Triple Layer Hummingbird Cake
Prep time
Cook time
Total time
This recipe was originally shared with us by Cate of Just Baking, but it is a classic that she modified slightly from Southern Living. We've made a couple of additional helpful modifications.
Serves: 12 to 16 servings
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1½ cups oil (your favorite for baking)
  • 3 large eggs, beaten
  • 1 (8-ounce) can crushed pineapple, undrained
  • 2 cups chopped bananas
  • 2 cups chopped pecans, walnuts or hazelnuts, divided (optional)
  • 1½ teaspoons vanilla extract
  • Double batch of Dairy-Free “Cream Cheese” Frosting
  1. Preheat your oven to 350ºF
  2. Grease and flour 3 (9-inch) round cake pans.
  3. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon and salt.
  4. Add the oil and eggs and stir just until the dry ingredients are moistened/
  5. Stir in the pineapple with juice, bananas, 1 cup nuts (if using), and vanilla.
  6. Divide the batter evenly among the prepared pans.
  7. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  8. Let the cakes cool in the pans for about 10 minutes, then carefully turn them out onto racks to cool completely.
  9. Once cool, place one cake layer on a cake stand or plate. Evenly frost the top. Top it with the second cake layer, and evenly frost the top. Top it with the third cake layer and evenly frost the top and sides of the cake.
  10. Optionally sprinkle the cake with the remaining 1 cup nuts.
Recipe by Go Dairy Free at