Ingredients

For the Cake

• 3 cups (375g) all-purpose flour
• 2 cups (400g) granulated sugar
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 large eggs, room temperature
• 1 cup (240ml) vegetable oil
• 2 teaspoons vanilla extract
• 2 cups mashed ripe bananas (about 4 large bananas)
• 1 can (8 ounces/225g) crushed pineapple, well drained
• 1 cup chopped pecans, toasted
• ½ cup shredded sweetened coconut (optional)

For the Cream Cheese Frosting

• 16 ounces (450g) cream cheese, softened
• ½ cup (113g) unsalted butter, softened
• 4 cups (480g) powdered sugar
• 2 teaspoons vanilla extract
• Pinch of salt

Optional Garnishes

• Chopped toasted pecans
• Banana chips
• Fresh pineapple slices
• Toasted coconut flakes
• Ground cinnamon

Instructions

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C).

Grease and line three 8-inch round cake pans with parchment paper.

Lightly flour the pans to prevent sticking.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

• All-purpose flour
• Granulated sugar
• Baking soda
• Baking powder
• Salt
• Ground cinnamon

Set aside.

Step 3: Mix the Wet Ingredients

In another large bowl, whisk together:

• Eggs
• Vegetable oil
• Vanilla extract

Add the mashed bananas and drained crushed pineapple.

Mix until smooth.

Step 4: Make the Batter

Gradually add the dry ingredients to the wet ingredients.

Stir gently with a spatula until just combined.

Fold in the toasted pecans and shredded coconut, if using.

Do not overmix, as this can make the cake dense.

Step 5: Bake

Divide the batter evenly among the prepared cake pans.

Smooth the tops with a spatula.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Step 6: Prepare the Cream Cheese Frosting

In a large mixing bowl, beat the softened cream cheese and butter until smooth and fluffy.

Gradually add the powdered sugar, one cup at a time, beating well after each addition.

Mix in the vanilla extract and a pinch of salt.

Continue beating for 2–3 minutes until light and creamy.

Step 7: Assemble the Cake

Place one cake layer on a serving plate or cake stand.

Spread a generous layer of cream cheese frosting over the top.

Repeat with the second layer.

Place the final cake layer on top and frost the top and sides of the cake.

Use an offset spatula to create a smooth finish or decorative swirls.

Step 8: Garnish

Decorate the cake with chopped toasted pecans, banana chips, toasted coconut, or fresh pineapple slices.

Refrigerate the cake for 30 minutes before slicing to help the frosting set.

Optional Variations

Coconut Hummingbird Cake

Increase the shredded coconut to 1 cup and sprinkle toasted coconut over the frosting.

Pineapple Pecan Cake

Add extra crushed pineapple and toasted pecans for even more tropical flavor.

Hummingbird Bundt Cake

Bake the batter in a greased 10-inch Bundt pan for 55–65 minutes.

Cupcakes

Divide the batter among lined muffin tins and bake for 20–22 minutes.

Caramel Hummingbird Cake

Drizzle salted caramel sauce between the cake layers and over the finished cake.

Serving Suggestions

Serve Hummingbird Cake with:

• Fresh whipped cream
• Vanilla ice cream
• Fresh pineapple
• Sliced bananas
• Toasted pecans
• Hot coffee
• Chai tea
• Sweet iced tea
• Fresh berries

Storage

Store the cake covered in the refrigerator for up to 5 days.

Allow slices to sit at room temperature for 15–20 minutes before serving for the best flavor and texture.

Freeze unfrosted cake layers for up to 3 months. Thaw completely before frosting.

Tips for the Best Hummingbird Cake

• Use very ripe bananas for maximum sweetness and moisture.
• Drain the crushed pineapple well to prevent a soggy batter.
• Toast the pecans before adding them for a richer, nuttier flavor.
• Do not overmix the batter to keep the cake soft and tender.
• Cool the cake layers completely before frosting.
• Chill the frosted cake briefly before slicing for clean, even pieces.
• The cake tastes even better the next day as the flavors have more time to develop.

Nutrition (Per Serving – Approximate)

• Calories: 620
• Protein: 6g
• Carbohydrates: 68g
• Fat: 37g
• Saturated Fat: 12g
• Cholesterol: 75mg
• Sodium: 310mg
• Fiber: 2g
• Sugar: 50g