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!
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 are from the United States south. Its true roots are from Jamaica where the Hummingbird is the national bird!
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 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)
- 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
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 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.
The bananas are sliced open and the roasted banana used in the cake recipe.
The banana 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 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).
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 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 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 banana and the pecans. Stir just until combined; do not over stir (final batter photo 6).
STEP 9: 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 or a toothpick inserted in the center comes out clean.
STEP 10: Allow to cool in pans on 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)
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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- Banana Cupcakes & Cream Cheese Buttercream Frosting
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- Quiche Lorraine
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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
Nutrition
Originally published: January 29, 2012
Jamie says
Yum, this looks amazing!! Pinning the recipe, to try soon for my family. Thanks!
Beth says
I tried this and it was so delicious! My family loved this recipe! Can’t wait to make it again!
Erin says
I love how easy this cake it. It seems like it will be complicated, but it isn’t! And it is super moist too.
Bintu | Recipes From A Pantry says
I only tried Hummingbird cake a few years ago for the very first time and loved it – definitely going to have to make it following this tasty recipe!
Helen @ family-friends-food.com says
Great tip about roasting the bananas – can’t wait to try it! Thanks!
Shadi Hasanzadenemati says
I tried your recipe last night and loved it! Can’t wait to make it again!
Pam Greer says
Thanks for reminding me that it’s been way too long since I’ve made this cake!! The tip on using store bought cut up pineapple is such a time saver!
Dannii says
This cake looks so light and fluffy. I can’t wait to make it at the weekend.
Lauren Kelly says
This is one of my all time favorite cakes and I don’t make it nearly enough! I am planning on making it again this week, thank you!
BONNIE WHEELER says
A wonderfully tastey cake that children can help make.
Kathy Gledhill says
Hi Toni
This cake sounds AMAZING, we buy fresh pineapples and freeze them to add to frozen pizzas before cooking, will this still work for the fresh pineapple?
Toni Dash says
Hi Kathy. Freezing and thawing can effect the fiber and liquid of the pineapple. I recommend making the recipe as written for the best results.
Geita says
Made this twice and went down like a treat!
Thank you for this amazing recipe.
I do have a question – can I substitute plain flour with almond flour? If yes will it be like by like measurement?
Thanks a heap!
Toni Dash says
I don’t recommend that substitution Geita unless you want to do some experimenting. Nut flours don’t usually swap directly as a one-to-one swap. The characteristics of nut flours are different than grain flours usually requiring changes in the rest of the recipe (the liquid levels and eggs). For best results I recommend making the recipe as written.
Karen Norris says
I’m thinking of making this for my son’s wedding. How much would I make for about 40 people? And for two cakes one being smaller than the first cake in order to make it a wedding cake?
Toni Dash says
Hi Karen! Congratulations on your son’s upcoming wedding. As you’ll note from the recipe card the cake makes 12 servings. You can decide from that what you would need.
Have you made the cake before? If not, if I were in your shoes, I would make a test cake and decide if you feel 12 servings per cake would agree with your plans (sometimes wedding cakes are served as smaller slices) and go from there.
Lynn says
Your recipe called for chilled butter and cream cheese. Does that mean room temperature?
Do I leave the butter and cream cheese out for about an hour, is that enough time for them to “chill”?
Thanks.
Toni Dash says
Hi Lynn. ‘Chilled’ means they should be cold; just out of the refrigerator.
Nicole says
Crazy question…. we LOVE Hummingbird cake but have a cinnamon allergy in the family. Is there anything else that you could substitute the cinnamon in this recipe for that may work?
Thank you!
Toni Dash says
Hi Nicole. My gut instinct is to suggest Allspice but I’m not sure I’d use 2 teaspoons. Maybe 1 teaspoons and a 1/2 teaspoon of nutmeg? The flavor won’t be exactly the same but it would be good and allow you to enjoy the cake without fear of an allergic reaction.
I also did a quick Google search and found this article you might find helpful for both the cake and in general for your baking needs.
Lisa says
I posted a comment but dont see it here
Toni Dash says
Hi Lisa. I saw a comment on Pinterest but this is the only comment posted here from your email.
Lynn says
If I make it as a sheet cake, how much cream cheese should I use for the frosting?
Thanks,
Lynn
Toni Dash says
Hi Lynn. I’ve only make the recipe as written. I did a quick Google search for you on how to convert a layer cake to a sheet cake and this link may be helpful for you. Good luck!
Robbin Lampe says
I’ve made is at least 5 times already. This has become a favorite. We have only 79 banana trees left since Hurricane Maria hit Puerto Rico. The variety we grow are called “guineos mansanos” which translates as “apple bananas”. Using that flavor in this recipe makes for an exceptional cake! We love this recipe. Thank you. My kids have yet to try it, but my husband and friends absolutely love it. When I go home to Houston for the family reunion I will try making it with the locally aavailable bananas so that they can partake of this wonderful recipe. Thanks again, Robbin Lampe
Judy Dunnett says
I have made Hummingbird Cake many times, never thought to roast the bananas or use fresh pineapple. Absolutely fabulous. Makes such a difference in the taste. The family licked their plates clean !!! 🙂 Thank you.
Toni Dash says
Love hearing this Judy! They are each simple variations but I think make the cake extra delicious! Thanks for taking the time to leave your comment.
Aurora says
Hello can you tell me pls the butter and cream cheese in grammi? I don’t understand 38 ounces? Thank you
Toni Dash says
Hi! This conversion tool is great to easily convert any measurements: https://www.rapidtables.com/convert/weight/ounce-to-gram.html. Hope that helps!
TD says
It’s not 38 ounces of cream cheese; it is 3 (three) 8-ounce packages. That is the size of package the cream cheese comes in in the US. So it’s 24 ounces total. An ounce is 28 grams, so 24 x 28 grams is the amount needed for the recipe.
For the butter, 1 stick is 1/4 pound, which is 4 ounces. So 1.5 sticks would be 6 ounces, or 6 x 28 grams.
Kristin says
Made this for a church dessert contest this weekend and took 1sr place!
Toni Dash says
It’s a keeper! Congrats and I’m glad it worked well for you!!
Kendall says
Do you think I could add a handful or two of shredded carrots to this recipe?
Toni Dash says
Hi Kendall. I’ve only made the recipe as written. I’m unsure how the addition of carrots would work relating to how well they would cook or if the amount out imbalance the dry and wet ingredients. If you try it please let me now how it turns out!
Jennifer Baetz says
Any adjustments required for high altitude?
Toni Dash says
I make it as written and the results are as shown in the photos!
colleen cayes says
Toni, everything about this recipe is pure magic! Roasting bananas – thank you for the most helpful pictures. You’re right, the recipe is long but your photos make it look like every step is manageable. I am going to share this with a friend who is baking Easter goodies with a local little girl over Spring Break. Something this special will chase away the is-spring-here-yet? gloom of March rainy days. It sounds delicious!
Toni Dash says
Hi! Thanks for your thoughts. This is an oldie but goodie spruced up with a new video and process photos. It has been a reader favorite since 2012! It’s perfect for spring. I agree about the weather. Spring for BOTH of us never feels quite like spring for more than a day at a time I think….until summer.
Andie Thueson says
A marriage between banana cake and carrot cake sounds like a win to me!