This Hummingbird Layer Cake is packed with crushed pineapple, bananas and pecans, then frosted with a simple cinnamon cream cheese frosting. This recipe can be made into a three layer cake, in a 12 cup bundt pan or into cupcakes!
Quick Tips
- Use a kitchen scale to evenly measure the batter into each 9-inch cake pan
- The batter will also fit into a 12 cup bundt pan or 24 cupcakes
- When making the frosting, make sure to use softened cream cheese and butter
- Freeze the cake layers once they have cooled completely – this allows for easier frosting and cake assembly
Ingredient Notes
- Canola oil: vegetable oil works too!
- Granulated sugar
- Crushed pineapple: leave the juice in!
- Ripe bananas: 4 large bananas, or about 1.5 cups mashed
- Eggs
- Vanilla extract: used in the cake and the cream cheese frosting
- Salt
- Cinnamon: used in the cake and the cream cheese frosting
- Baking soda
- All-purpose flour
- Chopped pecans: finely chopped – used in the cake and for garnish on top of the cake
- Cream cheese: for the frosting – softened to room temperature
- Butter: for the frosting – softened to room temperature
- Powdered sugar: for the frosting
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How to make Hummingbird Layer Cake
This Hummingbird Layer Cake is super easy to make and can be put together in three easy steps!
- Make the hummingbird cake
- Make the cream cheese frosting
- Assemble the cake
How to make the hummingbird cake
Preheat the oven to 350 degrees.
Prepare your cake pans by cutting a parchment round for the bottom of each pan. Add cooking spray to the pan, then place the parchment piece on the bottom. Set aside.
In a large mixing bowl, combine all of the dry ingredients (flour, sugar, cinnamon, baking soda and salt). Whisk them together until well combined.
Next, add all of the wet ingredients (mashed bananas, crushed pineapple (with juice), vanilla extract, eggs and oil). Use a hand or a stand mixer to mix the batter until it is combined (do not over mix). Scrape down the bowl with a rubber spatula. Then fold in the pecans with the spatula as well.
Evenly separate the batter into 3 prepared 9″ cake pans. Use a kitchen scale if you have it to ensure batter is equal.
Bake for 18-24 minutes or until a toothpick comes out clean. Allow the cakes to cool completely before assembling. **for best results, freeze the cake layers before assembling the cake**
How to make the cream cheese frosting
Add the softened cream cheese and softened butter to a large mixing bowl and cream with a hand or a stand mixer until smooth. Scrape down the bowl once complete.
Add in the vanilla extract, pineapple juice, cinnamon and half of the powdered sugar (3 cups). Mix until combined.
Add 3 more cups of powdered sugar and mix until smooth. Then add 1-2 more cups of powdered sugar depending on how sweet you would like the frosting to be.
How to assemble the Layered Hummingbird Cake
Once the cake has cooled completely, place the first cake layer on your desired serving plate. Add a large dollop of cream cheese frosting over the top of the first layer and spread it evenly.
Add the second cake layer over the top, then add another (equal) dollop of frosting over the top of that layer. Spread it evenly.
Add the final cake layer and add another dollop of frosting. Smooth the top and then add frosting around the edge of the entire cake.
Use an offset spatula or the flat end of a butter knife to smooth around the edges of the cake.
Garnish the top with additional chopped pecans, if desired and enjoy!
Try these other summery desserts!
Hummingbird Layer Cake
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees.
- Prepare your cake pans by cutting a parchment round for the bottom of each pan. Add cooking spray to the pan, then place the parchment piece on the bottom. Set aside.
- In a large mixing bowl, combine all of the dry ingredients (flour, sugar, cinnamon, baking soda and salt). Whisk them together until well combined.
- Next, add all of the wet ingredients (mashed bananas, crushed pineapple (with juice), vanilla extract, eggs and oil). Use a hand or a stand mixer to mix the batter until it is combined (do not over mix). Scrape down the bowl with a rubber spatula.
- Fold in the chopped pecans with the spatula.
- Evenly separate the batter into 3 prepared 9" cake pans. Use a kitchen scale if you have it to ensure batter is equal.
- Bake for 18-24 minutes or until a toothpick comes out clean. Allow the cakes to cool completely before assembling. **for best results, freeze the cake layers before assembling the cake**
- Add the softened cream cheese and softened butter to a large mixing bowl and cream with a hand or a stand mixer until smooth. Scrape down the bowl once complete.
- Add in the vanilla extract, pineapple juice, cinnamon and half of the powdered sugar (3 cups). Mix until combined.
- Add 3 more cups of powdered sugar and mix until smooth. Then add 1-2 more cups of powdered sugar depending on how sweet you would like the frosting to be.
- Once the cake has cooled completely, place the first cake layer on your desired serving plate. Add a large dollop of cream cheese frosting over the top of the first layer and spread it evenly.
- Add the second cake layer over the top, then add another (equal) dollop of frosting over the top of that layer. Spread it evenly.
- Add the final cake layer and add another dollop of frosting. Smooth the top and then add frosting around the edge of the entire cake.
- Use an offset spatula or the flat end of a butter knife to smooth around the edges of the cake.
- Garnish the top with additional chopped pecans, if desired.
- Store the cake in the fridge for up to 7 days or freeze it for up to 3 months.
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