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Home » Recipes » Dessert » Cake » Hummingbird Cake

Hummingbird Cake

By: Rebecca  |  Published: June 22, 2019  |  Updated: July 8, 2020  |   View Our Affiliate Disclosure Policy

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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! via @sugarandsoulco

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!

Slice of cake on a small white dessert plate with a pink background and flowers in the background.

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!

Two slices of cake topped with pecan pieces on white desserts plates.

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:

  1. Preheat the oven to 350 degrees F and spray a 9×13-inch cake pan with non-stick spray and set aside.
  2. 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.
  3. Add the mashed banana, crushed pineapple, vegetable oil, eggs, coconut, and vanilla to the flour mixture and mix just until combined.
  4. 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.
  5. Remove the cake from the oven and allow it to cool completely (about 1 hour) before frosting.

Frosting:

  1. In a large bowl or stand mixer fitted with a paddle attachment, cream the cream cheese and butter together. Scrape down the sides.
  2. Add the caramel sauce, vanilla, and salt and beat until light and fluffy, about 1 to 2 minutes.
  3. Gradually add in the powdered sugar until fully combined.
  4. Spread the frosting over the top of the cake and top with pecan pieces.
Mixing up hummingbird cake batter in a stainless steel bowl. Three process photos side by side.

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.
Two slices of hummingbird cake on small white dessert plates with a pink background.

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!

Close up photo of a fork with a bite of hummingbird cake on it.

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!

Hummingbird Cake

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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! You can also Subscribe to my Newsletter so you never miss a delicious recipe again!

Slice of cake on a small white dessert plate with a pink background and flowers in the background.

Hummingbird Cake

Rebecca Hubbell
Hummingbird Cake is a classic recipe made with mashed bananas, crushed pineapple, and shredded coconut, and it’s topped with a creamy caramel cream cheese frosting and pecan pieces!

5 from 5 votes
Print Recipe Pin Recipe Rate this Recipe
Prep Time 15 mins
Cook Time 45 mins
Cooling Time 1 hr
Course Dessert
Cuisine Jamaican
Servings 20 people
Calories 333

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.

Video

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.

Nutrition

Calories: 333kcalCarbohydrates: 63gProtein: 4gFat: 8gSaturated Fat: 5gCholesterol: 38mgSodium: 218mgPotassium: 192mgFiber: 2gSugar: 43gVitamin A: 215IUVitamin C: 3.1mgCalcium: 36mgIron: 1.2mg
Tried this Recipe? Tag me now!Mention @sugarandsoulco or tag #sugarandsoulco!
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About Rebecca Hubbell

I love sharing mouthwatering and fun recipes with all of you! My recipes are inspired by classic comfort food, the places I travel, and pop culture! I have a serious sweet tooth and love a good cocktail and pancakes and bacon are definitely my weakness! So stick around a discover something delicious!

Reader Interactions

Comments

  1. Linda says

    November 30, 2020 at 11:42 am

    Can this be made without the coconut??

    Reply
    • Rebecca Hubbell says

      November 30, 2020 at 11:54 am

      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!

      Reply
  2. Lori Gardner says

    July 20, 2020 at 11:10 am

    5 stars
    Delicious and moist!

    Reply
  3. Lucy Parissi says

    June 27, 2019 at 4:36 pm

    5 stars
    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.

    Reply
    • Rebecca Hubbell says

      June 27, 2019 at 5:05 pm

      I totally agree. And I think a lot of people get intimidated by layer cakes so this makes it much more approachable!

      Reply
  4. Justine says

    June 27, 2019 at 3:50 pm

    5 stars
    I’ve always wondered why it was called a hummingbird cake. It’s so yummy – definitely one of my favorites!

    Reply

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