Hummingbird Cake from Sunrise of Beaconsfield, SC

Sunrise Senior Living  |  March 12, 2014

This recipe was shared by one of the founding members of Sunrise of Beaconsfield. She often made the recipe for her friends after their weekly tennis games and especially enjoyed watching the tennis opens – and she always had this cake on hand!

Want more delicious dishes inspired by Sunrise dining services coordinators? RSVP to a Taste of Sunrise event near you to experience Sunrise Signature Dining for yourself!

Hummingbird Cake
Serves 12


1½ c. granulated sugar
3 eggs
¾ c vegetable or canola oil
2 ripe bananas, mashed (about 1 cup)
1 t. vanilla extract
2½ c. all-purpose flour
1 t. baking soda
1 t. cinnamon
½ t. salt
1 c. crushed pineapple with juice
¾ c. pecans, chopped
Cream Cheese Icing
8 oz. cream cheese, softened
½ c. butter, softened
4 c. icing sugar
1 t. vanilla extract
½ c. pecans, chopped for garnish


  1. Preheat oven to 350F. Grease two 9” cake pans.
  2. Using an electric beater, beat sugar, eggs, oil, bananas and vanilla until ingredients are well mixed.
  3. Add flour, baking soda, cinnamon and salt and continue to beat until batter is well mixed.
  4. Fold in the pineapple and pecans.  Divide batter into prepared pans.
  5. Bake in preheated oven for 30-35 minutes or until a toothpick inserted in the center of cake comes out clean.
  6. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely before icing, about 30 minutes.
  7. For icing, cream together cream cheese and butter until fluffy using an electric mixer.
  8. Slowly add icing sugar, first mixing on low speed and then increase speed to high. Beat until light and fluffy. Add vanilla and mix for another 2 minutes.
  9. Spread ¾ c. of icing on first layer of cake. Top with second layer and ice top and sides of cake.
  10. Sprinkle with chopped pecans, slice and serve.