I’m not sure that you’ll ever taste another cake as brilliantly flavorful as my hummingbird cake. The perfect springtime cake, this recipe is flavored with overripe bananas, crushed pineapple, ground cinnamon, butter, vanilla, and pecans, then iced with a thick layer of silky cream cheese frosting. Sure to be a showstopper!
The Perfect Springtime Cake
Hummingbird cake is said to have originated in Jamaica and was first published in the US in an issue of Southern Living during the late 70’s. Since then, it’s become a popular cake across the United States, but remains particularly popular in the south. It’s also particularly popular in my house around Easter, or anytime I find myself with a few overripe bananas.
Why You’ll Love This Recipe
- A proven 5-star recipe ⭐️. Since this recipe was first published several years ago, it’s garnered dozens of 5-star reviews with readers raving about how moist, flavorful, simple, and just overall delicious it is!
- Elegantly simple. A simple two layer cake, this one is cloaked with my cream cheese frosting, which is the perfect, subtly tangy counterpart to the sweet cake layers.
- Perfect for beginner and experienced bakers alike. While there are quite a few ingredients that go into a hummingbird cake, the actual prep is simple and straightforward. The batter comes together quickly, and the frosting is essentially foolproof, too.
- Jaw-droppingly flavorful. Ultimately this is like a moist spice cake, well-flavored with bananas and crushed pineapple. The flavor is rich but refreshing, something of a hybrid between carrot cake, banana cake, and pineapple upside-down cake. A lot of flavors, yes, but they work beautifully together.
What You Need
It might look like a lot of ingredients at first glance, but most are basic and each is carefully chosen to add flavor, moisture, and texture to this 2-layer cake. Ingredients for both the cake layers and the frosting are shown.
- Bananas. Reach for the same sort of bananas you’d choose if making banana bread: the browner and spottier the better! These over-ripe bananas contain more sugar and moisture (and, in turn, more flavor) than their more yellow counterparts. This means a more moist and flavorful hummingbird cake.
- Crushed Pineapple. You’ll need an 8 oz can. Don’t drain it, the juices will add flavor and moisture to the cake.
- Butter & oil. At the risk of sounding like a broken record (because I’ve talked about this in so many cake recipes, like my chocolate cake and vanilla cake!), this blend is the best choice for best flavor and texture. When it comes to the oil, any neutral oil will work. I currently use avocado oil, but this recipe has been tested and works with canola oil and vegetable oil, too.
- Sugar. A blend of granulated and brown sugar gives us a nice balance of flavor. Light or dark brown sugar will work, but dark is my preference. It makes the flavor slightly richer and the cake a tad more moist.
- Eggs. They should be at room temperature, in fact all of your ingredients should be.
- Vanilla Extract. You’ll need a full tablespoon, I like a heavy-handed pour here. Bonus points if you use homemade vanilla extract 😉
- Flour. Since this is designed to be a heavier cake that must handle the weight of all the add-ins, I prefer all-purpose flour to lighter, more delicate cake flour. Save the cake flour for angel food cake, instead.
- Pecans. Feel free to substitute your favorite nut, but pecans are the classic choice and walnuts would be my second option. While it’s not mandatory, I recommend that you toast your pecans for best flavor.
SAM’S TIP: For the frosting, make sure you opt for “brick-style”, full-fat cream cheese. Avoid low-fat or the spreadable kind sold in tubs, as it typically results in a frosting that’s too runny and messy and could slide right off your cake.
This is just an overview of the ingredients I’ve used and why. For the full recipe please scroll down to the bottom of the post!
How to Make a Show-stopping Hummingbird Cake
Make the Cake Batter
- Combine your wet ingredients. Butter, oil, and sugars go first, then we’ll add in the crushed pineapple, eggs, and vanilla extract. You’ll need an electric or stand mixer since we’re using softened butter here; make sure it’s well blended with the sugar before proceeding.
- Combine the dry ingredients. Whisk these together in a separate bowl.
- Gently combine wet & dry ingredients. Use a spatula for this part and not an electric mixer. You want to take care not to accidentally over-mix the batter or the cake could end up dense and dry, or even rubbery (like over-mixed banana pancakes).
- Bake. Make sure to thoroughly grease and flour your cake tins or use a baking spray (make sure it’s one that contains flour). For best results, place a round cut-out of parchment paper in the bottom of each cake pan. This will guarantee your cake won’t stick when you go to invert it. When finished baking, the cakes will be a beautiful golden brown color.
SAM’S TIP: Due to all the add-ins, the cake batter will appear quite lumpy and bumpy. This is normal! So long as you don’t have any dry streaks of flour remaining, your cakes will bake just fine. Don’t over-mix trying to make things smooth or your cake could end up dense, rubbery, and dry.
Cool & Decorate
- Cool the cakes in their pans for 10 minutes, then turn onto a cooling rack to cool completely before decorating.
- If needed, level the cakes, though mine usually bake up pretty flat.
- Prepare your cream cheese frosting and apply an even layer between the layers and around the cake. I like to use a closed-star piping tip to decorate the top, then sprinkle with crushed nuts for a little extra decoration.
SAM’S TIP: Be patient and let the cake layers cool completely before frosting. If you’re impatient (been there), you’ll end up with a soupy mess of frosting that melts right off your cake. If you can feel any warmth radiating from the hummingbird cake layers, give them more time.
Frequently Asked Questions
As with my whoopie Pies, it seems the origins of the name of this cake are murky and contested. According to Jamie Oliver, it was so named because it was “sweet enough to attract hummingbirds”. If you don’t have a mouth full of sweet teeth, don’t let that deter you, though! My take on this cake is well balanced with the spices and fresh flavor of the fruit; it’s not hard to quickly eat your way through a large slice!
Absolutely. You can leave the nuts out entirely without making any other changes to the recipe. You could also substitute them with walnuts or even shredded coconut for a texture change-up (think like my Italian cream cake).
Because of the cream cheese based frosting and the moist, fruit-heavy nature of this cake, I’m only comfortable leaving it out at room temperature for a day before enjoying it (and less than that if it’s quite warm in my house, as the frosting might melt!). Hummingbird cake is best stored in the refrigerator and will keep for up to 5 days there, just make sure to keep it tightly covered in an airtight container. It’s such a moist cake the cool refrigerator doesn’t do much damage to its tender crumb.
I hope you try this one, and that you love it just as much as my family does! I have a feeling this just might become a springtime must-make for you, too.
Enjoy!
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Hummingbird Cake Recipe
Ingredients
- ¾ cup (170 g) unsalted butter softened to room temperature
- ¾ cup (180 ml) neutral cooking oil I use avocado oil, but canola or vegetable will work just fine
- 1 cup (200 g) light or dark brown sugar firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs lightly beaten (room temperature preferred)
- 2 cups (479 g) mashed over-ripe bananas (this is was about 4 bananas for me)
- 1 8 oz (226 g) can crushed pineapple (do not drain)
- 1 Tablespoon vanilla extract
- 3 cups (375 g) all-purpose flour
- 1 teaspoons baking soda
- 1 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup (120 g) chopped pecans¹ see note
CREAM CHEESE FROSTING
- ½ cup (113 g) unsalted butter softened
- 8 oz (226 g) cream cheese, softened don't use the spreadable cream cheese sold in tubs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 4 cups (500 g) powdered sugar
Recommended Equipment
Instructions
- Preheat oven to 350F (175C) and lightly grease and flour the sides and bottoms of two 8" or 9" pans. I also recommend using a cut-out round of parchment paper to line the bottom to prevent sticking.
- Combine butter, oil, and sugars in a large bowl and use an electric mixer (or a stand mixer) to beat together until creamy and well-combined.¾ cup (170 g) unsalted butter, ¾ cup (180 ml) neutral cooking oil, 1 cup (200 g) light or dark brown sugar, ½ cup (100 g) granulated sugar
- Add eggs and stir to combine.2 large eggs
- Add bananas, crushed (undrained) pineapple, and vanilla extract and stir well.2 cups (479 g) mashed over-ripe bananas, 1 8 oz (226 g) can crushed pineapple, 1 Tablespoon vanilla extract
- In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt until thoroughly combined.3 cups (375 g) all-purpose flour, 1 teaspoons baking soda, 1 teaspoons baking powder, 1 teaspoon ground cinnamon, 1 teaspoon salt
- Using a spatula (don't use an electric mixer for this step) gradually begin to fold dry ingredients into wet. Once about half the flour mixture has been added, add the pecans and stir them in as well. Stir until completely combined, but don't over-mix the batter or you could end up with a dry cake.1 cup (120 g) chopped pecans¹
- Evenly divide cake batter into prepared baking pans. Transfer to center rack of 350F (175C) oven and bake for about 39 minutes if using 8" pans and about 34 minutes if using 9" pans or until a toothpick inserted in the center comes out clean or preferably with a few moist crumbs.
- Allow to cool for 10 minutes in baking pan then run a knife around the inside of the pan to loosen cake and carefully invert onto a cooling rack to cool completely.
- Once cooled completely, prepare cream cheese frosting.
Cream cheese frosting
- Combine butter and cream cheese in a large bowl (or in the bowl of a stand mixer) and beat until creamy, smooth, and well-combined.½ cup (113 g) unsalted butter, 8 oz (226 g) cream cheese, softened
- Stir in vanilla extract and salt.1 teaspoon vanilla extract, ¼ teaspoon salt
- Gradually, with your mixer on low speed, stir in powdered sugar until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are evenly combined.4 cups (500 g) powdered sugar
Assemble
- If needed, level cakes before decorating. Place one layer of the cake on serving platter. Top with cream cheese frosting and spread evenly. Top with second cake. Frost top and sides of cake and serve.
Notes
¹Pecans
For best flavor, I recommend buying whole (not pre-chopped) nuts and toasting them in a 350F/175C oven for 5 minutes or until fragrant and deeper brown. Let them cool then chop up before stirring into your batter. Pecans can be left out if needed for allergy reasons (or just if you hate nuts), or you may substitute walnuts.Storing
Store in an airtight container at room temperature for up to a day or in the refrigerator for up to 5 days. This cake may also be tightly wrapped and frozen for up to 3 months.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
I originally published my hummingbird cake recipe in March of 2019. I’ve updated the post to include more tips and helpful information, but the recipe remains the same (no changes were needed).
Linda
Can I make cupcakes with this recipe? If so how long should I cook them?
Sam
Hi Linda! While I haven’t tried it myself, I have had other readers say that they have successfully made this recipe as cupcakes. I would suspect they would take somewhere between 17-20 minutes to bake this way. Enjoy!
Karen
This cake was delicious and will definitely make it again!
AntiqueCookingMom
As I was mixing the flour in I noticed it was getting VERY thick. I cut back to 2 cups of flour. I used 9″ pans. They were baked and done in 22 minutes. I would suggest watching this closely so it wont get over cooked.
Kathy Gredlics
What are the baking instructions for using a Bundt pan? Thank you for your help.
Kathy
Sam
Hi Kathy! I haven’t personally made it in a bundt pan so I would just be sure to keep an eye on it as it bakes. 🙂
Gloria Martin
Excellent! I made the Hummingbird Cake and it was absolutely delicious! I watched the video and the cake turned out perfect!!!! The texture was amazing with a moist crumb…..yummy! I can’t wait to try more cake recipes. Thank you!
Sam
I’m so glad you enjoyed it so much, Gloria! 🙂
Betty Cooper
may you freeze this before you ice it?
Emily @ Sugar Spun Run
Hi Betty! That should work fine; just wrap the layers tightly in plastic before storing in an airtight container/ziploc. Enjoy!
Rebecca Pecchioli
Can i skip the pineapple?
Sam
Hi Rebecca! I think it could work. The cake probably won’t be as moist.
Leah Greene
I made this cake yesterday, it is fantastic! Very moist and absolutely delicious! All Sam’s recipes are excellent! ❤️
Emily @ Sugar Spun Run
We’re so happy you enjoyed it, Leah! ❤️
Elizabeth C.
This recipe is so delicious! One of the moistest cakes I have ever made!
Mine came out a little more banana-y, but that was b/c I used crushed pineapple in 100% juice instead of crushed pineapple in heavy syrup – realized it was all I had on hand after I started. Crushed pineapple in heavy syrup would’ve given more pineapple flavor (something my mom discovered when she created her carrot cake recipe). I also recommend using crushed pineapple in the size can stated in the recipe b/c divvying out the crushed pineapple & juice from a larger can proved harder than expected to get the right ratio – part of my crushed pineapple faux pas! But for me it says A LOT about a recipe when you can botch an entire ingredient & still get a perfect cake!
Also, I fit this recipe in 4 6-inch rounds & my bake time was ~36 min. I put all the pans in the same oven on the same rack all at the same time, so I’m not sure it would’ve taken as long if I had put in 2-3 at a time so take that FWIW – YMMV. The layers baked up to ~1 3/4 inches.
Sam
I’m so glad you enjoyed it so much, Elizabeth! Thank you for the feedback using the 6 inch pans. 🙂
Anna
Can I substitute something for the bananas? I have an allergy. I was thinking maybe apple sauce?
Sam
Hi Anna! I haven’t tried it to say for sure, but I think it could work. 🙂
Fannie Sistrunk
Will this make 3 9inches layer
Emily @ Sugar Spun Run
Hi Fannie! You’ll need to increase the recipe by 50% for three layers 🙂
Dhannya Prakash
Hi Sam. I live in a place where we do not get crushed pineapple as easily as sliced pineapple. The measurements also are different. My question is how much liquid and how much crushed pineapple would be there in your 8oz can? Love your recipes and can’t wait to try this one out.
Emily @ Sugar Spun Run
Hi Dhannya! We’d suggest finely chopping your canned pineapple rings until you have roughly 1 cup of pineapple. Without knowing exactly how much juice is in crushed pineapple, you’ll probably be fine to add 1-2 tablespoons of leftover pineapple juice from your can. Thanks for commenting! Please let us know how it turns out. 🙂
kat
I didn’t believe any Hummingbird cake could be as good as my moms. THIS IS! Absolutely delicious, moist and yummy!!
Sam
I’m so glad you enjoyed it so much, Kat! 🙂
Brooke
Would taking out the pecans change the consistency or not at all?
Sam
Hi Brooke! You can leave the pecans out without any issues. 🙂
Jen Nichols
Love how moist, yet “together” the cake is!! This is my 4th attempt with a Hummingbird Recipe….first to turn out this amazing!
Sam
Thank you so much for trying my recipe, Jen! I’m so happy to hear that it turned out so well for you! 🙂
Lynn
Can I make this in a 9×13 pan or cupcakes?
Sam
Hi Lynn! This will work in a 9 x 13 or as cupcakes, but I’m not sure on bake times. 🙂
Paula Laskelle
Sounds amazing!!! Would love to know if this recipe will translate to cupcakes.
Sam
Hi Paula! While I haven’t tried it myself, I have had other readers say that they have successfully made this recipe as cupcakes. I would suspect they would take somewhere between 17-20 minutes to bake this way. Enjoy!
Carolyn
Can this be made in single layer pan(9×13)?
Sam
Hi Carolyn! This should work just fine in a 9 x 13. Your bake time will vary. 🙂
Nikki
I made it in the 9×13 pan and had to add a few minutes to the cook time. I also only added two cups of powdered sugar since it wasn’t a layer cake and I didn’t need the extra icing. This cake is awesome. Super tasty, moist and everyone gobbled it up! Thanks for a great recipe.
Sam
I’m so glad you enjoyed it so much, Nikki! 🙂
Terri
Can this be cooked in a 9×11 rectangular pan instead of round pans?
Sam
Hi Terri a 9 x 11 will be a little too small for all of the batter but it will work. Make sure you don’t overfill your pan. This will fit a 9 x 13 pan. 🙂
Sharon
Excellent video!