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.
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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.
Meghan says
Cake takes great but the icing is abysmal! I even chilled it in the freezer and it never thickened up enough to work, it just oozed off the cake. Very sad as I had high hopes for this cake.
Jessica Holmes says
Sorry to hear that Meghan. Did you use a block or brick of full-fat cream cheese, rather than a light or spreadable cream cheese?
Meghan says
I totally forgot that’s probably what it was – I used full fat, but Ireland doesn’t sell bricks like in North America, it’s only spreadable. Sorry, that was my fault and unfair judgement of the recipe! I tried adding more butter, but it wasn’t great. My friend said if I were to do it this, way again I’d have to do equal parts butter and cream cheese and add sugar and water until it’s the right consistency, or refrain from making it until I move to the states.
Michelle says
Thank you for a great hummingbird cake recipe! So moist and yummy flavours. Also super quick to make and good to use up ripe bananas! Made it for a friend’s birthday cake. I cut cake in two and layered together with cream cheese frosting. I chopped up a ripe mango into tiny pieces and scattered on top of frosting in the centre. The mango flavours worked beautifully with the banana, pineapple and other flavours. Also prepared night before and stored in fridge overnight. Take out of fridge a couple of hours before eating. Will definitely make again!
Jessica Holmes says
That sounds incredible Michelle! Love the mango twist. So glad you enjoyed it.
angie says
Hi, Can I use less sugar on the cake batter and the frosting because I don’t like things too sweet. If so what do you recommend for the sugar amount in the batter and the frosting. I would be cook this in a Bundt pan how long do you think it’ll take to cook?
Jessica Holmes says
Hi Angie, I don’t recommend reducing the sugar in the cake. Sugar doesn’t just add sweetness, but also colour, flavour and moisture. You can reduce the sugar in the frosting though, according to your tastes. You can use a Bundt pan but you’ll just have to keep an eye on the baking time.
Linda says
This was the first time I’d made this cake. It is delicious. I will certainly be making this cake again.
Jessica Holmes says
I’m so glad you enjoyed it Linda!
Noreen says
Intend to make this cake later this week, do you add the juice
as well as the pineapple please
Jessica Holmes says
Hi Noreen, yes just scoop out the 1 cup of crushed pineapple, juice and all. There’s no need to drain it. Hope you enjoy the cake!
Raye says
Is it ok to make in cupcakes. Will 18-20 minutes bake time work
Jessica Holmes says
Yes and yes!
Eva Heath says
I added 1/2 cup shredded coconut, was still super moist, and I did not do the pecan crumbs, cooked in 2 x 8 inch (20 cm) round pans that are 4 cm deep, baked for 40 mins, crushed pecan nuts and scattered on the top of the frosting… FABULOUS receipe. Thank you ☺
Jessica Holmes says
Brilliant! Love that Eva!
Sarah says
Really easy cake to make a d such a simple but pretty looking cake.
But one question how to do I store it?
Jessica Holmes says
I’m so glad you like it Sarah! The cake itself will keep well in an airtight container at room temperature, but once frosted, it’ll need to be stored in the fridge.
Christine says
Awesome tasting cake – the pineapple and banana is just delicious. Mine came out a bit dense – what am I doing wrong? Must you drain the pineapple?
Jessica Holmes says
Hi Christine, so glad you enjoyed it! It shouldn’t be dense, but soft and light thanks to the oil and the pineapple and banana. Did you make any changes to the ingredients or method? Did you measure using a baking scale?
Emily says
Gorgeous cake- a firm family favourite of ours now. Thank you for the recipe, we love it.
Jessica Holmes says
I’m so happy to hear that Emily!
Ebony says
Hey love! This looks amazing! Can we make it without pineapple or will it be too dry? If so, what can I add to add the moisture back?
Thankyou x
Jessica Holmes says
Hi Ebony, I don’t recommend leaving out the pineapple as it will change the texture and most likely make the cake dry. I haven’t tested this cake without pineapple so I can’t offer a suggestion. However, you might enjoy myBanana Cake recipe.
Grandma Faye says
Question. Can it be made as a bundt cake, would the recipe need to be doubled, & how long should it bake?
Jessica Holmes says
Hi Grandma Faye, my concern with making this one as a Bundt is the cake itself is so soft and tender, you might have trouble removing it from the pan. Personally, I’ve always had better luck using bundt pans with cakes that have a tight crumb, like a Pound Cake.
Laurel says
I’m just curious why you add cornstarch to the pecan crumble.
Jessica Holmes says
Hi Laurel, it helps create a softer, shortbread-like texture.
Mary says
VERY good! Will ,make again. A great cake to have around at big dinners like Church or holidays. I made your sheet cake version, the only change was I added some leftover pineapple into the cream frosting.
Jessica Holmes says
Oh love that Mary! Thanks for the kind feedback. And pineapple in the frosting sounds amazing!
Alana says
SO FREAKING GOOD 👍
Jessica Holmes says
Yaaaay!
day says
Hi! Want to try out this recipe… Just one question: can I use fresh pineapple and then crush it?
Thank you!! Really love all your recipes!!:)
Jessica Holmes says
Hi, I haven’t tried but it should be ok. You’d just want to make sure it was very ripe, so it was soft and juicy like the canned version.
Rebecca says
Hi.. sorry do you include the juice of the pineapple in the can?
Jessica Holmes says
Hi Rebecca, yes, just measure out a cup of crushed pineapple in juice and use it as is. You can see in the photo above of the ingredients that my pineapple is juicy.
Dawn says
The best Hummingbird Cake recipe that I have tried.
Jessica Holmes says
Yaaay! Happy to hear that!