This easy to prepare hummingbird cake is perfect for breakfast, brunch or dessert. With pineapple, bananas, nuts, and coconut, it’s a moist, delicious treat!
If you’re looking for a completely easy to prepare and delicious “cake” to serve at your upcoming Easter brunch, or just looking for a new dessert recipe…then I have the recipe for YOU! This Hummingbird Cake can easily double as a coffeecake OR as a dessert cake!
I have been making this cake for over 30 years. Many many years ago I wrote the recipe down on a 3×5 card, but didn’t write down WHERE I found the original recipe (oops).
Scroll Down for A Printable Recipe Card At The Bottom Of The Page
*PUBLIC SERVICE ANNOUNCEMENT:
No hummingbirds were harmed in the making of this cake. Just in case you were wondering! Don’t even have a single clue why it is called a hummingbird cake.
That said… hummingbird cake is a wonderful, moist cake, filled with pineapple, bananas, coconut and nuts. Not too sweet… it’s just right! It’s a perfect cake for grabbing a slice to eat for breakfast, afternoon tea, OR dessert! It’s so good by itself that it doesn’t even need frosting!
Hummingbird Cake Is EASY To Make!
The recipe is simple! If you can stir, then you can make this. It can be made in ONE BOWL, and the only requirement is that you mix the ingredients by hand! Super easy to make, and absolutely delicious! Hummingbird cake would be a perfect dish to fix for any holiday brunch or get together, AND it can feed a small village. The hummingbird cake yields 12-15 servings, depending on thickness of slices.
How To Make Hummingbird Cake
Mix together the oil, sugar, eggs and vanilla in a large bowl. This is a thick batter, so there’s no need to get out an electric mixer. Just stir! Hummingbird cake has a thick batter, but it’s easy to mix up.
Now sift in the dry ingredients (flour, cinnamon, baking soda and salt). Stir well to combine.
The batter will be very thick (that’s why you stir the batter), and will look like this:
Drain the crushed pineapple, and chop the bananas and nuts. Add them, along with flaked coconut to the cake batter. Thoroughly mix all the ingredients together.
Time To Bake The Cake
Grease and flour a standard sized bundt pan very well. Spoon the cake batter into the bundt pan, then level the batter around the pan. Bake the cake in a preheated 300°F oven for 90 minutes. Once the hummingbird cake is done, let the cake cool (in the pan) for about 10 minutes.
To Remove Hummingbird Cake From Pan
Carefully invert the cake onto a serving plate. Put the serving plate on top of the bundt pan. Hold both the serving plate and the bundt pan securely together, using both hands. Carefully flip cake over. The hummingbird cake should remove easily from pan, if you greased and floured your pan well before baking. It should look like this, once removed from bundt pan:
Make The Glaze
The hummingbird cake is perfect for serving just like this! However… if you want it to LOOK prettier, let the cake cool completely. Make a simple glaze for the cake while it cools. Mix together the powdered sugar, vanilla and water in a small bowl, until you have a glaze. You can drizzle the glaze decoratively over the top of the cake, shown in the photo below.
There you have it… Hummingbird Cake! Let the cake cool completely and then slice a piece. The cake is perfect for a breakfast, brunch, dessert, snack, or ANY time, for that matter!
Time to EAT!
The hummingbird cake is moist, and filled with flavor, without a lot of hard work. How perfect is that?
Pour yourself a cup of coffee or tea, slice a piece of this delicious hummingbird cake. I hope you love it.
Hope you have a wonderful day! I trust you will enjoy this delicious recipe, and share it with those you love. Enjoy!
Looking for More COFFEECAKE Recipes?
You can find ALL my recipes in the Recipe Index, located at the top of the page. If you enjoy coffeecakes like we do, be sure and check out my other recipes, including:
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Original Recipe Source: Unknown (had the recipe on 3×5 card for over 30 years)
This easy to prepare hummingbird cake is perfect for breakfast, brunch or dessert. With pineapple, bananas, nuts, and coconut, it's a moist, delicious treat!
- 1 1/2 cups vegetable oil
- 2 eggs
- 2 cups granulated sugar
- 1 teaspoon vanilla extract
- 3 cups all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (8 ounce) can crushed pineapple (drained)
- 1 cup chopped pecans or walnuts
- 2 bananas , chopped
- 1/2 cup shredded coconut
- 1 1/2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- water (add a few drops at a time until glaze is "drizzle-able)
Preheat oven to 300 degrees. NOTE: Mix all ingredients for this recipe by hand, because this is a very THICK batter.
In a large bowl, mix the oil, sugar, eggs, and vanilla, until combined.
Sift the dry ingredients (flour, cinnamon, baking soda and salt) into the mixing bowl with the oil/sugar mixture. Stir well, to thoroughly combine. Add drained crushed pineapple, chopped bananas (small chunks), nuts, and coconut. Stir well until all ingredients are fully incorporated into batter.
Generously grease and flour a large bundt pan. Spoon in the batter, making sure to level off the batter around the pan. Bake at 300 degrees for 90 minutes. Remove cake pan to a wire rack to cool for 10 minutes. Carefully invert the cake onto serving platter. Let cool.
Prepare glaze by mixing the powdered sugar and vanilla in a small bowl. Add a few drops of water at a time, stirring until glaze is "drizzle-able". Drizzle the glaze decoratively over the top of the cake. Let glaze firm up, then serve cake at room temperature. Enjoy!
The cake only takes about 15 minutes active time to prepare and get into the oven. The rest of the baking time is inactive time. Go do something fun!
Here’s one more to pin on your Pinterest boards!