Hummingbird Cake Recipe

The perfect springtime cake, this Hummingbird Cake recipe is flavored with ripe bananas, crushed pineapple, ground cinnamon, butter, vanilla, and pecans, then iced with cream cheese frosting
Be sure to check out my how-to VIDEO at the bottom of the recipe!
Course Cake, Dessert
Cuisine American
Keyword how to make hummingbird cake, hummingbird cake recipe
Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings 12 slices
Calories 816kcal
Author Sam Merritt


  • 3/4 cup unsalted butter softened to room temperature (170g)
  • 3/4 cup canola or vegetable oil
  • 1 cup light or dark brown sugar 200g
  • 1/2 cup sugar 100g
  • 2 large eggs lightly beaten,
  • 2 cups mashed over-ripe bananas this is was about 4 bananas for me (479g)
  • 1 8 oz can crushed pineapple do not drain (226g)
  • 1 Tablespoon vanilla extract
  • 3 cups all-purpose flour (375g)
  • 1 teaspoons baking soda
  • 1 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 cup chopped pecans¹


  • 1/2 cup unsalted butter softened (113g)
  • 8 oz cream cheese softened brick-style, not spreadable (226g)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 4 cups powdered sugar (500g)


  • 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 round cut-out of parchment paper to line the bottom to prevent sticking when you invert your cake.
  • Combine butter, oil, and sugars in a large bowl and use an electric mixer (or use a stand mixer) to beat together until creamy and well-combined.
  • Add eggs and stir again. Add bananas, crushed (undrained) pineapple, and vanilla extract and stir well.
  • In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt until thoroughly combined.
  • Using a spatula or spoon (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.
  • Evenly divide cake batter into prepared baking pans Transfer to 350F (175C) oven and bake for 39 minutes if using 8" pans and 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.


  • 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. Stir in vanilla extract and 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.


  • Place one layer of the cake on serving dish. Top with cream cheese frosting and spread evenly. Top with second cake. Frost top and sides of cake and serve.



¹For 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). 


Hummingbird cake should be stored in an airtight container. It will keep at room temperature for up 2 days and in the refrigerator for up to one week.


Serving: 1slice with frosting | Calories: 816kcal