Hummingbird cake is a classic Southern-style layer cake made with ripe bananas, crushed pineapple, and toasted pecans, all bound together with a warm spice and brown sugar crumb. It is a wonderfully moist, forgiving cake that gets better as it sits, making it a perfect make-ahead dessert for birthdays, potlucks, or a weekend baking project. The cream cheese frosting balances the sweetness beautifully, and the recipe below is tailored for New Zealand kitchens, with measurements for both metric and US cups.
Ingredients
- 3 cups (375 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs, lightly beaten
- 1 cup (240 ml) neutral oil (canola or sunflower)
- 1 1/2 cups (340 g) mashed ripe bananas (about 3 large)
- 1 cup (225 g) crushed pineapple, undrained
- 1 teaspoon vanilla extract
- 1 cup (120 g) chopped pecans or walnuts, plus extra for decorating
For the cream cheese frosting:
- 450 g (2 packages) cream cheese, softened
- 1/2 cup (115 g) unsalted butter, softened
- 3 cups (360 g) icing sugar (confectioners’ sugar), sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180°C (350°F). Grease and flour two 23 cm (9-inch) round cake pans, or line the bottoms with baking paper.
- In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. Make a well in the centre.
- Add the beaten eggs, oil, mashed bananas, crushed pineapple (with its juice), and vanilla extract to the well. Stir with a wooden spoon or spatula until just combined – do not overmix. The batter will be slightly lumpy, which is fine.
- Fold in the chopped nuts gently.
- Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean. The cakes should be golden brown and spring back when lightly touched.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. This is crucial – the cakes are very moist and need to cool fully before frosting.
- While the cakes cool, make the frosting: In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. Gradually add the sifted icing sugar, beating well after each addition. Stir in the vanilla. If the frosting is too soft, refrigerate for 20–30 minutes before using.
- Once the cakes are completely cool, place one layer on a serving plate. Spread a generous amount of frosting on top. Place the second layer on top and frost the top and sides of the cake. Decorate with extra chopped nuts if desired.
- Refrigerate the cake for at least 1 hour before slicing to help it set. This makes cutting clean slices easier.
Tips
- Use very ripe bananas: The spottier the bananas, the sweeter and more flavourful your cake will be. If your bananas aren’t ripe enough, you can quickly ripen them by placing them on a baking tray in a 150°C (300°F) oven for 15–20 minutes until the skins turn black.
- Do not overmix: Overmixing the batter will develop the gluten in the flour, resulting in a dense, tough cake. Mix just until the dry ingredients are moistened.
- Measure correctly: For the flour, spoon it into your measuring cup and level it off with a knife – don’t scoop directly from the bag, as this packs the flour and makes the cake dry.
- Chill the frosting: If your kitchen is warm, the cream cheese frosting can become too soft to spread. Pop it in the fridge for 15–20 minutes to firm it up.
Serving Suggestions
Serve this hummingbird cake as a dessert with a cup of tea or coffee. It is also wonderful with a dollop of whipped cream or a scoop of vanilla ice cream. For a special occasion, you can add a sprinkle of toasted coconut or a drizzle of caramel sauce on top.
Variations
- Add coconut: Fold in 1/2 cup (40 g) of shredded coconut with the nuts for extra texture and flavour.
- Spice it up: Add 1/2 teaspoon of ground ginger and a pinch of nutmeg to the dry ingredients for a warmer spice profile.
- Make it a sheet cake: Bake in a 23 x 33 cm (9×13-inch) pan for 40–45 minutes. This is great for feeding a crowd.
- Use a different frosting: While cream cheese is classic, a simple vanilla buttercream or a brown butter frosting also work beautifully.
Storage and Reheating
Store the frosted cake in an airtight container in the refrigerator for up to 5 days. Because of the cream cheese frosting, it must be kept chilled. Let the cake sit at room temperature for 20–30 minutes before serving to take the chill off and let the flavours come alive. You can also freeze unfrosted cake layers, well-wrapped in plastic wrap and foil, for up to 3 months. Thaw overnight in the refrigerator before frosting. This cake is best enjoyed at room temperature; do not reheat it, as it will dry out.
Frequently Asked Questions
Can I use fresh pineapple instead of canned? Yes, you can. Use 1 cup (225 g) of finely chopped fresh pineapple. Crush it slightly with a fork. You may need to add a tablespoon of pineapple juice or water to the batter to keep the moisture level similar, as canned pineapple is packed in juice.
Why did my cake sink in the middle? This can happen if the cake is underbaked, the oven temperature is too low, or the batter was overmixed. Always test with a skewer at the minimum baking time, and make sure your oven is properly calibrated.
Can I make this cake gluten-free? Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly more crumbly, but it will still be delicious. Add 1/2 teaspoon of xanthan gum if your blend doesn’t already contain it.
Do I have to refrigerate the cake? Yes, because of the cream cheese frosting, the cake should be stored in the refrigerator. However, it tastes best when served at room temperature, so take it out about 30 minutes before serving.
Can I reduce the sugar? You can reduce the sugar to 1 1/2 cups (300 g) if you prefer a less sweet cake, but keep in mind that sugar also contributes to the cake’s moisture and structure. The frosting can also be made with less icing sugar, but it will be less stiff.
How do I get clean slices? Use a sharp, thin-bladed knife and wipe it clean between each slice. For the neatest cuts, chill the cake in the refrigerator for at least 2 hours before slicing.
Related
- Tofu Vegan Islington: Crispy Tofu Bowl Recipe
- Tofu Vegan London: Crispy Salt & Pepper Tofu Recipe
- What Is Tofu Made From? Ingredients & How It’s Made
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).