Hummingbird Cake is a classic recipe made with mashed bananas, crushed pineapple, and shredded coconut, and it’s topped with a sweet caramel cream cheese frosting and pecan pieces!
If you’re a fan of Banana Bread, Carrot Cake, or Coconut Cake – you’re going to LOVE this recipe!
This Easy Hummingbird Cake Recipe is perfect to make and share at all your summer gatherings. Not only is the recipe simple, but it puts a unique twist on homemade cake …
Plus, it’s always a big crowd-pleaser!
What Is It?
No hummingbirds were harmed in the making of this cake and it’s not meant to be served to them either 😉 If you want to indulge in a taste of the tropics this summer, you need this Hummingbird Cake Recipe!
The cake is moist and full of fruity flavors from coconut, bananas, and pineapples. Then, it’s topped with a silky smooth caramel cream cheese frosting that’ll make your mouth water!
How To Make It:
Traditionally, this treat is made with three layers. But with my version, you can keep it simple and make a Hummingbird Sheet Cake, instead.
Cake:
- Preheat the oven to 350 degrees F and spray a 9×13-inch cake pan with non-stick spray and set aside.
- In a stand mixer fitted with a whisk attachment or a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, and cinnamon.
- Add the mashed banana, crushed pineapple, vegetable oil, eggs, coconut, and vanilla to the flour mixture and mix just until combined.
- Transfer the batter to the prepared cake pan and spread out evenly. Bake the cake for 40 to 45 minutes or until a cake tester inserted into the center comes out clean.
- Remove the cake from the oven and allow it to cool completely (about 1 hour) before frosting.
Frosting:
- In a large bowl or stand mixer fitted with a paddle attachment, cream the cream cheese and butter together. Scrape down the sides.
- Add the caramel sauce, vanilla, and salt and beat until light and fluffy, about 1 to 2 minutes.
- Gradually add in the powdered sugar until fully combined.
- Spread the frosting over the top of the cake and top with pecan pieces.
There, now you know how to make it, so whip one up for all your get-togethers this season. You can make it for casual barbecues, cookouts, and even for a Fourth of July bash. However, it’s also sophisticated enough to serve for birthdays, anniversaries, graduation parties, and even brunch!
How Long Does It Last?
- Can You Leave It At Room Temperature? Yes, and I think is best. You can store covered at room temperature for 2 to 3 days.
- Do You Refrigerate It? You don’t have to, but you can and it will yield a longer shelf life. I recommend storing it covered for 5 to 7 days.
- Can You Freeze It? You sure can, but I recommend leaving the frosting off before freezing. Simply bake the cake and allow to cool to room temperature before double wrapping with plastic wrap and then wrapping once more with aluminum foil and freezing for up to 3 months.
Why Do They Call It Hummingbird Cake?
Wondering where this dessert gets its name?
The history of Hummingbird Cake, like many recipes, seems to involve a bit of hearsay. Filled with flavors from the islands, the name may originate from Jamaica, where the hummingbird is the national bird. (Fun fact: it’s also known as Doctor Bird.)
Here in the US, a Hummingbird Cake Recipe can be traced back to a Southern Living article from 1978. However, it’s believed to have originated in Jamaica. But no matter where this luscious dessert came from, one thing’s for sure: it’s totally scrumptious and will definitely put you on island time!
Normally, you see this cake made with a traditional cream cheese frosting nestled between three cake layers. But I love the caramel twist and I think making this in a sheet pan makes it super easy to transport and enjoy at potlucks. I love this 9×13-inch cake pan that comes with a lid!
So if you’ve never made it, this is the BEST Hummingbird Cake Recipe to try for ease and flavor — you won’t regret it! This cake recipe takes classic Banana Cake up a notch by highlighting tropical fruity flavors. Make one for your next get-together to put everyone in the summertime spirit!
👋 Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review; I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Busy Family Recipes Facebook Community and share them there!
Hummingbird Cake
Video
Ingredients
Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 2 cups mashed ripe bananas about 4
- 8 oz. can crushed pineapple do not drain
- 1 cup vegetable oil
- 3 large eggs lightly beaten
- 1/2 cup shredded coconut
- 2 teaspoons vanilla extract
Frosting
- 4 ounces cream cheese
- 1/4 cup unsalted butter room temperature
- 1/4 cup caramel sauce
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 1/4 cup pecan pieces
Instructions
Cake
- Preheat the oven to 350 degrees F and spray a 9×13-inch cake pan with non-stick spray and set aside.
- In a stand mixer fitted with a whisk attachment or a large bowl, whisk together the flour, sugar, baking powder, salt, baking soda, and cinnamon.
- Add the mashed banana, crushed pineapple, vegetable oil, eggs, coconut, and vanilla and mix just until combined.
- Transfer the batter to the prepared cake pan and spread out evenly. Bake the cake for 40 to 45 minutes or until a cake tester inserted into the center of the cake comes out clean.
- Remove the cake from the oven and allow it to cool for 1 hour before frosting.
Frosting
- In a large bowl or stand mixer fitted with a paddle attachment, cream the cream cheese and butter together. Scrape down the sides.
- Add the caramel, vanilla, and salt and beat until light and fluffy, about 1 to 2 minutes.
- Gradually add in the powdered sugar until fully combined.
- Spread the frosting over the top of the cooled cake and top with pecan pieces.
Notes
Shelf Life:
- Room Temperature: You can store covered for 2 to 3 days.
- Refrigerated: You can store covered for 5 to 7 days.
- Freezer: Leave the frosting off before freezing. Simply bake the cake and allow to cool to room temperature before double wrapping with plastic wrap and then wrapping once more with aluminum foil and freezing for up to 3 months. Frost before serving.
Rebecca Hubbell says
I have not, sorry.
Jag says
Have you ever tried making this with flax egg?
Val says
Going to try it as cupcakes 😋
Rebecca Hubbell says
You could probably turn it into cupcakes, You’d want to reduce the bake time to 18 to 22 minutes, I think.
deborah brown says
I went to a super bowl party and one of the ladies brought this cake. I loved it and I don’t even like cake normally. My question is can I make it into muffins
Rebecca Hubbell says
This is a dense but fluffy cake.
Heath says
Hi, question…is this a light or dense cake ?
Rebecca Hubbell says
Yes, omitting the coconut shouldn’t change the overall outcome too much. You’ll miss some of the texture or flavor but if it’s not something you want then the cake will still come out great and taste delicious!
Linda says
Can this be made without the coconut??
Lori Gardner says
Delicious and moist!
Rebecca Hubbell says
I totally agree. And I think a lot of people get intimidated by layer cakes so this makes it much more approachable!
Lucy Parissi says
Any cake with pineapple in it sounds good to me and I do like a slice of Hummingbird cake. I’ve not come across it in this format before though – I’ve only ever seen it presented as a fancy layer cake. But I love your rendition because it is much more suited to everyday use and not just celebrations.
Justine says
I’ve always wondered why it was called a hummingbird cake. It’s so yummy – definitely one of my favorites!