Hummingbird Cake

Hey! I am so glad you stopped by to check out my recent bakes. My name is Kelsey. I have dedicated 2021 to baking from my favorite baking publication – Bake from Scratch. Each quarter is dedicated to one main category of baking: cakes, breads, pies/pastries, cookies/miscellaneous. I am so excited to learn how to master (or try to master) each of these. Follow me along on my journey!

This Hummingbird Cake recipe can be found in Bake from Scratch Vol.1 on page 23. It is originally a 3-layer cake, but I made a 2-layer cake with the same recipe. My thoughts on that are at the bottom of the page. The original recipe was a three layer cake. However, I made a two layer cake for several reasons. One, I only had two circle cake pans and I didn’t want to wait for it to cool down to reuse a pan. Two, I was not confident in my layering abilities. In hindsight, I would have made three layers and held it together with paper straws if needed. My two layer cake was very dense and that probably had to do with the excess cake batter in each pan. The cake was extremely moist the first two days but after that, it got kind of dry and even more dense. Good thing about it is that it is so delicious that it won’t last much longer than 2-3 days!


For the cake:

  • 3⅓ cups all-purpose flour
  • 1⅓ cups granulated sugar
  • 1 teaspoon ground cinnamon
  • ¾ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground nutmeg
  • ½ cup toasted pecans, chopped
  • 2 ripe bananas, mashed
  • ¾ cup + 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup finely chopped fresh pineapple

For the filling:

  • 1/3 cup finely chopped fresh pineapple
  • ½ cup toasted pecans, finely chopped
  • 2 cups cream cheese frosting

For the frosting:

  • 2 (8-ounce) packages cream cheese, softened
  • ½ cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 6½ cups powdered sugar


For the cake:

  1. Preheat oven to 350°F.
  2. Spray 3 (8-inch) round cake pans with baking spray with flour.
  3. Line bottom of pans with parchment paper, and spray pans again.
  4. In a large bowl, sift together flour, sugar, cinnamon, baking soda, salt, and nutmeg; stir in pecans.
  5. In a medium bowl, stir together banana, oil, vanilla, and eggs.
  6. Add banana mixture to flour mixture, stirring just until moistened.
  7. Fold in pineapple.
  8. Divide batter among prepared pans.
  9. Bake until a wooden pick inserted in center comes out clean, 23 to 25 minutes.
  10. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  11. Spread Pineapple-Pecan Filling between layers.
  12. Spread Cream Cheese Frosting on top and lightly on sides of cake.
  13. Cover and refrigerate overnight before serving.

For the frosting:

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and butter at medium speed until creamy, 3 to 4 minutes.
  2. Add vanilla.
  3. Gradually add confectioners’ sugar, beating until smooth.
  4. Reserve 2 cups frosting for Pineapple-Pecan Filling.

For the filling:

  1. Pat pineapple dry with paper towels.
  2. In a medium bowl, gently stir together pineapple, pecans, and Cream Cheese Frosting until combined.

The gallery below shows step-by-step photos of my baking process.

Shop the products I mentioned and love!

Wilton Cake Leveler
Pam Baking Spray with Flour – my favorite baking spray!
Wilton 9-inch Recipe Right Cake Pans
Pre-cut 9-inch Parchment Paper Liners

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