Hummingbird Cake is a moist, fruit-filled dessert that originated in the Southern United States. Typically containing mashed bananas, crushed pineapple, and pecans, this sweet and aromatic cake is layered and topped with a tangy cream cheese frosting.
It’s perfect for celebrations, brunches, or whenever you crave a comforting homemade treat.
Kitchen Equipment Needed
- Two 9-inch round cake pans
- Mixing bowls
- Whisk or electric hand mixer
- Measuring cups and spoons
- Cooling racks
- Offset spatula or butter knife (for frosting)
Ingredients Overview
- Flour and leaveners: All-purpose flour, baking soda, and salt form the cake’s structure.
- Fruit: Mashed bananas and crushed pineapple keep the cake tender and flavorful.
- Sugar and spice: Granulated sugar (or a mix of sugars) and a hint of cinnamon for warmth.
- Pecans: Add a nutty crunch and traditional flavor.
- Cream cheese frosting: A tangy-sweet topping that complements the cake’s fruity interior.
Ingredients
Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs, room temperature
- 1 cup vegetable oil
- 2 cups mashed ripe bananas (about 4 medium)
- 1 cup crushed pineapple (drained)
- 1 teaspoon vanilla extract
- 1 cup chopped pecans (optional extra for garnish)
Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted (adjust to desired consistency)
- 1 teaspoon vanilla extract
- Pinch of salt
Directions
- Preheat the oven : Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- Mix dry ingredients : In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
- Combine wet ingredients : In a separate bowl, whisk the eggs, oil, mashed bananas, crushed pineapple, and vanilla extract until well combined.
- Form the batter : Make a well in the dry ingredients. Pour in the wet mixture, stirring just until no streaks of flour remain. Fold in the chopped pecans. Do not overmix.
- Bake : Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes before turning them out onto cooling racks to cool completely.
- Prepare the frosting : In a mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, beating until the frosting reaches a creamy, spreadable consistency.
- Assemble : Place one cake layer on a serving plate. Spread a layer of cream cheese frosting on top. Set the second layer over it, then frost the top and sides of the cake. If desired, press additional chopped pecans around the sides or sprinkle on top.
Prep Time
20 minutes
Bake Time
25–30 minutes
Total Time
45–50 minutes (plus cooling)
Nutrition (per slice, ~12 slices)
- Calories: ~450
- Fat: ~22g
- Carbohydrates: ~60g
- Protein: ~5g
- Sugar: ~40g
Expert Tips
- Ripe bananas Use bananas that are heavily spotted or brown for maximum flavor.
- Avoid overmixing Stir just until combined to keep the cake light and tender.
- Cream cheese softening Allow cream cheese and butter to come to room temperature for a smoother, lump-free frosting.
FAQs
Can I make this cake in a 9×13-inch pan?
Yes, bake at 350°F for about 35–40 minutes, or until a toothpick comes out clean.
Can I omit the nuts?
Absolutely. If you prefer no nuts, simply leave them out or replace with shredded coconut.
How do I store leftovers?
Keep the cake covered in the refrigerator for up to 5 days. Bring slices to room temperature before serving.
Storing & Reheating
- Storing Cover leftovers tightly and refrigerate for up to 5 days.
- Freezing Wrap unfrosted cake layers in plastic wrap and foil; freeze for up to 2 months. Thaw in the fridge overnight before frosting.
Substitutions & Variations
- Pineapple alternative Replace crushed pineapple with applesauce for a slightly different flavor.
- Low-sugar option Reduce sugar in the cake by 1/2 cup if desired, though the cake may be less sweet.
- Spice blend Add a pinch of nutmeg or allspice for extra warmth.
Hummingbird Cake
Hummingbird Cake is a moist, fruit-filled dessert that originated in the Southern United States. Typically containing mashed bananas, crushed pineapple, and pecans, this sweet and aromatic cake is layered and topped with a tangy cream cheese frosting.
Equipment
- - Two 9-inch round cake pans
- Mixing bowls
- - Whisk or electric hand mixer
- Measuring cups and spoons
- - Cooling racks
- - Offset spatula or butter knife (for frosting)
Ingredients
- #### Cake
- - 3 cups all-purpose flour
- - 2 cups granulated sugar
- - 1 teaspoon baking soda
- - 1 teaspoon ground cinnamon
- - 1/2 teaspoon salt
- - 3 large eggs room temperature
- - 1 cup vegetable oil
- - 2 cups mashed ripe bananas about 4 medium
- - 1 cup crushed pineapple drained
- - 1 teaspoon vanilla extract
- - 1 cup chopped pecans optional extra for garnish
- #### Cream Cheese Frosting
- - 8 ounces cream cheese softened
- - 1/2 cup 1 stick unsalted butter, softened
- - 4 cups powdered sugar sifted (adjust to desired consistency)
- - 1 teaspoon vanilla extract
- - Pinch of salt
Instructions
- **Preheat the oven** Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
- **Mix dry ingredients** In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
- **Combine wet ingredients** In a separate bowl, whisk the eggs, oil, mashed bananas, crushed pineapple, and vanilla extract until well combined.
- **Form the batter** Make a well in the dry ingredients. Pour in the wet mixture, stirring just until no streaks of flour remain. Fold in the chopped pecans. Do not overmix.
- **Bake** Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Cool the cakes in the pans for 10 minutes before turning them out onto cooling racks to cool completely.
- **Prepare the frosting** In a mixing bowl, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, vanilla extract, and a pinch of salt, beating until the frosting reaches a creamy, spreadable consistency.
- **Assemble** Place one cake layer on a serving plate. Spread a layer of cream cheese frosting on top. Set the second layer over it, then frost the top and sides of the cake. If desired, press additional chopped pecans around the sides or sprinkle on top.
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