The Best Hummingbird Cake

Hummingbird Cake is a ‘WOW’ cake that never disappoints. Think Carrot Cake meets Banana Bread and a whole lot more.

Updated December 2018

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!

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 cinnamon shine through with familiarity.

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.

What is the Origin of Hummingbird Cake

The origins of Hummingbird Cake are from the United States south. Its true roots are from Jamaica where the Hummingbird is the national bird!

Why You Should Make THIS Hummingbird Cake

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 Hummingbird Cake:

• 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)
• It can be made either with traditional or gluten-free flour
• This Hummingbird Cake has a few unique ingredients that make it truly special

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 Secret Ingredient in this Hummingbird Cake recipe

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.

They are baked in the oven coming out with black peels. The bananas are sliced open and the roasted banana used in the cake recipe.

The flavor deepens and caramelizes while they roasts.

The bananas have a rich flavor different from regular fresh or ripened bananas.

Trust me, it’s a step worth taking!

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 Store Hummingbird Cake

Hummingbird Cake should be stored in the refrigerator due to the cream cheese frosting. It may be stored in the refridgerator 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). Once it is frozen, wrap well with plastic wrap followed by foil to ensure it’s 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).

How to Make Hummingbird Cake

This summary describes the steps for making Hummingbird Cake. For specifics refer to the recipe card below.

1. Preheat the oven to 350 degrees.
2. Place bananas on a cookie sheet with peels left on. Bake in the oven for 12 minutes until the skins are black. After cooling slightly to handle, eel bananas, place in a small mixing bowl and mash.
3. 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.
4. In a sifter over a large mixing bowl combine the flour, cinnamon, baking soda and salt. Sift into the bowl.
5. 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.
6. Whisk the oil and vanilla into the sugar/egg mixture until combined and smooth.
7. Add the flour mixture all at once and hand stir (do not beat) to combine the mixture fully.
8. Crush the fresh pineapple and add the fruit and juice to the batter.
9. Also add the mashed banana and the pecans. Stir just until combined; do not over stir.
10. Divide the batter evenly between the three pans. Place in the 350 degree oven for 25-30 minutes until cake bounces back to the touch.
11. Allow to cool in pans on racks for 5 minutes then turn out onto cooling racks to fully cool before frosting.
12. Prepare the cream cheese and pecan frosting.
13. Follow the instruction in the recipe card to assemble and frost the cake.
14. Allow cake to stand at room temperature 30 minutes before serving. Cake best when made the day prior to serving!

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
• Banana lovers will love this Banana Pudding Poke Cake

Supplies & Tools for Making this Hummingbird Cake Recipe

Most of these items needed for this Hummingbird Cake recipe are normal staples in the kitchen!

• 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)

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5 from 32 votes

Print

The Best Hummingbird Cake

Hummingbird Cake is a fantastic combination of banana bread and carrot cake (sans the carrots) with a touch of pineapple! This recipe never disappoints and delivers a specical treat for any occasion.

Course Dessert

Cuisine American

Keyword hummingbird cake

Prep Time 45 minutes

Cook Time 30 minutes

Total Time 1 hour 30 minutes

Servings 12 servings

Calories 555 kcal

Author Toni Dash

Ingredients

Ingredients for the Hummingbird Cake:

• 3 cups flour (gluten free or regular)
• 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

Ingredients for Cream Cheese Frosting:

• 1 ½ sticks unsalted butter , chilled
• 3-8 ounce packages of cream cheese , chilled
• 1 teaspoon vanilla
• 1 ½ cups powdered sugar , sifted
• 1 ½ cups finely chopped pecans

Instructions

Instructions to make Hummingbird Cake:

1. Preheat the oven to 350 degrees.

2. *To Roast the 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). Remove and let cool until they can be handled. Peel bananas, place in a small mixing bowl and mash. Set aside. Leave the oven heated to 350 degrees.

3. 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.
4. In a sifter over a large mixing bowl combine the flour, cinnamon, baking soda and salt. Sift into the bowl. Set aside.
5. 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.
6. Whisk the oil and vanilla into the sugar/egg mixture until combined and smooth.
7. Add the flour mixture all at once and hand stir (do not beat) to combine the mixture fully.
8. 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 fruit and juice to the batter. Also add the mashed banana and the pecans. Stir just until combined; do not over stir.
9. 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.
10. Allow to cool in pans on racks for 5 minutes then turn out onto cooling racks to fully cool before frosting. Be sure to peel off and discard the parchment paper.

Instructions for Cream Cheese Frosting:

1. 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).
2. Cut the cream cheese into 1 inch strips and add to the butter. Mix at medium speed until fully combined, and smooth.
3. Add the vanilla and slowly add the sifted powdered sugar. Beat until well blended, increasing speed to beat on medium-high for 3 minutes or until the frosting becomes light and fluffy.
4. Fold in pecans by hand.

Instructions for Cake Assembly:

1. 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.
2. 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).
3. Place the last cake layer with cake right side up and use the remaining frosting to cover top of cake and the sides.

4. 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!

Recipe Notes

Adapted from Country Home magazine (2008)

Nutrition Facts

The Best Hummingbird Cake

Amount Per Serving (1 slice)

Calories 555 Calories from Fat 189

% Daily Value*

Total Fat 21g 32%

Saturated Fat 4g 20%

Cholesterol 48mg 16%

Sodium 330mg 14%

Potassium 319mg 9%

Total Carbohydrates 87g 29%

Dietary Fiber 4g 16%

Sugars 56g

Protein 7g 14%

Vitamin A 4%

Vitamin C 12.2%

Calcium 5.5%

Iron 13.9%

* Percent Daily Values are based on a 2000 calorie diet.