A deliciously moist Hummingbird Cake made with bananas, pineapple and pecans. This stunning one–layer cake is topped with tangy cream cheese frosting and homemade pecan cookie crumbs. It’s a classic American dessert that is sure to wow your friends and family.
Hello Hummingbird Cake ❤️
Have you ever had Hummingbird Cake before? It’s incredible. This popular American spiced cake is filled with bananas, pecans and pineapple, and topped with cream cheese frosting.
All that goodness makes it super soft and moist, and it stays that way for days. I make my Hummingbird Cake recipe even better by adding pecan cookie crumbs for crunch. AH-mazing!
why you will love this recipe
- The cake is a simple mix and stir recipe
- It makes one BIG cake (feeds a crowd)
- It’s super moist and stays that way for days
- The frosting and cookie crumbs make it extra special
what is hummingbird cake?
Hummingbird Cake is a beautiful, spiced cake made with bananas, pecans and pineapple, and decorated with cream cheese frosting. It originated in Jamaica but is now a popular cake across America.
It doesn’t typically have alcohol in it, but it’s made with oil for an incredibly soft and tender crumb. And it stays that way for days.
Similar in flavour to a Banana Cake or Banana Bread, it’s the pineapple that sets it apart. Using canned crushed pineapple makes this cake fruity, flavorful and extremely moist. Spices like cinnamon and nutmeg make it almost reminiscent of a tropical Carrot Cake.
You don’t need an electric mixer to make the cake itself, instead, it’s a simple mix-and-stir recipe.
Traditionally, Hummingbird Cake is served with cream cheese frosting.
But to make my Hummingbird Cake extra special, we also add crunchy pecan cookie crumbs on top. Just like my favourite Milk Bar Cake and Peanut Butter Cake, these easy shortbread crumbs are like little crunchy flavour bombs.
This easy Hummingbird Cake recipe is sure to become a family favourite.
ingredients
This simple Hummingbird Cake recipe comes together in minutes – you don’t even need an electric mixer to make the cake itself. Here’s what you will need:
Hummingbird Cake
- Plain flour: Or all-purpose flour.
- Baking powder
- Baking soda
- Cinnamon
- Nutmeg
- Caster sugar: Or granulated sugar.
- Brown sugar
- Pecans: Pecans add crunch to the cake. You can use another nut if you prefer, like walnuts, or for a nut-free version, just leave them out.
- Banana: Make sure you use VERY ripe, spotty bananas for maximum flavour and sweetness.
- Pineapple: This recipe calls for canned crushed pineapple in juice, rather than rings or pineapple pieces. There’s no need to drain the pineapple before using it.
- Vegetable oil: Or another neutral-flavoured oil.
- Eggs
- Vanilla extract
how to make hummingbird cake
This cake is very quick and easy to make. Here’s how in three simple steps. The detailed instructions are included in the recipe card below.
- In a large mixing bowl, stir together flour, baking powder, baking soda, cinnamon, nutmeg, salt, caster sugar, brown sugar and pecans.
- Add mashed banana, pineapple, oil, eggs and vanilla. Stir until combined.
- Transfer to prepared pan and bake until a skewer inserted in the middle comes out clean.
let’s talk cream cheese frosting
Traditionally, Hummingbird Cake is paired with cream cheese frosting and it’s not hard to see why. It really is a match made in heaven. The creamy, yet slightly tangy, frosting pairs perfectly with this tropical, tender cake.
My cream cheese frosting uses just four ingredients:
- Butter
- Cream cheese: Use a full-fat block or brick-style cream cheese, rather than a light or spreadable kind.
- Vanilla extract
- Icing sugar: Or powdered sugar.
For a super smooth cream cheese frosting, let your cream cheese come to room temperature before attempting to beat it.
And don’t forget to sift your icing sugar.
frequently asked questions
Hummingbird Cake is like a tropical version of Banana Cake, made with bananas, pecans, pineapple and spices. It is fresh and fruity, packed with flavour, and extremely moist.
YES. I’ve chosen to make this as one BIG 8-inch cake, pictured here, but you can slice the cake into two layers after it’s baked. Or you can split the batter into two 8-inch cake pans, or three 6-inch cake pans. Just remember if you do this, the cakes will cook faster. I recommend checking them around the 30-35 minute mark.
Yes, you can omit the pecans in the cake and not worry about the pecan cookie crumbs. The cake will still be delicious, promise!
No, but you’re missing out. These shortbread cookies are HEAVEN.
Yes. Once the cake is frosted, it will need to be covered and stored in the fridge in an airtight container. Bring it back to room temperature before serving.
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
Let’s Bake
Hummingbird Cake recipe
A beautiful moist Hummingbird Cake with cream cheese frosting and crunchy pecan cookie crumbs.
Ingredients
- 245 grams (1 and 3/4 cups) plain flour or all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 150 grams (3/4 cup) caster sugar or granulated sugar
- 45 grams (1/4 cup) brown sugar
- 105 grams (1 cup) pecans, roughly chopped
- 250 grams (1 cup) mashed banana (approximately 2–3 overripe bananas)
- 275 grams (1 cup) canned crushed pineapple in juice
- 180 ml (3/4 cup) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Pecan cookie crumbs
- 105 grams (1 cup) pecans, finely chopped
- 70 grams (1/2 cup) plain flour or all purpose flour
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon cornflour or cornstarch
- 1/8 teaspoon salt
- 60 grams (1/4 cup) unsalted butter, melted
Cream cheese frosting
- 60 grams (1/4 cup) butter, softened
- 250 grams (1 and 1/4 cup) full fat cream cheese, softened, roughly chopped
- 1 teaspoon vanilla extract
- 435 grams (3 and 1/2 cups) icing sugar or powdered sugar
Instructions
- Hummingbird cake
Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper. - In a large bowl, add flour, baking powder, baking soda, cinnamon, nutmeg, salt, caster sugar, brown sugar and pecans. Stir briefly.
- Make a well in the centre of the dry ingredients, then add mashed banana, pineapple, oil, eggs and vanilla.
- Use a spatula to gently stir until all ingredients are combined. Pour into prepared cake pan and bake for approximately 60-70 minutes or until a skewer inserted into the middle of the cake comes out clean.
- Transfer cake to a cooling rack and leave to cool completely before frosting.
- Pecan cookie crumbs
To make the pecan cookie crumbs, add pecans, flour, sugar, cornflour and salt to a medium-sized mixing bowl. Pour over melted butter and stir until crumbs resemble wet sand. - Line a baking tray with baking or parchment paper. Add cookie crumbs and spread into one even layer. Bake for approximately 10-12 minutes or until just golden. Leave to cool completely.
- Cream cheese frosting
To make the frosting, add butter, cream cheese and vanilla to a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes or until smooth and creamy. - Add sugar, 1 cup at a time, and continue to beat until smooth.
- Spread frosting over the top of the cake. Sprinkle over pecan cookie crumbs. Cut into slices and serve.
Notes
Cake size: This recipe makes one large (deep) 8-inch cake. I prefer to use an 8-inch cake pan that’s 3 inches deep (rather than the standard 2 inches). You can easily make this into a two-layer cake by slicing the cake into two once it’s completely cooled. Or you can split the batter between two 8-inch cake pans. Note the cooking time will need to be adjusted. I recommend checking them around the 30-35 minute mark. You’ll know they’re ready when a skewer inserted into the centre comes out clean.
Bananas: Make sure your bananas are super ripe and spotty for maximum flavour and sweetness. Also, mash them really well with a fork, otherwise you’ll get gummy banana bits in your cake.
Pecan cookie crumbs: Store any leftover cookie crumbs in an airtight container at room temperature for up to one week.
Cream cheese frosting: I recommend using a block of full-fat cream cheese, rather than a light or spreadable cream cheese. To ensure a super smooth frosting, make sure your cream cheese has time to soften to room temperature. Also be sure to sift your icing sugar.
Storage: Once the cake is frosted, it will need to be covered and stored in the fridge in an airtight container. Bring it back to room temperature before serving.
Make ahead: You can make the cake a day or two in advance. Once the cake is completely cooled, wrap it in plastic wrap and keep it in an airtight container at room temperature. Alternatively, you can freeze it. You can also make the cream cheese frosting in advance. Keep it in an airtight container in the fridge for up to a week. To serve, let it sit out for 15 minutes, then give it a good mix by hand before frosting your cake.
Dany says
OMG! Delicious. Had a piece before my son swiped it and took it to home to flatmates. A big hit and I have forthwith ditched my regular banana cake for this. I didn’t have pecans so did the switch with shredded coconut and I was a whole cup of icing sugar short but was definitely sweet enough especially with the chopped naked ginger sprinkled very liberally over the top. Thank you for a great recipe. Off to try your vegan choc chip cookies now. So much for quitting sugar!!
Jessica Holmes says
Yay! So glad you enjoyed it Dany! Adding coconut sounds lovely.
Caitlin says
Keen to make this for a friend’s birthday on the weekend but they have requested a layer cake *cue eye-roll haha*. If I use 2x 8″ pans do you know what the approximate bake time would be?
Jessica Holmes says
Hi Caitlin, it really depends how thick your cake layers are – my guess is around the 20 minute mark. Alternatively, you could bake it as one layer and then slice it in half once it is baked and cooled.
Barbs says
So delicious and easy!! I toasted the pecans before adding them to the cake and just sprinkled chopped pecans on top instead of making the crumb. Im usually too lazy to make frosting but I made this one- I added orange zest to the frosting and sprinkled chopped uncrystallised ginger on top with the nuts . Everyone loved it, this recipe is a keeper! Thanks Jessica!
Jessica Holmes says
Amazing! So glad you love it Barbs!
Emma says
Hi there, can I use fresh pineapple to make this, and if so will it have enough juice?
Jessica Holmes says
Hi Emma, I haven’t tested the recipe with fresh pineapple so I can’t say. But if you try it, let us know how you go!
Irene Koh says
Hi Jessica
Been making this for my family since I saw it in 2018.. I do nit make bana cakes anymore as this cake is soooooo much tastier! Thanks for the recipe. PS I use walnuts and dont add the nut topping but it is still bloody delicious! Cheers
Jessica Holmes says
Aw I love hearing that Irene! Thank you for your kind feedback!
Irene Koh says
Sorry about the typos. I meant I dont bake banana cakes anymore. I am baking your recioe again today. Cheers
Carol Jones says
Hi Jessica,
This looks wonderful and it’s on my “Must Bake This” list.
Do I drain the pineapple or add it with the juice?
And, can I use Philadelphia cream cheese for the cream cheese frosting or is that too soft?
Thank you.
Carol
Jessica Holmes says
Hi Carol, great questions! You add the pineapple juice and all. And I recommend using a block of Philadelphia cream cheese (more than the spreadable kind) if you have access to it.
Carol Jones says
Thank you! Guess what I’ll be baking this weekend!!!
Reet says
G’day Jessica, another Sydney girl here in love with American desserts. Like yourself, I travelled to the US in 2012 with my sister & niece. We all became enamoured of the myriad desserts available.
This beautiful cake looks amazing, & since I was made redundant (due to COVID-19), I’ve been trying many recipes. Thank you for the metric conversions, I’ve been a bit timid to bake cakes as I can never get the cups to metric quite right, but you’ve done all the work for me,,so I don’t have any excuse to start baking.
Thank you & God bless.
Jessica Holmes says
Hi Reet, so excited you are going to try this recipe! I hope you enjoy it!
Nikki says
I recently made this cake for my fiance’s birthday, it was such a huge hit, everyone loved it!
Jessica Holmes says
Love hearing that Nikki!
Robbyn Storey says
Omg.. this is totally next level amazing. Those pecan cookie crumbs super good.
Jessica Holmes says
Love hearing that Robbyn! I love the cookie crumbs too!
Bloss says
I made this recipe for my mother in laws birthday. It was a winner. PS: the pecan cookie crumbs make this dessert a perfect 10.
Jessica Holmes says
Love hearing that! Thank you for the lovely feedback!
Maryanne says
I made these and they’re amazing! I’ve never been a fan of banana cakes but the pineapple, nuts, amazing cream cheese and crunchy top made me completely forget about the bananas. Magic!!
Jessica Holmes says
Aww love hearing that Maryanne!!
Anna says
Is it ok if I use granulated sugar instead of caster sugar?
Jessica Holmes says
Yes Anna! That’s fine!
Sita says
Hi Jessica,
This cake seens delicious. Can’t wait to make it.
I am allergic to bananas though.is there a substitute you would suggest?
Thanks.
Jessica Holmes says
Hi Sita, sorry I haven’t tried this cake without bananas so I’m not sure!
Ania says
I have tried quite a few of your cakes over the last couple of months and I can’t fault any. They are straight forward to make as you explain the methods well. Baking these cakes has certainly kept my family happy when I drop some cake off on doorsteps but I must say that so far this has to be my favourite. The flavours are amazing. You can literally taste the different flavours. And the pecan cookie crumbles, well I was in heaven and so were my colleagues when I took it into work.
Jessica Holmes says
Aww thank you so much Ania! I’m so pleased you enjoyed the cake. And thank you for your kind feedback – it means a lot!
Holly says
I had to cook it around 80 minutes total but it turned out delicious! Thanks for the recipe!
Jessica Holmes says
Glad you enjoyed it Holly and thank you for your feedback!