Hummingbird Cake
This tropical-inspired cake is like a fusion of banana bread and carrot cake, with a rich yet light texture, balanced sweetness, and a depth of flavor that improves with time. It’s easy to make, requires no fancy techniques, and stays moist for days—making it a foolproof dessert for entertaining.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp salt
- 3 large eggs lightly beaten
- 1 cup vegetable oil
- 1 ½ tsp vanilla extract
- 1 8-oz can crushed pineapple (with juice)
- 2 cups mashed ripe bananas about 4 large bananas
- 1 cup chopped pecans plus extra for garnish
For the Cream Cheese Frosting:
- 1 8-oz package cream cheese, softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 1 ½ tsp vanilla extract
- 2 tbsp heavy cream for a smoother consistency
Optional Garnishes:
- Extra chopped pecans
- Toasted coconut flakes
- Lime zest
Instructions
Step 1: Prep the Oven & Pans
- Preheat your oven to 350°F (175°C).
- Grease and flour three 9-inch round cake pans, or line them with parchment paper for easy removal.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, and salt.
Step 3: Combine Wet Ingredients
- In another bowl, whisk the eggs, vegetable oil, and vanilla extract.
- Stir in the mashed bananas and crushed pineapple (with juice).
Step 4: Fold Everything Together
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Gently fold in chopped pecans. Avoid overmixing!
Step 5: Bake the Cakes
- Divide the batter evenly among the three prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: Make the Cream Cheese Frosting
- Beat cream cheese and butter together until smooth.
- Gradually add powdered sugar, mixing until fluffy.
- Stir in vanilla extract and heavy cream until smooth.
Step 7: Assemble the Cake
- Place one cake layer on a serving plate. Spread a generous layer of frosting over it.
- Repeat with the second and third layers.
- Frost the outside of the cake and smooth the edges.
Step 8: Garnish & Serve
- Sprinkle with extra pecans, toasted coconut, or lime zest.
- Chill for 30 minutes before slicing for the best texture.
Notes
Common Mistakes & Troubleshooting
1. Cake Too Dense?
Make sure to measure flour correctly (spoon & level, don’t pack it).
Don’t overmix—stir until just combined. 2. Frosting Too Runny? If too soft, chill it for 10 minutes before frosting.
Add extra powdered sugar to thicken. 3. Cake Sticking to the Pan? Grease and line pans with parchment paper to prevent sticking. Serving Suggestions 🍰 With Coffee: A cup of espresso or cinnamon latte enhances the warm spices.
🥭 With Fresh Fruit: Serve with mango slices or berries for a refreshing contrast.
🍷 With Wine: A glass of Moscato or Riesling pairs beautifully with the cake’s sweetness. Storage & Make-Ahead Tips To Store: Keep in the fridge for up to 5 days in an airtight container.
To Freeze: Wrap individual slices and freeze for up to 3 months.
To Serve: Let the cake sit at room temp for 30 minutes before slicing.
Don’t overmix—stir until just combined. 2. Frosting Too Runny? If too soft, chill it for 10 minutes before frosting.
Add extra powdered sugar to thicken. 3. Cake Sticking to the Pan? Grease and line pans with parchment paper to prevent sticking. Serving Suggestions 🍰 With Coffee: A cup of espresso or cinnamon latte enhances the warm spices.
🥭 With Fresh Fruit: Serve with mango slices or berries for a refreshing contrast.
🍷 With Wine: A glass of Moscato or Riesling pairs beautifully with the cake’s sweetness. Storage & Make-Ahead Tips To Store: Keep in the fridge for up to 5 days in an airtight container.
To Freeze: Wrap individual slices and freeze for up to 3 months.
To Serve: Let the cake sit at room temp for 30 minutes before slicing.
Nutrition
Serving: 1gCalories: 520kcalCarbohydrates: 65gProtein: 6gFat: 26gSaturated Fat: 7gSodium: 270mgFiber: 3gSugar: 45g
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