This hummingbird cake is exceptionally moist and flavorful, with 2 delicious layers of pineapple-banana-chopped nut spice cake topped with luscious cream cheese frosting. This will be a cake you’ll want to make for every special occasion.
A hummingbird cake is basically like if you combined carrot cake with banana bread. It does not taste like carrot cake, but both cakes share some similarities, like the texture, spice, and cream cheese frosting. This cake does not taste exactly like banana bread either, it’s like a tropical banana bread flavor with pineapple and spices. It might sound weird, but trust me, it is the perfect mashup of flavors.
This cake is a Southern American dessert with origins in Jamaica. The cake is sweet, it’s sweetness and the banana-pineapple flavors could attract hummingbirds, hence the name. But, if you’re not a fan of sweet cake, no worries this recipe is perfectly sweet, not overly sweet. You’ll love it!
WHY YOU’LL LOVE THIS HUMMINGBIRD CAKE
- This cake is insanely flavorful. The flavor is bright and refreshing but also rich and sweet.
- The combination of banana, pineapple, nuts, and tangy cream cheese makes this cake uniquely delicious!
- Easy to make! Perfect for the beginner or experienced baker. If you can make a banana bread, you can make this cake too.
- A beautiful spring dessert, but also perfect in autumn!
INGREDIENTS NEEDED & NOTES
Pecans – These are the best nuts for this cake, but walnuts or macadamia can also work. The nuts will be chopped, so you can uses pecan halves or pieces. For the best flavor and aroma, toast the pecans first then chopped into small pieces.
Banana – Use ripe banana for the best flavor. Yellow with spotty brown ones, but not overly ripe and brown.
Pineapple – I love using fresh pineapples to make this cake, but you can also use canned pineapple. Choose a can of pineapple that has been packed in 100% juice, not syrup.
Egg – Eggs bind all the ingredients together. Make sure you’re using large eggs at room temperature. Eggs from chicken not hummingbird ok?!
Cream Cheese – Grab that original full-fat cream cheese, not the cream cheese spread. It has the best flavor and texture.
Butter – Make sure your butter is at room temperature, soft enough to combine with the cream cheese but still cool. Take your butter out of the fridge one hour before you make the frosting.
Sugar – This recipe uses 2 types of sugar. Granulated sugar and brown sugar to give this cake the perfect amount of sweetness with a balanced flavor. You’ll also need powdered sugar (confectioners’ sugar) to make the frosting.
Neutral oil – This recipe uses oil instead of butter makes the cake lighter, fluffier, and more tender. You can substitute another neutral oil, such as canola oil, corn oil, or sunflower oil.
Vanilla – This helps to enhance all of the other flavors in the recipe.
Salt – A little salt to balances the sweet.
Flour – All-purpose flour is the base of this cake. No fancy flour needed!
Spices – Cinnamon, nutmeg, and ginger. Feel free to add others if you like, but not too much!
Leavening agent – You’ll need baking powder and baking soda. We’re using both leaveners here, for double-duty to lift up this heavy cake.
BAKING TOOLS & EQUIPMENT YOU’LL NEED
(Check my favorite baking tools and equipment here!)
- two 8-inch round cake pans
- Mixing bowls
- An electric mixer or a whisk
- Rubber spatula
- Parchment paper
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS HUMMINGBIRD CAKE
(Be sure to check the printable recipe card below)
For the Cake:
- 113g (4 ounce, 1 cup) pecans
- 230g (1 cup) mashed banana
- 240g (1 cup) chopped fresh pineapple
- 250g (2+1/4 cups) granulated sugar
- 110g (1/2 cup) light brown sugar
- 2 eggs
- 2 egg yolks
- 120g (1/2 cup) canola oil
- 375g (3 cups, spoon and level method) all-purpose flour
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
For the Cream Cheese Frosting:
- 226g (8oz) original cream cheese, room temperature
- 226g (2 sticks) unsalted butter, room temperature
- 375g (3 cups) powdered sugar, sifted
- 1 teaspoons vanilla extract
- a pinch of salt
- a pinch of cinnamon, optional
STEP 1 – Prepare the Pineapple, Banana, and Pecans
Preheat the oven to 350F. Place 1 cup (113g) pecans in a single layer on a baking sheet and toast in the preheating oven until fragrant and light brown, about 12 minutes. While the pecans toast, mashed the banana and chop the pineapple. Remove the pecans from the oven and allow to cool slightly, then transfer to a cutting board and finely chop it.
STEP 2 – Make the Cake
Line two 8-inch round cake pans with parchment paper and set aside.
In a medium bowl, whisk the all-purpose flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt together until well combined. Set aside.
In the bowl of your stand mixer with a paddle attachment or in a large mixing bowl, combine the mashed banana, chopped pineapple, granulated sugar, and brown sugar. Mix on medium speed until well combined.
Add in the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low, then gradually add the flour mixture, alternately with oil. Mix just until well combined, do not over mix the batter. Switch to a rubber spatula, then fold in the chopped pecans.
Pour the cake batter evenly into the prepared cake pans, then bake the cakes for about 30 minutes or until a skewer inserted into the center comes out clean. Then, remove the cakes from the oven and allow them to cool in the pan for about 10 minutes before inverting onto wire racks to cool completely.
STEP 3 – Make the Cream Cheese Frosting and Assemble the Cake
In a large bowl, mix the butter and cream cheese together until smooth and creamy on medium speed. Reduce the mixer speed to low, then gradually add the powdered sugar, vanilla extract, salt, and cinnamon. Mix everything until fluffy and well combined.
Level off each cake to remove any doming, so the top of your cake is flat and even. Place one cake onto your serving plate, then spread an even layer of cream cheese frosting. Stack the second cake on top, then cover the top and side of your cake with the remaining frosting. Chill the cake in the fridge for about 2 hours before decorating and serving.
TIPS FOR MAKING THE BEST HUMMINGBIRD CAKE
- Use straight-sided cake pans for the most beautiful layer cakes.
- Prepare the cake pans! Line two 8-inch cake pan with parchment paper, grease with soft butter, then sprinkle 3 tablespoons of flour into the bottom of the pan. Cover the cake pans with plastic wrap and shake to coat the pans.
- Make sure all the ingredients are at room temperature. Room-temperature ingredients blend easily and incorporate together to create a smooth batter without flecks of eggs. Especially the butter and cream cheese to make the frosting.
- Measure flour correctly. When measuring the flour with cups, make sure to spoon and level the flour into your measuring cup. Do not scoop and pack the flour. By doing this, you will yield too much flour and make the dough dry. A kitchen scale is the best option, it’s so much more accurate than cup measurements, that’s why I always write the recipe with grams. 1 cup flour = 125 grams.
- Avoid Over mixing the cake batter. Mix only until each ingredient is incorporated. Over-mixed cake batter leads to tough, chewy, cakes.
- Keep your eyes on the cake while baking. Think of baking times just as suggestions, because every oven is different! The temperature can vary greatly, even when you set it to the same temperature as in the recipe.
- Make sure your cakes are completely cool before stacking the cake.
HERE’S HOW TO STORE THE HUMMINGBIRD CAKE
The unfrosted cakes can be wrapped with plastic wrap and store them at room temperature overnight, in the fridge for up to 3 days, or frozen for up to 3 month ahead. Thaw the cakes in the refrigerator overnight or at room temperature when you’re ready to stack and decorate them.
Due to the high moisture content of the cream cheese in the frosting, the leftover cake needs to be refrigerated. Place the leftover cake in an airtight container and store it in the fridge for up to 5 days. If you want to freeze this cake for later, I recommend cutting it into individual slices. Wrap each slice with layers of plastic wrap, then place it in a freezer-safe container. It will last in the freezer for up to 3 months.
Hummingbird Cake
This hummingbird cake is exceptionally moist and flavorful with 2 delicious layers of pineapple-banana-chopped nut spice cake and topped with luscious cream cheese frosting. This will be a cake you’ll want to make for every special occasion.
Ingredients
Hummingbird Cake
- 113g (4 ounce, 1 cup) pecans
- 230g (1 cup) mashed banana
- 240g (1 cup) chopped fresh pineapple
- 250g (2+1/4 cups) granulated sugar
- 110g (1/2 cup) light brown sugar
- 2 eggs
- 2 egg yolks
- 120g (1/2 cup) canola oil
- 375g (3 cups, spoon and level method) all-purpose flour
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Cream Cheese Frosting
- 226g (8oz) original cream cheese, room temperature
- 226g (2 sticks) unsalted butter, room temperature
- 375g (3 cups) powdered sugar, sifted
- 1 teaspoons vanilla extract
- a pinch of salt
- a pinch of cinnamon, optional
Instructions
STEP 1 - Prepare the Pineapple, Banana, and Pecans
Preheat the oven to 350F. Place 1 cup (113g) pecans in a single layer on a baking sheet and toast in the preheating oven until fragrant and light brown, about 12 minutes. While the pecans toast, mashed the banana and chop the pineapple. Remove the pecans from the oven and allow to cool slightly, then transfer to a cutting board and finely chop it.
STEP 2 - Make the Cake
Line two 8-inch round cake pans with parchment paper and set aside.
In a medium bowl, whisk the all-purpose flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt together until well combined. Set aside.
In the bowl of your stand mixer with a paddle attachment or in a large mixing bowl, combine the mashed banana, chopped pineapple, granulated sugar, and brown sugar. Mix on medium speed until well combined.
Add in the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low, then gradually add the flour mixture, alternately with oil. Mix just until well combined, do not over mix the batter. Switch to a rubber spatula, then fold in the chopped pecans.
Pour the cake batter evenly into the prepared cake pans, then bake the cakes for about 30 minutes or until a skewer inserted into the center comes out clean. Then, remove the cakes from the oven and allow them to cool in the pan for about 10 minutes before inverting onto wire racks to cool completely.
STEP 3 - Make the Cream Cheese Frosting and Assemble the Cake
In a large bowl, mix the butter and cream cheese together until smooth and creamy on medium speed. Reduce the mixer speed to low, then gradually add the powdered sugar, vanilla extract, salt, and cinnamon. Mix everything until fluffy and well combined.
Level off each cake to remove any doming, so the top of your cake is flat and even. Place one cake onto your serving plate, then spread an even layer of cream cheese frosting. Stack the second cake on top, then cover the top and side of your cake with the remaining frosting. Chill the cake in the fridge for about 2 hours before decorating and serving.
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If you try this recipe, I’d love to hear what you think! Send me a message or write a comment below.
Also, be sure to snap a picture and tag me on your social media posts with #thejobaker
Happy Baking!
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