Quick Recipe Version (TL;DR)
Quick Ingredients
- For the cake: 3 cups all-purpose flour; 2 cups granulated sugar; 1 teaspoon baking soda; 1½ teaspoons ground cinnamon; ½ teaspoon ground nutmeg (optional); 1 teaspoon fine salt; 3 large eggs; 1½ cups neutral oil; 2 teaspoons vanilla; 1½ cups mashed very ripe bananas (about 3 medium); 1 can (8 oz / 227 g) crushed pineapple in juice (undrained); 1 cup chopped toasted pecans.
- For the cream-cheese frosting: 16 oz cream cheese (room temp); ¾ cup unsalted butter (room temp); 5 cups powdered sugar; 2 teaspoons vanilla; pinch of salt; 1–3 tablespoons heavy cream or milk (as needed).
- To finish: ½ cup chopped toasted pecans for the top and sides.
Do This
- 1. Preheat oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment.
- 2. Whisk flour, sugar, baking soda, cinnamon, nutmeg, and salt in a large bowl.
- 3. In another bowl, whisk eggs, oil, and vanilla, then stir in mashed bananas, crushed pineapple with juice, and pecans.
- 4. Fold wet mixture into dry just until no dry streaks remain. Divide batter evenly among pans.
- 5. Bake 25–30 minutes, until a toothpick comes out clean. Cool in pans 10 minutes, then invert onto racks and cool completely.
- 6. Beat cream cheese and butter until smooth; gradually add powdered sugar, vanilla, salt, and enough cream for a spreadable frosting.
- 7. Stack and frost cooled cake layers, then coat top and sides. Garnish with toasted pecans. Chill 30 minutes before slicing.
Why You’ll Love This Recipe
- Moist, ultra-flavorful layers packed with banana, pineapple, and buttery pecans.
- Thick, tangy cream-cheese frosting that perfectly balances the sweetness.
- No mixer required for the cake batter and no complicated techniques.
- Classic Southern comfort with a tropical twist, ideal for celebrations and potlucks.
Grocery List
- Produce: 3 very ripe bananas; optional fresh fruit or edible flowers for garnish.
- Dairy: 3 large eggs; 16 oz cream cheese; ¾ cup unsalted butter; 2–3 tablespoons heavy cream or milk (optional, for frosting).
- Pantry: All-purpose flour; granulated sugar; powdered sugar; baking soda; ground cinnamon; ground nutmeg; fine salt; neutral oil (vegetable, canola, or light olive oil); vanilla extract; 1 can (8 oz) crushed pineapple in juice; 1½ cups pecan halves or pieces.
Full Ingredients
For the Hummingbird Cake Layers
- 3 cups (375 g) all-purpose flour, spooned and leveled
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg (optional, but delicious)
- 1 teaspoon fine sea salt or table salt
- 3 large eggs, at room temperature
- 1½ cups (360 ml) neutral oil (vegetable, canola, or light olive oil)
- 2 teaspoons pure vanilla extract
- 1½ cups (about 3 medium) very ripe bananas, well mashed
- 1 can (8 oz / 227 g) crushed pineapple in juice, undrained
- 1 cup (120 g) chopped toasted pecans
For the Cream-Cheese Frosting
- 16 oz (450 g) full-fat cream cheese, softened to room temperature
- ¾ cup (170 g, 1½ sticks) unsalted butter, softened to room temperature
- 5 cups (600 g) powdered sugar, sifted if lumpy
- 2 teaspoons pure vanilla extract
- 1 pinch fine salt (about ⅛ teaspoon), to taste
- 1–3 tablespoons heavy cream or milk, as needed for consistency
For Garnish
- ½ cup (60 g) chopped toasted pecans
- Optional: banana chips, dried pineapple, or edible flowers for extra decoration
Step-by-Step Instructions
Step 1: Prepare the pans and preheat the oven
Preheat your oven to 350°F (175°C) with a rack in the center. Lightly grease three 8-inch (20 cm) round cake pans with butter or nonstick spray. Line the bottoms with parchment paper rounds, then grease the parchment as well. This helps the tender, moist layers release cleanly.
If your pecans are not already toasted, spread 1½ cups of pecan halves or pieces on a baking sheet and toast in the preheating oven for 6–8 minutes, stirring once, until fragrant and slightly darker. Let them cool, then chop. Measure 1 cup (120 g) for the batter and ½ cup (60 g) for garnish.
Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, nutmeg (if using), and salt until everything is evenly combined and there are no visible streaks of flour or spice. This step ensures the leavening and spices are evenly distributed, so the cake rises evenly and every bite is flavorful.
Step 3: Combine the wet ingredients with the fruit and nuts
In a separate medium bowl, lightly beat the eggs with a whisk or fork. Add the oil and vanilla and whisk until the mixture looks cohesive and slightly thickened.
In another bowl, mash the very ripe bananas with a fork until mostly smooth, with just a few small lumps. Stir the mashed banana and the entire can of crushed pineapple with its juice into the egg and oil mixture. Fold in the 1 cup (120 g) chopped toasted pecans. You should now have a very moist, slightly chunky wet mixture.
Step 4: Make the batter and fill the pans
Pour the banana–pineapple mixture into the bowl with the dry ingredients. Using a large spatula or wooden spoon, gently fold the wet and dry together until no dry pockets of flour remain. Scrape the bottom and sides of the bowl well, but avoid overmixing; a few small lumps are fine. Overmixing can make the cake dense.
Divide the batter evenly among the three prepared pans. A kitchen scale is helpful: each pan should get about one-third of the total batter. Smooth the tops gently with the back of a spoon or an offset spatula so they bake evenly.
Step 5: Bake the cake layers
Place the cake pans on the center rack of the preheated 350°F (175°C) oven. Bake for 25–30 minutes, rotating the pans front-to-back halfway through if your oven has hot spots.
The layers are done when the tops are golden, the edges are just pulling slightly away from the pan, and a toothpick inserted in the center comes out clean or with only a few moist crumbs (no wet batter). Start checking at 24–25 minutes.
Allow the cakes to cool in their pans on a wire rack for 10 minutes. Then carefully run a thin knife around the edges, invert each pan onto the rack, peel off the parchment, and let the layers cool completely, about 45–60 minutes. The cake must be completely cool before frosting, or the cream-cheese frosting will melt.
Step 6: Make the luscious cream-cheese frosting
While the cake layers cool, prepare the frosting. In a large bowl, using a hand mixer or stand mixer with the paddle attachment, beat the softened cream cheese and softened butter together on medium speed until very smooth, creamy, and lump-free, about 2–3 minutes. Scrape down the sides of the bowl as needed.
Gradually add the powdered sugar, about 1 cup at a time, mixing on low speed at first to avoid a sugar cloud, then increasing to medium until fully incorporated. Add the vanilla and salt, and beat until the frosting is fluffy and light, 2–3 minutes more.
If the frosting seems too thick and stiff, beat in 1–3 tablespoons of heavy cream or milk, a little at a time, until you reach a smooth, spreadable consistency that holds soft peaks. If it is too soft, pop the bowl into the refrigerator for 15–20 minutes to firm up slightly before frosting.
Step 7: Assemble and decorate the cake
Once the cake layers are completely cool, level them if needed by trimming any domed tops with a long serrated knife. Place a small dollop of frosting in the center of your serving plate or cake stand to anchor the bottom layer, then place the first layer on top, cut-side up if leveled.
Spread about ¾ to 1 cup of frosting evenly over the first layer, right to the edges. Top with the second layer and repeat with another ¾ to 1 cup of frosting. Add the third layer, then apply a thin “crumb coat” of frosting over the top and sides to seal in any loose crumbs. Chill the cake for 15–20 minutes to set the crumb coat.
After chilling, use the remaining frosting to fully cover the top and sides of the cake with smooth or rustic swoops. Press the reserved ½ cup chopped toasted pecans onto the top edge or center of the cake, and scatter any extras around the base. For extra flair, add banana chips, dried pineapple, or a few edible flowers on top.
Refrigerate the assembled cake for at least 30 minutes before slicing to help it set. Slice with a sharp knife, wiping the blade between cuts for neat layers.
Pro Tips
- Use very ripe bananas: Bananas that are deeply speckled or mostly brown will give the cake the best flavor and natural sweetness, and help keep it extra moist.
- Do not drain the pineapple: The juice from the crushed pineapple is part of the moisture in the batter. Use the entire can, juice and all.
- Measure flour correctly: Spoon flour into your measuring cup and level it off with a knife instead of scooping directly from the bag, which can pack it and make the cake heavy.
- Room-temperature ingredients for frosting: Soft cream cheese and butter are key for a smooth, lump-free frosting. If they are too cold, your frosting will be chunky.
- Chill briefly for clean slices: A short chill after frosting firms up the cake just enough to slice neatly while keeping it wonderfully soft inside.
Variations
- Two-layer 9-inch cake: Bake the batter in two 9-inch round pans instead of three 8-inch pans. Increase the baking time slightly to 30–35 minutes, checking for doneness with a toothpick.
- Less-sweet frosting: Reduce the powdered sugar in the frosting to 4 cups (480 g) for a tangier, less-sweet finish. Add only enough cream or milk to make it spreadable.
- Spice it up: Add ¼ teaspoon ground ginger or ¼ teaspoon ground allspice along with the cinnamon for a slightly warmer, spicier profile that still complements the tropical fruit.
Storage & Make-Ahead
The frosted hummingbird cake should be stored in the refrigerator due to the cream-cheese frosting. Cover it with a cake dome or wrap loosely in plastic wrap. It will keep well for 4–5 days; the flavors often deepen and improve by day two.
For make-ahead, you can bake the cake layers up to 2 days in advance. Once completely cool, wrap each layer tightly in plastic wrap and store at room temperature for up to 1 day, or in the refrigerator for up to 3 days. You can also freeze the wrapped layers for up to 2 months; thaw overnight in the refrigerator before frosting.
The cream-cheese frosting can be made 1–2 days ahead and refrigerated in an airtight container. Let it sit at room temperature for 20–30 minutes, then beat briefly to restore its creamy texture before using.
Nutrition (per serving)
Approximate values per slice (1 of 16): about 800 calories; 45 g fat; 100 mg cholesterol; 95 g carbohydrates; 2–3 g fiber; 65 g sugars; 6 g protein; 420 mg sodium. Actual values will vary based on specific ingredients and portion sizes.
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