Hummingbird cake recipe, a classic Southern dessert, fuses traditional Southern ingredients with exotic Caribbean flavors. This cake recipe features ripe bananas, juicy pineapple, and shredded coconut, embodying the warmth of Southern hospitality blended with the vibrant essence of Caribbean islands. Discover how to make hummingbird cake, a popular choice for celebrations and family gatherings, and enjoy a dessert that perfectly balances sweet and fruity flavors.

Why You’ll Love Hummingbird Cake

Easy to Bake: Don’t be intimidated by fancy cakes! This recipe comes together with minimal fuss, perfect for beginner bakers or busy schedules.
Flavor Explosion: Every bite is a burst of tropical paradise. Sweet pineapple, creamy banana, and crunchy pecans create a flavor and texture combination that’s simply irresistible.
Moist and Delicious: The combination of mashed bananas and oil creates a luxuriously moist crumb that stays fresh for days.
Perfect for Any Occasion: Hummingbird Cake is versatile enough to be enjoyed at casual gatherings or dressed up for a special celebration.
Customizable: Don’t have pecans? Substitute walnuts or almonds! This recipe is easily adaptable to your preferences.

Ingredients Needed To Make Hummingbird Cake

Gluten-Free Flour Blend
Salt
Baking Soda
Baking Powder
Light Brown Sugar
Granulated Sugar
Vegetable Oil
Eggs
Pineapple (chopped)
Sweetened Coconut Flakes
Pecans (chopped)
Mashed Ripe Bananas
Vanilla Extract
Ground Cinnamon
Cream Cheese (for frosting)
Butter (for frosting)
Powdered Sugar (for frosting)

Substitutions + Alternatives

Can I use All-Purpose Flour?

Yes, All-Purpose Flour can be used. Use the same amount that is listed in the ingredients, but swap with all purpose.

Can I use regular dairy?

Feel free to make this recipe your own. I use dairy-free cream cheese and butter, but feel welcome to choose your preferred dairy option without any recipe adjustments. Unless specified otherwise, you have the flexibility to use the dairy option of your choice for the recipe.

How To Make Hummingbird Cake

Heat oven to 350°F (175°C) and grease 2 round cake pans.
Whisk eggs and sugars in a bowl until light and fluffy (3-5 minutes).
Mix in oil, mashed bananas, pineapple, and vanilla.
In another bowl, whisk flour, salt, baking soda, and powder. Slowly add to wet ingredients and mix on low speed (don’t overmix!).
Fold in chopped pecans and coconut flakes.
Divide batter between pans and bake 45-60 minutes (golden brown and toothpick comes out clean).

Let cakes cool completely on a wire rack before frosting.
Frost cakes with your favorite cream cheese frosting (recipe included).

Variations & Substitutions

Nut-Free Option: Skip the nuts for a nut-free version, focusing solely on the tropical fruit and coconut flavors.
Pineapple Twist: Enhance the pineapple flavor by adding pineapple juice to the cream cheese frosting for a refreshing twist.
Coconut Cream Frosting: Elevate the coconut experience by substituting coconut cream for dairy-free cream cheese in the frosting.

Commonly Asked Questions

What kind of nuts can I use instead of pecans?

Walnuts or almonds work great as substitutes for pecans in this recipe. You can even use a mixture of different nuts for a fun flavor twist!

My cake isn’t moist. What went wrong?

There are a couple of possibilities. Overmixing the batter can lead to a dry cake so be sure to follow the instructions and mix just until combined. Another culprit could be forgetting to preheat your oven. An oven that’s not at the right temperature won’t bake the cake evenly and can result in dryness.

How can I store leftover Hummingbird Cake?

This cake stores beautifully at room temperature for up to 3 days, tightly wrapped in plastic wrap or aluminum foil. For longer storage, you can freeze the unfrosted cake layers for up to 2 months. Thaw them in the refrigerator overnight before frosting and serving.

Can I make this cake ahead of time?

Yes! You can bake the cake layers a day or two in advance and store them at room temperature, tightly wrapped, until you’re ready to frost and assemble. The unfrosted cake layers will also freeze well, as mentioned above.