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!
Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜
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).
Shirley Miller
I’m looking forward to trying this recipe. I’ve only had hummingbird cake once at an English bistro in Dayton. It was fabulous. However, I don’t think she iced it with cream cheese. Cream cheese is recognizable and not one of my favorites. I thought of using ermine icing. When I searched for the ermine recipe, one recipe said ermine is the go-to icing for hummingbird cake. That may have been the icing the store owner used.
Sam
I hope you love it, Shirley! You can certainly use an ermine icing here. 🙂
Mags
Excellent cake! Husband says best cake I’ve ever made. However, time to make the recipe is severely off. Double the time if you include cooling time & icing the cake. It’s worth the time!
Sam
I’m so glad you enjoyed it so much! 🙂
Teresa
Another 5 star recipe! I used a 9×13 pan and recommend 38-40 minutes bake time. The cake and frosting are really perfect. I think if anyone is dissatisfied with the outcome, it’s because they may not have followed instructions or may not have measured accurately, especially flour. Mixing dry ingredients into wet until just combined means gently, by hand, with a spatula. Also, consider investing in a digital scale. They’re inexpensive, accurate, and so much easier than using measuring cups.
Emily @ Sugar Spun Run
Thanks so much for the review, Teresa! We’re so happy you enjoyed the cake 😊
Michelle Watson
Could I use a 9 by 13 cake pan instead of using the rounds ones?
Emily @ Sugar Spun Run
Yes! Your bake time will vary though 🙂
ALEXANDRA ACOSTA
My cake came out to dense. I was very careful not to over mix it. Maybe the problem was being refrigerated. Idk too finicky for me.
Sam
I’m so sorry to hear this happened, Alexandra! It is a “heavier cake” intentionally to do hold all of the mix-ins. That being said, it should be rather tender and moist and not overly dense. Did you make any substitutions? Is it possible that the cake make have been under-baked? That could cause it to be dense. 🙁
Brittany
I like to use your recipes for all my baking…I wanted to include coconut in this cake…is it ok to insert 3/4 cup without any other changes to recipe?
Sam
Hi Brittany! While I haven’t tried it myself, I think that will work just fine. 🙂
Thomas
I remember this cake well from the 70s. my mother’s was fluffy, and grandma’s was closer to a fruitcake moist texture. both were my favorite if any cakes ever, German chocolate coming in third (so much better with using real German chocolate).
I’ve been looking for a good Hummingbird recipe, and will try yours for one of the thanksgiving deserts this year.
thanks, Thomas
Sam
I hope you love it, Thomas! 🙂
Kat
Excellent recipe and Sam, your instructions are so thorough! Thank you very much! This recipe is a keeper
Emily @ Sugar Spun Run
We are so happy you love it, Kat! 🩷
Jan Veale
Best Hummingbird Cake I’ve tried
D Monin
Moist and delicious. Not too sweet. I used the whipped cream cheese as that’s all I had it still turned out great! I made minor adjustments like just 4 ripe bananas I didn’t measure. Also used half almond flour half white flour. There’s none left after Father’s Day lunch so it was a hit!
Maxine
Can this cake be baked in 9×13 pan?
Emily @ Sugar Spun Run
Hi Maxine! This should work just fine in a 9 x 13. Your bake time will vary though 🙂
Tiff
If I use tinned pineapples and crush them myself, how much of juice should I reserve? Thanks!
Sam
Hi Tiff! I think I would personally just put the crushed pineapple into an 8 oz container and then fill it up with juice. I don’t have an exact measurement for the juice. 🙂
Donna McMichael
Making it tues
Kristin
Highly recommend to wait longer than 10 minutes to transfer to a cooling rack, they were WAY too hot and breakable after 10 mins. Recipe otherwise was super easy and delish!
Tina
I have not tried yet, but will. I’ve been trying to figure out a copycat recipe for McAllisters ‘Colossal Carrot Cake’, which seems to basically be your Hummingbird Cake recipe, but add carrots and coconut flakes, and walnuts instead of pecans. I just don’t know how much coconut and carrots I would add..any insight would be very much appreciated! Thank you!
Sam
Hi Tina! I’m so sorry I haven’t had that cake before. It would take some experimentation to see how much to be added, maybe someone else can chime in if they have tried it. I hope you love it! 🙂
Angelica
Hello Tina, I’ve never tried McAlister’s cake recipe but I do own a restaurant favorites cookbook that has a “inspired by” recipe for their colossal carrot cake. Can’t tell you if it’s a dupe but here are the ingredients:
1 cup shortening, 2 cups sugar, 4 large eggs (room temp), 1 can(8oz) unsweet crushed pineapple undrained, 2 1/2 cups all purpose flour, 2 tsp cinnamon, 1 tsp baking powder, 1 tsp baking soda, 3/4 tsp salt, 3 cups shredded carrots (about 6 medium carrots). Their recipe doesn’t mention coconut. Hope this helps!
Sarah Horner
what would be the temp and baking time if I wanted to make cupcakes?
Sam
Hi Sarah! The temperature will remain the same, but I’m not sure on a bake time. I would just be sure to keep an eye on them. 🙂
Amy
I’m excited to make this cake for a friend’s wedding anniversary! I’m also going to use your browned butter cream cheese frosting recipe for this cake! But I have one question… would it be ok to use coconut oil instead of canola or vegetable? thank you!
Sam
Hi Amy! I haven’t tried it. I think it could potentially work. My first substitution would be avocado oil. 🙂
Sydney
I baked this for my family for Easter Sunday. I iced it with a whip cream/cream cheese frosting and it turned out lovely. This reminds me of a banana cake with a more full, complex flavor. I topped it with some edible wild violets. Thank you for sharing such an easy, yet flavorful recipe. Everyone should give it a try!
Veronica Salvatierra
Hi Sam i love your recipes and YouTube channel , Love the way you explain everything your amazing 🤩 This is going to be my first time trying to make these cake , I have a question can make in cake cupcakes too? Super fun of you pistacho cake the best ⭐️⭐️⭐️⭐️⭐️
Sam
Hi Veronica! I’m so glad you’ve been enjoying everything so much! I hope you love the cake! I haven’t personally baked it as cupcakes, but I don’t see any reason why it shouldn’t work. Typically cupcakes take around 17-19 minutes so I would think it would be somewhere in that range. 🙂