Hummingbird cake is an easy, sweet taste of the tropics with banana, pineapple, toasted pecans, and the best cream cheese frosting! Make this recipe for dessert today!
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 made hummingbird cupcakes many years ago, and I thought the flavor would be perfect for translating into a wonderfully epic layer cake. This is essentially a banana cake, with crushed pineapple, reduced pineapple juice, chopped pecans, and warm spices that taste like the Caribbean.
In addition to one heck of an amazing cake, this is filled and frosted with the best cream cheese frosting I’ve ever made and that comes together quickly and easily. 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 is absolutely luscious – silky smooth and easily spreadable.
You’ve found a delicious dessert you’ll want to come back to again and again!
Why is it called hummingbird cake?
No birds will be harmed in the making of this cake!
Despite the name, there are no birds included in the recipe. Instead, the name is thought to come from the fact that the cake is sweet enough to attract hummingbirds seeking nectar.
This dessert recipe comes from the Carribean country of Jamaica, originating in the 1960’s. It’s a banana cake similar to my traditional version, but with the addition of sweet pineapple and pecans. The recipe was sent to the United States by the Jamaican Tourist Board, as a way to entice Americans to visit their country.
Originally, the name was “doctor bird cake”. This is because the Jamaicans call hummingbirds doctor birds (because of their probing beaks). There are plenty of other names for this dessert, though. Popular names include: “the cake that doesn’t last”, “bumblebee cake”, “Jamaica cake”, and “bird of paradise cake”.
No matter what you call it, this cake is delicious!
One of the amazing things about this cake is that it has more fruit than flour. We are talking about 4 cups of fruit versus 3 cups of flour. This makes the cake super moist, full of flavor, and dense yet fluffy.
Aside from the usual suspects like flour, sugar, eggs, baking powder, baking soda, salt, and vanilla, let’s chat about these special additions:
- Vegetable Oil – using oil instead of butter makes the cake lighter, fluffier, and more tender.
- Cinnamon – gives the cake a wonderfully warm flavor.
- Pineapple – canned, crushed, and with the juice. Don’t drain it!
- Bananas – Use very ripe bananas. You want them to be mushy and super sweet!
- Pecans – toasted and chopped.
For the cream cheese frosting, we use contrasting temperatures for our butter and cream cheese, so be sure to remember:
- Unsalted Butter – make sure it’s room temperature and not cold.
- Cream Cheese – you want this to be chilled, and cut into smaller pieces
How to make it
- Preheat the Oven – Heat your oven to 350F, and prepare three 8” round cake pans by greasing, flouring, and lining them with parchment.
- Drain the Pineapple – Pour the canned pineapple into a fine-mesh sieve placed over a small saucepan. Use a spatula to press the fruit and drain as much juice from it as possible. Set the pineapple aside, and reduce the liquid over medium heat to about ⅓ cup.
- Mix the Dry Ingredients – In a medium mixing bowl, whisk together the flour, baking powder and soda, cinnamon, and salt.
- Make the Batter – In a large mixing bowl, whisk the sugar and eggs, and then whisk in the oil. Use a spatula to mix in the pineapple, peeled and mashed bananas, nuts, vanilla, and juice. Then, gently fold the dry mix into it until just combined.
- Bake the Cakes – Divide the batter evenly between the cake pans, and bake for about 35-40 minutes, until golden brown and a toothpick inserted into the center comes out clean. Make sure to rotate the pans halfway through to ensure an even bake. Allow the cakes to cool on a wire rack for twenty minutes before turning them out and removing the parchment. Let them cool completely on the rack – at least two hours.
- Make the Frosting: Beat together the butter, sugar, vanilla and salt on low speed with an electric mixer until combined and smooth. Scrape down the sides of the bowl, and mix for an additional two minutes. Increase the speed to medium-low, and add the cold cream cheese one piece at a time. Mix until smooth, plus two minutes.
- Put it all Together: Place one cake layer on a serving platter, and spread 2 cups of frosting evenly over top. Lightly press the second cake layer on top and spread 2 cups of frosting evenly over the top of that. Spread what is left of the frosting onto the sides of the cake. Sprinkle the top of the cake with the chopped pecans. Refrigerate for at least 1 hour before serving.
Recipe Tips and Tricks
- Take your butter out of the fridge one hour before you make the frosting. As a result, it will be soft enough to combine with the cream cheese, but still cool.
- Bananas – Make sure they are super ripe and spotty brown for a cake that’s ultra moist with lots of banana flavor!
- Pecans – The pecans can be omitted without needing to be replaced with anything else.
- Cake Size – I love large, three-layer cakes but you can also make this cake using two 9-inch cake pans. The batter will also work for a Bundt pan; start checking around 50 minutes, but bake time could be closer to an hour. There is too much batter for a 9×13-inch cake.
- Cupcakes – This recipe will make around 24 to 32 cupcakes. Fill cupcake liners two-thirds full with batter and bake for 20 to 22 minutes, until a toothpick inserted in center comes out clean.
- Make-Ahead Instructions – You can bake the cakes and prepare the frosting up to one day in advance. Wrap the baked and cooled cakes in plastic wrap and keep at room temperature. The frosting should be stored, covered, in the refrigerator. Remove and allow to come to room temperature before using it.
- Freezing Instructions – Both the cake layers and assembled and frosted cake can be frozen. Wrap cake layers or assembled cake in plastic wrap and then foil and freeze for up to 2 months. Thaw in the refrigerator overnight then allow to come to cool room temperature before serving.
More Tropical-Flavored Cakes
- Pineapple Upside-Down Cake
- The Best Carrot Cake Recipe
- Coconut Cake with Coconut Meringue Buttercream Frosting
- Coconut Bundt Cake with White Chocolate-Coconut Glaze
I hope you’ll enjoy this hummingbird cake anytime you get a craving for a little taste of the tropics! If you make it, I’d love if you would take a moment to stop back and share a review below. ENJOY! 😍
For the Cake:
- 16 ounces canned crushed pineapple in juice
- 3 cups (360 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups (396 g) granulated sugar
- 3 eggs
- 1 cup (198 g) vegetable oil
- 4 very ripe large bananas, peeled and mashed (about 2 cups)
- 1½ cup (171 g) pecans, toasted and chopped
- 2 teaspoons vanilla extract
For the Frosting:
- 1¼ cups (283 g) unsalted butter, at room temperature
- 5 cups (568 g) powdered sugar
- 2½ teaspoons vanilla extract
- ½ teaspoon salt
- 20 ounces (567 g) cream cheese, chilled and cut into 20 pieces
- ½ cup (57 g) pecans, toasted and chopped
- Make the Cake: Preheat oven to 350 degrees F. Grease three 8-inch cake pans (you can also do two 9-inch pans), line the bottoms 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, 35 to 40 minutes (a little less for the 9-inch pans), 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 1 cup of frosting over top, then top with another cake layer, pressing lightly to adhere. Spread another 1 cups of frosting over that layer, then top with the third cake layer. Spread the remaining frosting evenly over the sides and top 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.
- Take your butter out of the fridge one hour before you make the frosting. As a result, it will be soft enough to combine with the cream cheese, but still cool.
- Bananas - Make sure they are super ripe and spotty brown for a cake that's ultra moist with lots of banana flavor!
- Pecans - The pecans can be omitted without needing to be replaced with anything else.
- Cake Size - I love large, three-layer cakes but you can also make this cake using two 9-inch cake pans. The batter will also work for a Bundt pan; start checking around 50 minutes, but bake time could be closer to an hour. There is too much batter for a 9x13-inch cake.
- Cupcakes - This recipe will make around 24 to 32 cupcakes. Fill cupcake liners two-thirds full with batter and bake for 20 to 22 minutes, until a toothpick inserted in center comes out clean.
- Make-Ahead Instructions - You can bake the cakes and prepare the frosting up to one day in advance. Wrap the baked and cooled cakes in plastic wrap and keep at room temperature. The frosting should be stored, covered, in the refrigerator. Remove and allow to come to room temperature before using it.
- Freezing Instructions - Both the cake layers and assembled and frosted cake can be frozen. Wrap cake layers or assembled cake in plastic wrap and then foil and freeze for up to 2 months. Thaw in the refrigerator overnight then allow to come to cool room temperature before serving.
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)
Originally published in 2015, this has been updated to include new photos, a helpful video tutorial, and more in-depth recipe tips.
[photos by Dee of One Sarcastic Baker]
Thank you! This time around, I’ve made the decision to exclude the use of coconut. I’m also going to experiment with making a maple-bourbon ham, and I’ll report back to you on how it goes – color by number
I made this cake today, for an 80th birthday party. Everyone loved it, and wanted to take a piece home. It was the perfect combination of moistness, dense, rich, and flavorful. The cream cheese icing was elegant and not too sweet. It was one of the best cakes I have ever tasted.
Your BEB website is my “go to” site for recipes that impress!
This is the worst cake I ever tasted.
I made this cake today. Let me tell you, BEST cake I ever made. I went by the recipe for the cake . I added chopped Maraschino cherries , chopped pineapple & toasted coconut on top . It was a delicious summer treat with vanilla bean ice cream. Everyone loved it .
I made it and it was a HUGE hit! I will say though, I didn’t use the frosting, I opted for one from Martha Stewart, less sweet but tons of frosting that I had extra. Great cake and was a showstopper with my in-laws.
I made this recipe for the 60th birthday of a friend of a customer. I think this may be my best favorite cake ever. The cream cheese frosting is without a doubt the best l’ve ever tasted. Can’t wait to make for my family.
I made this cake and it was deelish!! The only thing I did wrong was not freeze the icing long enough, it was too runny, however it still tasted great.
The first time I heard about this cake was on General Hospital! I’m a huge fan so naturally had to try it! Glad I did, thanks GH! 🤗
Fantastic. I think this is the best cake I ever made. I was lazy and did a Bundt pan. It was very full, but cooked beautifully, however, it is a lot of cake ti frosting ratio this way. Definitely too much frosting in recipe for a bundt, so you could make less. I do think it would be better in a layer cake, I was just not up to that becasue this was just for us and no special occasion. I will definitely be making this for a company dessert in the future.
Side comment, I would love a download option on your recipes versus just print. I sue several of them regularly and to be able to save to a file would be awesome.
Had hummingbird cupcakes once – they were so yummy that when I found this recipe I immediately had to try the cake. It was DELICIOUS Everyone who had a piece said so as well. Shared it with a sick neighbor – pastor – son and his family and of course those who came for Sunday dinner. Sent pictures of the finished cake to my sister who immediately said “send me the recipe”. Next week I will try the carrot cake. Thanks
Is the recipe for 2 layer ,9” inch pans or 3 with layer 8” pans? The photos show 3 layers but the directions make it seem it’s for a 2 layer cake with 9” pans .
Hi Kelly, The recipe is for three 8″ pans.
I really wanted to love this cake…it’s beautiful, and elegant, and different! Did the cake have good flavor? Yes! Was the icing bangin? You bet! Unfortunately for me, the cake was soo moist that it just crumbled apart when I cut it…not a huge deal, just didn’t serve up nicely for the party it was made for. Also, it basically just tasted like very moist banana bread to me. Again, not a big problem, but I spent a lot of time and energy on the cake only to end up with triple layer banana bread. Oh well, the icing recipe is a keeper for sure!
This cake is so delicious! Had to bake it twice since my family could not wait for me to frost it!!! Totally worth it.
How fun to see this recipe! I have made countless hummingbird wedding cakes over the past 35 years and ALWAYS a crowd-pleaser! I have literally had people call me and say they had it at so-and-so’s wedding 5 years ago and want it at theirs :) It is perfect for wedding cakes because the recipe is easily multiplied with no adjustments and is mixed by hand. It is a super sturdy cake and stacks into tiers nicely. The only issues I have ever had is with the cream cheese frosting…it can slip during transport on really hot days!
Does the frosting recipe make enough to pipe the top as show in the post? It’s a beautiful cake.
Hi! Would this work for a 3 layer six inch cake?
Hi Michelle. How would this work in a 9 x 13 pan? I’ve made it as a layer cake but would love to take it to a potluck as a sheet cake version. Thanks!
Thanks Michelle! I figured out it was 2.5 tsp of vanilla extract but thank you for clarifying. I just want to say this is the best cream cheese frosting for decorating because you right, it is so smooth and spreadable! It will be my go to recipe for my sister’s engagement cake. Thank you for your help!
Can you clarify how much vanilla is used in the cream cheese frosting recipe? I’m not sure what 2½ teaspoons refers to. Thanks!
Hi Amelia, It’s 2.5 teaspoons, my apologies that the code went wonky there, I will try to fix it!
I have a customer who requested a hummingbird cake but they are allergic to bananas. What would you recommend as a substitute for the bananas in this recipe? Extra eggs? Applesauce? Thank you!!!
Hi Emily, Unfortunately there is no real substitute for bananas, as that is the signature component of hummingbird cake.
I have a friend that asked if I could make this cake for her xmas party (23rd)….I need to make this weekend though (16th). Do you think it is better to make just the cake and freeze and then frost on the 22nd or can I make the whole thing with frosting and nuts on top then freeze and take out of the freezer on the 22nd? Thank you! Trying to coordinate all of my holiday baking :-)
Hi Carolyn, I would bake the cake layers, wrap and freeze, then thaw/frost on the 22nd. Enjoy the cake! :)
Love this recipe! Very easy to make and wonderfully moist and delicious with or without the frosting!! I told my sister about this cake (we both love banana cake) and sent her the recipe.
I agree, the frosting on this cake was amazing. Here’s a pingback: https://tmifood.wordpress.com/2017/09/28/hummingbird-cake/
Hello. Most recipes call for 1 can (8-ounces) of pineapple, does the second can in your recipe create a really moist cake? I remember years ago making a Hummingbird cake and it was perfect. I am pretty sure it was from your site as I love your recipes, but just realized the difference with your recipe. I love a moist cake, but sometimes, have problems with banana cakes not baking properly due to the extra moisture. Thanks for the wonderful site.
Hi Rebecca, It is a fabulously moist cake! I haven’t had any issues with it!
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!
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.
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!!!!
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.
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 :-)
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.
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.
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 ?
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!
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 :)
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?
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.
Was wondering if you every used chocolate buttercream frosting instead of the cream cheese
Hi Cindy, Never, just cream cheese :)
Hi Toni, I have not.
Have you ever added shredded coconut to this recipe. Just wondering.
Can’t wait to make 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.
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’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.
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 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!
If I wanted to incorporate coconut flakes into the mixture like the cupcakes, how much should I use?
Hi Samantha, I would probably go with ½ cup or so.
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 ;)
If I wanted to make this with a gluten free flour mix would I use the same cup for cup?
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.
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.
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! :)
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.
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.
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 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 was going to make your strawberry cupcakes this weekend, but I think you just convinced me to make this!
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’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!
Did you post Sunday dinners yet?
Hi Evelyn, I started this week – they are in The Weekend Dish!
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.
Has anyone tried this cake or similar with gluten free flour, such as found at trader joes?
Oh wow, this looks absolutely incredible! I’m going to have to take a crack at that frosting, 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!
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!
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 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.
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
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.
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.)
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
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!