Sticky Pudding Hummingbird Cake with Pineapple Toffee Sauce

If a classic Southern hummingbird cake and a sticky toffee pudding had a dessert baby, it would be this Sticky Pudding Hummingbird Cake, and wow, it’s a keeper. This ultra-moist banana-pineapple cake is baked until golden, poked all over while warm, and soaked in a silky pineapple toffee sauce that sinks deep into every crumb. The result is rich, buttery, and just sweet enough, with the perfect mix of mashed bananas, crushed pineapple, and toasted pecans in every bite.

It’s a one-layer cake, no frosting required, just pure sticky, caramelized goodness. You can serve it warm with a scoop of vanilla ice cream or chilled from the fridge (if it lasts that long). Made with simple pantry ingredients and ready in about an hour and twenty minutes, this twist on the classic hummingbird cake recipe might just become your new Southern dessert favorite.

Why You’ll Love Sticky Pudding Hummingbird Cake

• Ultra-moist texture: Mashed ripe bananas, pineapple, and buttermilk make the cake tender and rich.
• Warm pineapple toffee sauce: A glossy mix of brown sugar, butter, and pineapple juice that soaks right in.
• No frosting needed: The sauce acts as the perfect glaze—no cream cheese icing required.
• Simple ingredients, big flavor: Pantry staples turn into something truly special.
• Tastes even better the next day: The sauce deepens the flavor as it chills, making leftovers (if you have any) amazing.

Ingredients Needed To Make Sticky Pudding Hummingbird Cake

Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.

For the Cake

• Flour
• Baking powder
• Baking soda
• Butter
• Kosher salt
• Ground cinnamon
• Granulated sugar
• Light Brown sugar
• Mashed ripe bananas
• Maple syrup
• Vanilla extract
• Eggs
• Buttermilk
• Sweetened coconut flakes
• Chopped pecans
• Chopped pineapple

For the Pineapple Toffee Sauce

• Pineapple juice
• Brown sugar
• Heavy cream
• Vanilla extract

Variations, Tips, and Substitutions

• Add a frosting layer: Top with a thin spread of cream cheese icing if you want a more traditional hummingbird cake vibe.
• Try crushed pineapple: If you prefer a smoother texture, substitute crushed pineapple for chopped.
• Make ahead: The flavor actually improves after resting overnight, so it’s perfect for parties or holidays.
• Reheat easily: Warm slices in the microwave for 10–15 seconds for that fresh-from-the-oven stickiness.

How To Make Sticky Pudding Hummingbird Cake

1. Preheat the oven to 350°F and spray a deep baking dish with nonstick spray or line it with parchment.
2. In a large mixing bowl, cream the sugars and butter until light and fluffy.
3. Add eggs, vanilla extract, maple syrup, buttermilk, and mashed bananas. Mix until smooth.
4. In a separate bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon.
5. Add the dry ingredients to the wet and stir until just combined.
6. Fold in chopped pineapple, pecans, and coconut flakes.
7. Pour the batter into the prepared pan and bake 45–55 minutes, or until a toothpick inserted in the center comes out clean.
8. While the cake bakes, make the toffee sauce: warm the pineapple juice and brown sugar in a saucepan over medium-low heat, stirring until smooth. Add heavy cream, and vanilla; cook until silky.
9. When the cake is done, poke holes all over the warm cake with a toothpick.
10. Slowly pour the warm toffee sauce over the cake, letting it soak in for at least an hour before slicing.

Commonly Asked Questions

Can I make this cake ahead of time?

Yes! This cake actually gets better after sitting for a few hours or overnight. The pineapple toffee sauce continues to soak in, making the texture even more tender and the flavor deeper. Just cover it tightly once cooled.

What’s the best way to store it?

Keep the cake covered with plastic wrap or in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices. Wrap them tightly and store in freezer-safe bags for up to 2 months. Reheat gently in the microwave before serving.

Can I use a different pan size?

You can bake this in a 9×13-inch pan or two smaller loaf pans, just check for doneness a few minutes earlier if using thinner pans. The toothpick test is your best guide. It should come out mostly clean with a few moist crumbs.

Can I turn this into a layer cake?

Yes, but it’s rich and moist, so handle carefully when stacking. Bake in two 8-inch round pans and skip the soaking step if you want to frost it. Cream cheese icing works beautifully between layers.

What’s the best substitute for buttermilk?

If you don’t have buttermilk, stir 1 tablespoon of lemon juice or vinegar into ¾ cup of regular milk and let it sit for 5 minutes before using. It’ll have the same tang and tenderness.

Can I make this recipe gluten-free?

Yes! Just swap the all-purpose flour for your favorite gluten-free blend. I like using Bob’s Red Mill 1:1 Gluten Free Flour — it bakes up beautifully with the same texture and flavor.

Can I use canned pineapple instead of fresh?

Absolutely. Just drain the juice before adding the pineapple chunks to the batter. You can even reserve a little of that juice to enhance the toffee sauce for a stronger pineapple flavor.

Can I make the toffee sauce ahead of time?

Yes. Store it in the fridge in a glass jar for up to a week. Reheat gently in the microwave or on the stove until warm and pourable before using.

Sticky Pudding Hummingbird Cake

Danielle Cochran

Ultra moist, dense, Southern-style cake soaked in warm pineapple toffee sauce!

4.84 from 6 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Soak Time 1 hour hr

Total Time 2 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 12 People

Calories 424 kcal

Equipment

• 9x9x3-inch or 9x11x3-inch deep baking dish
• Mixing bowls
• Stand mixer or hand mixer
• medium saucepan
• Parchment (optional)

Video

Ingredients

  

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For the Cake:

• 8 tablespoons butter (room temperature)
• 1/3 cup granulated sugar
• 1/3 cup packed light brown sugar
• 3 eggs
• 2 teaspoons pure vanilla extract
• 3/4 cup buttermilk
• 1/3 cup maple syrup
• 1 cup mashed ripe bananas (about 2 bananas)
• 2 cups all-purpose flour (or 1:1 gluten-free flour)
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup sweetened coconut flakes
• 1/2 cup chopped pecans
• 1 cup chopped pineapple

For the Pineapple Toffee Sauce:

• 1 cup pineapple juice
• 3/4 cup packed brown sugar (packed)
• 3/4 cup heavy cream
• 1 teaspoon vanilla extract

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Instructions

 

Make the Pineapple Toffee Sauce:

• Make the sauce while the cake is baking. In a saucepan over medium low heat mix the pineapple juice with brown sugar. Stir continuously for about 10 minutes until smooth and combined. Do not let it boil.
• Stir in heavy cream, and vanilla. Cook 5 more minutes, stirring, until silky. Remove from heat and transfer to a glass container to cool slightly.

Make the Cake:

• Preheat oven to 350°F. Spray baking dish with nonstick spray.
• Mash bananas. In a mixing bowl, beat sugars and butter for 3 minutes until light and creamy.
• Mix in eggs, vanilla, buttermilk, maple syrup, and bananas.
• In a separate bowl, whisk together all dry ingredients. Add dry to wet and mix until just combined. Fold in pineapple, coconut, and pecans.
• Pour into baking dish. Bake 45–55 min, until toothpick comes out clean and top no longer jiggles.
• Let cool slightly. Poke holes all over top with toothpick. Pour warm toffee sauce evenly over cake. Let soak in at least 1 hour.
• Slice and enjoy — serve warm if possible.

Notes

Make the toffee sauce while the cake is baking.

Nutrition

Calories: 424kcalCarbohydrates: 60gProtein: 5gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 79mgSodium: 304mgPotassium: 262mgFiber: 2gSugar: 39gVitamin A: 560IUVitamin C: 10mgCalcium: 114mgIron: 2mg

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This Sticky Pudding Hummingbird Cake has everything a Southern dessert should be. It’s a moist cake, caramel flavor, and pure comfort in every forkful. The pineapple toffee sauce soaks in perfectly, turning the crumb into something between a pudding and a cake. It’s simple enough for a weeknight treat yet special enough for a celebration.