Kitchen Fun With My 3 Sons

Hummingbird Cake with Cream Cheese Frosting

Disclaimer: This post may contain affiliate links.

This classic and delicious Hummingbird Cake has been a favorite in our home for years. Everyone that tries it raves about this recipe. The cake is loaded with banana, pineapple, and nuts…then topped with a fantastic cream cheese frosting. The perfect cake for Easter or any other special occasion.

Homemade Hummingbird Cake Recipe

Hummingbird Cake

Despite its name, Hummingbird cake is not made from or for hummingbirds. It is a super moist, flavorful cake made from a simple recipe. Many speculate that the cake’s name is due to its sweetness, but the origin of the cake still remains a mystery. It will remind you a lot of banana bread, but so much better! There are so many delicious flavors and perfect textures going on in this cake.

It has a Cream Cheese frosting which is irresistible and a perfect complement to the banana and pineapple flavors in the cake.

Ingredients you will need…

  • flour
  • cinnamon
  • sugar
  • brown sugar
  • baking soda
  • baking powder
  • salt
  • eggs
  • vegetable oil
  • vanilla extract
  • crushed pineapple
  • bananas
  • chopped pecans

Cream Cheese Frosting

  • cream cheese
  • confectioner sugar
  • unsalted butter
  • vanilla extract
  • whole pecans for decorating

Hummingbird Slice of Cake and Coffee

How To Make Hummingbird Cake

1. Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with cooking spray.

2. Whisk together the dry ingredients in a large bowl and set aside.

3. Cream together the eggs, oil, pineapple, mashed bananas, vanilla, and chopped pecans in another bowl. Add the creamed mixture into the dry mixture just until combined. Evenly divide the batter into the prepared pans and bake for about 25 minutes or until a toothpick comes out clean.

4. Remove from the oven and allow to cool. Take one of the two cooled cakes and set it on a cutting board, along with a long piece of unwaxed, unflavored dental floss. Wrap the dental floss around the middle of the cake, then cross the two ends and pull. Insert a spatula between the two layers to separate.

5. As the cake cools, begin mixing the cream cheese, butter, and vanilla in a large bowl or mixer. Gradually add in the confectioners sugar. Mix until the frosting is smooth and creamy.

6. Transfer the first tier onto a cake platter and apply a layer of frosting. Repeat this process until all four layers are stacked. Use remaining frosting to cover the top and sides of your cake.

6. Decorate with the whole pecans.

Homemade Hummingbird Cake Recipe

How To Store Hummingbird Cake

Hummingbird Cake should be stored in the refrigerator since this includes cream cheese frosting.

It may be stored in the refrigerator for 5-6 days.

Store it in an airtight cake container and take it out 1 hour before serving to allow it to warm to room temperature for best flavor.

Can Hummingbird Cake Be Frozen?

Absolutely! This cake can be kept in the freezer for 4-6 months.

Steps for Freezing:

Clear space in your freezer and place the cake, unwrapped in the freezer to full freeze (about 4 hours).

When the Hummingbird Cake is frozen, wrap it well with plastic wrap followed by foil.

This will lock in the moisture so it will not dry out.

When ready to eat it, allow the cake to thaw in the refrigerator overnight or at room temperature.

Cake with Cream Cheese Frosting

Tips for the BEST Hummingbird Cake

  • Use fresh pineapple for best flavor if possible. It has a lot more flavor than the canned, but canned will work fine as well if that is all you have.
  • Spoon your ingredients into a measuring cup and level off for consistent results.
  • Don’t over-mix the batter. This cake is a bit dense with all the fruits, so if you were to over-fold the batter it may end up too heavy. Just lightly mix until the streaks are gone.
  • Careful not to over-bake. If you bake longer than needed the cake will start to get dry. Bake just until the center is set. Poke the middle with a toothpick until it comes out clean to know it’s set.
Hummingbird Cake with Cream Cheese Frosting

Homemade Hummingbird Cake

Published By Jill
This classic and delicious Hummingbird Cake has been a favorite in our home for years. Everyone that tries it raves about this recipe. The cake is loaded with banana, pineapple, and nuts…then topped with a fantastic cream cheese frosting.
5 from 2 votes
Prep Time 15 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 12 servings
Calories 936 kcal

Ingredients
  

  • 3 cups all-purpose flour
  • 1 tablespoon cinnamon
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 8 oz crushed pineapple, undrained 1 can
  • 2 cups bananas mashed (2-3 bananas)
  • 1 cup finely chopped pecans

Cream cheese frosting:

  • 32 oz cream cheese (room temp) 4 blocks
  • 4-6 cups confectioners' sugar
  • 2 sticks unsalted butter room temp
  • 1 tablespoon vanilla extract
  • whole pecans for decorating

Instructions
 

  • Preheat the oven to 350 degrees F. Spray two 9-inch round cake pans with cooking spray.
  • Whisk together the dry ingredients in a large bowl and set aside.
  • Cream together the eggs, oil, pineapple, mashed bananas, vanilla, and chopped pecans in another bowl. Add the creamed mixture into the dry mixture just until combined. Evenly divide the batter into the prepared pans and bake for about 25 minutes or until a toothpick comes out clean.
  • Remove from the oven and allow to cool. Take one of the two cooled cakes and set it on a cutting board, along with a long piece of unwaxed, unflavored dental floss. Wrap the dental floss around the middle of the cake, then cross the two ends and pull. Insert a spatula between the two layers to separate.
  • As the cake cools, begin mixing the cream cheese, butter, and vanilla in a large bowl or mixer. Gradually add in the confectioners sugar. Mix until the frosting is smooth and creamy.
  • Transfer the first tier onto a cake platter and apply a layer of frosting. Repeat this process until all four layers are stacked. Use remaining frosting to cover the top and sides of your cake.
  • Decorate with the whole pecans.

Nutrition

Calories: 936kcalCarbohydrates: 112gProtein: 10gFat: 51gSaturated Fat: 26gCholesterol: 176mgSodium: 557mgPotassium: 370mgFiber: 2gSugar: 82gVitamin A: 1595IUVitamin C: 4mgCalcium: 138mgIron: 2.6mg
Tried this recipe?Mention @kitchenfunwithmy3sons or tag #kitchenfunwithmy3sons!

Homemade Hummingbird Cake Recipe

You may also love these…

Hummingbird Bread

Cream Cheese Banana Bread

 

about me

ABOUT JILL

I am a mom of 3 awesome boys that love to get crafty with me in the kitchen. Our blog is full of all sorts creative food ideas for the Holidays, Party Ideas, Free Printables, Featured DIY Ideas, Recipes, & Kids Craft Ideas! Read more...

Subscribe
Notify of
10 Comments
Inline Feedbacks
View all comments

Yummy!

Any suggestions on replacing the pineapple with something else? I’m allergic to pineapple.

love love this cake. had never heard of it until moving to Florida but it’s now one of my favorites!

Can you use healthy sugar and any other flour??

Love, Love this cake. Thanks for sharing.5 stars

Sounds delicious!5 stars

Made this with gluten free flour and applesauce instead of oil. It was awesome. 

I see there is no coconut in this recipe. I’ve always had coconut in any Hummingbird Cake I’ve had (my favorite). Just wondering how much to add so my cake will be like my past experiences. Many thanks…it’s been way too long since I’ve enjoyed a piece of this cake…and I intend to fix that!

Do you drain the pineapple first or include the juice? Thanks!

SEEN ON