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Drunken Hummingbird Cake


Drunken Hummingbird Cake Photo and Recipe (c) by Carroll Pellegrinelli

Drunken Hummingbird Cake

Drunken Hummingbird Cake Photo and Recipe (c) by Carroll Pellegrinelli
Here is a recipe for Drunken Hummingbird Cake, which is a from scratch cake baked in a Bundt Cake Pan.

Prep Time: 25 minutes

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 35 minutes

Yield: Servings 12 to 16


  • 3 cups flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • ---
  • 2 cups bananas, chopped
  • 1 cup chopped nuts, lightly toasted
  • 1-1/2 cups vegetable oil
  • 3 eggs, slightly beaten
  • 1-8 ounce can crushed pineapple, drained
  • 3/4 cup banana liqueur, divided
  • ---
  • 1/2 cup butter
  • 1/4 cup water
  • 1 cup sugar


Preheat oven to 350 degrees. Grease and flour Bundt pan.

In a large bowl, with a wire whisk combine the first 6 ingredients. In medium bowl, combine the second set of ingredients with only 1/4 cup banana liqueur. Add to large bowl, stir until just combined (like making quick bread). Pour batter into pan.

Bake Drunken Hummingbird Cake for 65 to 70 minutes or until done. Cool in pan on cake rack for 25-30 minutes. Remove from pan to cool completely on rack.

Place cake on serving plate. Poke holes in cake. Set aside. Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir 1/2 cup banana liqueur. Drizzle over Drunken Hummingbird Cake. If necessary, use a pastry brush to brush over flowing glaze onto cake until plate is clean.

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