Southern Recipes

Black Walnut Hummingbird Cake

A signature Southern classic recipe for an indulgent layer cake that incorporates sweet pineapple, banana, cream cheese and black walnuts.

Black Walnut Hummingbird Cake recipe

Yield: 8 to 10 servings



  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 3 large eggs, beaten
  • 1 1/2 cups vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 (8 ounce) can crushed pineapple, undrained
  • 2 cups diced bananas**
  • 1 cup chopped Black Walnuts

Cream Cheese Frosting

  • 1 pound cream cheese (room temperature)
  • 1 cup (2 sticks) butter, softened
  • 1 pound powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 1/2 cup black walnuts



  1. Heat oven to 350 degrees F. Grease (with shortening) and flour* three 9 inch round cake pans.
  2. Whisk together the flour, sugar, salt, baking soda, cinnamon, and nutmeg in a large bowl.
  3. Add the eggs and oil, and stir only until the dry ingredients disappear into the batter; do not beat.
  4. Stir in the vanilla extract, pineapple, walnuts and bananas.
  5. Divide the batter among the cake pans. Gently tap the pans on the counter to remove the air bubbles.
  6. Bake until a wooden pick inserted comes out clean, 25 to 30 minutes.
  7. Place the pans on wire racks to cool for 10 minutes.
  8. Turn out the layers and cool completely on the wire racks for 1 hour.


  1. In a large bowl, beat the cream cheese and butter until smooth with an electric mixer at medium speed.
  2. Gradually add the powdered sugar, beating at low speed until light and fluffy.
  3. Quickly beat in the vanilla extract.
  4. Spread 1 cup of frosting between the cake layers, stacking them as you go. (For the most attractive layer cake, place the first cake layer bottom-side up and place the final cake layer top-side up.) Spread the remaining frosting over the top and around the sides of the cake. Pat the black walnuts over the top.
  5. Store refrigerated in an airtight cake carrier.


* For best results, use our Pan Release!

** The bananas are diced, not mashed. For the best texture and flavor, use ripe bananas that are evenly freckled with brown spots.


Recipe and photo used with permission from: Hammons Products Company

Recipe credit: Our State magazine

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