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Hummingbird Cake

Hummingbird Cake is a close cousin to the carrot cake but with bananas, pineapple and crunchy pecans as the stand out flavours. It still loves to be paired with luscious cream cheese frosting though.

Hummingbird Cake close up photo of single slice on white plate

Hummingbird Cake

This Carrot Cake look alike also has cream cheese frosting but the cake itself is banana, pineapple and pecan.

This is a recipe that I’ve had for a long time. I was reminded of it recently when I saw it featured on a TV show with chef Art Smith.

This is a very old and popular dessert in the southern states. One of my favourite things about this cake is the nutty crunch of the toasted pecans in the mildly spiced moist cake.

Those of you who know my lust for Pecan Pie will not be surprised by that at all.

Hummingbird Cake photo of uncut cake on white pedestal stand

Hummingbird Cake

Pecans and bananas are a naturally delicious combination.

Although you could choose to mash the bananas in this recipe I like to dice them into small pieces. Then, I fold them into the batter for sweet pockets of banana all throughout the cake.

Pecans for Chocolate Pecan Bars

Toasted Pecans are key to the flavour of this cake.

I generally cut thick slices of banana and them cut the slice into quarters. That always seems to work well for me.

It may seem like a bit of overkill to add crushed pineapple to this cake.

You may be concerned about muddling the flavours but trust me, it works…and deliciously well.

Fresh Golden Pineapple cut in pieces on white background.

Fresh golden pineapple works best in this Hummingbird Cake recipe.

The pineapple adds extra moistness anD a hint of tropical sweetness. I don’t know why it works…but it works. I don’t question these things. 🙂 Originally published on October 26, 2007.

Love homemade cakes from scratch? We’ve put together a collection of the 25 Most Baked Cakes of the last 12 years on Rock Recipes. You are sure to find several to love.

Top Ten cake recipes photo collage with title text for Pinterest

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If you like this Hummingbird Cake, you’re sure to love our Maple Pecan Carrot Cake!   

Hummingbird Cake close up photo of single slice on white plate
Yield: 16

Hummingbird Cake

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

A close cousin to the carrot cake, Hummingbird Cake is just as easy to make and features the standout flavour combination of pecan, banana and pineapple.

Ingredients

For the cake

  • 3 cups flour
  • 1 cup white sugar
  • 1 cup brown sugar
  • ½ tsp salt
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 3 eggs
  • 1 cup canola oil
  • 1 cup drained crushed pineapple
  • 1 cup roughly chopped toasted pecans, Toast pecans for 5 minutes at 350 degrees for 5 minutes tossing twice before chopping
  • 3 medium size bananas, ripe but firm NOT MUSHY (cut in quarters lengthways and cubed)
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 2 tsp vanilla extract
  • 1 tsp butterscotch flavoring, optional

For the Cream Cheese Frosting

  • 1 cup cream cheese
  • ½ cup butter
  • ½ cup shortening
  • 2 tsp vanilla extract
  • 8 cups icing sugar
  • 2-4 tbsp milk

Instructions

For the cake

  1. Preheat oven to 350°. Grease two 8 or 9 inch round cake pans and line bottoms with parchment paper. Grease the paper as well and dust the pans lightly with flour.
  2. Sift together flour, salt, baking soda, baking powder, cinnamon and nutmeg.
  3. Mix the sugars, eggs, vanilla, butterscotch flavouring and oil until light and fluffy. Stir in the crushed pineapple. Fold in the dry ingredients until not quite completely mixed. Finally fold in the chopped nuts and chopped bananas.
  4. Divide equally between the 2 prepared cake pans and bake for about 30-35 minutes or until a toothpick inserted into the center comes out clean. Turn out of pans and cool completely on a wire rack before frosting with cream cheese icing.

To Make the cream cheese frosting

  1. Combine all ingredients together and beat until smooth. Add only enough milk to bring the icing to a creamy spreadable consistency.
  2. Like carrot cake, because of the frosting, this cake should be stored in the refrigerator. I like to take it out a half hour or so before serving to let the frosting soften a little.

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Nutrition Information

Yield

16 servings

Serving Size

1 slice

Amount Per Serving Calories 761Total Fat 37gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 24gCholesterol 69mgSodium 309mgCarbohydrates 105gFiber 2gSugar 82gProtein 6g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
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Julia

Tuesday 20th of October 2020

Hi Barry

Could I make this in an 81/2 x 11 or 11 by 14 pan, or Evan make it into muffins? We don’t usually have layer cakes. I love your site and the recipes, thank you!

Janette Martin

Monday 20th of May 2019

Can't wait to try it

Dee

Sunday 19th of May 2019

This looks yummy. What tip did you use to make the frosting swirls?

Kerri

Wednesday 30th of January 2019

When does the oil get added to the recipe? I don't see it in the instructions.

Thanks in advance!

Barry C. Parsons

Thursday 28th of March 2019

It is there in the instructions.

Sherry Van Noty

Wednesday 24th of February 2016

Good recipe..been using it for about 30 years...I sometimes use pineapple tid bits. Just use the juice that is with them. When I first received the recipe it was served with a rum sauce instead of the frosting and was baked in a bunt pan.

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