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Creamy Frosted Hummingbird Cake

Featured in Sweet Delights for Every Occasion.

This hummingbird cake is a deliciously moist and flavorful dessert combining overripe bananas, crushed pineapple, and warm spices. Toasted pecans add texture and depth, while the rich cream cheese frosting elevates every layer. Originating from Jamaica, this two-layer cake embodies a perfect balance of sweetness and tang, blending elements of spice, banana, and tropical flavors. It's an ideal crowd-pleaser for gatherings, springtime celebrations, or any time you have ripe bananas to use. Simple to prepare yet refined, this cake deserves a spot on your table.

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Updated on Mon, 07 Apr 2025 16:32:16 GMT
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A slice of cake on a plate. | cookingkeys.com

This classic hummingbird cake combines overripe bananas, crushed pineapple, cinnamon, and pecans under a thick layer of silky cream cheese frosting. The result is a perfect springtime cake that brings together the best flavors of banana bread, carrot cake, and pineapple upside-down cake in one stunning dessert.

I first made this cake for an Easter gathering years ago, and it's become our family's most requested celebration cake. The way the bananas and pineapple meld with warm cinnamon creates something truly special that even my pickiest relatives devour.

Ingredients

Step-by-Step Instructions

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A slice of cake on a plate. | cookingkeys.com

My grandmother taught me to toast the pecans before adding them to the batter, which transformed this already delicious cake into something extraordinary. That subtle nutty flavor against the sweet fruit is what makes this cake special to me. Every spring when I bake this, the aroma takes me back to her kitchen.

Storage Tips

Ingredient Swaps

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A slice of cake on a plate. | cookingkeys.com

Serving Suggestions

Frequently Asked Questions

→ What makes a hummingbird cake moist?

Overripe bananas and crushed pineapple provide natural moisture and sweetness, while a blend of butter and oil ensures the cake stays tender yet sturdy.

→ Can I substitute pecans in this cake?

Yes, you can use walnuts or another nut of your choice, though pecans are traditional and provide a classic flavor.

→ Do I need to toast the nuts before adding them?

Toasting the pecans enhances their flavor and adds a deeper, nuttier taste to the cake. This step is recommended but optional.

→ How should I store a hummingbird cake?

Store the cake in an airtight container in the refrigerator for up to five days. Let it come to room temperature before serving to enjoy its full flavor.

→ Can I freeze hummingbird cake?

Yes! Wrap the cake tightly in plastic wrap and aluminum foil, then freeze for up to three months. Thaw in the fridge overnight before serving.

→ What’s the best way to frost the cake?

Wait until the cake layers are completely cool, then spread an even layer of cream cheese frosting between each layer and around the sides. A piping tip can be used for decorative edges or finishing touches.

Hummingbird Cake with Frosting

Moist banana-pineapple cake topped with rich cream cheese frosting.

Prep Time
20 Minutes
Cook Time
30 Minutes
Total Time
50 Minutes

Category: Desserts

Difficulty: Intermediate

Cuisine: Southern American

Yield: 12 Servings (1 two-layer cake)

Dietary: Vegetarian

Ingredients

→ Cake

01 3 overripe bananas, mashed
02 1 can (8 oz) crushed pineapple with juices
03 113g (1/2 cup) unsalted butter, softened
04 60ml (1/4 cup) neutral oil (e.g., avocado or vegetable oil)
05 200g (1 cup) granulated sugar
06 150g (3/4 cup) dark brown sugar
07 3 large eggs, room temperature
08 1 tablespoon vanilla extract
09 260g (2 cups) all-purpose flour
10 1 teaspoon baking soda
11 1 teaspoon ground cinnamon
12 1/2 teaspoon salt
13 100g (1 cup) chopped pecans, toasted

→ Frosting

14 226g (8 oz) full-fat brick-style cream cheese
15 113g (1/2 cup) unsalted butter, softened
16 360g (3 cups) powdered sugar
17 1 teaspoon vanilla extract

Instructions

Step 01

In a large mixing bowl, combine softened butter, oil, granulated sugar, and brown sugar. Blend using an electric mixer until smooth. Add mashed bananas, crushed pineapple with juices, eggs, and vanilla extract, and mix until well incorporated.

Step 02

In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to over-mix. Gently stir in chopped pecans.

Step 03

Preheat the oven to 175°C (350°F). Grease and flour two 23cm (9-inch) round cake pans or line with parchment paper. Divide batter evenly between the pans and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.

Step 04

Let the cakes cool in their pans for 10 minutes before transferring them to a wire rack to cool completely. Level the cakes if necessary before decorating.

Step 05

In a medium bowl, beat cream cheese and butter together until smooth. Gradually add powdered sugar and blend until creamy. Stir in vanilla extract.

Step 06

Spread an even layer of frosting over one cake layer, then place the second layer on top. Frost the outside and top of the cake. Optionally, decorate with crushed nuts or pipe designs using a closed-star tip.

Notes

  1. For best flavor, use overly ripe bananas with brown spots and toast your pecans before chopping.

Tools You'll Need

  • Electric mixer or stand mixer
  • 9-inch round cake pans
  • Wire cooling rack
  • Spatula

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains nuts (pecans)
  • Contains dairy (butter, cream cheese)
  • Contains eggs
  • Contains gluten (flour)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 512
  • Total Fat: 24 g
  • Total Carbohydrate: 69 g
  • Protein: 5 g