Hummingbird Cake Recipe

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This hummingbird cake recipe is moist, perfectly sweet, & richly flavored with banana, pineapple, vanilla & cinnamon. Slathered with cream cheese frosting, it’s the perfect dessert for any occasion.

a slice of hummingbird cake on a plate with a fork

I am only tempted by cakes that are irresistibly moist (like this chocolate cake) – you know the kind of cake that is more dense than airy and definitely not “light & fluffy.” Which is why I love this hummingbird cake!

This recipe is super moist, thanks to the addition of banana, crushed pineapple and melted butter. It’s flavored with vanilla and cinnamon, and has a rich, nutty crunch from the pecans.

This hummingbird cake recipe is easy to make and tastes amazing frosted with homemade cream cheese frosting.

a fork taking a bite of hummingbird cake on a plate

Hummingbird Cake: Ingredients & Substitutions

overhead photo of the ingredients in this Hummingbird Cake Recipe
  • All-purpose flour. cake flour works well in this recipe, or you can use all-purpose gluten free flour to make it gluten free.
  • Salted butter. Unsalted butter works well. You can also substitute up to half of the butter with canola oil.
  • Light brown sugar. for a richer molasses taste, substitute dark brown sugar.
  • Crushed pineapple. I suggest using a can of crushed pineapple. To use fresh, blend 8 oz of pineapple in a blender.
  • Bananas. Make sure your bananas are overripe (brown).
  • Pecans. these are optional. You can use walnuts instead.
hummingbird cake on a plate with a bite taken out of it

How to Make Hummingbird Cake

We’ll walk through this hummingbird cake recipe step-by-step. Watch the video for additional guidance.

Begin by lining two, round, 6โ€ cake pans with parchment paper (trace the bottom on parchment with โ€œhandlesโ€ like this =o= see photos/video) and grease the sides.

two photos showing how to line cake pans for a hummingbird cake

Then, combine the dry ingredients: flour, salt, baking powder, baking soda and cinnamon, in a small bowl and set it aside.

Next, whisk the melted butter, granulated sugar and brown sugar together in a large bowl until the mixture is smooth and there are no lumps.

two photos showing how to make hummingbird cake - whisking melted butter and sugars

Then stir in the pineapple, mashed banana, eggs, and vanilla.

two photos showing how to make hummingbird cake - whisking in banana, eggs, vanilla and pineapple

Next, add the dry ingredient mixture to the wet ingredients and stir until there are no lumps of dry ingredients (the mashed banana will be lumpy).

two photos showing how to make hummingbird cake - combining wet and dry ingredients

If desired, stir in chopped pecans.

two photos showing how to make hummingbird cake - adding pecans

Then, divide the batter evenly between the two prepared cake pans (about 1 ยฝ cups of batter per pan) and spread it in an even layer in each pan.

two photos showing hummingbird cake in two cake pans

Bake the hummingbird cake in the preheated oven for 30-35 minutes, or until the top is set and a cake tester inserted in the center comes out clean.

humming bird cake in two cake pans after baking, cooling on a wire cooling rack

Let cool in the cake pans for at least 30 minutes before transferring to a wire rack to cool completely.

Freeze before frosting

I often freeze cakes before frosting them so no crumbs get into the frosting.

two layers of humming bird cake after baking, cooling on a wire cooling rack

Make the Cream Cheese Frosting

While the cake is cooling, make the cream cheese frosting by beating the ingredients together. Check out this post on how to make cream cheese frosting for more information.

cream cheese frosting in a glass bowl to use for hummingbird cake

Assemble the Hummingbird Cake

When the cake is cooled, spread the cream cheese frosting in between the cake layers, then all around the outside of the cake. Pipe designs if desired, and garnish with chopped nuts, etc.

More Frosting Options

If you don’t prefer cream cheese frosting, here are some other suggestions:

Hummingbird Cake frosted on a cake stand

Chill the assembled cake in the refrigerator for at least 3 hours, or overnight.

Hummingbird Cake Recipe on a cake stand with a piece cut out

Serve

Serve the hummingbird cake cold or at room temperature. You can serve it with a scopp of vanilla ice cream, a dollop of whipped cream, or a drizzle of homemade caramel sauce.

overhead photo of a slice of hummingbird cake on a plate with a fork

Store/Freeze

Store leftover cake in the refrigerator for up to 5 days.

Or you can freeze the entire cake or individual slices. I suggest flash-freezing the cake/slices, then wrapping them tightly in plastic wrap and storing them in an airtight container. Thaw overnight in the refrigerator.

hummingbird cake on a plate with a fork taking a bite out of it

Hummingbird Cake Recipe FAQS

What does hummingbird cake contain?

The ingredients that make this recipe unique are the combination of bananas, pineapple and pecans.

Should hummingbird cake be refrigerated?

Yes, storing the cake in the refrigerator keeps it fresh longer.

Why do they call this cake “Hummingbird Cake?”

This recipe originated in Jamaica and was sent to the US in 1968 as part of a PR campaign to get more people to visit the island. It was named after their state bird, the scissors tail hummingbird.

Can I double this recipe?

Yes, double the ingredients and bake in two, 9″ round cake pans.

hummingbird cake on a plate with a bite taken out of it

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Hummingbird Cake Recipe

Laura
This hummingbird cake recipe is moist, perfectly sweet, & richly flavored with banana, pineapple, vanilla & cinnamon. Slathered with cream cheese frosting, it's the perfect dessert for any occasion.
5 from 2 votes
Course cake, Dessert
Cuisine American
Servings 16 Servings
Calories 312
Prep Time8 hours 15 minutes
Cook Time35 minutes
Cooling1 hour
Total Time1 hour 50 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 350 degrees.
  • Line 2 round 6โ€ cake pans with parchment paper and grease the sides.
  • Combine flour, salt, baking powder, baking soda and cinnamon in a small bowl, set aside.
  • In a large bowl, whisk together melted butter, granulated sugar and brown sugar until the mixture is smooth and there are no lumps.
  • Add pineapple, mashed banana, eggs, and vanilla and stir to combine.
  • Add dry ingredient mixture to the wet ingredients and stir until the batter is smooth.
  • If desired, stir in chopped pecans.
  • Divide the batter evenly between the two prepared cake pans (about 1 ยฝ cups of batter per pan) and spread the batter in an even layer in each pan.
  • Bake in the preheated oven for 30-35 minutes, or until the top is set and a cake tester inserted in the center comes out clean.
  • Let cool in the cake pans for at least 30 minutes before transferring to a wire rack to cool completely.

Make the Frosting

Assemble, Chill & Serve

  • When the cake is cooled, spread the frosting in between the cake layers, then all around the outside of the cake. Pipe designs if desired, and garnish with chopped nuts, etc.
  • Chill for at least 3 hours, or overnight. Then serve cold or at room temperature.

Video

Notes

Ingredient Notes/Substitutions
  • All-purpose flour. cake flour works well in this recipe, or you can use all-purpose gluten free flour to make it gluten free.
  • Salted butter. Unsalted butter works well. You can also substitute up to half of the butter with canola oil.
  • Light brown sugar. for a richer molasses taste, substitute dark brown sugar.
  • Crushed pineapple. I suggest using a can of crushed pineapple. To use fresh, blend 8 oz of pineapple in a blender.
  • Bananas. Make sure your bananas are overripe (brown).
  • Pecans. these are optional. You can use walnuts instead.
Store/freeze
Store leftover cake in the refrigerator for up to 5 days.
Or you can freeze the entire cake or individual slices. I suggest flash-freezing the cake/slices, then wrapping them tightly in plastic wrap and storing them in an airtight container. Thaw overnight in the refrigerator.

Nutrition

Serving: 1slice | Calories: 312kcal | Carbohydrates: 44g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 36mg | Sodium: 237mg | Potassium: 170mg | Fiber: 2g | Sugar: 31g | Vitamin A: 232IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 2 votes (1 rating without comment)

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