Iโm not sure that youโll 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 ofย Southern Livingย during the late 70โs. Since then, itโs become a popular cake across the United States, but remains particularly popular in the south. Itโs also particularly popular in my house around Easter, or anytime I find myself with a few overripe bananas.
Why Youโll Love This Recipe
- A proven 5-star recipe โญ๏ธ. Since this recipe was first published several years ago, itโs 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 youโd 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. Youโll need an 8 oz can. Donโt drain it, the juices will add flavor and moisture to the cake.
- Butter & oil. At the risk of sounding like a broken record (because Iโve 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. Youโll need a full tablespoon, I like a heavy-handed pour here. Bonus points if you use homemade vanilla extract ๐
- 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 itโs not mandatory, I recommend that you toast your pecans for best flavor.
SAMโS TIP: For the frosting, make sure you opt for โbrick-styleโ, full-fat cream cheese. Avoid low-fat or the spreadable kind sold in tubs, as it typically results in a frosting thatโs too runny and messy and could slide right off your cake.
This is just an overview of the ingredients Iโve 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 weโll add in the crushed pineapple, eggs, and vanilla extract. Youโll need an electric or stand mixer since weโre using softened butter here; make sure itโs 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 itโs 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 wonโt stick when you go to invert it. When finished baking, the cakes will be a beautiful golden brown color.
SAMโS TIP: Due to all the add-ins, the cake batter will appear quite lumpy and bumpy. This is normal! So long as you donโt have any dry streaks of flour remaining, your cakes will bake just fine. Donโt 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.
SAMโS TIP: Be patient and let the cake layers cool completely before frosting. If youโre impatient (been there), youโll end up with a soupy mess of frosting that melts right off your cake. If you can feelย 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 โsweet enough to attract hummingbirdsโ. If you donโt have a mouth full of sweet teeth, donโt let that deter you, though! My take on this cake is well balanced with the spices and fresh flavor of the fruit; itโs 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, Iโm only comfortable leaving it out at room temperature for a day before enjoying it (and less than that if itโs 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. Itโs such a moist cake the cool refrigerator doesnโt 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!
Letโs bake together!ย Subscribe to myย newsletterย to be notified of all the newest recipes, and find my free recipe tutorials onย YouTubeย ๐
Hummingbird Cake Recipe
Ingredients
- ยพ cup (170 g) unsalted butter softened to room temperature
- ยพ 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
- ยฝ 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 pecansยน see note
CREAM CHEESE FROSTING
- ยฝ 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
- ยผ 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.ยพ cup (170 g) unsalted butter, ยพ cup (180 ml) neutral cooking oil, 1 cup (200 g) light or dark brown sugar, ยฝ 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 pecansยน
- 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.ยฝ cup (113 g) unsalted butter, 8 oz (226 g) cream cheese, softened
- Stir in vanilla extract and salt.1 teaspoon vanilla extract, ยผ 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
ยนPecans
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.ยNutrition
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. Iโve updated the post to include more tips and helpful information, but the recipe remains the same (no changes were needed).
Raelynn
Is it possible to substitute pecans for walnuts, or will it alter the flavor too much?
Sam
Hi Raelynn! It will change the flavor a little bit but should work just fine. ๐
Maylee
Hey! This cake sounds and looks amazing and I canโt wait to try it. I was wondering about how many cups of cake batter is made in this recipe
Sam
Hi Maylee! It should make about 8 cups of batter. ๐
Andres
Can this be made in 3 6 inch pans?
Sam
Hi Andres! You can make this in 3 6 inch pans. The bake time will be different. Make sure to not overfill the pans. ๐
Marija Fiala ลฝugaj
Hi and hello!
I would like to take my chances with our croatian ingredients but I donโt have brick-style cream cheese!โฆcan I use mascarpone instead?โฆthank you!
Sam
I think it could work, but I havenโt tried it. You have to be careful mixing the mascarpone in as it could curdle.
Jay
Best hummingbird cake recipe that Iโve tried to date!!! This has been my go to cake during quarantine lol and everyone loves it. Soooooo good!! Thanks ๐ I love your recipes.
Sugar Spun Run
Thank you so much, Jay! I am so glad that you have enjoyed this recipe and it has become your new go-to. Thanks so much for commenting and for being a fan of my site. ๐
Carmen
Yummmm
Sunitha
Hi Sam,
Lovely recipeโฆcan fresh pineapple be substituted for canned one..?
Sam
Hmm I think that would work, but you will want to make sure you have just as much juice as the crushed pineapple in the can has. ๐
C
My kids made this during quarantine as part of their daily โlife skillsโ lesson. They made it twiceโฆ..one as 2 rounds and once as cupcakes. Both times it turned out AWESOME. It was moist, flavorful and super yummy! Making it again today for my mother in lawโs bday. Added this one to my favorites! ๐
Sugar Spun Run
I love that your kids learned how to make this cake and I am happy to hear that your family has enjoyed this recipe too, C! Thanks for commenting. ๐
AJ
And another bookmarked recipe! Thanks for sharing amazing ones, Sam!
Sam
Thank you so much! I am so glad you enjoyed it so much! ๐
TIM
Looks good, canโt wait to try it! โฆ
TIM
Lois
AMAZING! Thank you for this delicious recipe.
Sugar Spun Run
I am so glad that you enjoyed it, Lois! Thanks for commenting. ๐
Susan Farris
Hey Sam! I love this version of the recipe- I hadnโt thought of using dark brown sugar before. Have you tried the Bellโs Best version? It adds some apple into the mix as well. I like to add some freshly grated nutmeg into mine to make it extra fragrant and to sub some of the oil for applesauce.
Sugar Spun Run
Thanks so much, Susan! I have not tried Bellโs Best version but will look into it the next time I make this cake. Thanks for sharing. ๐
Susan
I made this cake for my motherโs 80th birthday almost a month and a half ago. Although I wasnโt used to using her oven and had some challenges because of it, this cake turned out to be an awesome hit! It was so delicious! Iโll be making it again this weekend for Easter. Thanks so much!
Sugar Spun Run
I am so glad that your enjoyed the cake, Susan. I hope that your mother did too and that she had a nice birthday celebration. Thank you for trying my recipe and for commenting. Happy Easter! ๐
Florence Jensen
I loved the video for this cake and immediately picked up on only 1 1/2 cups sugar total in this recipe instead of 2 cups, which is important to me. When I read the whole recipe, though, I was disappointed to see 3/4 cup butter and 3/4 cup oil! That amount of fat was a big turnoff!
Could you tell me if that was an error, perhaps?
Sam
Hi Florence! The 3/4 cup butter and 3/4 cup oil is correct.
Kaylie
Itโs a cakeโฆ lol not a salad
Janet
Can this be baked in a 9 x 13 pan instead of 2round pans?
Sam
Hi Janet! You can bake this as a 9 x 13, but I am not sure what the baking time would be. ๐
Linda L. Durfee
Great recipe. Moistโฆoh so yummy ! Don t especially like when people alter recipes BUT I did touch on coconut all over. My preference . Love your site!
Sugar Spun Run
Thank you, Linda! I appreciate your kind words and feedback. I am so happy that you enjoyed it. Adding coconut flakes sounds like a perfect addition! ๐
Suzanne Messick
Hi Sam, do you think these will do well as cupcakes? My office absolutely loves this cake, but it can get kind of messy serving it and also a very dense and sugary cake. Would love to know how to make these into smaller servings.
Sam
Hi Suzanne! I think it will work, but the cupcakes may not rise very much. ๐