Hummingbird Cake

I may be a Boston girl now, but I grew up in Texas, which means I have Southern blood. In the South, there is a delicious treat known as hummingbird cake. It is basically banana bread on crack, but is so moist and amazingly tasty that I have to share it. Here is my spin on a hummingbird cake with the balance of ingredients I found to work best!

Pro tip: if you are sick of plain old banana bread, this is a good way to use those overripes! The whipped cream cheese icing also makes a GREAT fruit dip!

Hummingbird Cake


  • 3 c flour
  • 2 c sugar
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 eggs
  • 3 overripe bananas (chopped finely or mashed)
  • 8 oz crushed pineapple in a can (in juice, not syrup)
  • 1 1/2 tsp vanilla
  • 1 1/2 c butter (yes, 3 sticks – melted and cooled off a little)
  •  1 1/2 c chopped pecans

Extra Whipped Cream Cheese Icing

  • 2 packages cream cheese
  • 3-4 c powdered sugar
  • 1 container heavy whipping cream
  • vanilla if desired
  • extra chopped pecans
  • ****if you want dried pineapple for decor as I did, I was able to find the mini dried pineapple slices at Trader Joe’s


  1. Preheat oven to 350 and prepare your cake pans. This recipe uses three 9″ cake pans for a three layer cake.
  2. Whisk all dry ingredients together in a bowl. Feel free to be generous with the spices, that is up to your own personal taste.
  3. In a separate bowl, mix all wet ingredients: eggs, bananas, pineapple, vanilla, butter.
  4. Slowly mix wet ingredients in with dry until well combined. Mix in pecans.
  5. Distribute batter evenly among three cake pans. Bake at 350 for 25-35 minutes or until top has set and toothpick inserted in center comes out clean.
  6. Let cakes cool COMPLETELY.
  7. In your mixer with the whisk attachment, combine the cream cheese and powdered sugar, a little at a time. You will have a pasty, thick result. Over time, start adding heavy whipping cream with mixer on med-low until you have an overly wet mixture. Slowly increase speed until mixer is on high/very high and let whip for 3-4 minutes. When your icing is done, it should be very light and fluffy, if it needs more whipping time have at it.
  8. Layer the cake as follows: cake, icing, chopped pecans, cake, icing, chopped pecans, cake, icing all over, DECOR! If you feel like getting crazy, you can add shaved coconut, maybe even JAM between the layers? Go wild.

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