This classic layered Hummingbird Cake with Cream Cheese Frosting is filled with moist and fruity flavours, all thanks to ripe bananas and sweet pineapple. With chopped pecans and a smooth cream cheese frosting, hummingbird cake is perfect for any occasion!
So easy to prepare, this recipe for hummingbird cake is simply delicious. Soft and moist, full of fruit and comforting ingredients such as cinnamon and vanilla - you're going to love it!
Hummingbird cake is up there as an all-time favourite cake recipe. This is a popular cake served at cafes, however nothing beats this decadent homemade version.
If you would like some more simple cakes and desserts that are made using different fruits, then be sure to check out my carrot cake with pineapple, apple, zucchini and carrot bread, or easy banana cake with cream cheese frosting recipes.
Why You're Going To Love This Recipe
- Perfect For Special Occasions - This cake is perfect for birthday celebrations, parties, special occasions, and so much more!
- Feeds A Crowd - This makes a BIG cake! In fact it will feed 16 of your favourite friends, family or coworkers.
- Easy but impressive - With just some basic steps, this layered cake recipe is incredibly easy and a breeze to create!
- Delicious - Moist flavours all thanks to juicy pineapple chunks and banana that compliment the pecans, vanilla, and cinnamon so well.
- The Frosting - Hummingbird cake just wouldn't be the same without cream cheese frosting. Layer it between the two cakes and then smother the remainder all over the top.
What You Need
You probably already have some ripened bananas sitting in your fruit bowl that you are eager to use! With just a handful of simple cake ingredients, you will have a showstopping cake whipped up in no time at all!
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Self raising flour - if you don't have self-raising flour, you can make your own by sifting 2 teaspoons of baking powder through every 1 cup of plain flour
- Cinnamon - choose ground cinnamon
- Caster sugar - caster sugar is finer than granulated sugar, yet not as fine as icing sugar. To learn how to make caster sugar, refer here
- Bananas - the riper the better!
- Pineapple Chunks - a can of fresh pineapple chunks is great, just make sure to drain well. You can also use chunks of fresh, ripe pineapple
- Oil - vegetable oil is what I like to use, but you can use any neutral oil like coconut oil, canola oil or sunflower oil
- Eggs - large, (approx 55g) at room temperature
- Vanilla Extract - or vanilla essence
- Pecans - roughly chop the pecans
- Icing sugar - for the frosting
- Butter - either salted or unsalted butter is fine, softened to room temperature.
- Cream Cheese - I like to use full-fat cream cheese for extra flavour. Allow to soften to room temperature
- Lemon - Lemon juice and zest give this cake a subtle citrus flavour.
Step By Step Instructions
Just 20 minutes prep time is needed to make this easy hummingbird cake.
Note: Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Preheat Oven
Preheat the oven to 160 degrees Celsius (fan-forced) or 320 degrees Fahrenheit. Grease and line 2 x 23cm round cake tins.
Step 2 - Mix The Dry Ingredients
Sift the flour and cinnamon into a bowl and add the sugar.
Step 3 - Prepare The Wet Ingredients
In a separate bowl mash the bananas with a fork. Add the pineapple chunks that have been drained and chopped as well as the oil, eggs, vanilla extract, and chopped pecans and mix gently until combined.
Step 4 - Combine The Mixture
Next, fold the wet ingredients into the dry ingredients until combined. The mixture will still be lumpy.
Step 5 - Bake In Two Cake Tins
Divide the cake batter evenly between the two tins and bake between 35-40 minutes or until cake springs back when lightly touched in the centre.
Step 6 - Make the Frosting
Sift the icing sugar into a bowl. Then add softened butter, softened cream cheese, lemon juice, and lemon zest. Beat until pale and creamy.
Step 7 - Assemble The Cake
Once cooled, place one of the cakes on a serving plate. Add a layer of cream cheese frosting then place the other cake on top. Spread the remaining cream cheese frosting over the top of the cake and sprinkle with crushed pecans.
Expert Tips And FAQ
Inspired by a Jamaican variety of hummingbirds because the ingredients are thought to be as sweet as nectar to attract hummingbirds.
The main difference between hummingbird and carrot cake is that hummingbird cake contains banana and pineapple rather than carrot!
If you're nut-free, then you can simply omit the pecans.
Be sure to use full-fat cream cheese. For a thicker frosting use pure icing mixture or for a softer frosting choose icing sugar mixture.
Caster sugar is granulated sugar that has been ground down into a finer consistency. It is a cross between icing (confectioner's) sugar and regular granulated cane sugar.
Store this cake recipe in a cool place at room temperature for up to four hours. If storing longer, place it into an airtight container in the refrigerator, but allow to come to room temperature before serving. Consume refrigerated hummingbird cake within two days.
Wrap the cooled cake in plastic wrap or aluminium foil and place it in an airtight container. Freeze the cake for up to three months. Allow to defrost before consuming.
Related Recipes
Nothing beats a classic cake recipe... check out a few more of my favourites here:
- Ultimate Butter Cake with Buttercream Frosting - this is the best butter cake recipe and has a yummy buttercream frosting!
- Caramel Mud Cake - easy and ready in no time, this rich caramel mud cake will feed a crowd and be loved by everyone.
- Chocolate Mud Cake - did someone say chocolate? Indulgent in rich chocolate flavours, this easy recipe is perfect to satisfy those chocolaholics.
- Easy Apple Cake - made with fresh apple slices and topped with crunchy almond flakes, this comforting apple recipe is moist and oh so yummy.
- Baked Lemon Cheesecake - a delicious cookie crumb base is filled with tangy and creamy cheesecake for a not too sweet treat.
- White Chocolate Mud Cake - perfect for any birthday or special occasion, this white chocolate cake is a true classic and so easy to make.
- Raspberry & Cream Jelly Cakes - these buttery vanilla cakes are fluffy and so decadent all thanks to the sweet combination of raspberries and coconut.
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Hummingbird Cake with Cream Cheese Frosting
Ingredients
- 350 g (2 ½ cups) self raising flour
- 1 tsp cinnamon
- 350 g (1 ¾ cup) caster sugar
- 3 medium bananas very ripe, mashed
- 425 g tin of pineapple chunks drained and chopped
- 250 mls (1 cup) vegetable oil
- 2 eggs large
- 1 tsp vanilla extract
- 100 g (½ cup) pecans roughly chopped
For the cream cheese frosting:
- 400 g (3 ¼ cup) icing sugar
- 150 g butter room temperature
- 250 g cream cheese full fat
- zest of 1 lemon
- juice of ½ lemon
- 50 g (¼ cup) pecans crushed, to decorate
Instructions
Conventional Method
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line 2 x 23cm round cake tins.
- Sift the self raising flour and cinnamon into a bowl and add the caster sugar.
- In a separate bowl, mash the bananas with a fork. Drain the pineapple chunks, roughly chop, and add to the bowl with the bananas. Add the oil, eggs, vanilla extract, chopped pecans and mix until just combined.
- Fold the banana mixture through the dry mixture and stir until just combined.
- Divide the mixture equally between the two cake tins and bake for 35-40 minutes or until the cakes spring back when lightly touched in the centre.
- Allow the cakes to cool for 10 minutes and then transfer to a wire rack to cool completely.
- To make the cream cheese frosting, sift the icing sugar into a bowl, add the butter and beat with hand-held beaters or a stand mixer until pale and creamy.
- Add the cream cheese, lemon zest and lemon juice and beat until smooth.
- Place one of the cooled cakes onto a serving dish. Add a layer of cream cheese frosting. Place the 2nd cake on top and spread over the remaining cream cheese frosting. Decorate with crushed or chopped pecans.
Thermomix Method
- Preheat oven to 160 degrees celsius (fan-forced). Grease and line 2 x 23cm round cake tins.
- Place the self raising flour and cinnamon into the Thermomix bowl. Sift by pressing Turbo for 5-10 seconds. Set aside in a separate bowl.
- Place the bananas into the Thermomix bowl and mix for 5 seconds, Speed 4.
- Add the chopped pineapple chunks, eggs, oil and vanilla extract. Mix for a further 5 seconds, REVERSE, Speed 4.
- Add the flour mixture, caster sugar and pecans and mix for 5 seconds, REVERSE, Speed 4. Scrape down the sides of the bowl and repeat for a further 2 -3 seconds, REVERSE, Speed 4.
- Divide the mixture equally between the two cake tins and bake for 35-40 minutes or until the cakes spring back when lightly touched in the centre. Allow the cakes to cool for 10 minutes and then transfer to a wire rack to cool completely.
- To make the cream cheese frosting, cut the cream cheese and butter into 3cm cubes and place all of your frosting ingredients into your Thermomix bowl. Mix for 20 seconds, Speed 5. Scrape down the sides and mix for a further 20 seconds, Speed 5 or until the cream cheese frosting has combined and is smooth and creamy.
- Place one of the cooled cakes onto a serving dish. Add a layer of cream cheese frosting. Place the 2nd cake on top and spread over the remaining cream cheese frosting. Decorate with crushed or chopped pecans.
Caroline R
Made this cake for a birthday and got so many compliments, it was so light and fluffy and moist, absolute perfection. For the cake, I used brown sugar instead of castor and walnuts instead of pecans. I also added some ground cardamom. Thankyou for a great recipe x
Lucy
That is SO wonderful!
Allana
Hello,
Would you be able to use springform cake tins for this?
Thanks in advance 🙂
Lucy
Absolutely!
Leigh
Do you think the recipe could be altered to make cupcakes instead?
Lucy
Absolutely!! You'll just need to reduce the cooking time accordingly. xx
Donna
Most cakes can be made gluten free - do you think this one should be successful? My daughter is also egg free but I haven't found any form of egg replacer/seeds totally successful in these types of cakes, unless you can tell me what I'm doing wrong. I've been cooking allergy food for 10 years now. Thanks.
Lucy
Hi Donna, my apologies but egg-free and gluten-free cooking is not my expertise. xx
Tahren
Loved it! Tried making it in 1 large tin though, which was a bit of a disaster. Making it again as soon as I can. The lemon in cream cheese frosting is pure bliss!
Lucy
Hehehe yep 2 tins is better! So glad you liked it! xx