Hummingbird Cake Recipe

Name: Hummingbird Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Nonstick baking spray; 2 sticks (1 cup) butter, softened; 2 cups granulated sugar; 1 tablespoon vanilla extract; 4 large eggs; 3 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 teaspoon salt; 1/3 cup buttermilk; 1 1/2 cups mashed ripe banana (about 4 medium); One 8-ounce can crushed pineapple; Frosting, recipe follows; Optional garnishes: sweetened flaked coconut, chopped macadamia nuts; 2 sticks (1 cup) butter, softened; Two 8-ounce packages cream cheese, softened; 2 cups confectioners' sugar; 1 tablespoon lemon juice; 1 teaspoon pure vanilla extract

Servings: persons

Nonstick baking spray
2 sticks (1 cup) butter, softened
2 cups granulated sugar
1 tablespoon vanilla extract
4 large eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1/3 cup buttermilk
1 1/2 cups mashed ripe banana (about 4 medium)
One 8-ounce can crushed pineapple
Frosting, recipe follows
Optional garnishes: sweetened flaked coconut, chopped macadamia nuts
2 sticks (1 cup) butter, softened
Two 8-ounce packages cream cheese, softened
2 cups confectioners' sugar
1 tablespoon lemon juice
1 teaspoon pure vanilla extract

1
Preheat the oven to 350 degrees F. Spray three 9-inch baking pans with nonstick baking spray.
2
In a large bowl, beat the butter, granulated sugar and vanilla at medium speed with a mixer until fluffy.
3
Add the eggs, one at a time, beating well after each addition.
4
In a medium bowl, combine the flour, baking soda, cinnamon and salt.
5
Add to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture, beating just until combined after each addition.
6
Add the bananas and pineapple, beating until combined.
7
Using a measuring cup, spoon the batter into each of the three prepared pans, one scoop at a time to ensure an even distribution.
8
Slam the pans against the counter to get any air bubbles out of the batter.
9
Bake until a wooden pick inserted in the center comes out clean, 25 to 35 minutes.
10
Cool in the pans for 10 minutes.
11
Remove from the pans and cool completely on wire racks.
12
Spread some Frosting between the layers.
13
Spread the remaining frosting over the top and sides of the cake.
14
Garnish with coconut and nuts if desired.
15
Beat the butter and cream cheese together with a handheld electric mixer until smooth and creamy.
16
Beat in the confectioners' sugar in increments.
17
Lastly beat in the lemon juice and vanilla.

2289

kcal

Calories

118

Fat

293

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Nonstick baking spray, 2 sticks (1 cup) butter, softened, 2 cups granulated sugar, 1 tablespoon vanilla extract, and more.

Yes, Hummingbird Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hummingbird Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions