Hummingbird Cake
Updated
Updated
Hummingbird Cake features sweet, moist cake topped with a luscious caramel-cream cheese frosting. The classic cake is made with crushed pineapple, bananas, and coconut for a light, tropical flavor. It’s the perfect cake for spring, summer, Easter, or any celebration!
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5 STAR REVIEWS
If you’re looking for a cake that’s perfect for spring and summer, this Hummingbird Cake is it! This moist layer cake recipe is made with very ripe mashed bananas, crushed pineapple, coconut flakes, pecans, and a handful of pantry essentials. Then coated with an amazing caramel-cream cheese frosting, using our homemade caramel sauce. Finally, we toast coconut and pecans for a beautiful garnish on top. It’s gorgeous to look at and even more wonderful to eat!
Helpful Tips & Variations
- Do not over-mix the batter. Mix the batter just until all the ingredients are combined. Otherwise, it can end up a bit denser than desired.
- How to easily remove the cakes from the pan. Run a dull knife around the edges to loosen the cake, then invert onto a wire rack. Remember to peel off the paper!
- Be sure the cakes are completely cooled before assembly. The cake layers must be cooled completely before assembling the cake. Otherwise, the frosting will soften and the layers may slide.
- Level the cakes. For the prettiest presentation, level the baked cakes before layering. Use a sharp knife to slice any domes off the top of the cake.
- Omit the pecans if needed. If anyone in your family has a nut allergy, feel free to omit the pecans completely from the recipe.
- Serve at room temperature. Enjoy your hummingbird cake at room temperature.
- Make 3 layers, a flat sheet cake, or cupcakes. This 3-layer cake recipe can be converted into a sheet pan cake or cupcakes if desired. More information is below the printable recipe card.
Hummingbird Cake
Ingredients
For The Cake
- 3 cups all-purpose flour, , spooned and leveled
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon coarse salt
- 1/2 teaspoon cinnamon
- 1 cup vegetable oil
- 3 large eggs, , lightly beaten
- 2 cups mashed ripe bananas
- 8 ounce can crushed pineapple in juice, , undrained
- 1/2 cup coconut flakes
- 1 & 1/2 teaspoons vanilla
For the Caramel Cream Cheese Frosting
- 16 ounces cream cheese, , softened to room temperature
- 1 cup unsalted butter, , softened to room temperature
- 1/4 cup caramel sauce
- 2 teaspoons vanilla
- 1/4 teaspoon coarse salt
- 3 & 1/2 cups powdered sugar, (or up to 4 cups, as needed)
For Topping
- 1/2 cup toasted coconut flakes
- 1/4 cup toasted pecans, finely chopped
Instructions
- Preheat oven to 350 degrees F. Grease 3, 9-inch round cake pans. Line bottoms with parchment paper. Grease and flour the pans and paper, discarding any excess. Set aside.
- In an extra-large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Stir in the oil, eggs, mashed bananas, crushed pineapple, coconut flakes, and vanilla until just combined.
- Divide batter evenly among the 3 prepared pans.
- Bake 25-30 minutes or until a toothpick tester inserted near centers comes out clean. Remove from oven and cool in pans on wire racks for 10 minutes. Run a dull knife around edge to loosen and invert onto wire racks, cool completely and peel off paper.
- Make the frosting: In a large bowl with an electric mixer, blend together the cream cheese, butter, caramel sauce, vanilla, and salt until combined and fluffy. Gradually beat in 3 1/2 cups of the powdered sugar, adding more if necessary to reach a stiffer, but spreadable consistency.
- Make the topping: In a small bowl, combine the toasted coconut and chopped pecans.
- Assemble Cake: Make sure the cakes are completely cooled before assembly. Level the cakes, if desired, by slicing a very thin piece off the top. Place first cake layer on a serving platter; using an offset spatula, spread top with 1 cup of the frosting. Top with second layer, and spread with 1 cup frosting. Top with third layer, and spread remaining frosting over top and sides of cake, making it as smooth as possible. Decorate top with a ring of the coconut-pecan mixture near outside edge.
- Slice and serve at room temperature. And enjoy!
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Baking Variations
- Make Hummingbird Cupcakes instead. You can easily turn this layer cake recipe into cupcakes. Just divide the batter among paper-lined muffin cups, filling each one 3/4 full. Bake at 350F for 18 to 22 minutes. Allow to cool completely and top with the frosting and coconut mixture.
- Convert to a Hummingbird 9×13 Sheet Cake.
- FOR THE CAKE INGREDIENTS – Same as 3 layer
- FOR THE CARAMEL-CREAM CHEESE FROSTING (same ingredients, but less amounts)
- 4 ounces softened cream cheese, 1/4 cup softened butter, 1/4 cup caramel sauce, 1 teaspoon vanilla, 1/4 teaspoon coarse salt, 2 & 1/2 to 3 cups powdered sugar
- FOR TOPPING – Same as 3 layer
- Preheat oven to 350 degrees F. Grease and flour a 9×13 nonstick baking pan, making sure to get up the sides and in the corners, discarding any excess flour.
- Batter is prepared the same as the 3 layer cake, except you’ll spread it evenly into the 13×9 baking pan.
- Bake 40-45 minutes or until a toothpick tester in the center comes out.
How to Store Leftovers
- Storing leftovers. Hummingbird cake is best stored in the fridge. Technically, if you live somewhere cool you can leave it on the counter for up to 2 days, but I recommend storing it in the fridge. It will last for up to a week, just be sure to keep it well covered so it doesn’t dry out. I like to allow it to sit on the counter for a bit to come to room temperature before enjoying leftovers.
- Can I freeze Hummingbird Cake? You can freeze the unfrosted cake layers for up to 2 months. Wrap tightly in foil and store in an airtight container. Thaw on the counter. Since the frosting is cream cheese-based, it won’t freeze well. You’ll want to prepare and add that after the cake layers have thawed to room temperature.
What Is Hummingbird Cake?
Hummingbird Cake is a Southern favorite made with mashed bananas, pineapple, coconut, and chopped pecans. It’s a dense, moist layer cake topped with a to-die-for caramel cream cheese frosting and it is actually Southern Living’s most requested cake recipe. Whoa.
Why Is It Called Hummingbird Cake?
Well, because it’s so sweet that it attracts the hummingbirds!
The cake originated in Jamaica, where it was known as “doctor bird cake”. “Doctor bird” was the nickname for the red-billed streamertail, a type of hummingbird and Jamaica’s national bird.
It’s said that the cake came to the United States when Air Jamaica began flying in 1968 and the Jamaica tourism board included a recipe for local food in a promotional kit – including, of course, the original doctor bird cake.
Hummingbird cake quickly gained popularity in the South, finding its sway into baking competitions in the 1970s and then officially printed for the first time in the February 1978 Southern Living magazine.
More Cake Recipes:
- Kentucky Butter Cake
- Easy Apple Cake
- Pistachio Cake
- Caramel Apple Cake
- Chocolate Mayonnaise Cake
- Creamy Coconut Cake
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
17 year old says it’s the best cake he has ever eaten.
It looks like the three layers of cake are shallow. I only have two round pans. Can I make two thicker layers instead of three with this recipe?
They’re normal depth for a 3 layer cake, not shallow. I can’t vouch for results without further testing. Maybe? The cake would need to cook longer and I can’t advise on how long. And you’d have a ton of frosting in between each layer.
Can coconut milk be added for those that don’t like the texture of coconut but like the flavor
For proper results, I would not add extra liquid to the batter. If you don’t like coconut flakes, just leave them out.
This cake was so delicious, truly one of the best cakes I’ve ever made. Thank you!
This cake has become a family favorite!
Recipe has the same amount of caramel sauce for the 3-layer as for the 9×13 recipe. Is this correct? Other amounts are lessened~~looks delicious, but I want to know before I mess it up :)
Yep. You can add in less and test the consistency. If it’s too thick, add in the rest. Alternatively, if the consistency ends up looser than you’d like, you can add in a bit more powdered sugar.
I made cupcakes instead of a cake. They are to die for. Very delicious.
How many cupcakes did 1 recipe make please?
This was the Best cake I have ever made!
This cake was a huge hit. Not a crumb left!
Thank you for the hints and adjusting for a 9×13 pan. I had never made a scratch cake but I will definitely use this again. It smelled so good the hubby had to have a piece before it was frosted. The frosting made the cake complete.
Can I make this into a Bundt pan? Or a loaf pan? Please let me know :)
Made this cake in a bundt pan. Had extra batter for 4 lg. Cupcakes. Moist, delicious.
I would like to try this but I don’t like bananas, can the bananas be omitted.
Hi Jay – the bananas are one of the main ingredients and needed for moisture and texture for the cake to turn out, sorry.
I can’t wait to make this for Easter. Is the coconut sweetened or plain ? Thanks. And I love all your recipes !
Sweetened. Thanks, Sue!
Is it too late for an Easter order?
This cake is absolute perfection! And such a great alternative to carrot cake. Made it last year for Easter and will be making it again this year! Thank you for sharing!
I followed this exactly but I used Bob Red Mills 1 to 1 gluten free flour. Turned out amazing! No one could tell!! I would use less sugar next time but outside of that it’s amazing.
Simply gorgeous and delicious!
This cake is amazing! No changes and it was perfection – everyone raved about it. Thank you so much for sharing.