Hummingbird Cake

Make A Cake and Eat It Too!

Cake is always better with friends so we’ve teamed up with to bring you decadent cakes for the holidays.

Impress your guests and serve Hummingbird Cake (recipe below).

If you love cake as much as we do sign up to be part of the EatIn EatOut Insiders Club and get a cake of the month right to your inbox.

For the icing on the cake, as an Insiders Club member you get; a free subscription to their online magazine, automated entries into their contests and complimentary eCookbooks.

Stay tuned at as we share a cake a week in the month of December courtesy of EatIn EatOut.  Trust me, it will be cake, cake and more glorious cake!

Hummingbird Cake

Recipe reprinted with permission from

Hummingbird Cake |


2-3/4 cups all-purpose flour
1 cup pecans, toasted and finely chopped (or roughly chopped as shown)
2 cups mashed ripe bananas, about 3 medium sized (or roughly chopped as shown)
1 8oz can crushed pineapple, drained (or ½ cup fresh pineapple chopped as shown)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1-1/4 tsp baking soda
1/2 tsp salt
3 large eggs, room temperature
1-3/4 cups sugar
1 cup canola oil


Preheat oven to 350ºF. Butter two 8” round cake pans and line with parchment, Butter the parchment and dust with flour.

Whisk flour, cinnamon, nutmeg, ginger, baking soda and salt in a bowl.

Beat eggs and sugar in the bowl of a mixer on high speed until thick and light, about 5 minutes. Gradually add canola oil.

Sprinkle flour over the egg mixture gently folding to make a thick batter. Fold in pecans, bananas and pineapple. Transfer to prepared pans.

Bake until the cakes are firm and a toothpick inserted into the centre comes out clean, 50-55 minutes. Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.


Cream Cheese Frosting

1/4 cup unsalted butter, room temperature or non-hydrogenated margarine
8 ounces cream cheese, room temperature
3-2/3 cups icing (confectioners) sugar
1 Tbsp finely grated lemon zest
1 tsp vanilla extract

In the bowl of an electric mixer (or with a hand mixer), beat the butter and cream cheese, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Scrape down the sides of the bowl as needed. Beat in the lemon zest and vanilla extract until smooth.

Eat well…Jenn