A Hummingbird Cake is an odd name for a pimped-out banana cake. Apart from banana, it has pineapple pieces and pecans, plus slatherings of cream cheese frosting. This Hummingbird Cake recipe makes two cake layers to sandwich together with a creamy frosting. Perfect for afternoon tea.

Recipe adapted from The Hummingbird Bakery Cookbook

You will need: Two 20cm (8 in) round cake tins

Hummingbird Cake with Cream Cheese Frosting

Hummingbird Cake with Cream Cheese Frosting
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A Hummingbird Cake is an odd name for a pimped-out banana cake. Apart from banana, it has pineapple pieces and pecans, plus slatherings of cream cheese frosting. This Hummingbird Cake recipe makes two cake layers to sandwich together with a creamy frosting. Perfect for afternoon tea.
Servings: people at least
Units:

Ingredients

Cake
Cream Cheese Frosting

Instructions

Cake
  1. Preheat the oven to 170 degrees Celsius (150 degrees fan-forced; 340 F). Line the bottom of two 20cm round cake tins with baking paper and grease the sides with non-stick spray.
  2. In the bowl of an electric mixer add the caster sugar, eggs, mashed banana, oil and cinnamon. Beat on medium speed until well combined. Add the salt, vanilla, and bicarbonate soda. On slow speed, add the flour a little at a time until it’s just mixed evenly.
  3. Using a spatula gently stir in the chopped pecan nuts and the diced pineapple pieces.
  4. Check the oven is at the correct temperature. Split the cake batter evenly between the two cake tins. Bake on the middle rack of the oven, for about 25 minutes. The cakes are done when the top is golden brown and springs back when lightly pressed.
  5. Remove the cakes from the oven and allow them to cool for 10 minutes in the pan. Turn them onto a wire rack and let them cool completely.
Cream Cheese Frosting
  1. Add the icing sugar mixture and soft butter to the bowl of an electric mixer. Beat them together on medium speed with the flat paddle attachment until all combined. The texture will look dry and sandy for now.
  2. With the beaters still running drop in the cream cheese one cube at a time. As more cream cheese is added the dry texture will transform to a soft creamy frosting. On medium-high speed continue beating the frosting until it’s fluffy.
Cake Assembly
  1. When the cakes are cool, slice any lumps and bumps from the tops so they’re both flat and even. Sandwich the two cakes together with at least 1cm of cream cheese frosting. Spread the remaining frosting over the top and sides of the cake. Decorate the top with chopped pecan nuts and a dusting of cinnamon powder.

Baking Tips

  • If the frosting is runny it’s been over-beaten and/or the butter used was liquid rather than soft and spreadable.
  • Store the cake at room temperature in an airtight container or protected from the air in a cake stand with the lid on. Eat within 24 hours ideally.

15 Comments

  1. Di-licious cupcakes

    What a fabulous initiative (and what illustrious company you’re keeping with these days!) I just love the moistness of a good hummingbird cake.  Go the pineapple!

  2. Amy Chatwin

    This cake looks delicious! You are right, buying bananas only to crush them up for cake feels like a crime at the moment. I will definitely be downloading a copy of that cookbook to raise awareness for Oxfam. Also I am addicted to the latest Hummingbird Bakery Cookbook. My co-workers are reaping the benefits by the cupcake load :)

  3. betty

    hummingbird cake with cream cheese frosting is my favourite cake :D yours looks fantastic!

  4. Belly Rumbles

    Looks so moist and delicious.  Pineapples the Chuck Norris of fruits, hehehe, so true!

  5. Julia

    That book is a great idea.  My husband goes bananas for hummingbird cake – no pun intended, well, maybe it was!  I will have all the goodies on hand, and I really should give this a go!

  6. msihua

    Oh my.. I love hummingbird cake… the first I had it was somewhere in Feb/March in a NY dedicated cafe in Malaysia.. so good!

  7. Anonymous

    Oh that looks so gorgeous, I love hummingbird cake especially the cream cheese frosting!! Great pictures too

  8. Emma

    Great post and beautiful way to raise awareness.  Most of us are very lucky here in the western world.

    Lovely retro cake!  So fluffy and fresh looking.

  9. tinytearoom

    I’ve always wanted to make Hummingbird Cake. I love the name and I love all the ingredients of banana and pineapple. But my partner HATES banana. He cannot stand the smell or look of them. I am not able to bring bananas into our sweet apartment. He HATES them so much he’ll know if a banana has stepped into the flat even if it was only visiting for 3 seconds!

  10. Yasmeen

    Great points about world hunger. I work in philanthropy and am quite passionate about social justice/common good appeals, so will have a look into Oxfam. Last year I asked for my xmas gift to be an Oxfam donation, so I’m already a fan :)

    On a totally different note, your comment about bananas is hilarious. Totally agreed, the prices are psycho. And cream cheese frosting is my personal heaven, so this cake is just an extraordinary win.

  11. Linda V

    What a great post, it is easy to forget about all those who can not afford to feed their children when your at the checkout feeling sorry for yourself paying $7 for 4 banana’s you know will only be half eaten (me yesterday). I have that cookbook and have yet to try any recipes, but it is soooo pretty. Think I’m a bit inspired now to have another look at it.

  12. Apple @Polkadotsandchopsticks

    Chuck Norris of fruits. I love it. To be honest, preparing fresh pineapple scares me a bit! But knowing now that it is the Chuck Norris of Fruits. I think I’ll give it another go :)

  13. Cakelaw

    This cake looks fabulous – and for a great cause too. 

  14. Cath

    I love hummingbird cake – I think the lashings of the cream cheese icing really finish it off! Looks delish!

  15. The Food Mentalist

    This looks absolutely delicious. It was great being part of this fantastic fundraiser!