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Hummingbird Cake

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Beautiful banana and pineapple layer cake with walnuts and a hint of cinnamon make this a crowd-pleasing, classic cake that's perfect for a special occasion. It has a sweet and rich cream cheese frosting that makes it exceptional. An old-fashioned cake recipe that keeps well and can be frozen.

Slices of frosted layer cake with walnuts on a blue surface and brownish background with whole cake on a white cake stand.


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Fantastic flavors

This cake recipe is delicious, and I urge you to try it. Really hope you'll give it a try.

It's like a cross between a pineapple cream cheese pie and banana pound cake with the moistness of carrot cake and some crunchy nuts thrown in. So good!

It's made with canned pineapple, so it's a year-round recipe.

Popular in Southern baking, this cake originates in Jamaica, where the national bird is, you guessed it right, the hummingbird! It's also known as doctor bird cake. For me, the pineapple screams vacation, Summer and palm trees, so it's fitting that it comes from the Caribbean.

Though I stand by this recipe, it can hold other add-ins like shredded coconut or chopped pecans instead of walnuts.

Partial top view of whole frosted cake on a white cake stand with walnuts on top.

Ingredient Notes

Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands I use.

  • Bananas: Very ripe ones as they have the sweetest flavor.
  • Pineapple: The recipe uses canned pineapple. And, though you can use fresh, the first option keeps it moister in my opinion and is available year-round.
  • Vegetable oil: I use sunflower oil, but canola or another neutral one works.
  • Baking soda: Make sure it's not expired.
  • Cream cheese: full-fat, regular type.
  • Powdered sugar: also called icing or confectioners' sugar.
Banana pineapple cake ingredients in bowls on a grey surface including oil, eggs, brown sugar and walnuts.

How to make a hummingbird cake

Baking layer cakes

The way to ensure the best results is to bake each layer separately. That way, they bake faster and more even than you do when you cut a cake in half (or thirds, which is not easy).

But having 2 or 3 similar baking pans may not be your case, or the oven might not hold that amount of pans.

You can bake it in just one pan. I recommend a 9 or 10-inch cake pan with a removable bottom for this recipe. You might have to make it a two-layer instead of three.

Cake pans with raw and baked batter, two image collage

Pan sizes

  • Layers: It's the traditional way. I bake this recipe in three 8-inch or two 9-inch round cake pans. The result is excellent in either size, whether you make it in two or three layers.
  • Rectangular pan: Double the recipe and make a sheet cake, cut it in half, and layer both halves. It will be a square cake. Or make it in an 8x13 inch pan or similar, and add a layer of frosting on top. It's great for gatherings where you have to serve many.
  • Loaf pan: This is another option, and this recipe makes enough for 2 medium loaves, similar to the zucchini pineapple bread.
  • Tube pan: It has a hole in the center, with a flat bottom and smooth sides, unlike bundt cake pans, which are patterned. I don't recommend the latter, as this cake batter tends to stick to the nooks and crannies. I use a 10-inch tube pan similar to the one for the pecan coffee cake.

Cream cheese frosting

The traditional filling is this much-loved frosting. It is extremely easy to make and keeps well for a few weeks in the refrigerator.

I like to keep an eye on the cake/filling ratio.

As much as I love this component, I want the cake to shine on its own and the flavors to be present. So I use enough to enhance the cake but don't overdo it.

Image collage of orange bowl with cream cheese frosting; knife frosting layer of cake
Partial view of whole frosted cake on a white cake stand with walnuts on top

Storage

  • Freezing: the layers can be frozen, well wrapped, for a month. Defrost at room temperature, but don't let it lose their coldness before filling and frosting. The frosting can also be frozen, but it's not the exact same texture afterward.
  • Refrigeration: I recommend storing it in the refrigerator after the first day. The pineapple can ferment if left out in a warm environment and completely ruin the cake. It happened to me.
Slice of frosted layer cake on blue background, fork

Related recipes you might like:

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Blue surface with slice of hummingbird cake, more in brown background on cake stand

Hummingbird Layer Cake (very moist)

Author: Paula Montenegro
Click the stars to Rate this Recipe!
A favorite cake flavored with banana, crushed pineapple, cinnamon, and walnuts. It becomes a delicious dessert with the cream cheese frosting and filling. It's a classic! It keeps well and can be frozen.
Print
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 10 servings
Course Cakes

Ingredients
 
US Customary - Metric
 

For the cake:

  • 1 cup sunflower oil
  • ½ cup granulated sugar
  • 1 cup brown sugar
  • 3 eggs, at room temperature
  • 2 cups mashed ripe bananas
  • 1 cup very finely chopped pineapple, canned or fresh (see Notes below)
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose or cake flour
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup walnuts or pecans, lightly toasted (see Notes below)

For the Cream cheese frosting:

  • 8 ounces regular cream cheese, at room temperature
  • ½ cup unsalted butter, at room temperature
  • 3 cups powdered sugar, see Notes below
  • ½ teaspoon vanilla extract

Instructions
 

For the cake layers:

  • Preheat the oven to 350°F (180°C).
  • Prepare the cake pans (two 9-inch or three 8-inch with removable bottoms) by spraying or buttering them and lining the bottom with a circle of parchment paper. Flouring them and shaking off excess also works.
  • In a large bowl (I use an electric mixer, but you can use the stand mixer), beat 1 cup sunflower oil, ½ cup granulated sugar and 1 cup brown sugar for 2 minutes. 
  • Add 3 eggs, one at a time, beating well after each. 
  • Add 2 cups mashed ripe bananas, 1 cup very finely chopped pineapple, and ½ teaspoon vanilla extract. Mix well, but don't beat much. 
  • Sift the dry ingredients (3 cups all-purpose or cake flour, ½ teaspoon ground cinnamon, 1 teaspoon baking soda and ½ teaspoon salt) and add them in 2 parts. I have them measured and sift directly over the batter, but you can do so in a separate bowl if it's easier. Incorporate very well but do so at low speed, being careful not to overbeat at this point so the cake is tender. Beating the flour too much results in tougher cakes. 
  • Add ½ cup walnuts or pecans, chopped, and mix it all with a spatula. 
  • Divide the cake batter evenly among the prepared pans and bake in the preheated oven for about 25-30 minutes for three layers, and about 5-10 more minutes for 2 layers. The cake surface will be dry but shiny, and a cake tester or toothpick inserted in the middle should come out clean. 
  • Let cool completely on a wire rack. 
  • Fill and frost the cooled cake with the frosting below. Refrigerate leftovers, covered in plastic wrap or in an airtight container. 

For the cream cheese frosting:

  • Beat 8 ounces regular cream cheese in a bowl with ½ cup unsalted butter, soft, until very creamy and no lumps remain. 
  • Gradually add 3 cups powdered sugar and ½ teaspoon vanilla extract until you have a thick, very creamy consistency, good enough to spread. You might need more sugar, up to a half cup or so. 
  • It keeps well in the refrigerator for a few weeks. Beat again before using to attain a creamy consistency.

Notes

Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust. 
Pineapple: I use canned most of the time (if not always) because it's available year-round and the flavor it gives is amazing! Fresh pineapple has way less flavor and lacks that smoky quality. But you can absolutely use fresh; make sure it's very ripe and use the tender part, not the woody center.
Nuts: I suggest you lightly toast them. It's an extra step but worth it. Preheat oven to 300°F/150°C, put the walnuts or pecans in an oven pan, and bake for about 5-10 minutes, until fragrant but not too dark. Let cool completely before using.
Powdered sugar: the final amount depends on how thick you want the frosting and the water content of your butter mainly. So the amount given is estimated.
Frosting: make sure the cake is cold, as it will be much easier to fill and frost. You can fill it with as much frosting as you want, but keep in mind that it is very sweet so it doesn't overpower the flavors of the actual cake.
Pan sizes: with this recipe, you can make two 9 or 10-inch layers, three 8-inch layers, a 9x13-inch sheet cake, 2 medium loaf cakes, or one 9-inch plain tube pan cake (I don't recommend bundt pans as they usually have patterns and this batter might stick).
Freezing: the layers can be frozen, well wrapped, for a month. Defrost at room temperature but don't let it get to room temperature before filling and frosting. The frosting can also be frozen, but it might not have the exact same texture afterward.
Cuisine American
Keyword hummingbird cake
Did you try this recipe?Let me know in the comments below!

About Paula Montenegro

A baker for more than 45 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

Comments

    5 from 2 votes

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  1. Deborah says

    Wow!!! Scrumptious. No ordinary cake! Quite a fluffy texture, moist and flavoursome. Sometimes when baking with and pineapple cakes can be too dense but this definitely had the correct balance. I used 3 tins 8” in size as I also like a deeper cake! I baked on the same shelf and each layer took a slightly different baking time. The first layer was done at 21 minutes and of the remaining two a layer was perfectly baked at 23 one at 24 minutes. Proving you can’t walk away from the oven at a crucial point. The cream cheese frosting wasn’t overpowering so the cake flavours shone through. I used toasted pecans for a warm buttery note in the cake. So, to sum up. It’s a keeper! A splendid and decadent cake. Yum yum!!! Another great recipe Paula. Thank you.

    Reply

  2. Maca says

    5 stars
    I made this cake two times and it was delicious. Paula your recipes are always great! Thank you!

    Reply

    • Paula Montenegro says

      SO glad you liked it Maca! And thanks for the comment.

      Reply

  3. Krissy Allori says

    5 stars
    I just love this cake. It's moist and filled with delicious treats like the pineapple. Big hit around my house.

    Reply

  4. Peter says

    Your photos of this hummingbird layer cake are GORGEOUS. my favorite part of the recipe though is combining pineapple, and walnuts. it really sounds like a fabulous cake, and i love that it's a Caribbean recipe 😀 i love trying new recipes, so this is definitely one that is going on my list!

    Reply

  5. Anita says

    I totally thought this was an American cake. And yup, this cake is really delicious, and definitely a show stopping cake.

    Reply

  6. Kelly Anthony says

    I didn't' realize that this cake originated from Jamaica and its national bird. Such a fun fact and a delicious recipe!

    Reply

  7. Olivia says

    I should have guessed this was a Carribean recipe, my Puerto Rican friend makes it all the time! I had no idea 🙂 But it is certainly delicious and one of my favorites! Beautiful cake 🙂

    Reply