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!
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- 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
Gluten Free Eater/Baker says
Hello, I am a GF eater/baker. Have you tried this recipe with a gluten free flour mix (such as Bob's Red Mill)?? I would like to try making it GF as the recipe suggests is possible but before I go to all the work and spend the money for the ingredients, I thought I'd ask about it. Thanks!
Boulder Locavore says
Hi! Everything I make on my blog I make gluten free. I include options for gluten and GF since everyone is different. I either use King Aurthur's GF blend or a blend I make myself. I personally do not care for blends with GarFava flour finding the taste to be a bit 'beaney' and green for my liking. I have a feeling it might bind better than some GF flours but I really feel the taste interferes with most of the baking I've done.
Which ever GF flour blend YOU like, I'd say use it! The cake in the photos is a GF Hummingbird Cake (and was perfect).
Gluten Free Eater/Baker says
Great! Thank you!
Also, I noticed the recipe calls for vegetable oil…have you ever tried substituting 1 cup applesauce? I sub applesauce for oil in some recipes but again, I am wondering if you have tried it with success or if you would suggest sticking to the recipe and using oil?
Thanks!
Boulder Locavore says
This recipe is pretty perfect so I have not changed anything after making it as it's written above. Love experimenting though; maybe you should try it out?
I actually have never substituted applesauce for oil in any recipe so am not familiar with how that shifts the recipe either. Please did let me know if you try it how it works out!
Denise says
I can't wait to try this recipe. Can you tell me whether or not the taste is similar to banana bread? We are celebrating my mother-in-law's birthday this weekend and this cake looks tasty. However, my MIL doesn't like banana bread.
Boulder Locavore says
Hi Denise. There is definitely a flavor similar to banana bread (crossed wiht the seasoning of carrot cake).
What I might suggest that is very fun is the Happy Day Cake, the Italian Cream Cake or the Tres Leches Cake . They are all flavorful but none have banana.
The Happy Day Cake I made with a Strawberry Whipped Cream frosting. It's light and festive. A friend who reads my blog asked for one for her birthday and her entire family devoured it joyfully! Italian Cream Cake does have a nut element so it has some similarity to Hummingbird Cake but again without the strong banana or spice flavors. Tres Leches is as it sounds 'three milks'. The cake is essentially soaked with milk and has a unique texture and beautiful flavor. If you are looking for a traditional cake one of the first two might be great!
Rosie Kelly says
How do you think this would work as cupcakes?
Boulder Locavore says
I think it would be good. The cake is light and almost crumbly as I mentioned so the cake format really works well for that being in a larger piece eaten with a fork thought I'd try making cupcakes. I might suggest experimenting with a small batchrather than making the full recipe, filling the baking cups 2/3 full.
If you scroll up in the comments I shared 2 links with a prior commenter that talk about converting one cake form to another (cake pan volume equivalence) as well as suggested baking times when changing a cake to a different form. Let me know how it works!
Boulder Locavore says
Rosie I'm thrilled and thank you for taking the time to comment. This recipe is very popular with lots of people asking about how to tweak it in size so your comment will help others considering doing cupcakes. It really is a charming cake isn't it? I really fell in love with this one.
Rosie says
So I made the cupcakes this afternoon and I must tell you that they turned out SOOOO good!! I didn't change a thing. My oven runs a little high so I baked the cupcakes at 325F for 15 mins! The icing is so yummy. I could just sit and eat it out of the bowl! lol Thank you for this yummy recipe!!
RecipeNewZ says
I found this post though Pinterest. The photo was so beautiful that I just had to come here to read the recipe! Love it! And love your site :-).
I would like to invite you to share this post (and your other posts 🙂 ) on a new photo based recipe sharing site that launched in May. The idea is simple: all recipe photographs are published within minutes of submission. And, of course, the images link back to the author's site.
It's called RecipeNewZ (with Z) –
I hope you get a chance to visit and to share some of your delicious posts with our viewers. It would be a pleasure to have you on board 🙂
jessicaryanne says
This looks so delicious. I'm doing a locavore challenge of my own. I enjoy flipping through your site for inspiration. Really want to try this cake some day!
Boulder Locavore says
Good for you! I really found focusing on eating locally and seasonally has elevated my appreciation for my food and has connected me with completely different food resources than if I were to eat completely disconnected from the seasons. Also after going 100% locavore (for meat, dairy and produce; some things like gluten free grains really can't be found in CO so I did not restrict those) I found using that as a guide but not completely excluding occaisional non-local purchases works well. Otherwise I'd never be able to make a cake like this! What a shame that would be!
.... says
This cake sounds and looks delicious!! I can't wait to make it, my son has a severe nut allergy. Any good substitutes for the pecans?
Boulder Locavore says
Is he able to eat seeds? My first thought was the consistency of the pecans chopped could be replicated by a chopped meats of sunflower seeds. The taste the pecans contribute would not be there but there is enough going on with the cake flavor-wise that something providing the consistency of a nut with a mild flavor would be my best suggestion.
The other option if seeds are also a problem is to omit that portion and proceed with the frosting without the pecans. It will still be incredibly delicious!
Laura says
Hi. You say it's best made a day before serving, would you store it in the fridge or out on the counter? (It's winter here in Australia so it wouldn't get hot out on the counter) Would you wrap it in cling film or put in air tight container. SO excited to try this out 🙂 Laura
Boulder Locavore says
Hi Laura! I'm glad you are so excited and know you'll be pleased with the result! When I made it, I had it on the cake pan with a glass dome top and candidly had it in my garage as I did not have space in my fridge and felt it should be refrigerated due to the cream cheese frosting! It was the dead of winter in Colorado so the garage offered refrigerator-like conditions. My concern would be the dairy in the icing leaving it out in a room temperature setting. I did some internet checking and there seems a mixed thought about leaving cakes out with cream cheese frosting however some baking professionals advise against it. Perhaps you too have a space where you live that is chilly enough to replicate a fridge if you don’t have space in yours?
Jess says
My family has been making this cake for years.
... says
OMG!!!!!! This sounds like the most incredible cake I've ever found. I have to try it right away.
Unknown says
This cake sounds delish! What is the importance of fresh pineapple? Could I use canned successfully? How ripe are the bananas? Are they at the 'better make banana bread' stage or with roasting, are well freckled bananas okay? And finally, I would like to make as 9×13 pan size. Would you cut the recipe in half?
Boulder Locavore says
Hi! I'll first say I think experimentation in baking can lead to fabulous things so I'll do my best to answer your questions but also encourage if you want to swap things out and see what you think, go for it!
Fresh pineapple has a very different flavor, texture and liquid content than canned pineapple. The end texture of the fresh pineapple crushed is different than purchased, canned 'crushed pinapple'. I would be concerned the higher liquid content in the canned pineapple might affect the consistency of the cake. Also I think one thing that makes this cake so special is the freshness of the ingredients. I have only made it this way so could not comment on whether substituting canned pineapple would be successful as you've asked.
The bananas can just be normal-ripe. I would not buy them green (on the verge of ripening)or spotted but normal. The roasting process ripens them and imparts a different flavor than using the 'banana bread bananas'. Here is a link to the roasting with photos I did for a gorgeous Banana Pudding so you can see what they looked like before and after. I unfortunately have only made the cake with the three layers personally feeling the eccentric appearance really adds to the charm of the cake. I did google your question and found these great links for cake pan conversions: cake pan conversions and ‘what are the baking times for different size cake pans‘ Of course I cannot vouch for how converting this format would work in a sheet pan so perhaps an experiment is in order! I'm unsure about the time conversion in the larger pan so hopefully the second link and watching it closely will yeild fabulous results.
Hope that help! Do let me know how it turns out!