If you love Carrot Cake and Banana Bread as much as I do, I know you’re going to love this Hummingbird Cake recipe. It is the perfect combination of banana, spices and pineapple.
This is the best Hummingbird Cake Recipe and so easy to make. The moist cake layers are delicious with the rich icing. It is a flavor packed cake recipe perfect for any occasion and originally in Southern Living Magazine.
I have been making simple desserts for years. My family also likes Easy 7 Up Cake Recipe , Crack Cake Recipe and Tornado Cake Recipe. Chocolate fans will also love Chocolate Chip Cookie Cake Recipe.
If you love this flavor, try Carrot Cake Cookies Recipe and Carrot Cake Recipe. I also make Chocolate Zucchini Bread.
Table of contents
What is Hummingbird Cake?
Essentially hummingbird cake is a spice cake infused with the delicious flavors of pineapple, bananas and pecans. The combinations of these flavors together make this cake delicious and irresistible!
This cake recipe was originally created in Jamaica. It is named after the national bird in Jamaica which is the hummingbird.
Ingredients
Cake
- Baking Soda. If you are out of baking soda, try the Best Baking Soda Substitutes.
- Cooking Oil. I prefer Vegetable Oil or Canola Oil in this recipe.
- Bananas. It’s important the bananas are ripe.
Cream Cheese Frosting
- Cream Cheese. Make sure this has been softened at room temperature for the best texture.
Find the complete ingredient list at the bottom of the page.
How to Make Hummingbird Cake
Step 1. Preheat the oven to 300 degrees F. Then grease and flour 3 – 9-inch cake pans.
Step 2. Then make the toasted pecans. Place the pecans on a baking sheet in an even layer. Bake for 8-10 minutes. Then remove from oven and set asides.
Step 3. In a medium bowl, blend together the sugar and oil until smooth and well combined.
Step 4. In a separate mixing bowl, slightly beat eggs and then stir into the wet ingredients.
Step 5. After that, stir in the pineapple, bananas and vanilla to egg mixture. Then fold in the toasted chopped pecans.
Step 6. Next pour batter evenly into cake pans.
Step 7. Bake these pans for approximately 25-30 minutes or until toothpick inserted in the center comes out clean. Make sure you are using a preheated oven. Gently remove the cakes from their pans and cool completely on wire racks.
Step 8. In a large mixing bowl, add cream cheese and beat until smooth. Then add in the butter and continue to beat until this mixture is smooth. You can also use a stand mixer with paddle attachment.
Step 9. Next gradually add in the powdered sugar, mixing in between each addition. After all the powdered sugar has been added, beat until smooth. Then beat in the vanilla extract until smooth as well.
Step 10. Carefully frost the cake on a serving platter or serving plate. I like to put a nice thick layer of frosting between each cake layer to ensure that there is cream cheese in every bite of cake!
Step 11. Then frost the top of cake and sides of cake. The entire cake should be covered. Finally, cut into slices and serve. It is easier to cut using a large serrated knife.
FAQs
Even though this cake never last long in my house, I do store it in an airtight container and keep it in the refrigerator for up to one week. You can also cover it with aluminum foil or plastic wrap.
It can be left at room temperature for about a day but after that move it to the refrigerator since it’s topped with the cream cheese frosting.
Keep the cake covered to keep it from drying out. It will last 2 days at room temperature or up to 1 week in the refrigerator. See How Long Does Birthday Cake Last
Yes, you can use fresh pineapple. Just prepare it to use by crushing it.
Yes, the taste and texture are greatly enhanced by toasting the nuts. The end result is worth the time.
Try More Easy Cake Recipes
- Texas Sheet Cake Recipe
- Ding Dong Cake
- Easy Pound Cake Recipe
- Zucchini Cake Recipe
- Pineapple Upside-Down Cake
- Margarita Cake
Make this easy Hummingbird Cake Recipe that is sure to impress. Then leave a star rating and comment once you try it.
Hummingbird Cake
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 2 cups granulated sugar
- 1 ½ cups cooking oil – canola or vegetable
- 3 eggs room temperature, slightly beaten
- 1 8 oz can crushed pineapple, almost completely drained
- 2 cups mashed ripe bananas – about 3-4 large
- 2 teaspoons vanilla extract
- 1 ½ cups pecans chopped
For the Frosting:
- 2 8 oz packages cream cheese, softened
- ½ cup 1 stick unsalted butter, softened
- 6-8 cups powdered sugar sifted
- 1-2 teaspoons vanilla extract
Instructions
For the Cake:
- Preheat oven to 300 degrees F
- On a baking sheet, spread pecans in an even layer
- Toast for 8-10 minutes
- Remove from oven and set aside
- Increase oven heat to 350 degrees F
- Grease and flour 3 – 9 inch cake pans
- In a large bowl, whisk together flour, salt, baking soda and cinnamon
- In a medium bowl, blend together the sugar and oil until smooth
- Slightly beat eggs in a small bowl
- Whisk eggs into sugar mixture until well combined
- Add mashed bananas, pineapple and vanilla to egg mixture until well combined
- Fold in pecans
- Gradually add flour mixture until mixture is smooth and well combined
- Divide batter into cake pans evenly
- Bake for 25-30 minutes or until toothpick inserted in the center comes out clean
- Cool completely on wire racks
- Remove from pans and frost with cream cheese frosting
- Serve
- Store leftovers in refrigerator
For the Frosting:
- In a large mixing bowl add cream cheese, and beat until smooth
- Add in butter, an beat butter until smooth
- Gradually add powdered sugar, mixing in between each addition
- Beat until smooth
- Beat in vanilla until smooth
- Frost cake, putting a nice thick layer of frosting in between each cake layer.
- Store leftovers in refrigerator for up to 3-4 days in a covered container
Nutrition Facts
Easy recipe to follow with simple ingredients. I doubled the cinnamon and added a little more vanilla as well. The cake turned out nice and moist with great flavours. The family all loved it!
So great to hear! Thank you for sharing!
Am so impressed because all the information required to make this cake is so detailed.
Thank you so much!
can you bake this receipt in a 9×13 in. Pan?.
I don’t recommend baking this cake recipe in a 9X13 pan as it’s too much batter for that size pan.
Looks delicious! Is that crushed pecans on the outside?
Yes. Thanks so much for checking out the site.
Can I make it into cupcakes? What temperature for a fan oven
?
I haven’t tested it yet but I think it would work great. Full the cupcake liners approximately 3/4 of the way full and bake for 15-20 minutes until a toothpick inserted into the center of a cupcake comes out clean. I hope you enjoy them!
Could this be made in a bundt pan?
I haven’t tested it but I think you can. Fill the pan up making sure to leave 2-3 inches above the top of the pan. Leave the oven temperature the same and bake for 45-60 minutes until a toothpick inserted into the center of the cake comes out clean.