Yield: 12 servings

Hummingbird Cake Recipe

Prep Time 20 minutes
Cook Time 36 minutes
Total Time 56 minutes
Hummingbird Cake is a moist layer cake filled with pineapple, pecans and coconut. Perfectly sweet and spiced with cinnamon, this classic southern dessert keeps everyone coming back for another slice!
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Hummingbird Cake is a moist layer cake filled with pineapple, pecans and coconut. Perfectly sweet and spiced with cinnamon, this classic southern dessert keeps everyone coming back for another slice!

Ingredients

For the Cake:

  • ½ cup unsalted butter, softened
  • ½ cup vegetable oil
  • 1 ½ cups granulated sugar
  • ½ cup light brown sugar, packed
  • 1 ½ cups mashed bananas (about 3 medium)
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • ¾ cup crushed pineapple
  • 1 cup chopped pecans
  • ¾ cup shredded, sweetened coconut

For the Frosting:

  • 1 cup unsalted butter, softened
  • 1 package (8 ounce) cream cheese, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ cup crushed pineapple
  • ½ cup sweetened, shredded coconut
  • ½ cup chopped pecans

Instructions

    1. For the cake, preheat oven to 350°F. Prepare two 9-inch cake pans with baking spray and set aside.
    2. Using a stand mixer with whisk attachment, beat the butter with oil, granulated sugar, and brown sugar for about 3-4 minutes, until fully blended and creamy.
    3. Add in mashed bananas and beat until combined. Add in eggs, one at a time. Add vanilla.
    4. Add flour, baking soda, salt, and cinnamon. Mix until combined, then beat for an additional 30 seconds, scraping down the sides of the bowl as needed.
    5. Fold in pineapple, pecans, and coconut.
    6. Divide the batter and pour into the two pans.
    7. Bake for about 36-40 minutes, until the center of the cake springs back to the touch. Let cool for a few minutes in the pan and then turn out cake onto a wire cooling rack until completely cooled.
    8. For the frosting, beat butter and cream cheese until light and fluffy, about 5 minutes. Add the powdered sugar and vanilla extract and beat until fluffy, about 3 minutes. Stir in pineapple, coconut, and pecans.
    9. Spread about 2 cups of frosting of the top of one of the cooled cakes. Add second layer of cake and add frosting to top and sides. Keep refrigerated. ENJOY!

Notes

  • Keep chilled. After frosting, store Hummingbird Cake in the refrigerator until you're ready to serve it. It tastes amazing cold straight from the fridge. Will stay fresh for up to 7 days.
  • Use room temperature ingredients. Let chilled items like the butter, cream cheese and eggs sit on the counter for a few minutes before using them in this cake recipe. Room temperature ingredients are much easier to mix for a smooth batter (or frosting).
  • Not a fan of coconut? Just leave it out.
  • No need to drain pineapple. One 8 ounce can is what you'll need for the the cake and frosting together.
  • Measure ingredients correctly. Often people scoop their flour directly out of the bag, resulting in TOO much flour. Check out our tips on how to measure flour correctly (and make substitutions too).
  • Be generous with the frosting. I like to put about 2 cups of Hummingbird Cake icing on the first layer of the cake alone. A bite of this sweet cake is even more satisfying when you get a mouthful of rich pineapple frosting along with it!
  • Can I freeze hummingbird cake? Yes, the individual layers of Hummingbird Cake can be frozen without frosting. Wrap them tightly in foil, then place in freezer bags. They stay good frozen for 2-3 months. When ready to eat, let the layers thaw then assemble and add frosting before serving. You can also freeze the entire cake. Wrap in plastic wrap, then foil. Freeze for up to 30 days.
  • 13x9 Recipe- Prepare cake batter as directed. Grease and flour 13x9 baking dish. Add all the batter and bake for 48-53 minutes, until toothpick inserted in the center comes out clean. You'll only need ½ of the frosting recipe.

    • Nutrition Information:

    Yield:

    12

    Serving Size:

    1 slice
    Amount Per Serving: Calories: 874Total Fat: 47gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 125mgSodium: 281mgCarbohydrates: 110gFiber: 4gSugar: 79gProtein: 8g

    *Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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