This hummingbird cake recipe is brought to you by Trudeau.
I live in the South.
I haven’t always.
This Hummingbird Cake Recipe seems to be the must-have dessert.
Interestingly enough, when I questioned my Southern friends and acquaintances about this treat, nobody had tried it, but they all have heard about Hummingbird Cake.
I made it for Christmas.
It makes the house smell amazing while it bakes.
It tastes delicious.
It doesn’t travel well with a 10-year old who insists he reaches over and around it to acquire water bottles or other travel accessories.
I’m just saying.

Then I received a Trudeau Round Cake Pan and thought I’d make Hummingbird Cake again.
Trudeau’s Round Cake Pan is one of eight cake, cookie, and muffin pans integrated with Trudeau’s exclusive reinforced steel rims for secure handling and Supra Silicone, a patented, seamless manufacturing process providing a flexible non-stick, easy-release surface.
It took top honors in the Cookware and Bakeware category in the 2017 Houseware Designs Awards.

For my recipe, I used the Trudeau 9-inch round baking pan, which is heat resistant up to 428-degrees and is a freezer, microwave, and dishwasher safe product.
It has a suggested retail of $27.99 and is available nationwide.
Now on to the cake.
This Hummingbird Cake Recipe is easy to make.
It has three layers.
I wish I had three Trudeau pans for baking.
This would have simplified the baking process for me.
I ended up dividing the batter into three and then baking one layer at a time.
Did I mention it was the hottest day this winter the day I did this?
Seventy-Five degrees.
You will see evidence of this in the final picture because my icing was like Olaf on a hot summer day–melting away.
It should be noted that everything that could go wrong while baking happened for this recipe.
Someone turned the oven down on my third layer, which never finished baking.
I present to you the two-layer version of Hummingbird Cake (though I promise you I made three)!

Hummingbird Cake Recipe Ingredients:
Vegetable cooking spray
Parchment paper
3 cups all-purpose soft-wheat flour (such as White Lily)
1 1/2 cups sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon ground nutmeg
3 large eggs, lightly beaten
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
3 cups chopped bananas (about 4 medium bananas)
1 (8-oz.) can crushed pineapple in juice

Hummingbird Cake Recipe Directions:
Preheat oven to 350°.
Grease three Trudeau (9-inch) round cake pans with shortening and flour.
Whisk together flour and next 5 ingredients in a large bowl.
Add eggs, oil, and vanilla.
Stir just until dry ingredients are moistened.
Fold in bananas, pineapple, and pecans. and bread.
Batter will be very thick, more like banana bread batter than cake batter.
Divide batter into three. For me, it worked out to 2-1/3 cups batter per layer.
Bake at 350° for 28 to 30 minutes.
Cool in pans on a wire rack 10 minutes.
Remove from pans to a wire rack, and cool completely (about 30 minutes).
Place one cake layer on a cake stand or serving plate.
Cover with 1/4 of the cream cheese frosting.
Repeat the process with the next layer.
Top with the remaining cake layer.
Spread the remaining frosting over the top and sides of the cake.
Hummingbird Cake is like carrot cake only with bananas and pineapple.
A word of caution: Here in the South they like their milk, tea, butter, and cake sweet.

Hummingbird Cake!
Hummingbird Cake It's Like Carrot Cake Only with Bananas and Pineapple!
Ingredients
- 1 cup chopped pecans
- Vegetable cooking spray
- Parchment paper
- 3 cups all-purpose soft-wheat flour (such as White Lily)
- 1 1/2 cups sugar
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/8 teaspoon ground nutmeg
- 3 large eggs, lightly beaten
- 1 1/2 cups vegetable oil
- 1 1/2 teaspoons vanilla extract
- 3 cups chopped bananas (about 4 medium bananas)
- 1 (8-oz.) can crushed pineapple in juice
- Cream Cheese Frosting
Instructions
Preheat oven to 350°.
Grease three Trudeau (9-inch) round cake pans with shortening and flour.
Whisk together flour and next 5 ingredients in a large bowl.
Add eggs, oil, and vanilla.
Stir just until dry ingredients are moistened.
Fold in bananas, pineapple, and pecans.
The batter will be very thick, more like banana bread batter than cake batter.
Divide batter into three. For me, it worked out to 2-1/3 cups batter per layer.
Bake at 350° for 28 to 30 minutes.
Cool in pans on a wire rack 10 minutes.
Remove from pans to a wire rack, and cool completely (about 30 minutes).
Place one cake layer on a cake stand or serving plate.
Cover with 1/4 of the cream cheese frosting.
Repeat process with the next layer.
Top with the remaining cake layer. Spread remaining frosting over top and sides of the cake.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 615Total Fat: 36gSaturated Fat: 3gTrans Fat: 1gUnsaturated Fat: 31gCholesterol: 47mgSodium: 321mgCarbohydrates: 70gFiber: 4gSugar: 39gProtein: 6g
The Nutritional Information may not be accurate.