Walnut Hummingbird Cake

  • Yield: 24 servings
  • Prep: 25 mins
  • Cook: 35 mins


3cups all purpose flour
1cup granulated sugar
1teaspoon salt
2teaspoons ground Ceylon cinnamon
1cup sugar
1cup light brown sugar, packed
3large eggs
1cup vegetable oil
2teaspoons vanilla extract
1cup fresh pineapple, crushed
2cups mashed banana
1cup chopped walnuts
For the Frosting:
1-1/2stick unsalted butter, chilled
24ounces cream cheese, chilled
1-1/2cup sifted confectioners’ sugar
1teaspoon vanilla extract
1-1/2cup chopped walnuts


  1. Preheat the oven to 350F

  2. Sift together the flour, baking soda, salt and set aside.

  3.  Put the sugars in a  large mixing bowl and stir in the eggs. Once the eggs and sugars are blended, whisk in the oil and vanilla. Stir in the flour mixture just until moistened. Do not beat. Stir in the pineapple, banana, and walnuts just until blended..

  4. Divide the batter between three 9-inch buttered and floured cake pans lined with parchment.

  5. Rap the pans on the countertop to dislodge any air bubbles and bake for 25-30 minutes until a cake tester inserted in the center comes out clean.

  6. Cool in the pans for 5 minutes, and then turn out onto cooling racks to cool completely before frosting.

For the frosting:

  1. Cut the butter into 2-inch pieces and put in the mixing bowl of an electric mixer. Mix on medium speed until the butter becomes malleable, about 3 or 4 minutes. Add the cream cheese in pieces and mix until thoroughly blended.

  2. Slowly add the confectioners’ sugar and vanilla and mix until blended. Increase mixer speed slightly and continue mixing for 2-3 minutes until the frosting becomes light and fluffy. Remove from the mixer and fold in the walnuts.

  3. Use the frosting to fill and frost the layers, then store in cool, but not refrigerated, area until serving.



Recipe courtesy of Scott Peacock

Nutritional Info *per serving

  • Calories 520
  • Glycemic Load 14
  • Fat 33g
  • Saturated Fat 11g
  • Polyunsaturated Fat 12g
  • Monounsaturated Fat 7g
  • Cholesterol 70mg
  • Sodium 200mg
  • Potassium 210mg
  • Carbohydrate 54g
  • Fiber 2g
  • Sugars 37g
  • Protein 6g
  • Trans Fat 0.5g
  • Vitamin A 10%
  • Vitamin C 8%
  • Calcium 6%
  • Iron 8%