 
8 OZ. CAN CRUSHED PINEAPPLE (or larger can if you want to top cake with extra pineapple) 
3 CUPS ALL-PURPOSE FLOUR 
1 TSP. VANILLA EXTRACT 
1 CUP CHOPPED PECANS PLUS 1/2 CUP FOR TOP 
Mix sugar, eggs, oil, bananas, 8 oz. crushed pineapple 
and vanilla well. Then add baking soda, salt, & 
cinnamon. Add flour and mix on medium speed for 1 1/2 minutes. Add 1 cup of chopped pecans, mix until 
just incorporated. (Do not mix over 2 minutes total 
after flour is added). Grease & flour three 8” round 
cake pans OR two 9” round cake pans. Add pecans to 
the bottom of one of the cake pans, then bake all cakes 
at 350 degrees for 35 minutes or until a toothpick comes out clean & the cake begins to pull away from 
the sides of the pan. 
Use the pecan-topped layer for the top. Ice cake 
between layers and on sides with Cream Cheese Icing 
(recipe on Page 106). (Do not ice the top of the cake).  
Optional: Simmer the remaining pineapple with ½ cup brown sugar until it starts to thicken and use for top of cake. 

 

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