Hummingbird Cake is a ‘WOW’ cake that never disappoints. Think Carrot Cake meets Banana Bread and a whole lot more.
If you never thought you could fall in love with a cake, I feel sure Hummingbird Cake will take you there!
The blend of warming flavors, wholesome ingredients and an element of surprise from more mainstream cakes.
Hummingbird Cake is a special three-layer cake is moist, delicious with a unique flavor combination that never disappoints.
It’s perfect for parties, special occasion or just to make any day special!
Jump to:
- What is Hummingbird Cake?
- Why You Should Make THIS Recipe!
- What is the Origin of Hummingbird Cake?
- A Secret Ingredient!
- PRO TIP: Use Fresh Pineapple!
- A Note About the Cream Cheese Frosting
- Make it A Day Early!
- How to Make Hummingbird Cake – Step-by-Step
- Supplies & Tools for Making this Cake Recipe
- How To Store Hummingbird Cake
- Can Hummingbird Cake be Frozen?
- More Cake Recipes You’ll Love
- Try These Recipes too!
- Recipe
What is Hummingbird Cake?
Hummingbird Cake is a perfect marriage between Banana Bread and Carrot Cake flavors.
There is no carrot in the cake but those telltale flavors of cream cheese, nuts and ground cinnamon shine through with familiarity.
Pair that with banana cake with some tropical flavor from fresh crushed pineapple.
This moist cake has plenty of chopped pecans in the cream cheese frosting on the top of the cake and sides of the cake too!
Hummingbird Cake is lighter than carrot cake, almost crumbly (though still moist) with the distinct (though not overpowering) flavor of banana.
It has a Cream Cheese Pecan frosting which is irresistible and a perfect complement to the banana and pineapple flavors in the cake.
Why You Should Make THIS Recipe!
I love easy recipes and shortcuts so looking at a recipe this length would normally scare me off.
Here is why you should make this best Hummingbird Cake recipe:
- Though the recipe is long, it’s not hard to make
- It’s a unique cake that never disappoints (check the reader comments below for proof)
- This Hummingbird Cake recipe can be made either with traditional or gluten-free flour
- This Hummingbird Cake has a few unique ingredients (but not hard to find) that make it truly special
What is the Origin of Hummingbird Cake?
The origins are from the United States south. Its true roots are from Jamaica where the Hummingbird is the national bird!
A Secret Ingredient!
Banana is a key ingredient in Hummingbird Cake. This recipe uses roasted banana.
This is a trick I learned from a chef years ago when recreating his Banana Pudding: fresh bananas are roasted in the peel.
The bananas are baked in the oven and will have black peels after roasting.
After roasting the bananas are sliced open and the roasted banana used in this classic Hummingbird cake recipe.
The banana flavor deepens and caramelizes while they roasts.
The bananas have a rich flavor different from regular fresh or overripe bananas.
Trust me, it’s a step worth taking!
PRO TIP: Use Fresh Pineapple!
The recipe calls for fresh pineapple that will be crushed. Don’t replace this with canned pineapple!
The reason is that canned pineapple has a much higher amount of moisture and the structure of the pineapple itself is different from being canned.
The flavor is much better with fresh pineapple as well as it won’t add too much moisture and change how the cake bakes.
TIMESAVING TIP: buy fresh pineapple chunks in the grocery store produce or prepared foods section.
You will still need to crush it at home but it will save the time of peeling and coring a whole fresh pineapple.
A Note About the Cream Cheese Frosting
The Hummingbird Cake has a wonderful cream cheese pecan frosting that adds a sweet, tangy, nutty finish to this delicious cake.
The recipe makes enough frosting to lightly frost between the layers.
Though visually more might seem better, the flavors are perfectly balanced.
To me it has the look and taste of a cool weather cake; light cinnamon, roasted bananas and the cream cheese frosting. No frosting overload.
Make it A Day Early!
For best flavor make the Hummingbird Cake a day before serving!
How to Make Hummingbird Cake – Step-by-Step
Though there are a number steps for this recipe, they are not difficult.
And once you have a bite of the cake, you’ll be making it for all special occasions!
If you’d like to print the recipe refer to the detailed recipe card at the end of the post!
How to Roast the Bananas
STEP 1: Preheat the oven to 350 degrees F.
STEP 2: Place bananas on a cookie sheet with peels left on. Bake in the oven for 12 minutes until the skins are black (see below).
STEP 3: After cooling slightly to handle, peel bananas, place in a small mixing bowl and mash (photo 1).
Making the Cake
STEP 1: Butter and flour 3-9 inch round baking pans. Trace the bottom of the pan (for all three pans) onto parchment paper, cut out circle and place in the bottom of each pan.
STEP 2: In a sifter over a large mixing bowl combine the flour, cinnamon, baking soda and salt (photo 2; ingredients pre-sifting). Sift into the large bowl (photo 3; after sifting).
STEP 3: In a second large mixing bowl combine the granulated and brown sugar; stir to combine (photo 4; ingredients for next steps).
STEP 4: Add the eggs and stir briskly by hand to combine all ingredients into a smooth mixture .
STEP 5: Whisk the oil and vanilla into the sugar/egg mixture until combined and smooth (shown in photo 5 post mixing).
STEP 6: Add the flour mixture (dry ingredients) all at once to the wet ingredients and hand stir (do not beat) to combine the mixture fully.
STEP 7: Crush the fresh pineapple and add the fruit and juice to the batter.
STEP 8: Also add the mashed bananas and the pecans. Stir just until combined; do not over stir (final batter photo 6).
STEP 9: Divide the cake batter evenly between the three prepared pans. Place in the 350 degree oven for 25-30 minutes until cake bounces back to the touch or a toothpick inserted in the center comes out clean.
STEP 10: Allow to cool in pans on wire racks for 5 minutes then turn out onto cooling wire rack to cool completely before frosting.
Preparing the Frosting
STEP 1: Prepare the cream cheese and pecan frosting (photo 7; frosting ingredients).
STEP 2: Follow the instruction in the recipe card to assemble and frost the cake.
STEP 3: Allow cake to stand at room temperature 30 minutes before serving (photo 8).
PRO TIP: Cake best when made the day prior to serving!
Supplies & Tools for Making this Cake Recipe
Most of the items needed for this recipe are things you probably already have!
- Rimmed Baking Sheet (to roast the bananas)
- 3 9-inch Cake Pans
- Parchment Paper
- Flour Sifter
- Small, medium and large mixing bowls
- Standing Mixer (or hand held mixer)
- Potato Masher(to crush the pineapple)
- Whisk
- Cake Plate or Cake Stand (for serving)
How To Store Hummingbird Cake
Hummingbird Cake should be stored in the refrigerator due to the cream cheese frosting.
It may be stored in the refrigerator for 5-6 days (or may be frozen).
Store it in an airtight cake container and take it out 1 hour before serving to allow it to warm to room temperature for best flavor.
Can Hummingbird Cake be Frozen?
YES! It can be kept in the freezer for 4-6 months.
The BEST way to freeze it:
Clear space in your freezer and place the cake, unwrapped in the freezer to full freeze (about 4 hours).
When the cake is frozen, wrap it well with plastic wrap followed by foil.
This will ensure it is well enclosed so it will not dry out.
When ready to eat it, allow it to thaw in the refrigerator overnight or at room temperature (providing it isn’t too hot).
More Cake Recipes You’ll Love
If you like the idea of Hummingbird Cake I think you’d love:
- Italian Cream Cake
- Happy Day Cake with Strawberry Whipped Cream Frosting
- Strawberry Cake
- Chocolate Zucchini Cake
- Banana Coffee Cake
- Pumpkin Cheesecake
- Instant Pot Caramel Pecan Pumpkin Cheesecake recipe
- Eggnog Magic Cake
Try These Recipes too!
- Sugar Plums: What Are They & How to Make Them
- How to Make Simple Syrup: 8 Recipes and Suggested Uses
- How to Make Divinity (candy)
- Banana Cupcakes & Cream Cheese Buttercream Frosting
- Homemade Hot Chocolate
- Quiche Lorraine
Recipe
The Best Hummingbird Cake
Ingredients
Cake
- 3 cups All Purpose Flour regular or gluten-free measure-for-measure flour blend
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 3 large eggs room temperature
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup fresh pineapple crushed (see below)
- 2 cups roasted bananas* mashed (approximately 4 large or 6 medium-small bananas with peel left on; instructions below)
- 1 cup chopped pecans
- Parchment paper to line bottom of the cake pan
Cream Cheese Frosting
- 1 ½ sticks (12 tablespoons) unsalted butter chilled
- 3 8-ounce packages cream cheese chilled
- 1 teaspoon vanilla extract
- 1 ½ cups powdered/ Confectioners sugar sifted
- 1 ½ cups finely chopped pecans
Instructions
- Preheat the oven to 350 degrees.
How to Roast Bananas
- Place bananas on a cookie sheet with peels left on. Bake in the oven for 12 minutes until the skins are black (the bananas may leak which is fine). NOTE: Leave the oven heated to 350 degrees.
- Remove and let cool until they can be handled. Peel bananas, place in a small mixing bowl and mash. Set aside.
- Peel bananas, place in a small mixing bowl and mash. Set aside.
Making the Hummingbird Cake
- Butter and flour 3 9-inch round baking pans.
- Trace the bottom of the pan (for all three pans) onto parchment paper, cut out circle and place in the bottom of each pan.
- Using a sifter over a large mixing bowl combine the flour, cinnamon, baking soda and salt. Sift into the bowl. Set aside.
- In a second large mixing bowl combine the granulated and brown sugar; stir to combine.
- Add the eggs and stir briskly by hand to combine all ingredients into a smooth mixture.
- Whisk the oil and vanilla into the sugar/egg mixture until combined and smooth.
- Add the flour mixture all at once and hand stir (do not beat) to combine the mixture fully.
- To crush the pineapple: Place 1 cup of finely diced fresh pineapple in a medium mixing bowl and using a potato masher, crush the pineapple.
- Add the crushed pineapple fruit and juice to the batter.
- Add the mashed banana and the pecans. Stir just until combined; do not over stir.
- Divide the batter evenly between the three pans. Tap the pans on the countertop to release any air bubbles and place in the 350 degree oven for 25-30 minutes until cake bounces back to the touch and a toothpick inserted in the cake comes out clean.
- Allow to cool in pans on racks for 5 minutes then turn out onto cooling racks to fully cool before frosting. NOTE: Be sure to peel off and discard the parchment paper.
Instructions for Cream Cheese Frosting
- Cut sticks of chilled butter into 1 inch pieces and place in the bowl of a standing mixer (can use a hand held mixer if needed). Beat on low speed, gradually increasing speed to medium until the butter is still cool but has softened together (about 3 minutes).
- Cut the cream cheese into 1 inch strips and add to the butter. Mix at medium speed until fully combined, and smooth.
- Add the vanilla and slowly add the sifted powdered Confectioners sugar. Beat until well blended, increasing speed to beat on medium-high for 3 minutes or until the frosting becomes light and fluffy.
- Fold in pecans by hand.
Instructions for Cake Assembly
- Place the first layer of cake upside down (the bottom of the cake will be frosted) on the serving plate. Cover with 2/3 cup of frosting. This will be a thin covering.
- Place the second layer of cake right side up (flat cake bottom onto the frosting) and frost the top of this layer with 2/3 cup again (note: I found I needed just a bit more to cover this layer).
- Place the last cake layer with cake right side up and use the remaining frosting to cover top of cake and the sides.
- Allow cake to stand at room temperature 30 minutes before serving and store any uneaten cake in the refrigerator. Cake best when made the day prior to serving!
Video
Notes
Adapted from Country Home magazine (2008)
Nutrition
Originally published: January 29, 2012
Lauren says
Wondering if you’ve ever tried with half whole white wheat flour and regular flour? Also, wondering if you could change the oil to applesauce? Trying to figure out if it could be healthier…
Toni Dash says
Unfortunately Lauren I’ve only made the cake as noted here. I am gluten-free so cannot use wheat flour or all purpose flour that is a wheat derivative. I’ve also never swapped applesauce for oil in baking so I’m sorry I can’t be more helpful!
barvs says
Thanks for sharing the recipe 😀 I’m planning to make this for my dad’s birthday. I was wondering though… if I want to have only half of the servings, can I simply just halve the recipe or do I have to keep or adjust some of the ingredients? There’s only three of us so I don’t want to make a big one.
Toni Dash says
Hi Barvs. I have only made the recipe as detailed here but you’ll note many reader comments having changed the cake into a different size, whether it be cupcakes or a sheet cake. Do you want it to be a layer cake? You could try to make it by halving the ingredients and I’d guess you would get a short layer cake (you would need to modify the cooking time too to not over cook the layers). Or perhaps cut it back by a 1/3 and make a 2 layer cake? If you do not want a layer cake I might consider a different form like a rectangular cake. In one of the recently published comment responses you’ll note a link I shared that lists cake pan equivalents so you can see what other forms might be a fit for your needs. Hope that helps and Happy Birthday to your father!
Season says
Can this be made as is but in a 9×13 pan instead of the round pans as I don’t have any.. And would I still need the same amount of frosting.
Toni Dash says
Hi Season. I have only made the cake as a layer cake as described in the recipe however if you look through the comments you’ll note readers have made it in different pans all with great success. Here is a link to a baking pan conversion chart which would help you calculate the size difference.
Intuitively I would think you would need less frosting; maybe 2/3’s what is used for a layer cake? I think that will require some experimentation on your part! If it were me, I would have enough ingredients to make the whole batch but maybe start with 2/3’s the called for amounts. If you need more you can always use the remaining ingredients to make a 1/3 more. Let me know how it turns out!
Carol Mattachione says
I could not RESIST making this cake, after reading your description! I made it the very next day, and it looks EXACTLY like the one posted!!!! This is the BEST CAKE I’ve ever tasted – and let me say, I’ve baked and tasted a LOT of cakes in my day. Roasting the bananas is genius. They are creamy and wonderful. This cake could feed a lot of people, as just a tiny slice is very satisfying and filling. I shared with family, gave some to our neighbors, and still had plenty for my husband and I to indulge in each night for a week. This cake must weigh at least 5 lbs….so you can just imagine all the wonderful ingredients that transform it from a ho hum every day cake into the most delicious creation you’ll ever make – and one that you’ll want to make again and again for those special people in your life ♥
Toni Dash says
Carol I think I just got my Valentine for the season! What a lovely comment and thank you for the time in sharing so many details! Roasting bananas is a totally different thing than aged bananas isn’t it?! So simple but such an ‘upgrade’. Thanks again!
Elizabeth M says
I’m wondering why the first layer is placed upside down. Please forgive my ignorance. I’m not much of a baker.
Toni Dash says
Hi Elizabeth. Placing the first layer upside down provides the two flat sides of each the first and second layers will be facing each other which allows a more uniform application of frosting between them.
Amanda V. says
Perhaps this is an odd question, but I am wondering how tall the finished cake is? I need to be able to fit it into a 5 in. tall box. THANKS!
Toni Dash says
Hi Amanda! I (sadly) don’t have a Hummingbird Cake on hand right now however a cake pan is 1 1/2 inches high and the cake bakes a bit higher than that. 3 layers along with 1/8 inch icing in between layers and a good coat of frosting on top as well as whatever you’d place it on; I think it would be tight. If you are committed to your box you might reduce the cake recipe by a 1/3 and only make it two layers? I completely understand having the perfect container and working the cake into it. I’d be concerned the original recipe might be too tall for you!
Diane says
Well, my husband brought home canned pineapple, rather than fresh. I am assuming that is why it is taking so long to cook…oh well, hopefully it will just be super-moist!
I had no idea that roasting the bananas would hasten the ripening process. Excellent!
Toni Dash says
Though I have not made the cake with canned pineapple Diane it is a very forgiving cake as you can see from the prior comments where people have tweaked the ingredients and size! Hopefully you drained it well and it will be delicious! The roasting also changes the flavor so the bananas taste much more robust rather than just sugary as naturally ripened bananas can.
Marianne says
I just made this today and am so excited about it. I won’t be able to try it until tomorrow (its for a party) but I wanted to tell you that I adapted it some. I used half buckwheat flour and for the frosting, I added about 1/4 cup of coconut milk to soften it. The frosting is really yummy, and I was thinking of sprinkling some fresh coconut on it too. Thanks for the recipe!
Robyn says
How was it?
Marianne says
It turned out awesome! The cake was so moist and delicious and the frosting was extra creamy and really yummy with the coconut. I also sprinkled fresh organic coconut on top, and will definitely be making it like this again. Couldn’t really tell there was buckwheat in the cake which was fine…I was hoping to make it a little healthier without necessarily tasting that way. Thanks so much for the recipe!
Diane says
good idea re the coconut. I actually had the same idea, but didn’t have any in my pantry. would love to make a lower-cal version of this cake!
Marla says
Hi, I have 6 bananas that are ready to mash for banana bread and I thought of making this instead because I am ready to try it out. I noticed the recipe says roasted bananas… would it work with the mashed bananas too? I don’t want to waste my bananas! 🙂 Thanks
Toni Dash says
Yes I’m sure it will work and be fantastic! The roasting of the bananas changes the flavor a bit but your bananas will be fine. Roasting is a great way to hasten the ripening too but it sounds that you are all set in that department!
Sue says
I made this for our Christmas Party at work and it was a big hit.. I walked away to get some food, came back to the cake there was about a piece that was about 5″ left.. One guy asked me for the recipe… Everyone said, it was really good.. I had a smile on my face cause this is the first time I made this… I’ll be making this again for sure… 🙂
Toni Dash says
How fun Sue! As you may have noted from other comments this is a well loved recipe. It is unique too so I’m glad it made you the most popular at the party! Happy Holidays and thank you for sharing!