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Hummingbird Cake

A community recipe by

Not tested or verified by

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This is a delicious moist cake with lots of flavour


Serves: serves 8

  • 16 ounces crushed pineapple chunks
  • 2 bananas (ripe)
  • 1 cup superfine sugar
  • 3 medium eggs
  • 3½ fluid ounces canola oil
  • ⅓ cup shredded coconut
  • 1⅓ cups self-raising flour
  • 1 teaspoon ground cinnamon
  • 4 ounces soft cream cheese
  • 1 lemon
  • ½ cup confectioners' sugar
  • ¼ cup pecan nuts (or dried banana chips)


Hummingbird Cake is a community recipe submitted by chezperth and has not been tested by so we are not able to answer questions regarding this recipe.

  • Preheat oven to 180C
  • Grease a kugelhopf tin or 20cm deep round cake tin
  • Drain the pineapple, reserve 100ml of the juice
  • Mash the bananas and add the crushed pineapple, juice, sugar, eggs and oil
  • Add coconut, flour and cinnamon
  • Stir well and pour into cake tin
  • Bake for 55-60 minutes or until firm; don't take out of tin for 10 minutes, then remove from tin
  • Grate the lemon zest and beat with cream cheese and confectioners' sugar; spread over the cake when it has cooled
  • Refrigerate before serving
  • Tell us what you think