{"id":39546,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/hummingbird-cake\/"},"modified":"2025-04-21T11:32:45","modified_gmt":"2025-04-21T16:32:45","slug":"hummingbird-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/hummingbird-cake\/","title":{"rendered":"Hummingbird Cake"},"content":{"rendered":"<p>If you&#8217;ve never heard of hummingbird cake, you&#8217;re in for a treat. This deliciously tropical cake is made of layers of mashed bananas and crushed pineapple and topped with a nutty, creamy frosting, and the end result is supremely moist, flavorful and well-balanced. It&#8217;s said to be sweet enough to attract hummingbirds (which is how it got its name), but we love how the spices and nuts keep it from being cloying. Whether for a special occasion or just a regular weekday, this recipe for hummingbird cake is one you&#8217;ll turn to again and again.<\/p>\n<h2>Ingredients for Hummingbird Cake<\/h2>\n<ul>\n<li><strong>Bananas: <\/strong>Mashed ripe bananas give this cake its pronounced banana flavor.<\/li>\n<li><strong>Canola oil:\u00a0<\/strong>Canola oil provides essential moisture and richness.<\/li>\n<li><strong>Eggs:\u00a0<\/strong>Eggs help to bind all the ingredients together (make sure they&#8217;re at <a href=\"https:\/\/www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-name=\"www.tasteofhome.com\/article\/bake-with-room-temperature-eggs\/\" data-module=\"content engagement\" data-position=\"embedded links\">room temperature<\/a> before using).<\/li>\n<li><strong>Pineapple: <\/strong>You can use 1 cup of fresh pineapple instead of the unsweetened <a href=\"https:\/\/www.tasteofhome.com\/collection\/canned-pineapple-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/canned-pineapple-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">crushed pineapple<\/a> called for in this recipe. Just be sure the fresh pineapple is particularly ripe and juicy.<\/li>\n<li><strong>Vanilla extract:\u00a0<\/strong>Vanilla extract enhances all the flavors in this recipe for hummingbird cake.<\/li>\n<li><strong>All-purpose flour:\u00a0<\/strong>Note that cake flour is not a good substitute for the all-purpose flour here, as it has too little protein to provide the right structure for hummingbird cake.<\/li>\n<li><strong>Sugar:\u00a0<\/strong>Granulated sugar adds just the right amount of sweetness.<\/li>\n<li><strong>Baking soda:\u00a0<\/strong>Baking soda is the leavening agent in this cake.<\/li>\n<li><strong>Cinnamon: <\/strong>Be careful not to add more ground cinnamon than the recipe calls for, or it could be overpowering.<\/li>\n<li><strong>Chopped walnuts:\u00a0<\/strong>You could also use pecans (or leave out the nuts entirely) if you&#8217;d prefer.<\/li>\n<\/ul>\n<h3>Frosting:<\/h3>\n<ul>\n<li><strong>Shortening:\u00a0<\/strong>Shortening helps create a light, fluffy texture for frosting.<\/li>\n<li><strong>Butter:\u00a0<\/strong>Make sure your butter is softened (but not melted) before blending.<\/li>\n<li><strong>Lemon zest:\u00a0<\/strong>We love how lemon zest brightens all the flavors in this frosting.<\/li>\n<li><strong>Confectioners&#8217; sugar:\u00a0<\/strong>Confectioners&#8217; sugar is ideal for frosting because it dissolves easily at room temperature, providing a super smooth texture (with none of the graininess of granulated sugar).<\/li>\n<li><strong>Pineapple juice: <\/strong>Unsweetened pineapple juice is preferable because the frosting is sweet enough as is.<\/li>\n<li><strong>Half-and-half cream:\u00a0<\/strong>Half-and-half adds a nice richness and creaminess.<\/li>\n<li><strong>Chopped walnuts (optional): <\/strong>If you do use walnuts as a topping, toast them first for a deliciously nutty flavor.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2018396\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/THCA19_32005_B02_23_4b-Hummingbird-Cake-e1721409357244.jpg?fit=700%2C467\" alt=\"Hummingbird Cake with a large slice taken out showing the texture and layers inside the cake\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the batter<\/h3>\n<p>Preheat the oven to 350\u00b0F. In a large bowl, beat the bananas, oil, eggs, pineapple and vanilla until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon. Gradually beat the dry mixture into the banana mixture until blended. Stir in the walnuts.<\/p>\n<h3>Step 2: Bake the cake<\/h3>\n<p>Pour the batter into three greased and floured 9-inch round baking pans. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let the cakes cool in the pans for 10 minutes before removing them to wire racks to cool completely.<\/p>\n<h3>Step 3: Make the frosting<\/h3>\n<p>In a large bowl, beat the shortening, butter, lemon zest and salt until fluffy. Add the confectioners&#8217; sugar alternately with pineapple juice, then beat in the cream. Spread frosting between the layers and over the top and sides of the cake. If desired, sprinkle the top with chopped walnuts.<\/p>\n<h2>Hummingbird Cake Variations<\/h2>\n<ul>\n<li><strong>Leave out the nuts:\u00a0<\/strong>Feel free to leave out the walnuts if you&#8217;re allergic or would prefer this cake without nuts.<\/li>\n<li><strong>Try a different frosting:<\/strong> If you don&#8217;t have time to make the traditional frosting, whip up a 10-minute <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cream-cheese-frosting\/\" data-name=\"www.tasteofhome.com\/recipes\/cream-cheese-frosting\/\" data-module=\"content engagement\" data-position=\"embedded links\">cream cheese frosting<\/a> or simply use a can of store-bought cream cheese frosting.<\/li>\n<\/ul>\n<h2>How to Store Hummingbird Cake<\/h2>\n<p>Because of the cream in the frosting, you should <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-store-cake\/\" data-name=\"www.tasteofhome.com\/article\/how-to-store-cake\/\" data-module=\"content engagement\" data-position=\"embedded links\">store the cake<\/a> in the refrigerator, in an airtight container. It will last for up to four days.<\/p>\n<h3>Can you make this hummingbird cake recipe ahead of time?<\/h3>\n<p>Yes, you can make hummingbird cake ahead of time. To do so, prepare and bake the cake layers. Once cool, the cake layers can be wrapped and kept in the fridge for a day or two, or in the freezer for up to a month. Similarly, you can make the frosting ahead of time and keep it in the fridge for a day or two before it&#8217;s time to frost the cake. Let the cake layers and frosting come to room temperature before assembling.<\/p>\n<h2>Hummingbird Cake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2018395\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/07\/CWAM19_32005_C01_03_2b-Hummingbird-Cake-e1721409334964.jpg?fit=700%2C467\" alt=\"Hummingbird Cake from above on a plate and cut into slices\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Do I have to use round baking pans?<\/h3>\n<p>No, you can easily bake hummingbird cake in other types of pans.<\/p>\n<h3>How do I prevent my hummingbird cake from turning out dry?<\/h3>\n<p>If you&#8217;re using canned pineapple, as the recipe calls for, <em>don&#8217;t drain the juice<\/em>. If you&#8217;re using fresh pineapple, make sure the pineapple is particularly ripe. This will have a direct impact on the cake&#8217;s moistness. Also, use <a href=\"https:\/\/www.tasteofhome.com\/article\/confused-about-cooking-oils-bookmark-this-guide\/\" data-name=\"www.tasteofhome.com\/article\/confused-about-cooking-oils-bookmark-this-guide\/\" data-module=\"content engagement\" data-position=\"embedded links\">canola oil<\/a> in the batter, not butter. Canola oil contributes moisture, a result of the fact that oil remains liquid at room temperature while butter solidifies.<\/p>\n<h3>Do I have to use an electric mixer for this recipe?<\/h3>\n<p>It&#8217;s easier to blend ingredients with a <a href=\"https:\/\/www.tasteofhome.com\/collection\/best-stand-mixer-models\/\" data-name=\"www.tasteofhome.com\/collection\/best-stand-mixer-models\/\" data-module=\"content engagement\" data-position=\"embedded links\">stand mixer<\/a> or hand mixer, but a whisk works fine too (especially since you don&#8217;t have to cream butter and sugar for this recipe).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This impressive hummingbird cake is my dad\u2019s favorite, so I always make it for his birthday. It makes a memorable dessert for any celebration and is lovely with a summer meal. \u2014Nancy Zimmerman, Cape May Court House, New Jersey<\/p>\n","protected":false},"author":8015,"featured_media":863944,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,307116,304523,305750,303984,305744,304288,305487,304430,304515,306194,307104,303966,304408,304368,303887,306848,305784,304268,307216,304558,324623,304150,303883,305835],"categories-v2":[308500,310461,309438,311395,310165,308888,311398,308513,311389,308988,308481,259620,310796,308830,308880,312060,310155,308495,308813,308745,308478,309603,311426,259483,310265,308910,309177,309434,308476,311466],"coauthors":[343392],"recommended_recipes":[{"post_title":"Honey Cake","post_link":"\/recipes\/rustic-honey-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Honey-Cake_EXPS_TOHD24_121544_ChristineMa_10.jpg"},{"post_title":"Bee Sting Cake","post_link":"\/recipes\/bee-sting-cake\/","post_image":"\/wp-content\/uploads\/2024\/08\/Bee-Sting-Cake_EXPS_FT24_246403_JR_0809_1.jpg"},{"post_title":"Hummingbird Cupcakes","post_link":"\/recipes\/hummingbird-cupcakes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Hummingbird-Cupcakes_EXPS_GHBZ18_49668_C08_09_6b.jpg"},{"post_title":"Lemon Poppy Seed Cake","post_link":"\/recipes\/lemon-poppy-seed-cake\/","post_image":"\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_7042_DianaRattray_7.jpg"},{"post_title":"Honey Berry Sheet Cake","post_link":"\/recipes\/honey-berry-sheet-cake\/","post_image":"\/wp-content\/uploads\/2023\/02\/Honey-Berry-Sheet-Cake_EXPS_TOHJJ23_193861_P2_MD_01_11_8b.jpg"},{"post_title":"Fruit Cake","post_link":"\/recipes\/holiday-fruitcake\/","post_image":"\/wp-content\/uploads\/2025\/01\/Fruit-Cake_EXPS_TOHD24_13196_JenaCarlin_8.jpg"},{"post_title":"Fruit Cocktail Cake","post_link":"\/recipes\/fruit-cocktail-cake\/","post_image":"\/wp-content\/uploads\/2025\/01\/Fruit-Cocktail-Cake_EXPS_TOHD24_4319_JuliaHartbeck_8.jpg"},{"post_title":"Pumpkin Pie Cake","post_link":"\/recipes\/pumpkin-pie-cake\/","post_image":"\/wp-content\/uploads\/2025\/02\/Pumpkin-Pie-Cake_EXPS_TOHD24_36934_EricKleinberg_5.jpg"},{"post_title":"Peeps Sunflower Cake","post_link":"\/recipes\/peeps-sunflower-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Peeps-Sunflower-Cake_EXPS_WRSM17_39605_C03_22_5b.jpg"},{"post_title":"Pumpkin Cake","post_link":"\/recipes\/pumpkin-cake\/","post_image":"\/wp-content\/uploads\/2024\/05\/Pumpkin-Pecan-Cake_EXPS_TOHVP24_25601_MF_04_26_1.jpg"},{"post_title":"Chocolate Marshmallow Cake","post_link":"\/recipes\/chocolate-marshmallow-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9876_TH10029C35B.jpg"},{"post_title":"Caterpillar Cake","post_link":"\/recipes\/caterpillar-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Caterpillar-Cake_exps18402_KAC2379526D05_16_7bC_RMS-3.jpg"},{"post_title":"Homemade Butterfly Cake","post_link":"\/recipes\/homemade-butterfly-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps31551_FF163882C01_14_2b.jpg"},{"post_title":"Blueberry Citrus Cake","post_link":"\/recipes\/blueberry-citrus-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps40414_CW1195010D34.jpg"},{"post_title":"Sunshine Sponge Cake","post_link":"\/recipes\/sunshine-sponge-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9021_BB2831C55.jpg"},{"post_title":"Sunshine Cake","post_link":"\/recipes\/sunshine-cake\/","post_image":"\/wp-content\/uploads\/2017\/09\/Sunshine-Cake_exps80881_TH2847293C12_14_1bC_RMS.jpg"},{"post_title":"Strawberry Marble Cake","post_link":"\/recipes\/strawberry-marble-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps26041_CX1194783D49D.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Hummingbird-Cake_EXPS_CWAM19_32005_C01_03_3b.jpg","override_recipe_video_settings":false,"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/hummingbird-cake\/","name":"Hummingbird Cake","datePublished":"2018-01-01","dateModified":"2024-07-26","prepTime":"PT40M","cookTime":"PT25M","totalTime":"PT01H05M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Hummingbird-Cake_EXPS_CWAM19_32005_C01_03_3b.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"This impressive hummingbird cake is my dad\u2019s favorite, so I always make it for his birthday. It makes a memorable dessert for any celebration and is lovely with a summer meal. \u2014Nancy Zimmerman, Cape May Court House, New Jersey","recipeIngredient":["2 cups mashed ripe bananas","1-1\/2 cups canola oil","3 large eggs, room temperature","1 can (8 ounces) unsweetened crushed pineapple, undrained","1-1\/2 teaspoons vanilla extract","3 cups all-purpose flour","2 cups sugar","1 teaspoon salt","1 teaspoon baking soda","1 teaspoon ground cinnamon","1 cup chopped walnuts","PINEAPPLE FROSTING:","1\/4 cup shortening","2 tablespoons butter, softened","1 teaspoon grated lemon zest","1\/4 teaspoon salt","6 cups confectioners' sugar","1\/2 cup unsweetened pineapple juice","2 teaspoons half-and-half cream","Chopped walnuts, optional"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the batter","text":"Preheat the oven to 350\u00b0F. In a large bowl, beat the bananas, oil, eggs, pineapple and vanilla until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon. Gradually beat the dry mixture into the banana mixture until blended. Stir in the walnuts."},{"@type":"HowToStep","name":"Bake the cake","text":"Pour the batter into three greased and floured 9-inch round baking pans. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let the cakes cool in the pans for 10 minutes before removing them to wire racks to cool completely."},{"@type":"HowToStep","name":"Make the frosting","text":"In a large bowl, beat the shortening, butter, lemon zest and salt until fluffy. Add the confectioners' sugar alternately with pineapple juice, then beat in the cream. Spread frosting between the layers and over the top and sides of the cake. If desired, sprinkle the top with chopped walnuts."}],"recipeYield":"14 servings","author":[{"@type":"Person","name":"Justine Harrington"}],"nutrition":{"@type":"NutritionInformation","calories":" 777 calories","fatContent":"35g fat (6g saturated fat)","cholesterolContent":"50mg cholesterol","sodiumContent":"333mg sodium","carbohydrateContent":"113g carbohydrate (85g sugars","fiberContent":"2g fiber)","proteinContent":"7g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.571429,"reviewCount":21,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Hummingbird Cake","description":"Check out this video for how to make Hummingbird Cake.","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/GYraXvUd\/poster.jpg?width=720"],"uploadDate":"2023-07-20 01:59:05","duration":"P0DT0H2M48S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/GYraXvUd-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-04-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedTag"},"reviewBody":"Moist, flavorful cake. Made a few adjustments, but nothing major.\n\nInstead of cake pans, poured batter into greased & floured bundt pan and baked for approx 1 hr in 350 deg oven.  Cooled 15 mins then removed from pan to wire rack for about 1-1\/2 hrs. Put on plate and placed in refrigerator overnight.\n\nInstead of frosting, made an icing with:\n2C powdered sugar\n1\/3C pineapple juice\n1\/2C softened cream cheese\n1t lemon zest\n1t vanilla\n\nCame out great!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-08-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Susan7944"},"reviewBody":"<p>Not one of my best efforts, and not being a food scientist I'm not sure how to fix it. Definitely would do a cream cheese frosting. But very little flavor, from either the bananas or pineapple. Overall, unfortunately, kind of a dud.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-07-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldClover"},"reviewBody":"There are a lot of great Hummingbird Cake recipes out there and the one problem is that the frosting is just too sweet. A cream cheese frosting on this cake is just great.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-02-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleBasketball"},"reviewBody":"I have also made this  cake before with slight variations.  It is moist, flavorful and transports well.  I toasted pecans, and placed them  in the bottom of a greased and floured bundt pan.The recipe I  have only calls fr 3\/4 cup canola oil   Everything else is exactly as this recipe.  Stir  just til all ingredients are moistened.  If using a bundt pan bake at 350 for 1 hr to 1hr 10 mins.  Cool on rack 15 mins then turn out to rack to cool another 2 hrs.  Glaze:  4 oz cream cheese, cubed and softened.  2 c sifted confectioners sugar, 1 tsp vanilla and 1-2 tbsp milk.Combine and pour over cooled cake immediately.  sprinkle with small amount chopped nuts.Enjoy.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-04-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Katisha"},"reviewBody":"<p>Perfectly swoonworthy!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedGrapes"},"reviewBody":"This was amazing! Made it for my mother-in-law for Easter. I'm not usually one for pineapple but you can't taste it - just added to the moistness. I did half chopped banana and half mashed ripe banana, which was good for a bit of texture. My only \"complaint\" was that it was so dense that a slice of three layers was too much to finish. I'd make only 2 layers or even maybe cupcakes next time. LOVED IT otherwise!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-04-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBike"},"reviewBody":"This is one of the prettiest cakes I\u2019ve ever made, and if the smidges I had to cut off to level the layers are any indication the cake is moist, dense, and DELICIOUS! This was my first go round with Humming Bird cake - and like the previous reviewer mentioned, my hubby\u2019s first comment was - so how many Hummingbirds are in here?! Can\u2019t wait to see how fast it goes for our family Easter, I knew I couldn\u2019t go wrong with a Taste Recipes  recipe!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-02-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenBowtie"},"reviewBody":"I made it and I love ?? it. My husband always wants one for himself so I double the receipt on all ingredients except the pineapple I just do one can.  Compliments every time.  It\u2019s just one of the best cakes I ever made. As a matter of fact I am making one right now for a ??   ??","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-08-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueSnow"},"reviewBody":"<p>I made this wonderful cake as written for a co-worker's birthday party in the early summer.  It was a unique cake with the nuts, pineapple and bananas and very moist.  Transported well on the NYC subway and then to the restaurant.  My co-workers loved it.  I have made a couple other of Nancy Zimmerman's cakes including the banana pound cake. Delicious!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-12-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanBandAid"},"reviewBody":"Excellent, moist cake.  I added 4 ozs. cream cheese to the frosting, but that was the only change I made.  I brought it to a church social and it disappeared in a blink!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedDog"},"reviewBody":"Love the cake recipe. Very moist and a great texture. We are not fans of icing made from shortening, so I made it with a cream cheese frosting with pineapple juice added to it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-15","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenCupcake"},"reviewBody":"This cake was actually not very hard to make. (Although there is a lot of steps and is time consuming) Everyone at my party loved the cake. It is almost like a banana bread. I added bananas at last minute (so they didn't brown) to the top as a decoration. My only advice would be after you ice the cake make sure you keep it covered very well or the icing will dry out a bit. I think with or without the nuts would be great or substituting them for another kind.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-05-23","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldRing"},"reviewBody":"Moist and wonderful if you love the flavor of bananas, nuts, and pineapple.  I used a cream cheese frosting on it, and we loved it.  Next time I will try the pineapple frosting.  Made it for a potluck and everyone liked it.  Because it was so tall, the layers tipped over once it was cut for the potluck.  Next time I may try making it in a 13 x 9 pan.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-09-27","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanProcessor"},"reviewBody":"absolutely delicious and moist","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-04-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldBee"},"reviewBody":"I'd made this cake before & used a 13x9x2\" pan.  I  DID purposely use a can of cream cheese frosting instead of making the frosting in the recipe and it worked out very well!  I'd baked this cake for our Chapel fellowship breaks and it was well received! Nancy Zimmerman, thank you for this recipe! Dawn E. Lowenstein","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-03-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBlowdryer"},"reviewBody":"I made this for my husbands 50th birthday. The only change I added 3oz of cream cheese to the frosting.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-01-17","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueAirBalloon"},"reviewBody":"We found by putting this in the refrigrator over night just really sets it up.We just love this cake and my husband makes it all the time. He just loves to bake. We first heard of this from his boss and his mother made it for years. Just a Good OLE' Southern Cake.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-08-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenHat"},"reviewBody":"This is one of my favorite cakes.....I have always made a cream cheese frosting to put on it and sprinkled chopped pecans on top. But will try this frosting out","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-10-03","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBandAid"},"reviewBody":"Love it! Like others I also make the cream cheese frosting.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-10-07","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenRadio"},"reviewBody":"I baked this cake for the first time just to have something to go with our coffee in the morning.  Since I wanted something for a coffee cake I did not frost it, I just left it plain.  My husband loved it.  It is very moist .  I definitely will bake this cake again and will frost it with a cream cheese frosting.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueButton"},"reviewBody":"The vanilla layer cake recipe  If you are reading these lines then I want to make you sure this is the world\u2019s best vanilla layer cake recipe. Just try it once you would love it. I am posting this on the recommendations of my family and friend because according to the people should know how they can make a delicious and moist vanilla cake simply at their home.  When I make this cake for the first time I feel something is missing then I adjust the recipe in my own way. I would like to share this recipe with you. Follow the details below:  Ingredients  To make a moist vanilla layer cake you need the following  ingredients:  For cake: Granulated sugar 2 cup Vegetable oil \u00bd cup Large egg 3 Pure vanilla extract 1 tsp Light sour cream \u00bd cup All-purpose flour 2 \u00bd cup Baking powder 3 tsp Salt 1 tsp Non-fat milk 1 \u00bc cup For frosting Unsalted cold butter 2 cup Powdered sugar 7\u20138 cup Vanilla extract 1 tsp Heavy cream or milk 2\u20133 tsp Salt one pinch  Method  To make the vanilla layer cake follows the following instructions  Preheat the oven at 350 F. use 3 8 inch pans, Greece the sides of pans and line the bottom with parchment.  Take a large bowl now add oil, sugar, egg, and vanilla extract stir well or beat them until you did not get a lighter color.  Now add sour cream and beat the mixture again.  Now take another bowl and combine half of all the dry ingredients by adding the milk mix them all well. You can also use the spatula to scrape the sides.  Divide the batter into 3 pans and make them smooth. Bake them for 20\u201323 minutes. Add a toothpick to check the cake, it should come clear.  For the frosting: cut the butter and whip for 4\u20136 minutes. Then add 3 cups of powdered sugar and beat at a low speed. Now add vanilla extract and beat again.  Now add 2 additional cups of powdered sugar and beat again on low speed.   Now add last two cups of powdered sugar with heavy whipping cream or milk, mix them on medium to high speed.  Now take one layer and add frosting on it. Repeat this process with all 3 layers. In the end, you can decorate the cake according to your choice.  To get more delicious recipes to check out our site: https:\/\/www.avrecipe.com\/best-vanilla-cake-recipe\/","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Hummingbird Cake","description":"Check out this video for how to make Hummingbird Cake.","url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/03\/HummingbirdCake_DIYD_32005_031422_H.mp4","duration":"168","mime_type":"video\/mp4","thumbnail_url":"https:\/\/videodam.tmbi.com\/wp-content\/uploads\/2022\/03\/HummingbirdCake203200520H_1920x1080.jpg","advertising":true,"jw_id":"GYraXvUd","jw_url":"http:\/\/content.jwplatform.com\/videos\/GYraXvUd-Uot7Fvi8.mp4","jw_thmub_url":"http:\/\/content.jwplatform.com\/v2\/media\/GYraXvUd\/poster.jpg?width=720","jw_publish_date":"03\/24\/2022"},"rms_legacy_id":"32005","romance_copy_dek":"This impressive hummingbird cake is my dad\u2019s favorite, so I always make it for his birthday. It makes a memorable dessert for any celebration and is lovely with a summer meal. \u2014Nancy Zimmerman, Cape May Court House, New Jersey","enhanced_recipe_title":"Hummingbird Cake","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups mashed ripe bananas","IngredientText":"2 cups mashed ripe bananas"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups canola oil","IngredientText":"1-1\/2 cups canola oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 large eggs, room temperature","IngredientText":"3 large eggs, room temperature"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 can (8 ounces) unsweetened crushed pineapple, undrained","IngredientText":"1 can (8 ounces) unsweetened crushed pineapple, undrained"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 teaspoons vanilla extract","IngredientText":"1-1\/2 teaspoons vanilla extract"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 cups all-purpose flour","IngredientText":"3 cups all-purpose flour"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 cups sugar","IngredientText":"2 cups sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon salt","IngredientText":"1 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon baking soda","IngredientText":"1 teaspoon baking soda"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon ground cinnamon","IngredientText":"1 teaspoon ground cinnamon"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup chopped walnuts","IngredientText":"1 cup chopped walnuts"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"<b class='sIngredient'>PINEAPPLE FROSTING:<\/b>","IngredientText":"<b class='sIngredient'>PINEAPPLE FROSTING:<\/b>"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup shortening","IngredientText":"1\/4 cup shortening"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons butter, softened","IngredientText":"2 tablespoons butter, softened"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon grated lemon zest","IngredientText":"1 teaspoon grated lemon zest"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon salt","IngredientText":"1\/4 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"6 cups confectioners' sugar","IngredientText":"6 cups confectioners' sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 cup unsweetened pineapple juice","IngredientText":"1\/2 cup unsweetened pineapple juice"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons half-and-half cream","IngredientText":"2 teaspoons half-and-half cream"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Chopped walnuts, optional","IngredientText":"Chopped walnuts, optional"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Hummingbird-Cake_EXPS_CWAM19_32005_C01_03_3b.jpg","RecipeId":32005,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Hummingbird Cake Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"44842\" ol-id=\"T073VTL\"]","RecipeAttachmentFileName":"Hummingbird-Cake_EXPS_CWAM19_32005_C01_03_3b.jpg","ContributorId":null,"Firstname":"Nancy","Lastname":"Zimmerman","City":"Cape May Court House","StateDescription":"New Jersey","IsCommunityCook":false,"TimeCallout":"Prep: 40 min. Bake: 25 min. + cooling","MinimumServingQuantity":14,"MaximumServingQuantity":14,"Yield":"14 servings.","DigitalTitle":"Hummingbird Cake","SubmittedTitle":"Hummingbird Cake","RecipeTypeId":1,"AverageRating":4.57,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_THCA19_32005_B02_23_3b.jpg","PreparationTimeInMinutes":40,"CookTimeInMinutes":25,"TotalTimeInMinutes":65,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Hummingbird Cake","OriginalSourceProject":"Hummingbird Cake","ContestPlacement":"","Trailer":"<h2>Hummingbird Cake Tips<\/h2><h3>What are some variations of this hummingbird cake recipe?<\/h3>You can use 1 cup fresh pineapple for the canned pineapple but be sure the pineapple is particularly ripe and juicy to keep the cake moist. Allergic to nuts? Leave them out! Don\u2019t have time to make the traditional frosting? Grab a can of cream cheese frosting or whip up a <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-cream-cheese-frosting-in-only-10-minutes\/\">10-minute frosting<\/a> yourself. You can even cut calories and sugar with this  <a href=\"https:\/\/www.tasteofhome.com\/recipes\/makeover-hummingbird-cake\/\">lightened-up version<\/a>.<h3>How do you store hummingbird cake?<\/h3>You should store hummingbird cake in the refrigerator, where it will last up to 4 days.<h3>Can you make a hummingbird cake ahead of time?<\/h3>Yes, you can make hummingbird cake ahead of time. Simply prepare and bake the cake layers. Once cool, the cake layers can be wrapped and kept in the fridge for a day or two or can be set in the freezer for up to 1 month. Similarly, you can make the frosting ahead of time, and keep it in the fridge for a day or two before it\u2019s time to frost the cake. Let cake layers and frosting come to room temperature before assembling. Check out our other <a href=\"https:\/\/www.tasteofhome.com\/collection\/canned-pineapple-recipes\/\">canned pineapple recipes<\/a>.<br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/mhagen\/\">Mark Hagen<\/a>, Taste Recipes Executive Editor<\/i>","Metadescription":"Hummingbird cake is a classic dessert that will impressive family and friends.","DigitalHeadnotes":"This impressive hummingbird cake is my dad\u2019s favorite, so I always make it for his birthday. It makes a memorable dessert for any celebration and is lovely with a summer meal. \u2014Nancy Zimmerman, Cape May Court House, New Jersey","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large bowl, beat the bananas, oil, eggs, pineapple and vanilla until well blended. In another bowl, combine the flour, sugar, salt, baking soda and cinnamon; gradually beat into banana mixture until blended. Stir in walnuts. 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Allergic to nuts? Leave them out! Don\u2019t have time to make the traditional frosting? Grab a can of cream cheese frosting or whip up a <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-cream-cheese-frosting-in-only-10-minutes\/\">10-minute frosting<\/a> yourself. <h3>How do you store hummingbird cake?<\/h3>You should store hummingbird cake in the refrigerator, where it will last up to 4 days.<h3>Can you make a hummingbird cake ahead of time?<\/h3>Yes, you can make hummingbird cake ahead of time. Simply prepare and bake the cake layers. Once cool, the cake layers can be wrapped and kept in the fridge for a day or two or can be set in the freezer for up to 1 month. Similarly, you can make the frosting ahead of time, and keep it in the fridge for a day or two before it\u2019s time to frost the cake. Let cake layers and frosting come to room temperature before assembling. Check out our other <a href=\"https:\/\/www.tasteofhome.com\/collection\/canned-pineapple-recipes\/\">canned pineapple recipes<\/a>.<br><br><i>\u2014<a href=\"https:\/\/www.tasteofhome.com\/author\/mhagen\/\">Mark Hagen<\/a>, Taste Recipes Executive Editor<\/i>"}]},"breadcrumb":[{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? We've got recipes for any dish and beverage you're craving, from easy dinners to rich chocolate cakes and everything in between.","parent":309177,"count":43645,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/dishes-beverages\/"},{"term_id":311389,"name":"Cakes","slug":"cakes","term_group":0,"term_taxonomy_id":311324,"taxonomy":"categories-v2","description":"Taste Recipes's Test Kitchen is the headquarters for cake recipes. 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