A hummingbird cake is one of those desserts that feels like a celebration. It’s moist, packed with banana and pineapple, and finished with tangy cream cheese frosting. If you love carrot cake, this will be right up your alley—just a little fruitier and a touch more tropical.
Whether you’re baking for a birthday, a potluck, or a cozy weekend at home, this cake delivers big flavor without complicated steps.
Table of Contents
What Makes This Recipe So Good
- Ultra-moist crumb: Oil, ripe bananas, and crushed pineapple keep the cake soft for days.
- Balanced sweetness: Not too sugary, thanks to warm spices and tangy cream cheese frosting.
- Great texture: Chopped pecans add crunch without overpowering the fruit.
- No mixer needed for the batter: Simple whisk-and-fold method helps avoid overmixing.
- Reliable and forgiving: Works in 9-inch rounds, a 9×13 pan, or even as cupcakes.
Ingredients
- For the Cake:
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon fine sea salt
- 3 large eggs, at room temperature
- 3/4 cup neutral oil (canola or vegetable)
- 2 teaspoons pure vanilla extract
- 1 1/2 cups mashed ripe bananas (about 3 large)
- 1 cup canned crushed pineapple, well-drained
- 1 cup chopped pecans or walnuts, toasted if possible
- Optional: 1/2 cup unsweetened shredded coconut
- For the Cream Cheese Frosting:
- 12 ounces (340g) cream cheese, cold from the fridge
- 1/2 cup (115g) unsalted butter, slightly softened
- 3 1/2 to 4 cups (420–480g) powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- Pinch of salt
- To Finish:
- Extra chopped pecans for the sides or top
- Banana slices, toasted coconut, or pineapple tidbits for garnish (optional)
How to Make It
- Prep your pans and oven. Heat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment. Dust lightly with flour or use baking spray with flour.
- Whisk the dry ingredients. In a large bowl, whisk flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, and salt until evenly combined.
- Mix the wet ingredients. In a separate bowl, whisk eggs, oil, and vanilla.
Stir in mashed bananas and drained crushed pineapple.
- Combine and fold. Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. Fold in chopped pecans (and coconut if using).
Do not overmix.
- Divide and bake. Split the batter evenly between the pans. Bake 25–30 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool completely. Let the cakes rest in the pans for 10 minutes, then turn out onto a rack. Peel off parchment and cool fully before frosting.
- Make the frosting. Beat cream cheese and butter until smooth and fluffy, about 2 minutes.
Add vanilla and salt. Gradually add powdered sugar until thick, smooth, and spreadable.
- Assemble the cake. Place the first layer on a plate. Spread a generous layer of frosting.
Top with the second layer and frost the top and sides. Press chopped pecans onto the sides for a classic look.
- Chill briefly, then serve. Refrigerate the cake for 20–30 minutes to set the frosting. Slice with a warm knife for clean cuts.
Storage Instructions
- Short-term: Keep the frosted cake covered in the fridge for up to 5 days.
The flavors deepen on day two.
- Freezing layers: Wrap unfrosted layers tightly in plastic and foil. Freeze up to 2 months. Thaw in the fridge overnight before frosting.
- Freezing slices: Wrap individual slices and freeze up to 1 month.
Thaw in the fridge, then bring to room temperature before serving.
- Counter time: Because of cream cheese frosting, limit room-temp display to 2 hours.
Health Benefits
- Fruit-based moisture: Bananas and pineapple add natural sweetness and reduce the need for excessive fat, keeping the crumb tender.
- Nuts for nutrients: Pecans bring healthy fats, fiber, and a bit of protein.
- Spice perks: Cinnamon adds warmth and flavor without extra sugar.
This is still a dessert, so enjoy it in moderation. You can make small tweaks—like reducing frosting or using less sugar—to fit your preferences without losing the charm.
Common Mistakes to Avoid
- Using underripe bananas: Green or just-yellow bananas lack sweetness and mash poorly. Spotty, very ripe bananas work best.
- Not draining pineapple: Extra liquid can make the cake gummy.
Press out excess juice with the back of a spoon.
- Overmixing the batter: This develops gluten and makes the cake dense. Fold until no dry streaks remain.
- Overbaking: Check early. The cake should be set with a few moist crumbs on the tester, not bone-dry.
- Frosting warm cakes: Even slightly warm layers will melt the frosting.
Cool completely.
Alternatives
- 9×13 pan: Bake 35–40 minutes. Cool and frost right in the pan for easy serving.
- Cupcakes: Bake at 350°F for 18–22 minutes. This recipe yields about 24 cupcakes.
- No nuts: Skip pecans if you need nut-free.
Add extra shredded coconut or a handful of raisins if you like.
- Lighter frosting: Use half the frosting amount or swap in a whipped cream cheese frosting for a softer, less sweet finish.
- Gluten-free: Use a 1:1 gluten-free all-purpose blend with xanthan gum. Let the batter rest 10 minutes before baking.
- Dairy-free frosting: Use dairy-free cream cheese and vegan butter; add powdered sugar gradually until spreadable.
FAQ
Can I make this cake a day ahead?
Yes. The flavor actually improves overnight.
Keep it covered in the fridge and bring to room temperature for 30–45 minutes before serving.
Do I need a stand mixer?
No. A whisk and spatula are enough for the batter. A hand mixer makes frosting easier, but you can whip it by hand with some patience.
Why is my cake dense?
Common culprits are overmixing, too much flour, or underripe bananas.
Lightly spoon flour into the measuring cup and level it, and fold the batter gently.
Can I reduce the sugar?
Yes, you can cut the granulated sugar by 2–3 tablespoons without issues. Keep in mind the frosting provides most of the sweetness balance.
What if I don’t like pineapple?
You can replace it with grated apple or pear, well-drained. The texture will change slightly, but the cake will still be moist and flavorful.
How do I toast the pecans?
Spread them on a baking sheet and toast at 350°F for 6–8 minutes, stirring once.
Cool completely before folding into the batter.
Can I add raisins or coconut?
Absolutely. Add up to 1/2 cup raisins or shredded coconut. Keep total mix-ins around 1 to 1 1/4 cups so the cake structure stays intact.
In Conclusion
This hummingbird cake recipe brings together everything people love in a classic Southern dessert: big fruit flavor, a super-moist crumb, and silky cream cheese frosting.
It’s simple to make, flexible to adapt, and always a crowd-pleaser. With ripe bananas, tangy pineapple, and a little crunch from pecans, every slice hits the sweet spot. Bake it once, and it may become your go-to celebration cake.
Ingredients
Instructions
- Prep your pans and oven. Heat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment. Dust lightly with flour or use baking spray with flour.
- Whisk the dry ingredients. In a large bowl, whisk flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, and salt until evenly combined.
- Mix the wet ingredients. In a separate bowl, whisk eggs, oil, and vanilla. Stir in mashed bananas and drained crushed pineapple.
- Combine and fold. Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. Fold in chopped pecans (and coconut if using). Do not overmix.
- Divide and bake. Split the batter evenly between the pans. Bake 25–30 minutes, or until a toothpick comes out with a few moist crumbs.
- Cool completely. Let the cakes rest in the pans for 10 minutes, then turn out onto a rack. Peel off parchment and cool fully before frosting.
- Make the frosting. Beat cream cheese and butter until smooth and fluffy, about 2 minutes. Add vanilla and salt. Gradually add powdered sugar until thick, smooth, and spreadable.
- Assemble the cake. Place the first layer on a plate. Spread a generous layer of frosting. Top with the second layer and frost the top and sides. Press chopped pecans onto the sides for a classic look.
- Chill briefly, then serve. Refrigerate the cake for 20–30 minutes to set the frosting. Slice with a warm knife for clean cuts.
