Hummingbird Cake

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This Hummingbird Cake recipe is moist, tender and irresistibly delicious! A Southern classic that’s bursting with topical flavor from ripe bananas, crushed pineapple and toasted pecans. The tender, perfectly spiced layers are stacked high and slathered with a rich cream cheese frosting that’s smooth, fluffy, and irresistible. This beautiful cake is perfect for holidays, birthdays, or any special celebration.

Course Dessert

Cuisine American

Keyword hummingbird cake, hummingbird cake recipe, recipe for hummingbird cake

Prep Time 10

Cook Time 25

Chill Time 30

Total Time 1 5

Servings slices

Calories 572kcal

Author Trish - Mom On Timeout

Ingredients

Hummingbird Cake

2½ cups all-purpose flour spooned and leveled, 300 g
1 teaspoon baking soda
1 ½ teaspoons baking powder
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
¾ teaspoon ground nutmeg
¼ teaspoon ground cloves optional
½ cup unsweetened applesauce
½ cup vegetable oil
1½ cups granulated sugar
½ cup light brown sugar packed
3 large eggs room temperature
1¼ cup mashed banana about 3 to 4 medium/large bananas
8 ounces crushed pineapple not drained, use the pineapple in JUICE not syrup
1½ teaspoons vanilla extract
1¼ cup pecans toasted

Cream Cheese Frosting:

12 ounces cream cheese softened
½ cup unsalted butter softened
4 cups powdered sugar divided
¼ teaspoon fine sea salt
1½ teaspoons vanilla extract
1 tablespoon heavy cream optional
top with toasted, finely chopped pecans, if desired

Instructions

Hummingbird Cake

Preheat oven to 350°F. Grease three 8-inch cake pans and line with parchment paper rounds. Spray parchment paper with nonstick cooking spray. Set aside. (The cake is very moist so using parchment in the bottom of the cake pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
Whisk together dry ingredients in a large bowl.
2½ cups all-purpose flour, 1 teaspoon baking soda, 1 ½ teaspoons baking powder, 1 teaspoon fine sea salt, 1 teaspoon ground cinnamon, ¾ teaspoon ground nutmeg, ¼ teaspoon ground cloves
Combine applesauce, vegetable oil, both sugars and eggs in a medium bowl and whisk to combine. Add in the mashed banana, crushed pineapple and vanilla extract and whisk until thoroughly combined.
½ cup unsweetened applesauce, ½ cup vegetable oil, 1½ cups granulated sugar, ½ cup light brown sugar, 3 large eggs, 1¼ cup mashed banana, 8 ounces crushed pineapple, 1½ teaspoons vanilla extract
Add wet ingredients to dry ingredients and whisk until combined. Fold in toasted pecans.
1¼ cup pecans
Evenly divide the batter amongst the prepared cake pans.
Bake for 25 to 30 minutes for until an inserted toothpick comes out clean, rotating the pans halfway through.
Remove from the oven and let cool completely on a wire rack. Once cooled, remove cakes from pans and level off the tops if needed (mine always bake up really flat so you likely won't need to do this.)

Cream Cheese Frosting

In a large mixing bowl or the bowl of a stand mixer, beat the butter and cream cheese until nice and fluffy, about 3 minutes.
12 ounces cream cheese, ½ cup unsalted butter
Add in one cup of powdered sugar and salt and mix until combined. Scrape down the sides of the bowl as needed.
4 cups powdered sugar, ¼ teaspoon fine sea salt
Add in one cup of powdered sugar and vanilla extract and mix until combined. Scrape down the sides of the bowl as needed.
1½ teaspoons vanilla extract
Add in one more cup of powdered sugar and heavy cream, if using. Beat until light and fluffy, scraping down the sides of the bowl as needed.
1 tablespoon heavy cream
Add remaining powdered sugar and mix until combined. Once combined, turn the mixer to high and continue beating for 2 to 3 minutes until frosting is perfectly creamy. If the frosting is too thin, add more powdered sugar ¼ cup a time. Too thick, add a little more heavy cream.

Assembly

Place one cake on your cake stand or plate and frost with cream cheese frosting. Repeat with remaining two cakes. Refrigerate cake for 30 minutes.
Frost the outside of the cake and add decorations you like by piping any remaining frosting. Garnish with more finely chopped pecans if desired.
top with toasted, finely chopped pecans, if desired
Refrigerate for at least an hour before serving for best results.

Video

Notes

Storage Information

Make ahead: Bake the cake layers a day in advance and store them tightly wrapped at room temperature or in the fridge. This actually improves the flavor so I highly recommend it.
Refrigerate: Store the fully frosted cake in the fridge, covered, for up to 5 days. Bring to room temperature before serving.
Freeze: Wrap unfrosted cake layers tightly in plastic and freeze for up to 2 months. Thaw in the fridge overnight before frosting.

Can I make this cake ahead of time?

Yes! This cake is honestly better on day 2 and 3 so it's a great make-ahead dessert. You can bake the cake layers 1 to 2 days in advance and store them tightly wrapped at room temperature or in the fridge. The assembled and frosted cake can also be refrigerated for up to 5 days. Just allow enough to let it sit out for about 10 minutes before serving for the best texture.

You can bake in two 9-inch pans instead. The layers will be a little thicker, so you may need to increase the bake time slightly, start checking around 30–35 minutes.

For cupcakes, bake for 18 to 25 minutes, depending on how full you fill the liners.

For a bundt cake, you will need to bake closer to 50 minutes or use my Hummingbird Bundt Cake recipe.

Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.

Nutrition