Y’all I’m bringing straight up fire with my homemade Hummingbird Cake recipe. It was such a hit that it was my number one seller when I shipped it through Williams Sonoma. My trick to keeping the layers super moist is adding overripe banana and oil along with crushed pineapple and juice. You won’t believe how tender the cake bakes up! Then I top the whole thing with rich pineapple cream cheese frosting.
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Hummingbird Cake Ingredients
- All-purpose flour: Make your cake even more tender by swapping in homemade cake flour.
- Granulated sugar: You can also swap with homemade brown sugar instead.
- Ground cinnamon: Replace with ground nutmeg or apple pie spice or pumpkin pie spice blend.
- Baking soda: Check expiration so you get a good lift.
- Vegetable oil: Or any neutral oil works. Don’t use olive oil.
- Crushed pineapple: Make sure you use some of the juice too!
- Powdered Sugar: You can make your own homemade powdered sugar with granulated sugar and a blender boo! Get to it!
- Ripe mashed bananas: Just like in banana bread, use overripe bananas (ones with a brown-spotted exterior) for a deeper flavor in this cake.
- Chopped pecans (optional): If you’re allergic to nuts or just don’t like them, go with shredded coconut instead of chopped pecans. Toast the coconut for a few minutes until golden brown for an extra burst of flavor.
How To Make Hummingbird Cake
Mix and Bake the Cake
Step 1: In a large bowl, add flour, sugar, cinnamon, baking soda and salt then whisk together until combined.
Step 2: Next, whisk in eggs, oil, vanilla, pineapple with juice, mashed bananas and pecans if using until completely combined. The final batter will be nice and thick.
Step 3: Evenly divide the batter into prepared cake pans.
Step 4: Bake for 24-30 minutes or until a toothpick inserted into the center comes out clean. Cool for 15 minutes before removing from pans and cooling.
Make the Frosting and Assemble
Step 5: Add butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff. Next, slow down the mixer and carefully add in the confectioner’s sugar.
Step 6: Add in pineapple juice and vanilla. Continue whipping until it is smooth, light and a fluffy frosting.
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Step 7: Level the cakes and slice each layer into two layers making a total of four layers. Add frosting to first layer.
Step 8: Continue layering and adding frosting in between those layers. Finally spread frosting all over the cake and add pecans to garnish if you want. Then serve it up!
Hummingbird Cake Recipe
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Ingredients
For the Cake
- 3 cups all purpose flour
- 2 cups granulated sugar
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 3 large eggs beaten
- 1 1/4 cup vegetable oil
- 2 tsp vanilla extract
- 8 oz crushed pineapple with juice
- 1 3/4 cup ripe mashed bananas about 4-5 bananas
- 1 cup chopped pecans if desired
For the Cream Cheese Frosting
- 1 cup unsalted butter room temperature
- 8 oz cream cheese room temperature
- 3 1/2 cups confectioner's sugar up to 4 cups if you want it stiffer
- pinch of salt
- 2 tsp pineapple juice
- 2 tsp vanilla extract
- 1/4 cup finely chopped pecans for garnish if desired
Instructions
For the Cake
- Preheat oven to 350 degrees. Prepare 2 9” inch round cake pans by spraying with non stick baking spray then lining each pan with parchment paper then lastly spraying the top of the parchment paper.
- In a large bowl, add flour, sugar, cinnamon, baking soda and salt then whisk together until combined.
- Next whisk in eggs, oil, vanilla, pineapple with juice, mashed bananas and pecans if using until completely combined. The final batter will be thick.
- Evenly divide the batter into prepared cake pans and bake for 24-30 minutes or until a toothpick inserted into the center comes out clean.
- After cooling for 10-15 minutes, remove cakes and allow them to cool to room temperature before frosting.
For the Frosting
- Add butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.
- Next, slow down the mixer and carefully add in the confectioner's sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.
- Add in pineapple juice and vanilla and continue whipping until it is smooth, light and a fluffy frosting.
To Assemble
- Level the cakes, if necessary, and slice each cake into two layers making a total of four layers of cake (if desired or you can leave as two layers).
- Add frosting between layers then frost entire cake with remaining frosting. Garnish with additional pecans if desired. Serve at room temperature.
Notes
How To Store Hummingbird Cake
Add any leftovers in a cake carrier or covered. It should stay moist and tender at room temp for up to 3 days.How Long Will Hummingbird Cake Last In The Fridge?
This cake can stay fresh for up to 5 days. Bring layers back to room temp before you serve them up.Can I Freeze Hummingbird Cake With Cream Cheese Frosting?
Absolutely boos! This hummingbird cake can be frozen for up to 3 months. Place individual slices on a baking sheet to freeze for about an hour, then wrap slices tightly in plastic wrap followed by a layer of aluminum foil. When you wanna enjoy again, let slices thaw in the fridge overnight and bring it to room temp before serving.Nutrition
Recipe Tips
- Measure Properly: When using measuring cups, use the “spoon & level” method. Simply use a spoon to scoop the ingredients into the measuring cup. Do not pack down or tap the measuring cup, and use the back of a knife to level off the excess.
- Don’t Over-Mix, Don’t Under-Mix: Make sure you’re mixing any cake batter just until the ingredients are combined. Over-mixing will knock out the air and replace it with gluten. That means tough, dense Hummingbird Cake.
Recipe Help
For sure boos! You can bake it a day or two in advance, store it in a cake container at room temp, and it will still be fresh and delish.
Absolutely boos! If you’re not a fan of pecans or have nut allergies, you can easily omit them from the recipe.
If your frosting seems too thin, pop it in the fridge to let it stiffen more before frosting the cake. If it still seems too thin, add more powdered sugar to stiffen it up until it reaches the consistency you like.
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Could I bake these as cupcakes?
You can! I am not sure the exact cooking time, so just make sure you watch them to get a good base.
Do you think I could use a 9×13 cake pan instead?
Hi Jill, I haven’t tested this recipe in a 9×13. It should work, but I do think you might end up with more batter than the pan can hold, and you’d have to watch the baking time closely.