Oh, this hummingbird cake recipe! It’s one of those recipes that just screams “home” to me. My grandma used to make this for practically every birthday, and the scent of cinnamon and pineapple filling the house is still one of my most treasured childhood memories. There’s something so comforting and celebratory about it. It’s got this incredible moistness from the pineapple and banana, a little crunch from the pecans, and then that dreamy cream cheese frosting… honestly, it’s like a slice of pure happiness. It’s funny, because when people think of a crowd-pleasing cake, they often jump straight to chocolate or vanilla. But trust me, this hummingbird cake recipe is a game-changer. It’s got all the cozy flavors of spice cake but with a tropical twist that makes it totally unique. I’ve made it countless times, and it never, ever fails to impress. It’s definitely one of my go-to hummingbird cake recipes when I want something special but don’t want to spend all day in the kitchen.
Thank you for reading this post, don't forget to subscribe!What is a hummingbird cake?
So, what exactly *is* a hummingbird cake? It’s not made with actual hummingbirds, thankfully! The name actually comes from the way people react to how sweet and delicious it is – they supposedly sing like hummingbirds! At its heart, it’s a wonderfully moist, spiced cake packed with bananas, crushed pineapple, and often pecans or walnuts. Think of it as a delightful mashup of a banana bread, a spice cake, and a pineapple upside-down cake, all rolled into one glorious, tender crumb. It’s usually baked in a sheet pan or round layers and then slathered with a rich, tangy cream cheese frosting. It’s that perfect balance of sweet, fruit-forward, and warmly spiced that makes it so irresistible. It’s not overly fussy, but it packs a serious flavor punch. It’s essentially a hug in cake form, and that’s a beautiful thing.
Why you’ll love this recipe?
Honestly, there are so many reasons why this hummingbird cake recipe has earned a permanent spot in my recipe binder, and I just know you’re going to fall in love with it too! First off, the flavor is just out of this world. You get the sweet, comforting notes of banana and cinnamon, brightened by the tang of pineapple, with little bursts of nutty goodness from the pecans. It’s complex without being complicated. Then there’s the texture – it’s impossibly moist and tender, thanks to a few clever ingredients that I’ll share with you. It’s never dry, which is a huge win in my book! And speaking of winning, this cake is surprisingly simple to whip up. You don’t need any fancy equipment or techniques. If you can stir ingredients together, you can make this cake! It’s also wonderfully cost-effective. Most of the ingredients are pantry staples, and using ripe bananas is a fantastic way to reduce food waste. Plus, it’s so versatile. While I adore it as a celebration cake, it’s also perfect for a weekend brunch or even just a special treat with your afternoon coffee. What I love most about this particular hummingbird cake recipe is that it tastes so incredibly decadent, yet it’s truly accessible for any home baker. It’s the kind of cake that makes people ask for the recipe, and that’s always the biggest compliment!
How do I make a Hummingbird cake?
Quick Overview
This whole process is really straightforward, I promise! We’re essentially making a quick bread batter, folding in some fruity goodness, and then baking it to perfection. The key is gentle mixing to keep that crumb super tender, and then topping it off with a divine cream cheese frosting that balances all those sweet and spiced notes. It’s designed to be relatively foolproof, even for beginners. You’ll be amazed at how quickly it comes together.
Ingredients
For the Main Batter:
You’ll need about 2 cups of all-purpose flour. I usually just grab the regular kind from the grocery store, nothing fancy needed here. Then, 2 teaspoons of baking soda – this is crucial for getting that lovely rise and tender crumb. A pinch of salt to balance the sweetness, about half a teaspoon. And for that warm, comforting spice that makes this hummingbird cake recipe so special, 1 teaspoon of ground cinnamon and a quarter teaspoon of ground nutmeg. I always use freshly grated nutmeg if I have it; it makes a world of difference! For sweetness and moisture, we’ve got 1 ½ cups of granulated sugar. And then, the magic binders: 3 large eggs, lightly beaten. I always make sure my eggs are at room temperature; they incorporate so much better. And for extra richness and a hint of nutty flavor, half a cup of vegetable oil. You can use canola or even melted coconut oil in a pinch, but vegetable oil is my favorite for this recipe.
For the Filling:
This is where the real magic happens! We need 2 cups of very ripe, mashed bananas. The riper, the better – those brown spots are packed with flavor and natural sweetness. I usually mash them with a fork right in a bowl. Then, 1 cup of crushed pineapple, drained. Make sure you drain it well, otherwise, your cake might get too wet. I usually use canned crushed pineapple and just give it a good squeeze in a fine-mesh sieve. And for that delightful nutty crunch, half a cup of chopped pecans or walnuts. I often toast mine lightly in a dry pan before chopping them; it really brings out their flavor. If you’re not a nut fan, you can totally leave them out, but I think they add a wonderful texture!
For the Glaze:
Oh, the cream cheese frosting! This is non-negotiable for me. You’ll need 8 ounces of cream cheese, softened. Make sure it’s really soft, so it whips up smooth. And half a cup of unsalted butter, also softened. Again, softness is key for a lump-free frosting. Then, 1 teaspoon of vanilla extract for that classic sweet aroma. And for dusting, about 2 to 3 cups of powdered sugar, sifted. I like to sift it to avoid any lumps, which makes for a much smoother frosting. You might need a tablespoon or two of milk or heavy cream if the frosting is too thick, but usually, the sugar does the trick.
“The Best Hummingbird Cake Recipe Deliciously Sweet turned out amazing. My kids asked for seconds. Saving this one!”
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get your oven preheated to 350 degrees Fahrenheit (175 degrees Celsius). This ensures it’s nice and hot when your batter is ready. Now, for the pan. I usually bake this in a 9×13 inch baking pan. You’ll want to grease and flour it really well, or use baking spray with flour. This is super important to prevent sticking, especially with a moist cake like this. I sometimes also line the bottom with parchment paper for extra insurance – peace of mind is everything when you’re baking, right?
Step 2: Mix Dry Ingredients
In a large mixing bowl, we’re going to whisk together our dry ingredients. This means the all-purpose flour, baking soda, salt, cinnamon, and nutmeg. Just give them a good whisk until everything is evenly distributed. This step might seem small, but it ensures that your leavening agent (the baking soda) and your spices are spread throughout the batter, so you don’t get little pockets of unsweetened flour or overpowering spice in one bite.
Step 3: Mix Wet Ingredients
In a separate, medium-sized bowl, we’ll mix the wet ingredients. Add your lightly beaten eggs, vegetable oil, and granulated sugar. Whisk this all together until it’s well combined and the sugar is mostly dissolved. It should look a little glossy and uniform. Don’t worry if it’s not perfectly smooth; the sugar will dissolve more in the oven.
Step 4: Combine
Now, here comes the combining part. Pour the wet ingredients into the bowl with the dry ingredients. And here’s a little trick I learned after a few too many tough cakes: mix until *just* combined. Seriously, don’t overmix! A few streaks of flour are okay; they’ll disappear as you fold in the other ingredients. Overmixing develops the gluten too much, which can lead to a tough cake. We want tender and moist, remember?
Step 5: Prepare Filling
Gently fold in your mashed bananas, drained crushed pineapple, and chopped pecans (if you’re using them) into the batter. Use a spatula and fold them in until they’re just evenly distributed. Again, resist the urge to stir vigorously. We’re just incorporating them. The batter will be quite thick at this stage, which is exactly what we want.
Step 6: Layer & Swirl
Now, pour that beautiful, thick batter into your prepared 9×13 inch pan. Spread it out evenly with your spatula, making sure it reaches all the corners. This is where the magic happens – the pineapple and banana bake right into the cake, creating those incredibly moist pockets. There’s no swirling needed for this classic version, just an even spread of deliciousness.
Step 7: Bake
Pop that pan into your preheated oven. We’re going to bake it for about 30 to 40 minutes. The exact time can vary depending on your oven, so keep an eye on it. You’ll know it’s done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs attached. Avoid the urge to open the oven door too early, as this can cause the cake to sink. When it’s done, the edges should be golden brown and pulling away slightly from the sides of the pan.
Step 8: Cool & Glaze
Once it’s baked to perfection, take the cake out of the oven and let it cool in the pan on a wire rack for about 15-20 minutes. This allows it to set up a bit before you attempt to frost it. While it’s cooling, whip up your cream cheese frosting! In a medium bowl, beat together the softened cream cheese and butter until it’s super smooth and creamy. Beat in the vanilla extract. Then, gradually add the sifted powdered sugar, mixing until smooth and spreadable. If it’s too thick, add a tiny splash of milk or cream. Once the cake has cooled for a bit, spread that glorious frosting evenly over the top. I like to make sure it reaches all the edges. The residual warmth of the cake will help the frosting spread beautifully.
“Packed with flavor and so simple. Exactly what I wanted from this Best Hummingbird Cake Recipe Deliciously Sweet!”
Step 9: Slice & Serve
And there you have it! Let the cake cool completely before slicing. This is the hardest part, I know! I usually cut it into squares right in the pan. This cake is wonderful served at room temperature. The cream cheese frosting is just perfect with the warm spices and fruit. It’s a showstopper on its own, but I sometimes add a few extra chopped pecans on top of the frosting for a bit of extra crunch and visual appeal.
What to Serve It With
This hummingbird cake recipe is so wonderfully versatile, it’s perfect for almost any occasion! For a simple breakfast treat, I love a small slice with a hot cup of coffee. The richness of the cake and the boldness of the coffee are a match made in heaven. Sometimes, I’ll even toast a slice lightly – it brings out that banana flavor even more! For a more elegant brunch spread, I’ll arrange squares on a pretty tiered stand. It pairs beautifully with a glass of freshly squeezed orange juice or even a mimosa. The bright, fruity notes of the cake complement sparkling wine wonderfully. As a dessert, it’s an absolute winner. Serve it after a savory meal with a dollop of fresh whipped cream or even a scoop of vanilla bean ice cream if you’re feeling extra indulgent. The cream cheese frosting is already dessert-worthy, but who am I to say no to ice cream? And for those cozy, spontaneous snack attacks, just grab a fork and a square. It’s deeply satisfying and comforting, perfect with a glass of cold milk or a soothing cup of herbal tea. My family loves it as an after-school snack, especially when it’s still slightly warm from the oven!
Top Tips for Perfecting Your Hummingbird Cake
Over the years, I’ve learned a few little tricks that really elevate this hummingbird cake recipe from good to absolutely amazing. For the zucchini prep, while this recipe doesn’t use zucchini, for similar moist cakes, I always stress squeezing out as much moisture as possible from any grated vegetables. For this hummingbird cake, the key is really ripe bananas. Don’t toss those slightly bruised bananas! They are gold for baking because their starches have converted to sugars, meaning more sweetness and moisture. Mash them well, but leaving a few tiny lumps is fine; it adds character. When it comes to mixing, I can’t stress this enough: do NOT overmix the batter once you combine the wet and dry ingredients. Mix only until the flour streaks just disappear. Overmixing develops gluten, leading to a tough cake. A few streaks of flour are better than a tough crumb. For that swirl element often found in other versions, while this recipe is simpler, if you wanted to add a cinnamon swirl, you could mix a bit more cinnamon and sugar with a tablespoon of melted butter and swirl it into the batter *before* baking. For ingredient swaps, I’ve successfully used a mix of all-purpose and whole wheat flour, though it might make the cake a tad denser. You can also swap out some of the vegetable oil for melted butter for a slightly different flavor profile, but oil generally yields a moister cake. If you don’t have pecans, walnuts are a fantastic substitute, or feel free to use a mix. Baking tips are crucial: always preheat your oven properly. I also like to place my oven rack in the center for even heating. Don’t be afraid to test for doneness a little early; ovens can be finicky. A toothpick test is your best friend. For the glaze, if it’s too thick, a tiny splash of milk or cream will loosen it right up. If it’s too thin, add a little more powdered sugar, a tablespoon at a time, until you reach your desired consistency. And a personal lesson learned: I once tried using underripe bananas, and while the cake was edible, it was definitely drier and less flavorful. Stick to those spotty, overripe ones for the best results!
Storing and Reheating Tips
Keeping your delicious hummingbird cake fresh is pretty simple, but a few tips can ensure it stays wonderfully moist and flavorful. At room temperature, this cake, especially with the cream cheese frosting, is best enjoyed within 1 to 2 days. Make sure to cover it well with plastic wrap or an airtight container to prevent it from drying out. If you’re not planning to devour it all in a couple of days, or if your kitchen is quite warm, the refrigerator is your best bet. Wrapped tightly in plastic wrap, then placed in an airtight container, it can last for up to 4-5 days. Just a heads-up, the cream cheese frosting can firm up a bit in the fridge, so I usually let it sit out for about 20-30 minutes before serving to soften up. If you need to store it for longer, freezing is a great option! For the best quality, I like to freeze the unfrosted cake first. Wrap it tightly in a layer of plastic wrap, then a layer of aluminum foil, or place it in a freezer-safe container. It should keep well for up to 2-3 months. Thaw it overnight in the refrigerator, and then bring it to room temperature before frosting. If you’re freezing frosted cake, make sure the frosting is firm (you might want to pop it in the freezer for 30 minutes first) before wrapping. For reheating, it’s generally not necessary as this cake is fantastic at room temperature or slightly chilled. However, if you do want to warm a slice, you can do it very briefly in a low-temperature oven (around 250°F or 120°C) for about 5-10 minutes, just until slightly warmed through. Be very careful not to overheat it, as it can dry out quickly. For the glaze, I always recommend applying it just before serving if possible, especially if storing at room temperature for an extended period. If frosting ahead, the refrigeration will help it set. If freezing, frost after thawing and bringing the cake to room temp.
Frequently Asked Questions
Final Thoughts
So there you have it – my tried-and-true hummingbird cake recipe! It’s a cake that brings me so much joy, and I truly hope it does for you and your loved ones too. It’s more than just a dessert; it’s a memory maker, a comfort provider, and a guaranteed crowd-pleaser. The combination of moist, spiced cake with that luscious cream cheese frosting is just pure bliss. If you enjoyed this recipe, you might also love my recipe for a classic banana bread or my incredibly moist carrot cake. They share that same cozy, comforting vibe! I can’t wait to hear what you think of this hummingbird cake. Please leave a comment below with your thoughts or any variations you try, and if you snap a photo, tag me on social media – I’d love to see your beautiful creations! Happy baking, everyone!
hummingbird cake recipe
Ingredients
For the Cake
- 2.5 cups all purpose flour (measured properly)
- 1.5 tsp baking powder
- 0.5 tsp baking soda
- 0.5 tsp salt
- 1.5 tsp ground cinnamon
- 0.25 tsp nutmeg
- 0.5 cup unsalted butter room temperature
- 0.5 cup vegetable oil
- 1 cup packed light brown sugar
- 0.5 cup granulated white sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 large egg white
- 1.75 cups mashed overripe banana (about 4-5 bananas)
- 1 cup drained, crushed pineapple (from two 8 oz cans, drained well)
- 1 cup chopped pecans toasted
For the Cream Cheese Frosting
- 16 oz cream cheese room temperature
- 0.75 cup unsalted butter room temperature
- 10 cups powdered sugar
- 2 tsp vanilla extract
Instructions
To Make the Cake
- Preheat oven to 350°F (176°C). Prepare three 8-inch cake pans with parchment paper circles in the bottom and grease the sides.
- In a medium bowl, combine the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg. Set aside.
- In a large mixer bowl, add the butter, vegetable oil, brown sugar, granulated sugar, and 1 teaspoon of vanilla extract. Beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on creaming time, but do not overmix.
- Add the eggs one at a time, mixing until just combined after each. Then add the egg white and mix. Scrape down the sides of the bowl as needed to ensure all ingredients are well incorporated.
- Add half of the dry ingredients to the wet batter and mix until well combined.
- Add the mashed bananas and mix until well combined.
- Add the remaining dry ingredients and mix until well combined. Do not overmix the batter.
- Gently fold in the drained pineapple and toasted pecans. Do not overmix.
- Divide the batter evenly between the prepared cake pans and bake for 27-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for about 2-3 minutes, then invert them onto wire cooling racks to cool completely.
To Make the Frosting
- In a large mixer bowl, add the cream cheese and 0.75 cup of butter. Beat until well combined and smooth.
- Add about half of the powdered sugar and mix until well combined and smooth.
- Add 2 teaspoons of vanilla extract and mix until well combined.
- Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar as desired for consistency.
Assemble the Cake
- Once cakes are completely cool, use a large serrated knife to level the tops of the cakes if needed, creating flat layers.
- Place the first cake layer on a serving plate or a cardboard cake round.
- Spread about 1 cup of frosting evenly on top of the first cake layer.
- Add the second cake layer and spread another cup of frosting.
- Top with the remaining cake layer and frost the entire outside of the cake smoothly.
- Optionally, use an offset spatula to create a spiral pattern on top and texture the sides of the cake.
- Garnish with additional chopped pecans, if desired.
- Refrigerate the cake until ready to serve. For best flavor, set the cake out for about 2 hours before serving. Store in an airtight container for 3-4 days.
