Hummingbird Cake
Hummingbird cake is an easy, sweet taste of the tropics with banana, pineapple, toasted pecans, and the best cream cheese frosting! Below you will find step-by-step photos, a video tutorial, recipe notes for converting this to a Bundt cake or cupcakes, and how to make it ahead and even freeze it. A beautiful spring dessert!
I love making (and eating!) big, beautiful layer cakes - there's something so stunning about looking at a tall, smoothly-iced cake and then cutting into it and seeing layer after layer.
I made hummingbird cupcakes many years ago, and I thought the flavor would be perfect for translating into a wonderfully epic layer cake. This is essentially a banana cake, with crushed pineapple, reduced pineapple juice, chopped pecans, and warm spices that taste like the Caribbean.
In addition to one amazing cake, this is filled and frosted with the best cream cheese frosting I've ever made, and it comes together quickly and easily.
This delicious dessert is wonderful any time of year, but especially for spring occasions like Easter and Mother’s Day!
Why is it Called Hummingbird Cake?
The name is thought to come from the fact that the cake is sweet enough to attract hummingbirds seeking nectar.
This dessert recipe comes from the Carribean country of Jamaica, originating in the 1960's. It's a banana cake similar to my traditional version, but with the addition of sweet pineapple and pecans. The recipe was sent to the United States by the Jamaican Tourist Board, as a way to entice Americans to visit their country.
Originally, the name was "doctor bird cake". This is because the Jamaicans call hummingbirds (their national bird) doctor birds (because of their probing beaks). There are plenty of other names for this dessert, though. Popular names include: "the cake that doesn't last", "bumblebee cake", "Jamaica cake", and "bird of paradise cake".
No matter what you call it, this cake is delicious! If you love banana bread and pineapple, this will quickly become a favorite recipe!
Key Ingredients
One of the amazing things about this cake is that it has more fruit than flour. We are talking about 4 cups of fruit versus 3 cups of flour. This makes the cake super moist, full of flavor, and dense yet fluffy.
Aside from the usual suspects like flour, sugar, eggs, baking powder, baking soda, and vanilla extract, let's chat about these notable additions:
- Vegetable Oil - Using oil instead of butter makes the cake lighter, fluffier, and more tender. You can substitute another neutral oil, such as canola oil, corn oil, safflower oil, or grapeseed oil.
- Ground Cinnamon - Gives the cake a wonderfully warm flavor.
- Pineapple - Use canned, crushed pineapple with the juice. Don't drain it!
- Bananas - Use very ripe bananas; they are wonderfully sweet and perfect for baked goods.
- Pecans - Toast and chope them; you can also substitute other nuts like walnuts or macadamia nuts.
For the cream cheese frosting, we use contrasting temperatures for our butter and cream cheese, so be sure to remember:
- Unsalted Butter - make sure it's room temperature and not cold.
- Cream Cheese - you want this to be chilled, and cut into smaller pieces
How to Make Hummingbird Cake
Here is how the cake comes together!
Step 1 – Prepare three 8-inch cake pans (grease, line the bottom with parchment rounds, grease the parchment, then flour the entire pan).
Step 2 – Drain the pineapple through a fine-mesh sieve over a small saucepan. Reduce the liquid over medium to about ⅓ cup.
Step 3 – Whisk together all of the dry ingredients in a medium bowl. Whisk together the sugar and eggs in a large mixing bowl, then whisk in the oil. Use a spatula to stir in the pineapple, mashed bananas, pecans, vanilla, and reduced pineapple juice. Then, fold in the dry ingredients until just combined.
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Step 4 – Divide the cake batter between the cake pans, and bake until golden brown and a toothpick inserted in the center comes out clean (about 35 to 40 minutes). Cook on a wire rack for 20 minutes, then turn them out of the pans, remove the parchment, and cool completely before filling and frosting.
Step 5 – Make the frosting, then assemble the cake! Refrigerate for at least 1 hour before serving.
Make-Ahead Instructions
You can bake the cakes and prepare the frosting up to one day in advance.
Wrap the baked and cooled cakes in plastic wrap and keep them at room temperature.
The frosting should be stored, covered, in the refrigerator. Remove and allow to come to room temperature before using it. Giving it a quick, vigorous stir with a rubber spatula before spreading will return it to a great consistency.
Storing the Cake and Options for Freezing
Any leftover cake should be stored, covered, in the refrigerator for up to 2 days.
The cake layers, the frosting, and the assembled and frosted cake can all be frozen.
To Freeze Cake Layers – Wrap cake layers in plastic wrap, then a layer of foil and place in a freezer ziploc bag and store in the freezer for up to 2 months. Thaw in the refrigerator overnight, then proceed with filling and frosting.
To Freeze the Frosting – The cream cheese frosting can be kept in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight and then allow to come to cool room temperature and then stir vigorously with a rubber spatula before spreading or piping.
To Freeze the Entire Cake – Place the cake in the refrigerator for at least 2 hours, then wrap tightly in a double layer of plastic wrap, then a layer of aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight then allow to come to cool room temperature before serving.
Recipe Notes
- Recommended Equipment – 8-inch cake pans and parchment rounds.
- Butter – Take your butter out of the fridge one hour before you make the frosting. It will be soft enough to combine with the cream cheese but still cool.
- Bananas - Make sure they are super ripe and spotty brown for a cake that's ultra moist with lots of banana flavor!
- Pecans - The pecans can be omitted without needing to be replaced with anything else. Or you can substitute other nuts such as walnuts or macadamia nuts.
- Cake Size - I love large, three-layer cakes, but you can also make this cake using 9-inchcake pans (bake time will be shorter). The batter will also work for a Bundt pan; start checking around 50 minutes, but bake time could be closer to an hour. There is too much batter for a 9×13-inch cake.
- Cupcakes - This recipe will make around 24 to 32 cupcakes. Fill cupcake liners two-thirds full with batter and bake for 20 to 22 minutes, until a toothpick inserted in center comes out clean.
More Tropical-Flavored Cakes
- Pineapple Upside-Down Cake
- The Best Carrot Cake Recipe
- Coconut Cake with Coconut Meringue Buttercream Frosting
- Coconut Bundt Cake with White Chocolate-Coconut Glaze
Watch the Recipe Video:
If you make this hummingbird cake recipe and love it, remember to stop back and give it a 5-star rating - it helps others find the recipe! ❤️️
Hummingbird Cake
Ingredients
For the Cake:
- 16 ounces canned crushed pineapple in juice
- 3 cups (360 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups (396 g) granulated sugar
- 3 eggs
- 1 cup (198 g) vegetable oil
- 4 very ripe large bananas, peeled and mashed (about 2 cups)
- 1½ cup (171 g) pecans, toasted and chopped
- 2 teaspoons vanilla extract
For the Frosting:
- 1¼ cups (283 g) unsalted butter, at room temperature
- 5 cups (568 g) powdered sugar
- 2½ teaspoons vanilla extract
- ½ teaspoon salt
- 20 ounces cream cheese, chilled and cut into 20 pieces
To Garnish:
- ½ cup (57 g) pecans, toasted and chopped
Instructions
- Make the Cake: Preheat oven to 350 degrees F. Grease three 8-inch cake pans (you can also do two 9-inch pans), line the bottoms with parchment paper, grease the parchment and flour the pans; set aside.
- Drain the pineapple in a fine-mesh strainer set over a small saucepan, pressing to remove as much juice as possible. Place the saucepan over medium heat until reduced to ⅓ cup, about 5 minutes; set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
- In a large bowl, whisk together the sugar and eggs, then whisk in the oil. Using a rubber spatula, stir in the bananas, pecans, vanilla, drained pineapple, and reduced pineapple juice. Gently stir in the flour mixture until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake until dark golden brown on top and a toothpick inserted in the center comes out clean, 35 to 40 minutes (a little less for the 9-inch pans), rotating the pans halfway through baking. Let the cakes cool in pans on a wire rack for 20 minutes, then turn out of the pans, remove parchment paper and allow to cool completely, at least 2 hours.
- Make the Frosting: Using an electric mixer, beat the butter, sugar, vanilla and salt on low speed until smooth, then mix for an additional 2 minutes, scraping down the bowl as needed. Increase the speed to medium-low and add the cream cheese one piece at a time and mix until smooth, then mix for an additional 2 minutes.
- Place one cake layer on a serving platter. Spread 1 cup of frosting over top, then top with another cake layer, pressing lightly to adhere. Spread another 1 cups of frosting over that layer, then top with the third cake layer. Spread the remaining frosting evenly over the sides and top of the cake. Sprinkle the top of the cake with the chopped pecans. Refrigerate for at least 1 hour before serving. The cake can be stored in the refrigerator for up to 2 days.
Notes
- Recommended Equipment - 8-inch cake pans and parchment rounds.
- Butter - Take your butter out of the fridge one hour before you make the frosting. It will be soft enough to combine with the cream cheese but still cool.
- Bananas - Make sure they are super ripe and spotty brown for a cake that's ultra moist with lots of banana flavor!
- Pecans - The pecans can be omitted without needing to be replaced with anything else. Or you can substitute other nuts such as walnuts or macadamia nuts.
- Cake Size - I love large, three-layer cakes, but you can also make this cake using 9-inch cake pans (bake time will be shorter). The batter will also work for a Bundt pan; start checking around 50 minutes, but bake time could be closer to an hour. There is too much batter for a 9×13-inch cake.
- Cupcakes - This recipe will make around 24 to 32 cupcakes. Fill cupcake liners two-thirds full with batter and bake for 20 to 22 minutes, until a toothpick inserted in center comes out clean.
- Make-Ahead Instructions – You can bake the cakes and prepare the frosting up to one day in advance. Wrap the baked and cooled cakes in plastic wrap and keep at room temperature. The frosting should be stored, covered, in the refrigerator. Remove and allow to come to room temperature before using it.
- To Freeze Cake Layers - Wrap cake layers in plastic wrap, then a layer of foil and place in a freezer ziploc bag and store in the freezer for up to 2 months. Thaw in the refrigerator overnight, then proceed with filling and frosting.
- To Freeze the Frosting - The cream cheese frosting can be kept in an airtight container in the freezer for up to 3 months. Thaw in the refrigerator overnight and then allow to come to cool room temperature and then stir vigorously with a rubber spatula before spreading or piping.
- To Freeze the Entire Cake - Place the cake in the refrigerator for at least 2 hours, then wrap tightly in a double layer of plastic wrap, then a layer of aluminum foil. Freeze for up to 2 months. Thaw in the refrigerator overnight then allow to come to cool room temperature before serving.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
(Recipe from The Best of America’s Test Kitchen 2015)
This recipe was originally published in June 2015.
[photos by Dee of One Sarcastic Baker]
i am planning on making a tiered hummingbird special event cake with 10, 8 and 6 inch cake sizes for a friend – probably aiming for 2 X 2-2.5 inch layers of each size but due too the density of the cake do you think this will be stable? !!! Also you suggest this cake makes 2 layers of 9 inches – how thick is each layer – wondering if this batter would work for 10inch tins
Hi Lucy, You can tell from the photos that they are decent-sized layers, not thin, however I did not actually measure them. It is a pretty dense cake, but as for stability with stacking three tiers, I couldn’t guarantee that only because I have not tried it.
I’ve been making the Hummingbird Cake for a few years now and it is a big hit. I was just wondering if, instead of using the crushed pineapple, I could use pineapple juice and how much would I use??
Hi Kathy, I have never tried substituting juice for the crushed pineapple – the crushed pineapple does give it additional texture and body.
Yes, making and certainly eating layer cakes is a lot of fun. I’ve never had hummingbird cake but it is definitely on my to bake list.
Great recipe!
I was wondering: is there another kind of nut that would work well for this recipe? There are a couple people in my famliy (me included!) who are allergic to pecans. I’m always looking for substitutions and in general, my go to’s are walnuts and almonds. But seeing as this is a more tropical flavor, would macadamia be more appropriate?
Hi Mallory, Macadamia nuts would be fantastic in this cake! Enjoy!
Hi Michelle,
If I wanted to incorporate coconut flakes into the mixture like the cupcakes, how much should I use?
Thanks,
Samantha
Hi Samantha, I would probably go with ½ cup or so.
Oh my!! This looks just perfect and sooo moist! I’ve never made nor had a Hummingbird cake or cupcakes, but now I’m all in!! Have to try it!! Thanks for sharing ;)
If I wanted to make this with a gluten free flour mix would I use the same cup for cup?
Thank you,
Judie
Hi Judie, I can’t guarantee that a gluten free flour mix would work in this recipe. I would follow the substitution instructions on your flour mix.
As a coconut lover, I was wondering if it would work to use coconut oil instead of veggie (and also add coconut flakes, obviously).
Hi Lucy – check the 6/9 dated posts. Michelle answered a similar question.
My daughter is almost the same age as your son, just about a week older. I can barely figure out how to cook basic dishes, I have no idea how you made a lovely layer cake like this. Seriously, how did you pull it off?
Hi Shari, Aw, thank you! My son is *knock on wood* a pretty good sleeper. He has his off days where naps are few and far between, but most days he takes at least one, most times two, good naps, and he’s asleep for the night between 7 and 7:30pm. I just try to do stuff when he’s sleeping so I can hang out with him when he’s awake :) For this cake, I made the actual layers in the afternoon when he was napping, let them cool, then made the frosting and assembled the cake after he went to bed. Popped it in the fridge and it was ready for the next day. The recipe is actually pretty low maintenance, as far as layer cakes go!
Ah, lucky you! :) My daughter is definitely not what you would call a good sleeper. She takes short naps, and we’re up frequently through the night. I still take at least one of her naps to catch a short nap myself, as I’m not sleeping much at night! ;) Thanks for taking the time to write back! :)
Hummingbird cakes are hugely popular in Australia where I live. I have several recipes from one to 3 layers all of whIch include oil and lots of sugar but which can be made with less of both. Mine don’t suggest draining the crushed pineapple. I like adding chopped walnuts to the cake for texture. I often make the 3 layered version but only use one layer at a time and freeze the rest for future occasions. The icing keeps well in the freezer.
I made this cake about a year ago and it was moist and delicious! I would cut back on amount of frosting next time. I found it to be too much.
I have never heard of this delicious sounding cake but I must pin it and then try it. Thanks for the recipe. Sounds perfect for a summer get together!
I am not a huge frosting fan…..unless it’s cream cheese frosting, so you definitely had me there! This looks amazing! I love the pineapple and banana in the cake and the frosting looks like it comes together perfectly. :)
I was going to make your strawberry cupcakes this weekend, but I think you just convinced me to make this!
Lovely! I occasionally make wedding cakes and the hummingbird cake is the recipe I use most. People go bonkers over it! Also very straight forward to increase the recipe…just multiply the ingredients…no fancy formulas required :)
Jyllzie, since you have made wedding cakes using this recipe, can you answer my question :
Can I use this Hummingbird cake recipe to make a 3 tier wedding cake, and if so, can I use fondant over the cream cheese frosting?
Thank you for responding.
I’m curious about how this cake acquired its name.
I would like to make this cake but prefer using a 9×13 pan for ease in taking to outings and picnics. Do you think there would need to be any bake-time adjustments?
Hi Peggy, You may need to increase the baking time a bit. Enjoy!
Yep, that makes sense. I’ll just keep checking every few minutes with a toothpick. Thanks so much!
Did you post Sunday dinners yet?
Hi Evelyn, I started this week – they are in The Weekend Dish!
Have no made one of these in years. They seem to be going around again. I know yours will be so good. Don’t remember ever making a cake for my mother in law. She raised a large family and could fix things I did not like and I would enjoy them. Had the best mother in law in the world.
Has anyone tried this cake or similar with gluten free flour, such as found at trader joes?
Oh wow, this looks absolutely incredible! I’m going to have to take a crack at that frosting, yum!
I think this cake would be a hit in any house! It is beautiful! I’ve never even had a hummingbird cake….time to try it!
This cake looks AMAZING!!! I have been looking for a good hummingbird cake recipe – I may have to give this a try this weekend:) yum!
What about using coconut oil in place of the vegetable oil? That should give coconut flavor without changing the batter. Or would it not be enough to make a difference do you think?
Hi Kristina, I don’t think there’s enough coconut flavor in coconut oil to make a difference, and I’m not sure it would impart the same moist texture as the vegetable oil.
Darn it. Glad I asked before I tried it though! Thank-you!
Hi Kristina, I substitute coconut oil for butter in my German chocolate cake and frosting and it is delicious with a hint of coconut flavor! Super moist and it doesn’t go stale in a couple days. I don’t see why you couldn’t try it, I definitely will when I get around to making this lovely recipe!
I am going to try this cake with coconut oil this weekend. I’ll let you know how it comes out :)
This was always a very popular cake and cupcake flavor at the bakery in Cranberry where I worked. I just watched a repeat episode of them making it on Cooks Country the other day. They talked about the importance of using a low speed to make the cream cheese icing, so as not to incorporate too much air.
This looks freaking amazing! YUM! I am going to have to try this recipe out – I’m not big on banana in a cake but I think this will work for me with the rest of the ingredients
omg this looks amazing! quick question: if i use a single cake pan and then divide the cake in two using a knife, how would that affect the baking time (or oven temperature)?
Hi Demi, I would not recommend a single cake pan – I think there would be too much batter.
Bet your M-I-L LOVED this cake for her Birthday! I learned early on, we’re doing it my M-I-L’s way and I’m going to like it that way (and she’s so nice so it works out well.)
This cake looks so moist and delicious. I think it’s super that you made this for you mother-in-law and she loved it. Pinned! Thank you for a fantastic recipe. Sammie http://www.feastingisfun.com
You make gorgeous layer cakes!! And I love the differences you highlighted between this cake and the cupcakes (I remember those!) from a few years ago.
I totally agree that I think the oil creates a much moister cake. With rare exception, the past 3-4 years I only make oil-based cakes rather than butter because I just need a super moist cake.
This cream cheese frosting being the best you’ve ever made? Awesome and you just convinced me to make this cake! Pinned!