Name: Hummingbird Cake
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Ingredients: 3/4 cup unsalted butter (softened to room temperature); 3/4 cup neutral cooking oil (I use avocado oil, but canola or vegetable will work just fine); 1 cup light or dark brown sugar (firmly packed); 1/2 cup granulated sugar; 2 large eggs (lightly beaten (room temperature preferred)); 2 cups mashed over-ripe bananas (this was about 4 bananas for me); 1 8 oz can crushed pineapple (do not drain); 1 Tablespoon vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground cinnamon; 1 teaspoon salt; 1 cup chopped pecans (¹ see note); 1/2 cup unsalted butter (softened); 8 oz cream cheese (softened don't use the spreadable cream cheese sold in tubs); 1 teaspoon vanilla extract; 1/4 teaspoon salt; 4 cups powdered sugar

Jump to Recipe Print Recipe

Hummingbird Cake is a tropical delight that brings together the richness of bananas, the tang of pineapple, and the crunch of pecans. Each bite is a symphony of moist, tender crumb and creamy frosting, making it impossible to resist. With just 45 minutes of prep and 35 minutes of baking, this cake is surprisingly simple yet utterly indulgent.

Perfect for celebrations or a sweet weekend treat, this cake’s vibrant flavors and luscious texture will leave everyone asking for seconds. The blend of warm spices and fruity sweetness creates a comforting yet exotic experience. Whether you’re a seasoned baker or a beginner, this recipe promises a show-stopping dessert that’s as delightful to make as it is to savor.

Ingredients for Hummingbird Cake

¾ cup (170 g) unsalted butter, softened to room temperature
¾ cup (180 ml) neutral cooking oil (avocado, canola, or vegetable oil work well)
1 cup (200 g) light or dark brown sugar, firmly packed
½ cup (100 g) granulated sugar
2 large eggs, lightly beaten (room temperature preferred)
2 cups (479 g) mashed over-ripe bananas (about 4 bananas)
1 can (8 oz/226 g) crushed pineapple (do not drain)
1 Tablespoon vanilla extract
3 cups (375 g) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup (120 g) chopped pecans

Cream Cheese Frosting

½ cup (113 g) unsalted butter, softened
8 oz (226 g) cream cheese, softened (avoid spreadable cream cheese in tubs)
1 teaspoon vanilla extract
¼ teaspoon salt
4 cups (500 g) powdered sugar

Step-by-Step Instructions

Preheat oven to 350°F (175°C). Lightly grease and flour two 8″ or 9″ pans. For extra insurance, line the bottoms with parchment paper.
In a large bowl, combine butter, oil, brown sugar, and granulated sugar. Use an electric mixer to beat until creamy and well-combined.
Add eggs and stir to combine.
Mix in mashed bananas, crushed pineapple (with juice), and vanilla extract. Stir well.
In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt until thoroughly combined.
Using a spatula, gradually fold the dry ingredients into the wet ingredients. Once half the flour mixture is added, stir in the chopped pecans. Mix until just combined (avoid over-mixing).
Evenly divide the batter into the prepared pans. Bake for 34 minutes (9″ pans) or 39 minutes (8″ pans), or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let cakes cool in pans for 10 minutes, then run a knife around the edges and invert onto a cooling rack to cool completely.

Cream Cheese Frosting

In a large bowl, beat butter and cream cheese until creamy and smooth.
Stir in vanilla extract and salt.
Gradually add powdered sugar, mixing on low speed until fully combined. Scrape the sides and bottom of the bowl to ensure even mixing.

Assemble the Cake

If needed, level the cakes. Place one layer on a serving platter and top with a generous layer of frosting.
Add the second cake layer and frost the top and sides. Serve and enjoy!

Creative Toppings and Serving Ideas

Take your Hummingbird Cake to the next level with fun toppings! Try adding a sprinkle of toasted coconut flakes or a drizzle of caramel sauce for extra sweetness. For a festive touch, garnish with fresh pineapple slices or edible flowers. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert experience.

How to Store and Keep It Fresh

Store your Hummingbird Cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. If frosted, let it sit at room temperature for 30 minutes before serving for the best texture. For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 3 months.

Easy Recipe Variations to Try

Switch things up by swapping pecans for walnuts or adding shredded coconut to the batter. For a tropical twist, use mango puree instead of bananas. If you’re feeling adventurous, add a pinch of nutmeg or cardamom to the dry ingredients for a unique flavor profile. Gluten-free? Substitute the all-purpose flour with a 1:1 gluten-free blend.

Time-Saving Tips for Busy Bakers

Save time by prepping ingredients ahead of time—mash bananas and measure dry ingredients the night before. Use a food processor to quickly chop pecans. If you’re short on time, bake the cake in a 9×13-inch pan instead of layering it, and frost it directly in the pan for a simpler presentation.

Essential Equipment for Perfect Results

For best results, use a stand mixer or electric hand mixer to cream the butter and sugars. A kitchen scale ensures accurate measurements, especially for flour and sugar. Don’t forget parchment paper to line your pans—it makes removing the cake a breeze. A cake leveler or serrated knife helps create even layers for a professional finish.