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.
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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.
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.
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.
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.
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.
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Hummingbird Layer Cake (very moist)
Ingredients
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.
stacey says
Surprised you cut back the oil from 1 1/2 cup to 1 cup, and the sugar from two cups white to one cup brown and 1/2 c white sugar. What was your thought process on changing?? Your recipe sounds lovely but what is making it more moist than the orginal recipe. I think your is DELICIOUS, btw, loved it.
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.
Maca says
I made this cake two times and it was delicious. Paula your recipes are always great! Thank you!
Paula Montenegro says
SO glad you liked it Maca! And thanks for the comment.
Krissy Allori says
I just love this cake. It's moist and filled with delicious treats like the pineapple. Big hit around my house.
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!
Anita says
I totally thought this was an American cake. And yup, this cake is really delicious, and definitely a show stopping cake.
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!
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 🙂