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Hummingbird Cake
4.9 from 196 votes

Hummingbird Cake

Hummingbird Cake is a layered dessert combining mashed ripe bananas, crushed pineapple, pecans, and warm spices within moist cake layers. The rich batter is baked into three rounds and layered with a smooth cream cheese frosting that can be adjusted for consistency. This recipe focuses on careful measuring and appropriate mixing methods to create tender layers and balanced flavor.

Prep Time
30 mins
Cook Time
25 mins
Additional Time
30 mins
Total Time
1 hr 25 mins
Servings: 12 servings
Calories: 1026 kcal
Course: Dessert
Cuisine: American

Ingredients

For the Cake:
  • 3 cups all-purpose flour (360g)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1½ cups vegetable oil (360ml)
  • 1 cup granulated sugar (200g)
  • ¾ cup light brown sugar 165g, packed
  • 3 large egg room temperature
  • 2 teaspoons vanilla extract
  • 2 cups banana about 4 large bananas/450g, mashed, very ripe
  • 1 (8-ounce/227g) can pineapple undrained, crushed
  • 1 cup pecans toasted (120g, chopped
For the Frosting:
  • 1½ cups butter softened (340g, unsalted
  • 2 (8-ounce/227g) blocks cream cheese room temperature
  • 1 teaspoon vanilla extract
  • 6 to 8 cups powdered sugar (720-960g)

Instructions

For the Cake:
    Cup of Yum
  1. Preheat the oven to 350°F. Lightly grease three 9-inch round cake pans with baking spray or butter, and line the bottoms with parchment paper.
  2. In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
  3. In a separate medium bowl, whisk together the oil, sugars, eggs, and vanilla until well combined. Stir in the bananas and pineapple.
  4. Pour the wet ingredients into the dry mixture and stir together just until combined and only a few streaks of flour remain. Add the pecans and fold them into the batter. Divide the batter evenly among the prepared pans.
  5. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool completely in the pans set on a wire cooling rack. Once cooled, invert the layers and remove the parchment paper.
For the Cream Cheese Frosting:
  1. In a large mixing bowl with a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until very soft and smooth, about 1 minute. Add the cream cheese and beat until fluffy, about 30 seconds.
  2. With the mixer on low speed, gradually add in the powdered sugar. (Use more sugar for a firmer, sweeter frosting.) Once combined, scrap down the bowl and add the vanilla. Beat on medium-low speed until fluffy and easily spreadable, about 1 minute.
For the Assembly:
  1. Place one cooled cake layer top-side up on a cake stand or serving platter and spread ¾ cup of frosting over the top, all the way to the edge of the cake. Place another cake layer top-side up on top. Spread another ¾ cup of frosting on top. Place the remaining cake layer bottom-side up on top. Spread the remaining frosting over the top and side of the cake.
  2. If you desired, you can save some of the frosting to pipe decorations onto the cake or decorate with toasted pecans. Chill the cake for 30 minutes to set the frosting before slicing. Keep leftovers covered and refrigerated for up to 1 week.

Notes

  • Weigh flour for accuracy to avoid dry cake; spoon and level if a scale is unavailable.
  • Use room temperature ingredients to improve mixing and frosting texture.
  • Ripen bananas by baking or air frying at 300°F until very soft.
  • Mix cake batter just until combined to keep layers tender and prevent toughness.
  • Adjust cream cheese frosting sweetness and firmness by varying powdered sugar quantity.
  • Use fabric baking strips soaked in water wrapped around pans for flat, tender cake layers.
  • For smaller 8-inch layers, bake 30-35 minutes and frost as usual.

Nutrition Information

Calories 1026kcal (51%) Carbohydrates 124g (41%) Protein 6g (12%) Fat 59g (91%) Saturated Fat 20g (100%) Polyunsaturated Fat 19g (112%) Monounsaturated Fat 16g (80%) Trans Fat 1g (50%) Cholesterol 108mg (36%) Sodium 330mg (14%) Potassium 251mg (5%) Fiber 3g (12%) Sugar 94g (188%) Vitamin A 808IU (16%) Vitamin C 3mg (3%) Calcium 51mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 servings

Amount Per Serving

Calories 1026

% Daily Value*

Calories 1026kcal 51%
Carbohydrates 124g 41%
Protein 6g 12%
Fat 59g 91%
Saturated Fat 20g 100%
Polyunsaturated Fat 19g 112%
Monounsaturated Fat 16g 80%
Trans Fat 1g 50%
Cholesterol 108mg 36%
Sodium 330mg 14%
Potassium 251mg 5%
Fiber 3g 12%
Sugar 94g 188%
Vitamin A 808IU 16%
Vitamin C 3mg 3%
Calcium 51mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.