This ultra-moist hummingbird cake is a delightful blend of sweet, ripe bananas, tangy crushed pineapples, and crunchy pecans, coming together to create an incredibly tender and flavorful cake. Finished with a tangy, creamy cream cheese frosting, this cake is a true crowd-pleaser that’s guaranteed to impress. One bite, and you’ll be hooked!
What is a Hummingbird Cake?
A hummingbird cake is a classic Southern dessert that typically consists of ripe bananas, crushed pineapples and chopped pecans (sometimes other nuts too like walnuts), which give it a unique sweetness, tanginess, and crunch. These flavors are complemented by a rich cream cheese frosting, that works with the tropical flavors of the cake so so well!
Think of it as a combination of banana bread, pineapple cake and spice cake. The texture reminds me of a carrot cake too 🙂
The cake is believed to have originated in Jamaica, where it was called “Doctor Bird Cake,” named after the island’s national bird. It made its way to the Southern United States in the late 1960s or early 1970s.
Why You’ll Love This Recipe
Packed with Flavor: This hummingbird cake is bursting with so much flavor from all the different elements in the cake (and we can’t forget the tangy cream cheese frosting too). If you’ve never had a hummingbird cake before, the combination of bananas and pineapple may seem a bit odd, but trust me, the flavors work together so so well! I also like to add cinnamon in my hummingbird cake (you could also add other spices like nutmeg), which adds an extra depth of flavor.
Moist & Tender: This cake is has a super moist and tender texture, and will stay moist for days. It’s an oil based cake (no unsalted butter required), so you know it’s going to be moist from the get go! The reason for this is because oil is liquid at room temperature, whereas butter solidifies. The bananas and liquid from the crushed pineapple also adds additional moisture to the cake.
Easy Peasy: This cake is so easy to make. It uses the muffin method of making batter where the dry ingredients are combined, wet ingredients are combined using a whisk only and then the dry and wet ingredients are combined. The frosting does require a hand or stand mixer, but is quick as well!
How to Make Hummingbird Cake
Hummingbird Cake
Preheat oven to 180 °C (350°F) conventional (see note 1 if using a convection oven with a fan) and grease two 8-inch cake pans (I use my homemade cake release). Also line the bottoms with parchment paper.
In a bowl, sift together all purpose flour, cornstarch, baking powder, baking soda, salt and ground cinnamon. Using a whisk or fork, stir until well combined. Set aside.
In a large bowl, mash the bananas well and to that add in light brown sugar, white granulated sugar, eggs, vegetable oil, crushed pineapple and vanilla. Using a whisk, mix until well combined.
Add the dry ingredients to the wet ingredients and using a spatula, gently fold until just combined. Do not overmix.
Finish off by adding in roughly chopped pecans and using a spatula, fold until just combined. Do not overmix.
Distribute the batter into the prepared cake pans. Level out the tops, drop the cake tins lightly on the counter to remove any large air bubbles and bake for 38-40 minutes, or until a toothpick comes out clean or with a few moist crumbs on it.
Once baked, allow the cakes to cool in the cake tins for about 20 minutes, before running a thin knife along the edges of the pan and turning the cakes out onto a wire rack to completely cool.
Cream Cheese Frosting
While cooling, prepare the cream cheese frosting. You can find the full recipe and instructions here: https://cakesbymk.com/recipe/the-best-cream-cheese-frosting/
Assembly
Once the cakes are completely cool, trim off the tops of each cake layer with a serrated knife so that they’re nice and flat.
Place the first cake layer onto a serving plate/cake stand and spread out a generous amount of frosting.
Place the next cake layer on top and spread out more frosting on the top and sides of the cake. I like to use a cake scraper to smooth out the edges and then I use my offset spatula to bring that top lip of frosting into the middle of the cake.
Using a 1M piping tip, pipe some cupcake swirls on the top of the cake (or any type of piping you like). I like to top each swirl with a pecan. Slice using a serrated knife and enjoy!
How to Store Hummingbird Cake
This hummingbird can be left at room temperature for the day, however overnight it will need to be placed in the refrigerator due to the cream cheese in the frosting. The fat and sugar in the frosting will prevent the cream cheese from going off immediately, which is why you can keep it out at room temperature for an extended period of time.
Moist Hummingbird Cake
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Hummingbird Cake
- 2¼ cups (280 g) flour - plain, all purpose
- ¼ cup (30 g) cornstarch
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1½ tsp ground cinnamon
- 1 cup (225 g) mashed bananas - about 2 large bananas (but for best results measure it out)
- 1 cup (200 g) soft light brown sugar
- ½ cup (100 g) white granulated sugar
- 3 large eggs - room temperature
- 1 cup (210 g) unflavored vegetable oil
- 1 cup (226 g) canned crushed pineapple - 8 oz can in the US. I use crushed pineapple in 'juice' not 'syrup' for a less sweet cake. Do not strain the juice (use as is).
- 2 tsp vanilla extract/essence
- 1½ cups (150 g) pecans - roughly chopped
Cream Cheese Frosting
Instructions
Hummingbird Cake
- Preheat oven to 180 °C (350°F) conventional (see note 1 if using a convection oven with a fan) and grease two 8x3 inch cake tins (I use my homemade cake release). Also line the bottoms with parchment paper.
- In a bowl, sift together flour, cornstarch, baking powder, baking soda, salt and ground cinnamon. Using a whisk or fork, mix until well combined. Set aside.
- In a large bowl, mash the bananas well and to that add in light brown sugar, white granulated sugar, eggs, vegetable oil, crushed pineapple and vanilla. Using a whisk, mix until well combined.
- Add the dry ingredients to the wet ingredients and using a spatula, gently fold until just combined. Do not overmix.
- Finish off by adding in roughly chopped pecans and using a spatula, fold until just combined. Do not overmix.
- Distribute the batter into the prepared cake pans. Level out the tops, drop the cake tins lightly on the counter to remove any large air bubbles and bake for 38-40 minutes, or until a toothpick comes out clean or with a few moist crumbs on it.
- Once baked, allow the cakes to cool in the cake tins for about 20 minutes, before running a thin knife along the edges of the pan and turning the cakes out onto a wire rack to completely cool.
- While cooling, prepare the cream cheese frosting.
Assembly
- Once the cakes are completely cool, trim off the tops of each cake layer with a serrated knife so that they're nice and flat.
- Place the first cake layer onto a serving plate/cake stand and spread out a generous amount of frosting.
- Place the next cake layer on top and spread out more frosting on the top and sides of the cake. I like to use a cake scraper to smooth out the edges and then I use an offset spatula to bring that top lip of frosting into the middle of the cake.
- Using a 1M piping tip, pipe some cupcake swirls on the top of the cake (or any type of piping you like). I like to top each swirl with a pecan. Slice using a serrated knife and enjoy!
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
25 Comments
I love all of your recipes. Is it okay to bake this cake in a 9×13 pan? Thank you.
Absolutely incredible!!! This was the recipe that first introduced me to cakes by MK and It continues to be my favorite. Thank you so much for sharing all your knowledge and recipes!!!
Thanks so much Ty! So glad you’re loving the recipes 😀