Comida Kraft
Recipe Box

Hummingbird Cake

Prep Time
Total Time

Recipe courtesy of Chef Art Smith and shared as part of the PHILADELPHIA Cream Cheese and No Kid Hungry national partnership.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • To make the cake, position racks in the center and bottom third of the oven. Lightly butter two 9-inch round cake pans; sprinkle lightly with flour and tap out the excess.
  • Sift the flour, granulated sugar, baking soda, cinnamon and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and 1-1/2 tsp. vanilla until combined. Pour into the dry mixture and fold together with a large spatula just until smooth. Do not beat. Fold in the pecans. Spread evenly between the two prepared cake pans.
  • Bake until the cakes are done, testing with a toothpick, 30 -35 min. Transfer the cakes to wire racks and cool for 10 min. Invert the cakes onto the racks, turn right sides up and cool completely.
  • To make the icing, place the cream cheese and butter in a large bowl and mix with an electric mixer on high speed until combined. On low speed, gradually beat in the powdered sugar and remaining 1 tsp. vanilla to make a smooth icing.
  • Place 1 cake layer, upside down, on a serving platter. Spread with about 2/3 cup of the icing. Top with the second cake layer, right side up. Spread remaining icing over the top and sides of the cake.

Special Extra

Garnish this cake with pesticide-free edible flowers, such as roses, nasturtiums or pansies.

Make Ahead

This cake can be prepared up to 1 day in advance, and stored uncovered in the refrigerator. Let stand at room temperature for 1 hour before serving.


Nutritional Information

Serving Size
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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