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Hummingbird Cake with Cream Cheese Icing recipe

Hummingbird Cake with Cream Cheese Icing recipe

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  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing
  • Cream cheese icing

This cake is the perfect treat for any special occasion. It's moist, packed full of flavour and everyone will love it. The cake is warmly spiced with cinnamon, dotted with pineapple, walnuts and bananas and topped with a cream cheese icing.

37 people made this

IngredientsServes: 1 three layer 23cm cake

  • For the Cake
  • 375g plain flour
  • 400g caster sugar
  • 1 teaspoon salt
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 3 eggs
  • 350ml vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 225g tinned crushed pineapple, drained
  • 115g chopped walnuts
  • 300g diced bananas
  • For the Cream Cheese Icing
  • 225g cream cheese, softened
  • 115g butter
  • 475g icing sugar
  • 1 teaspoon vanilla extract

MethodPrep:30min ›Cook:30min ›Extra time:3hr cooling › Ready in:4hr

  1. Do NOT use an electric mixer. Combine flour, caster sugar, salt, bicarbonate of soda and ground cinnamon. Add eggs and oil stirring until dry ingredients are moistened. Stir in 1 1/2 teaspoons vanilla, pineapple, walnuts and bananas.
  2. Pour into three 23cm greased and floured round cake tins. Bake at 180 C / Gas 4 for 25-30 minutes or until cake tests done. Allow to cool.
  3. Meanwhile, combine cream cheese and butter. Cream until smooth. Add icing sugar, beating until light and fluffy. Stir in 1 teaspoon vanilla. Use to fill and spread all over the cooled cake.

How to ice a cake video

Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!

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Reviews & ratingsAverage global rating:(36)

Reviews in English (29)

by Carieannjean

I went to post this same recipe tonight and saw it was here already!! It is great. The only thing I do differently is cut out more than 50% of the fat by using 1/2 cup oil and the other cup I use fat free sour cream.-19 Jan 2002


One of my family's favorite cakes. Sooooo delicious, you have to try it if you never have! It is very rich and moist and flavorful and chockful of good things, and children love it, too. The cake ingredients are just stirred together, so it couldn't be simpler to make. The cream cheese frosting is also fool-proof and is the perfect complement to the fruit flavors in the cake ('though I make double the amount of frosting and use it all!). By the way, this makes a big, magnificent birthday cake.-24 Sep 2001


This was a delicious cake. The only thing that I would change for the next time I make it is add another can of pineapple. I didn't really taste it. But other than that it was perfect.-09 Dec 2002

Hummingbird Cake with Cream Cheese Frosting

Published: June 23, 2020 · Last Modified: August 11, 2020 by Chloe · No Comments · 361 words. · About 2 minutes to read this article.

Hummingbird cake is like banana cake's more interesting cousin! This cake has a unique combination of banana, pineapple, coconut and spices, making it the perfect summer dessert.

When it comes to frosting a hummingbird cake, a rich cream cheese frosting is the only way to go!

I finish this delicious cake off with a generous sprinkling of toasted coconut. It never fails to please a crowd!

Recipe Summary

  • 2 cups white sugar
  • 3 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 ¼ teaspoons kosher salt
  • 1 ½ cups vegetable oil
  • 3 large eggs, beaten
  • 1 ½ teaspoons vanilla extract
  • 1 cup crushed pineapple
  • 3 medium ripe bananas, sliced
  • 1 cup chopped pecans, toasted
  • 2 (8 ounce) packages cream cheese, softened
  • ½ cup unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1 (16 ounce) package powdered sugar
  • ½ cup white sugar, or as needed
  • ¼ cup edible flowers, assorted

Preheat the oven to 350 degrees F (175 degrees C). Butter two 9-inch round cake pans, then dust with flour. Set aside.

Combine sugar, flour, cinnamon, baking soda, and salt in a large mixing bowl whisk quickly to combine. Add oil and eggs and mix with a spatula until just combined.

Add vanilla, pineapple, bananas, and toasted pecans, and mix until thoroughly combined. Divide batter evenly between the prepared pans. Shake each pan then tap on the counter to settle the batter and bring any air bubbles to the top.

Bake in the preheated oven until a wooden skewer inserted in center comes out clean, about 35 minutes.

Let cakes cool in pan for 10 minutes before removing to a wire rack. Let cool completely, at least 1 hour.

Combine cream cheese, butter, and vanilla in the bowl of a stand mixer. Using the whisk attachment on high speed, mix until smooth and creamy, scraping down the sides as necessary with a spatula. Mix in the powdered sugar on a lower speed in 3 or 4 additions until mostly incorporated. Increase to high speed and whip until light and fluffy.

Place one cake on a serving platter. Spread 1/2 of the frosting on top, leaving 1/4 to 1/2 inch unfrosted at the edges. Top with second cake layer and give it a firm but gentle press. Pile remaining frosting on top and spread toward the outside.

Place in the refrigerator to chill for 1 hour.

Meanwhile, draw or trace a hummingbird template on a piece of paper and lay on a baking sheet under a silicone mat (such as Silpat®).

Heat sugar for hummingbird in a saucepan over medium-low heat until dissolved, hot, and amber in color. Drip liquid sugar onto the silicon mat, tracing the hummingbird pattern. Let sit until hard.

Place cooled hummingbird on top of cake and decorate with edible flowers.

Recipe Ingredients

Each of these ingredients brings a special nuance to this delicious cake! It’s a classic recipe full of richness and bright flavor.

For the Cake

  • Flour: You’ll need 3 cups of all-purpose flour to make this cake.
  • Sugar: To sweeten the cake, I use 1 ¾ cups of white sugar. You can substitute raw sugar or your favorite organic cane sugar, if desired.
  • Salt: You’ll need a teaspoon of sea salt (or your preferred salt).
  • Cinnamon & Nutmeg: Hummingbird cake gets its distinctive hint of spice from a teaspoon of ground cinnamon and ¼ teaspoon of nutmeg.
  • Baking Soda: Make sure to use baking soda, and not baking powder!
  • Eggs: You’ll need three whole eggs, lightly beaten, to add flavor, texture and height to the batter.
  • Oil: If you want to make this cake extra decadent, replace some of the oil with melted butter! You can also use coconut oil the light coconut taste goes well with pineapple and banana.
  • Pecans: Have ready 2 ½ cups of chopped pecans, divided.
  • Banana: Mash up about three medium bananas (enough to make one cup).
  • Pineapple: You’ll need an 8-ounce can of crushed pineapple, undrained.
  • Vanilla: For the best flavor, I recommend using pure vanilla extract.

For the Icing

  • Butter: Allow one stick (half a cup) of butter to come to room temperature.
  • Cream Cheese: You’ll need six ounces of cream cheese, also at room temperature.
  • Vanilla: Flavor your cream cheese frosting with two teaspoons of pure vanilla.
  • Powdered Sugar: This frosting recipe uses two cups of powdered sugar.

Because Hummingbird Cake is topped with a Cream Cheese Frosting it needs to be stored in the refrigerator, as well as any other cake that has cream cheese frosting on it. You want to take it out of the refrigerator about 1-2 hours before serving.

Hands down this Hummingbird Cake is my favorite cake dessert, even over chocolate! And that&rsquos saying something because I&rsquom a chocolate addict.

Now, truth be told. This cake while delicious can be a little heavy on the tummy if you know what I&rsquom saying! As a way to lighten it up a bit I used coconut sugar and the fruits as sweeteners. It&rsquos also made in 6&Prime round cake pan for a much smaller cake = a much smaller slice.

To lighten up the cream cheese frosting, I used a small amount of cream cheese and cut it with plain greek yogurt to thicken it up. For the sweetener I added maple syrup and vanilla because you&rsquove gotta have that key vanilla note. I also didn&rsquot frost the entire cake. I only put frosting on the tops of each layer and added the pecans to the top instead of to the batter or to each layer.

You will absolutely love the Cream Cheese Frosting on this cake! It&rsquos straight up addicting and gives a nice tart taste that pairs perfectly with the cake! It&rsquos actually my sons favorite part. &ldquoMore frosting mommy.&rdquo

Hummingbird Cake is totally one of my guilty pleasures but no more guilt with this version. I can&rsquot wait to make this again for Easter!

Not only is it gorgeous to look at but seriously delicious, especially with a cup of coffee!

I hope you enjoy! Bon Appetit friends and happy weekend!

Tips For Making This Hummingbird Cake Recipe

  • Prep Your Pans The Right Way. I recommend greasing your cake pans and lining the bottoms with parchment paper. I love using Baker’s Joy spray that has flour in it for the best release. I like to spray the pans, then line the bottom with parchment paper, then give it another spray. Here is a tutorial on How To Prepare Cake Pans (in 4 easy steps!)
  • Measure Your Flour Accurately. I do recommend using a digital kitchen scale for best accuracy. But if you don’t own one yet, then fluff up your flour first. Spoon it into your cup and the level it off. Don’t pack it down! Here is a tutorial onw How To Measure Flour.
  • Bring your eggs to room temperature. You don’t want cold eggs being added to your creamed butter mixture. It will seize up the butter. So place your eggs in a bowl of warm water for 10 minutes before using them.
  • Use Browned Bananas. Browned bananas will be sweeter and impart more flavor than yellow bananas.
  • Toast Your Pecans. Toasting the pecans first helps to bring out the flavor of the nuts! I toast in a 350F oven for about 7-8 minutes, and then let them cool before chopping and adding to the batter.
  • Do not overmix your batter. Once the dry ingredients are added to the wet, stir just until the flour is mixed in. Overmixed batter will result in a tough-textured cake.
  • Test The Cake To See If It’s Done. You can test with a toothpick, or touch the top of the cake. It should bounce back and not stay sunken in.


With Easter just around the corner, I wanted to share a few recipes this week that will really wow your guests. I’ve been sitting on this Hummingbird Bundt Cake recipe for ages and knew that now was the perfect time to share it. As most of you know, my Nana’s To Die For Carrot Cake is a top contender around here when it comes to cake requests. This Hummingbird Cake isn’t far behind. Made with many of the same ingredients, including pineapple and pecans, it’s decadently moist and perfectly spiced.

Cinnamon, nutmeg and cloves ensure that every bite of this delicious cake is filled with flavor. The bananas and pineapple ensure a moist cake no matter what – this cake is impossible to mess up.

The cream cheese glaze is something else entirely and over the years I started to add a bit of orange juice to my standard recipe. I love how the orange plays with the cinnamon and cloves in the cake. A bit of orange zest on top really brightens up the cake too.

I use the term “glaze” loosely here. It’s really a cross between a frosting and a glaze. Add more orange juice to the glaze for a thinner consistency.

There’s a lot to love about bundt cakes. First, you can pick from a variety of awesome pans. I have six or seven that I rotate through depending on the cake. For this particular recipe, I go with a simpler design because the cake is so incredibly moist that I don’t want to risk it sticking to the pan. Avoid all stickiness by thoroughly greasing and flouring your bundt pan or using a baking spray that has flour in it like this one.

As you know, I’m all about recipes that use up ripe bananas and this cake is definitely one you’re gonna want to add to the list. Make sure to check out my favorite cake recipes!

Hummingbird Cake Recipe


  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons cinnamon
  • 3 large eggs, beaten
  • 1 cup mild oil
  • 1 teaspoon vanilla
  • 1 &ndash 8 ounce can crushed pineapple, do not drain
  • 2 cups chopped pecans, divided
  • 2 cups diced bananas
  • 1 cup pecan halves


  1. Grease and flour three 9 inch round cake pans. Preheat the oven to 350 degrees.
  2. Combine the flour, sugar, baking soda, salt, and cinnamon in a large bowl.
  3. Add the eggs and oil, stir by hand until the dry ingredients are moist.
  4. Stir in the vanilla, pineapple (with juice), 1 cup of chopped pecans, and the diced bananas. Mix until thoroughly combined.
  5. Spoon the batter into 3 greased and floured 9 inch round cake pans. Bake at 350 degrees for 25 &ndash 30 minutes.
  6. Cool in pans for 10 minutes. Then remove the cake from the pans and cool completely on a wire rack.
  7. Spread the cinnamon cream cheese frosting between the layers, on top, and on all sides.
  8. Place the pecan halves around the top of the cake.
  9. Take the remaining chopped nuts and chop them very finely. Then press the finely chopped pecans all the way around the side of the cake.

Here is what you need:

Step 1: Grease & flour 2 9&Prime round baking pans.

Step 2: Beat eggs in small bowl. In a separate larger bowl- mix flour, sugar, baking soda, salt, and cinnamon together and set aside.

Step 3: Add eggs and oil to flour mixture stir with spatula just until moistened.

Step 4: Stir in bananas, pineapple, pecans, vanilla, and coconut. Mix at medium speed until well blended, about 1 minute.

Step 5: Pour batter into baking pans. Bake at 350 for 30-35 minutes, until knife inserted into middle of cake comes out clean.

Step 6: Cool in pan on wire rack for 10-15 minutes, then invert cakes onto wire rack and cool completely.

Step 7: Spread coconut and/or pecans on baking sheet bake at 350 degrees for 5-8 minutes until toasted.

Step 8: Spread Browned Butter Cream Cheese Frosting between layers and on top and sides of cake. Sprinkle top with pecans and/or coconut if desired.

Southern Hummingbird Cake

Recently on Facebook, I asked my viewers to tell me what their favorite southern desserts were. I got a lot of request for the most mentioned dessert was Red Velvet Cake, but one person mention a dessert that I haven’t had , nor heard of in a long time…. Southern Hummingbird Cake!

Hummingbird Cake is one of those southern desserts that everyone expects to be available during the holidays, and other special occasions. This cake has been known to be the cause of a riot, if there isn’t enough to go around. So plan ahead of time, and make sure everyone gets their fix! ( this cake should feed 12 people… the keyword was SHOULD….. yall know some people are greedy!)

What is Southern Hummingbird Cake?

If you never had a hummingbird cake, just imagine it being a super moist carrot cake, without carrots, but bananas instead. Not completely sold yet? How about this – Hummingbird cake is like a spiced banana cake. The cake not only has bananas, but it also has crushed pineapples and pecans ( some people use walnuts). The bananas in the cake not only work to flavor the cake, but it also makes the cake extremely moist, and fluffy. This cake is topped with a fluffy cream cheese frosting, and can be made as a sheet cake, layered cake, or even cupcakes!

Tips for making an amazing Southern Hummingbird Cake

  • Make sure that the bananas that you use are super ripe. You can not achieve the same taste with regular “new” bananas. The aren’t as sweet, and don’t give the cake the rich signature flavor that it’s known for.
  • Make sure you crush or grind up the pecan. Nothing is worse than biting into a piece of cake with a huge nut in it ….(‘’)……
  • Before you make this cake, make sure that all of the ingredients are at room temperature(eggs, buttermilk, butter..)!
  • Use the same Cream Cheese Frosting that I used for my Carrot Cake recipe, just double it – because we’re making a three layer hummingbird cake
  • Be sure to not over mix the cake. Over mixing can make the cake a little dry (even though this cake is probably one of the most moist cakes that you will ever have!)
  • Take your time! Don’t rush while making this cake. Let the cakes cool and sit before frosting.
  • If you don’t like pecans, you can leave them out
  • I don’t recommend making any changes to this recipe. If you change the recipe, it’s at your own risk booboo! -P

So no that we have the basics down, let get in the kitchen and bake ourselves a cake!

Watch the video: Hummingbird Cake Recipe (July 2022).


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