Hummingbird Cake

  • Author: Jessica Holmes
  • Prep Time: 90 minutes
  • Cook Time: 70 minutes
  • Total Time: 2 hours 40 minutes
  • Yield: Serves 12
  • Category: Dessert
  • Cuisine: American


A beautiful moist Hummingbird Cake with cream cheese frosting and crunchy pecan cookie crumbs.


  • 245 grams (1 and 3/4 cups) plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 150 grams (3/4 cup) caster sugar
  • 45 grams (1/4 cup) brown sugar
  • 105 grams (1 cup) pecans, roughly chopped
  • 1 cup mashed banana (approximately 23 overripe bananas)
  • 1 cup tinned 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
  • 50 grams (1/4 cup) caster sugar
  • 1 teaspoon cornflour or cornstarch
  • 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


  1. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch baking tin with baking or parchment paper.
  2. In a large bowl, place flour, baking powder, baking soda, cinnamon, nutmeg, caster sugar and brown sugar. Add pecans. Stir briefly to combine.
  3. Mash bananas well with a fork and measure out 1 cup. Make a well in the centre of dry ingredients, add crushed pineapple and mashed banana. Add oil, eggs and vanilla.
  4. Use a spatula to gently fold ingredients together until wet and combined. Pour into prepared cake tin and bake for approximately 55-60 minutes or until a skewer inserted into the middle comes out clean.
  5. Transfer cake to a cooling rack and leave to cool completely before frosting.
  6. To make the pecan cookie crumbs, add pecans, flour, sugar and cornflour to a medium mixing bowl. Pour over melted butter and stir until crumbs resemble wet sand.
  7. 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.
  8. To make the cream cheese frosting, add butter and cream cheese to a large mixing bowl. Beat with an electric mixer for 2-3 minutes until smooth and creamy. Add vanilla. Add sugar, 1 cup at a time, and continue to beat until smooth.
  9. Add frosting to cake and use a small spatula to spread to the edges. Sprinkle over pecan cookie crumbs. Cut into slices and serve.


  • Serving Size: 1 slice of cake
  • Calories: 719

Keywords: Cake, Hummingbird, Cream cheese, Pecans, Banana, Pineapple, Dessert

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