Art Smith's Hummingbird Cake

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 599.3
  • Total Fat: 30.4 g
  • Cholesterol: 57.4 mg
  • Sodium: 243.1 mg
  • Total Carbs: 79.5 g
  • Dietary Fiber: 2.0 g
  • Protein: 5.2 g

View full nutritional breakdown of Art Smith's Hummingbird Cake calories by ingredient
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This cake is one of the most requested desserts at Art Smith's Chicago restaurant, Table Fifty-Two This cake is one of the most requested desserts at Art Smith's Chicago restaurant, Table Fifty-Two
Number of Servings: 16


    3 cups all purpose flour
    2 cups granulated sugar
    1 tsp baking soda
    1 tsp ground cinnamon
    1/2 tsp salt
    2 cups chopped ripe bananas
    1 cup drained crushed pineapple
    1 cup vegetable oil
    2 large eggs, beaten
    1 1/2 tsp vanilla extract
    1 cup (4 ounces) finely chopped pecans
    8 ounces cream cheese, room temperature
    1/2 cup (1 stick) butter, room temperature
    1 pound icing sugar, sifted
    1 tsp vanilla extract


Position the racks in the centre and bottom third of the oven and preheat to 350F. Lightly butter two 9" round cake pans, sprinkle evenly with flour and tap out the excess. If you wish, butter the pans, line the bottoms with rounds of parchment paper, then flour the pans and tap out the excess.
Sift the flour, sugar, baking soda, cinnamon, and salt into a bowl. In another bowl, stir or whisk the bananas, pineapple, oil, eggs and vanilla until combined. DO NOT use an electric mixer. Pour into the dry mixture and fold together with a large spatula just until smooth. DO NOT beat. Fold in the pecans. Spread evenly into the pans.
Bake until the cake springs back when pressed in the center - 30 to 35 minutes. Transfer the cakes to wire racks and cool for 10 minutes. Invert the cakes onto the racks, remove the parchment paper (if used), turn right side up and cool completely.
Using an electric mixer on high speed, beat the cream cheese and bitter until combined. On low speed, gradually beat in the sugar, then the vanilla, to make a smooth icing.
Trim the top of the cakes for a smooth, even surface. Place 1 cake layer, on a serving platter, spread 2/3 cup of the icing. Top with the second layer (upside down) and spread the remaining icing over the cake top and sides.
The cake can be prepared up to 1 day in advance and stored, uncovered in the fridge.
Let stand at room temperature before serving.

Number of Servings: 16

Recipe submitted by SparkPeople user NADIATION.

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