Hummingbird Cake
I love making (and eating!) big, beautiful layer cakes – there’s something so stunning about looking at a tall, smoothly-iced cake and then cutting into it and seeing layer after layer. I haven’t done any real cake baking since Joseph was born… not since the epic salted caramel apple cake back in September, as a matter of fact. I was long overdue, and since my mother-in-law’s birthday was last week, I thought it was a great excuse to whip up a new layer cake for dessert on Sunday.
I made hummingbird cupcakes a few years ago, and I thought the flavor would be perfect for a summertime get-together. This is essentially a banana cake, with crushed pineapple, reduced pineapple juice and chopped pecans added to the batter. It basically tastes like the tropics!
The two big differences between the hummingbird cupcakes and this cake is that the cupcakes included coconut (this cake does not), and the cupcakes used melted butter as the fat, while this cake uses vegetable oil. I love the inclusion of coconut with the rest of the flavors, so if you’re a coconut lover, I think you could go ahead and add some to this batter without an issue. As for the butter vs. oil, I think the oil creates a much moister cake, without a doubt. With all of the other ingredients, I don’t think you lose anything by not using the butter.
In addition to one heck of an amazing cake, this is filled and frosted with the best cream cheese frosting I’ve ever made. I was totally skeptical of the mixing process for the frosting – everything is mixed on low or medium-low speed, which is vastly different from every other buttercream mixture I’ve made – they are usually whipped at a much higher speed. Even though I was skeptical, I went with it, and the results were phenomenal. Cream cheese frosting can be so difficult to get right, and this one was perfect – silky smooth and easily spreadable.
Needless to say, the cake was a HUGE hit at Sunday dinner and my mother-in-law loved it as her birthday cake. I can see myself making this multiple times during the summer months – not only is it fantastic, but it’s pretty low-maintenance when it comes to layer cakes. Add it to your summer baking list!
One year ago: Vidalia Onion Dip
Four years ago: Grilled Corn
Five years ago: Blueberry Boy Bait
Six years ago: Irresistible Peanut Butter Cookies
Seven years ago: New York-Style Crumb Cake
Hummingbird Cake
A wonderfully moist banana cake with crushed pineapple, pecans and a cream cheese frosting.
Ingredients:
For the Cake:
- 2 (8-ounce) cans crushed pineapple in juice
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups granulated sugar
- 3 eggs
- 1 cup vegetable oil
- 4 very ripe large bananas, peeled and mashed (about 2 cups)
- 1½ cup pecans, toasted and chopped
- 2 teaspoons vanilla extract
For the Frosting:
- 1¼ cups unsalted butter, at room temperature
- 5 cups powdered sugar
- 2½ teaspoons vanilla extract
- ½ teaspoon salt
- 1¼ pounds cream cheese, chilled and cut into 20 pieces
- ½ cup pecans, toasted and chopped
Directions:
- Make the Cake: Preheat oven to 350 degrees F. Grease two 9-inch round cake pans, line the bottom with parchment paper, grease the parchment and flour the pans; set aside.
- Drain the pineapple in a fine-mesh strainer set over a small saucepan, pressing to remove as much juice as possible. Place the saucepan over medium heat until reduced to ⅓ cup, about 5 minutes; set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
- In a large bowl, whisk together the sugar and eggs, then whisk in the oil. Using a rubber spatula, stir in the bananas, pecans, vanilla, drained pineapple, and reduced pineapple juice. Gently stir in the flour mixture until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake until dark golden brown on top and a toothpick inserted in the center comes out clean, 50 to 55 minutes, rotating the pans halfway through baking. Let the cakes cool in pans on a wire rack for 20 minutes, then turn out of the pans, remove parchment paper and allow to cool completely, at least 2 hours.
- Make the Frosting: Using an electric mixer, beat the butter, sugar, vanilla and salt on low speed until smooth, then mix for an additional 2 minutes, scraping down the bowl as needed. Increase the speed to medium-low and add the cream cheese one piece at a time and mix until smooth, then mix for an additional 2 minutes.
- Place one cake layer on a serving platter. Spread 2 cups of frosting over top, then top with the second cake layer, pressing lightly to adhere. Spread 2 cups of frosting evenly over the top, then spread the remaining frosting evenly over the sides of the cake. Sprinkle the top of the cake with the chopped pecans. Refrigerate for at least 1 hour before serving. The cake can be stored in the refrigerator for up to 2 days.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
(Recipe from The Best of America’s Test Kitchen 2015)
All images and text ©
You make gorgeous layer cakes!! And I love the differences you highlighted between this cake and the cupcakes (I remember those!) from a few years ago.
I totally agree that I think the oil creates a much moister cake. With rare exception, the past 3-4 years I only make oil-based cakes rather than butter because I just need a super moist cake.
This cream cheese frosting being the best you’ve ever made? Awesome and you just convinced me to make this cake! Pinned!
This cake looks so moist and delicious. I think it’s super that you made this for you mother-in-law and she loved it. Pinned! Thank you for a fantastic recipe. Sammie http://www.feastingisfun.com
Bet your M-I-L LOVED this cake for her Birthday! I learned early on, we’re doing it my M-I-L’s way and I’m going to like it that way (and she’s so nice so it works out well.)
omg this looks amazing! quick question: if i use a single cake pan and then divide the cake in two using a knife, how would that affect the baking time (or oven temperature)?
Hi Demi, I would not recommend a single cake pan – I think there would be too much batter.
This looks freaking amazing! YUM! I am going to have to try this recipe out – I’m not big on banana in a cake but I think this will work for me with the rest of the ingredients
This was always a very popular cake and cupcake flavor at the bakery in Cranberry where I worked. I just watched a repeat episode of them making it on Cooks Country the other day. They talked about the importance of using a low speed to make the cream cheese icing, so as not to incorporate too much air.
What about using coconut oil in place of the vegetable oil? That should give coconut flavor without changing the batter. Or would it not be enough to make a difference do you think?
Hi Kristina, I don’t think there’s enough coconut flavor in coconut oil to make a difference, and I’m not sure it would impart the same moist texture as the vegetable oil.
Darn it. Glad I asked before I tried it though! Thank-you!
Hi Kristina, I substitute coconut oil for butter in my German chocolate cake and frosting and it is delicious with a hint of coconut flavor! Super moist and it doesn’t go stale in a couple days. I don’t see why you couldn’t try it, I definitely will when I get around to making this lovely recipe!
I am going to try this cake with coconut oil this weekend. I’ll let you know how it comes out 🙂
This cake looks AMAZING!!! I have been looking for a good hummingbird cake recipe – I may have to give this a try this weekend:) yum!
I think this cake would be a hit in any house! It is beautiful! I’ve never even had a hummingbird cake….time to try it!
Oh wow, this looks absolutely incredible! I’m going to have to take a crack at that frosting, yum!
Has anyone tried this cake or similar with gluten free flour, such as found at trader joes?
Have no made one of these in years. They seem to be going around again. I know yours will be so good. Don’t remember ever making a cake for my mother in law. She raised a large family and could fix things I did not like and I would enjoy them. Had the best mother in law in the world.
Did you post Sunday dinners yet?
Hi Evelyn, I started this week – they are in The Weekend Dish!
I’m curious about how this cake acquired its name.
I would like to make this cake but prefer using a 9×13 pan for ease in taking to outings and picnics. Do you think there would need to be any bake-time adjustments?
Hi Peggy, You may need to increase the baking time a bit. Enjoy!
Yep, that makes sense. I’ll just keep checking every few minutes with a toothpick. Thanks so much!
Lovely! I occasionally make wedding cakes and the hummingbird cake is the recipe I use most. People go bonkers over it! Also very straight forward to increase the recipe…just multiply the ingredients…no fancy formulas required 🙂
Jyllzie, since you have made wedding cakes using this recipe, can you answer my question :
Can I use this Hummingbird cake recipe to make a 3 tier wedding cake, and if so, can I use fondant over the cream cheese frosting?
Thank you for responding.
I was going to make your strawberry cupcakes this weekend, but I think you just convinced me to make this!
I am not a huge frosting fan…..unless it’s cream cheese frosting, so you definitely had me there! This looks amazing! I love the pineapple and banana in the cake and the frosting looks like it comes together perfectly. 🙂
I have never heard of this delicious sounding cake but I must pin it and then try it. Thanks for the recipe. Sounds perfect for a summer get together!
I made this cake about a year ago and it was moist and delicious! I would cut back on amount of frosting next time. I found it to be too much.
Hummingbird cakes are hugely popular in Australia where I live. I have several recipes from one to 3 layers all of whIch include oil and lots of sugar but which can be made with less of both. Mine don’t suggest draining the crushed pineapple. I like adding chopped walnuts to the cake for texture. I often make the 3 layered version but only use one layer at a time and freeze the rest for future occasions. The icing keeps well in the freezer.
My daughter is almost the same age as your son, just about a week older. I can barely figure out how to cook basic dishes, I have no idea how you made a lovely layer cake like this. Seriously, how did you pull it off?
Hi Shari, Aw, thank you! My son is *knock on wood* a pretty good sleeper. He has his off days where naps are few and far between, but most days he takes at least one, most times two, good naps, and he’s asleep for the night between 7 and 7:30pm. I just try to do stuff when he’s sleeping so I can hang out with him when he’s awake 🙂 For this cake, I made the actual layers in the afternoon when he was napping, let them cool, then made the frosting and assembled the cake after he went to bed. Popped it in the fridge and it was ready for the next day. The recipe is actually pretty low maintenance, as far as layer cakes go!
Ah, lucky you! 🙂 My daughter is definitely not what you would call a good sleeper. She takes short naps, and we’re up frequently through the night. I still take at least one of her naps to catch a short nap myself, as I’m not sleeping much at night! 😉 Thanks for taking the time to write back! 🙂
As a coconut lover, I was wondering if it would work to use coconut oil instead of veggie (and also add coconut flakes, obviously).
Hi Lucy – check the 6/9 dated posts. Michelle answered a similar question.
If I wanted to make this with a gluten free flour mix would I use the same cup for cup?
Thank you,
Judie
Hi Judie, I can’t guarantee that a gluten free flour mix would work in this recipe. I would follow the substitution instructions on your flour mix.
Oh my!! This looks just perfect and sooo moist! I’ve never made nor had a Hummingbird cake or cupcakes, but now I’m all in!! Have to try it!! Thanks for sharing 😉
Hi Michelle,
If I wanted to incorporate coconut flakes into the mixture like the cupcakes, how much should I use?
Thanks,
Samantha
Hi Samantha, I would probably go with ½ cup or so.
I was wondering: is there another kind of nut that would work well for this recipe? There are a couple people in my famliy (me included!) who are allergic to pecans. I’m always looking for substitutions and in general, my go to’s are walnuts and almonds. But seeing as this is a more tropical flavor, would macadamia be more appropriate?
Hi Mallory, Macadamia nuts would be fantastic in this cake! Enjoy!
Great recipe!
Yes, making and certainly eating layer cakes is a lot of fun. I’ve never had hummingbird cake but it is definitely on my to bake list.
I’ve been making the Hummingbird Cake for a few years now and it is a big hit. I was just wondering if, instead of using the crushed pineapple, I could use pineapple juice and how much would I use??
Hi Kathy, I have never tried substituting juice for the crushed pineapple – the crushed pineapple does give it additional texture and body.
i am planning on making a tiered hummingbird special event cake with 10, 8 and 6 inch cake sizes for a friend – probably aiming for 2 X 2-2.5 inch layers of each size but due too the density of the cake do you think this will be stable? !!! Also you suggest this cake makes 2 layers of 9 inches – how thick is each layer – wondering if this batter would work for 10inch tins
Hi Lucy, You can tell from the photos that they are decent-sized layers, not thin, however I did not actually measure them. It is a pretty dense cake, but as for stability with stacking three tiers, I couldn’t guarantee that only because I have not tried it.
I made this cake yesterday for dinner this afternoon. I had to use 3 pans, my 9 inch pans are only 1 1/2 inches deep no way that this recipe would fit in 2 pans! The trimings were delicious. I made the full recipe of frosting using a pound of marscapone cheese and 4 ounces of cream cheese for a little tang. It was just enough to fill, crumb coat and frost a 9 inch 3 layer cake. Thanks for the recipe.
Have you ever added shredded coconut to this recipe. Just wondering.
Can’t wait to make it.
Hi Toni, I have not.
Was wondering if you every used chocolate buttercream frosting instead of the cream cheese
Hi Cindy, Never, just cream cheese 🙂
Hi Michelle, if I wanted to make this recipe with 2 x 6 inch pans how would you recommend I adapt the recipe and baking time?
Hi Michelle, You will need to halve the recipe. I would start checking for doneness early to ensure it doesn’t get dry.
I made this cake this weekend. It’s the best cake I’ve ever tried. I agree, the frosting is so good! I made it “naked cake” style, I cut the two layers into four, and just used the frosting in between the layers. It turned out beautifully! Thanks so much for the recipe.
I forgot to mention, I added 2/3 cups of sweetened coconut. It was a great addition.
Did you have to add any extra liquid with the coconut addition? Was it any drier?
Made this a few weeks ago. Turned out great. Wished the pineapple flavor came out a little more so I will play with that some more. I saved some of the batter and made mini cupcakes which with the AWESOME frosting came out better than the cake as it is a perfect frosting to cake ratio 🙂
Made this about a month ago and my husband won’t stop talking about it! It was incredibly moist and delicious! I was wondering if I could use this recipe for cupcakes. I know you also have a recipe for hummingbird cupcakes on your blog, but I’m not a fan of coconut and I’d rather use the oil than the butter because I just like the texture better. But I’m not sure what the baking time would be for cupcakes on this recipe. What would you recommend? And would it come out as moist in cupcake form?
Hi Michelle, I haven’t made this one as cupcakes, but I think it should work. I would probably start checking them around 18 minutes. Enjoy!
I made this cake last weekend for my mother-in-laws’ 60th birthday & it turned out perfectly; all the guests commented on how lovely it was. The cream cheese icing is sooo good!
In addition to the 9″ cake, I added a second tier using two 7″ tins with 2/3 of the cake batter ingredients and topped the whole thing in one & half times the icing.
The second tier ended up a bit too high so I had to cut the cakes in half & only used 3 of the 4 pieces… Next time I will reduce the cake batter ingredients to half for 7″ tins.
Thank you so much for sharing this recipe Michelle, I will definitely make this again ?
Can I use this Hummingbird cake recipe to make a 3 tier wedding cake, and if so, can I use fondant over the cream cheese frosting?
Thank you for responding.
Hi Sandy, I would be hesitant to recommend using this for a tiered cake, as I have no idea how stable it would be when stacked.
This is one of the finest cakes I have ever made. Follow the directions and you will see a cake that just practically mixes itself. I made this cake for my sister Helen for her birthday and have made it several times after by requests by the family! Have fun and enjoy this cake.
Hi! I want to add the coconut….I see above you recommend 1/2 cup….have you tried it yet? Just wondering if you still feel that is the right amount. Sweetened or unsweetened and when would you add? Thank you! Making this for Easter 🙂
One more question…have you tried it with the coconut and if so which did you prefer?
Hi Carolyn, I have not tried it with the coconut, so I wouldn’t change the recommendation. You could use either sweetened or unsweetened; I would add it in step #4 when you stir in the bananas, pineapple, etc.
Thank you! I decided to go with no coconut this time….also going to try a maple bourbon ham and I will let you know how it turns out 🙂
Would I be able to make this on Thursday to serve on Saturday? Or would it be better to make it Saturday morning? Trying to work out the logistics of Easter…
Hi Andrea, You could make it two days ahead without an issue.
Okay….just realized I have 8 inch cake pans or 9 inch springforms….what would you do and any adjustments? I am planning to make it today…..and REALLY don’t have time to run to the store, but will if needed. Thank you!
Hi Carolyn, You can use 8-inch pans, you’ll just need to bake them a little longer. Enjoy!! 🙂
Thank you for getting back to me….my husband got me the 9 inch so I could do that instead and oh my……I was told this was the best cake I have ever made…it was a HUGE hit for Easter Dinner. Thank you! AND I did a ham that I think you may like….everyone loved it and I know it is on your bucket list. If you would like me to send it to you let me know and I will shoot it over to you. Have a great day and I hope you had a blessed holiday!!!!
I’d like to make this the night before. If I do that, would you recommend making the whole thing (icing included) and refrigerating overnight, or just making the layers and adding the icing the day we plan to eat it?
Hi Sara, Yes, you could definitely make the whole thing the night before and refrigerate.
This was my first Hummingbird cake and after reading lots of recipes I thought your sounded the best. I made a couple tweaks – using pineapple tidbits rather than crushed, and dicing some of the bananas to be folded in at the end, but the basic recipe was all yours and it got great reviews at Easter. Thanks for sharing!