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5 from 5 votes

Hummingbird Cake

This cake is chocked full of spices, bananas, pecans, and pineapple frosted with a cream cheese frosting. Make this for Easter, or any time the occasion calls for a heavenly dessert.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 16 slices
Calories: 623kcal


For The Cake

  • 3 cups (360 g) all purpose flour
  • 1 teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground allspice
  • 1 teaspoon table salt
  • 1 cup (198 g) granulated white sugar
  • 1 cup (213 g) light brown sugar
  • 1 ½ cups (360 mL) vegetable oil
  • 3 large eggs room temperature
  • 1 8 ounce can crushed pineapple, drained
  • 2 cups (454 g) mashed bananas about 2-3
  • 1 cup (113 g) toasted and chopped pecans
  • 1 ½ teaspoons vanilla extract

For The Frosting

  • 8 Tablespoons (1/2 cup, 113 g) unsalted butter softened
  • 8 ounces (1 block, 227 g) full fat cream cheese softened
  • 3 cups (343 g) confectioners sugar aka powdered or icing sugar
  • 2 teaspoons vanilla extract
  • pinch salt


For The Cake

  • Toast pecans. On a baking sheet, spread out pecans and toast for about 5-7 minutes in a 350F oven until fragrant. Remove from the oven and allow to cool. Chop finely.
  • Preheat and prepare pan. Preheat oven to 350°F. Grease and flour two 9-inch cake pans.
  • Combine dry ingredients. Sift together the flour, baking soda, cinnamon, allspice and salt. Set aside.
  • Combine wet ingredients. In a large mixing bowl, combine the oil, sugars, eggs, pineapple, and bananas.
  • Add dry ingredients. Add the flour mixture to the oil mixture and mix just until combined. Stir in toasted pecans.
  • Bake. Pour batter into prepared pans. Bake in preheated oven until a toothpick inserted in center of each pan comes out clean, about 35-40 minutes . Remove from oven and allow to cool for 5 minutes. Then loosen the edges and invert the cakes onto a wire cooling rack and continue to cool.

For The Frosting

  • In a stand mixer, fitted with a paddle attachment, cream the butter until smooth. Add in the cream cheese. Beat on medium-high speed until well combined and smooth, about 2-3 minutes.
  • Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Mix in the vanilla extract. Add in a pinch of salt. Mix until smooth and creamy. Frost the cake as desired once the layers are cool.


  • Tools: 9-Inch Cake Pans | Baker's Joy | Stand Mixer
  • Make ahead/Storage:
      • At room temperature: You can make the cake layers 2-3 days ahead of time. Leave them unfrosted, and wrap in plastic wrap or tin-foil. Just make sure they are completely cool before doing so. 
      • Freezing: You can also wrap the cooled cake layers and freeze for up to 3 months if you don't plan to use the layers in a few days. I let them thaw at room temperature before icing them. I would freeze the cake unfrosted, because of the cream cheese frosting. It doesn't always freeze well. Once the layers are cooled then wrap carefully in plastic wrap (a few layers) and a final layer of aluminum foil.
      • Fridge: If you have frosted the cake, I like to store the cake in a plastic cake container, and keep in the fridge because of the cream cheese frosting. I keep it 1-2 days ahead of time.
  • Different pans: (these are approximate times, and may vary slightly),
    • 8-inch cake: I haven't tested in two 8-inch pans, but I would think it would take similar time. 
    • 3-layer cake: Divide the batter between 3 round pans (either 9-inch or 8-inch) and I would set my timer for about 20 minutes and check from there. I think it would take about 21-24 minutes.
    • Cupcakes: About 18-22  minutes at 350F for cupcakes filled 3/4 full.
    • Bundt Pan: About 60-65 minutes at 350F. You won't need all the frosting.
    • 9x13 pan: I haven't tested as a sheet cake but I would think it would take about 50-60 minutes at 350F. 
  • Can I substitute the oil with applesauce?  I would recommend only replacing half the oil with applesauce for best texture.
  • Can I use fresh pineapple? You absolutely can! Just make sure to cut and crush up the pineapple finely.
  • Can I use a different frosting? Frankly I would say no, but that being said you could stick with a vanilla buttercream frosting, or if you wanted to up the cinnamon flavor try the Cinnamon Cream Cheese Frosting.
  • Pecans: Can omit if nut allergy. I toast the pecan halves in a 350F oven for about 5-7 minutes until fragrant and slightly darker in color. I then let them cool and chop them up before adding them to the batter.
  • Substitution Tip: Substitute the allspice for ¼ teaspoon cinnamon, ¼ teaspoon cloves, and a pinch of ground nutmeg.


Calories: 623kcal | Carbohydrates: 72g | Protein: 5g | Fat: 37g | Saturated Fat: 24g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 277mg | Potassium: 172mg | Fiber: 2g | Sugar: 51g | Vitamin A: 426IU | Vitamin C: 2mg | Calcium: 43mg | Iron: 2mg