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
Leah says
Hi, this cake looks amazing! A great combination of my two favourites, I can't wait to make it! But (this might sound a bit odd) I'm in New Zealand & we have different measurements so I was just wondering how much is a stick of butter in weight? Ounces, grams or cups I understand, but not sticks… Thank you so much!
Toni @ Boulder Locavore says
Hi Leah! My apologies for not making the recipe more internationally friendly! A stick of butter in the U.S. is 4 ounces in weight which is 113 grams. Hope that helps and thanks for the prompt!
Leah says
Fantastic!! Thank you so much – My mouth is watering just thinking about this cake… Yum!
Annie in Nova Scotia says
Oh My..the name of this cake caught my attention, but then after reading through the recipe and reviews, I can hardly wait to try this! Definately for my next Pot Luck. Thank you so much for sharing & presenting the recipe in such a great way!
PS.Gotta love Pintrest !
Naomi says
I made this cake on Sunday and it was a huge hit. Everyone that ate it LOVED it. I only have a couple of questions and one comment to add. People said that the frosting could maybe be slightly sweeter. Would you recommend adding a touch more sugar? Also, I have been researching other versions of the recipe just to compare and all other recipes I find use canned pineapple and don't roast the banana, and some don't even use brown sugar. I love your recipe and I'm only following yours but I'm curious the reasons for fresh pineapple, the roasted banana and the brown sugar and not just white sugar? I have to stress that I'm not changing anything you've done just curious why you use these methods? Thank you!
Toni @ Boulder Locavore says
Hi Naomi! Sorry for the delay in responding. Have been traveling with little internet access.
On the sweetness I find this is so personal! I felt it was just right and would have gone over the top to sweeten the frosting more but again that is really dependent on one's personal palate. I would experiment with adding more sugar to the frosting to see if that better meets your needs. You may find that adding too much sugar thickens the frosting to the point of making it difficult to spread. If so I'd add a bit of water (start by the teaspoon full) or even juice to get the frosting to the desired, spreadable consistency.
On the use of fresh pineapple it's all about the texture, moisture level and flavor. If you were to crush fresh pineapple and hold it next to canned crushed pineapple you would note the canned pineapple does not have the same texture, is more 'soggy' for lack of a better term and the flavor is different. Having said that I'm one who loves kitchen experiments and think you should play around to see what works best for you and your cake-eaters! Certainly using canned pineapple takes less time.
I prefer roasted bananas for the flavor. They bear a similar consistency to a naturally ripened banana but their flavor is enhanced by the roasting where a naturally ripened banana becomes densely sweet with a different flavor. Again I do think it's great to experiment! I'm delighted to answer any of your questions and encourage playing around to see what works best for you!
On the sugar it is a flavor thing. Brown and white sugar taste differently. Combining them will yield a different flavor profile than just using white sugar. Delighted you made the cake and are so curious to learn more!
Mathilde says
Hello !
Thank you so much for your recipe, the result was absolutely delicious. (that is what also made me hate this cake : i couldn't stop eating it !)
Really, it was yummee. I only did two floor, and it still look terrifically appetizing.
For the icing, could you explain me what is the use of the butter ?
I had to do some more as I didn't have enough to cover all the cake, but the second time I did it without butter and the result was pretty similar (in fact, no difference at all). I tried with adding the cinammon to the vanilla and it tasted really good.
I also added a drop of orange juice, as it seemed too vanilly to the smell (and my vanilla essence was maybe a bit old). I'm not sure if it made any change to the taste, but at least I can say it didn't spoil it at all.
Anyway, thanks again and bon appétit !
Boulder Locavore says
Hi Mathilde. Cream cheese frosting is essentially a butter cream frosting with cream chesse in it. In addition to building the structure, texture and flavor in the frosting the butter counteracts the 'tang' of the cream cheese.
As I mentioned in the recipe the volume of the frosting makes for very thin layers of frosting between the cake layers which I found was perfect not to make it too rich. It is not intended to make a thick frosting layer as with traditional cakes. But frosting is personal so I'm glad if you wanted more you made some additional to frost it as you like.
I think it's great that you experimented with what works for you! That to me is the fun and beauty of baking. Also other readers will appreciate to see what you did I'm sure. It sounds like everything turned out great with your modifications! Thanks so much for leaving your comment.
Megan Anderson says
I'm just finishing up with making this recipe (I also went the cupcake route) and it turned out so good! So delicious. The recipe above make about 2 dozen cupcakes (I actually got 26), and I ended up taking one reader's suggestion of adding cinnamon to the frosting. I had to bake my cupcakes at 350 for 25 minutes.
Thanks for the recipe!!
Boulder Locavore says
Megan I'm sorry I missed your comment earlier. So glad to hear the cupcakes worked out! I appreciate the details as I'm sure will other readers considering doing something similar. Thanks for taking the time to leave the info!
Megan Anderson says
I just made this recipe (I also went the cupcake route) and the cake is soooo good! I was able to get about 2 dozen cupcakes out of the batter—no changes. I did have to cook mine for 25 minutes at 350 though. I took one readers suggestion and added cinnamon to the frosting—also really good! I only use two packs of cream cheese though since I wasn't frosting any layers.
Thanks for the recipe!!
linzfrentrop says
Oh what a fantastic cake! I made it over the weekend. And it was gone within a day! I'd never heard of roasting bananas, but it seemed to really bring out their flavor and made them slightly more juicy. I'll give that a try next time I make banana bread even! Beautiful photos, I like that metal cake pan. 🙂 Thanks for posting, I'm happily adding this to my personal recipe collection. And I look forward to putting it on my blog (with proper accolades of course!).
Boulder Locavore says
I'm so glad to hear the outcome of your baking! It's really a special cake. I began roasting bananas for recipes calling for bananas while ago and feel it does deepen the flavor as well as allows 'instant ripening' so you don't have to wait.
Thank you for your kind remarks about the photos. You are cetainly welcome to link back to the recipe on your own blog though I'd request you do not reproduce it as posted here. One thing I've done with recipes I love and don't change when making them is make the dish, take my own photos to share on my blog and link to the original recipe for my readers. Maybe that would work for you too?
julie says
Hi! You know I love cooking but I do not have a sweet tooth. So I stayed away from baking, altho I've always wanted to try something interesting. But seeing this cake (from Gojee), I cannot take my eyes off! I Love the promise of the flavors that a banana-carrot-cream cheese-pecans and cinnamon! I suddenly became excited to try and make one for my family! I have not baked anything before so hopefully I can do this.
Thank you very much for sharing this recipe! I suddenly became inspired! 🙂
Boulder Locavore says
First Julie I'm so flattered and excited for you! Nothing like being inspired. It is an ambitious first project but providing all the terminology makes sense to you I don't see why you should not attempt it! It is not a fussy cake to bake just has a number of steps. Also it is not an uber sweet cake, more of a rustic sweetness I'd say, so you will probably really love it.
To be clear as well, there are no carrots in the cake but it has the spice flavorings of a carrot cake as well as the color and texture reminded me of carrot cake. As you may have noted in the comments, readers are now looping back after making it themselves and sharing their fabulous results. I'm sure you'll have the same!
Carol Mattachione says
Oh, one other thing I enjoyed when making this cake…..although I love my Kitchen Aid Mixer, this cake comes together beautifully with nothing but mixing bowls and wooden spoons! It’s rustic and a joy to make, and I have to thank you for posting this recipe for the rest of us – WHAT FUN to make, and what a JOY to eat and share ♥
Denise Joy says
I think I will make this, it looks so good! But I'm making mine a vegan alternative! I'll let you know how it turns out…
Boulder Locavore says
That sounds great! I always feel people need to make recipes fit for their needs. Please do let me know how it turns out and what you changed!
Arizona Girl says
You should try adding 2 TBS of cinnamon to the frosting- it makes it super yummy.
Boulder Locavore says
What a great idea! I'll keep that in mind. I love the balanced flavors in this cake-frosting combo but I think that would be great for a regular carrot cake. If you try it please let me know how it turned out!