The Best Hummingbird Cake Recipe you’ll ever make, slathered with a light Cream Cheese Frosting. This twist on a classic homemade cake is filled with pineapple, bananas and cinnamon. Light, moist and beyond flavorful – it’s a must make for Easter or Mothers Day!
The Best Hummingbird Cake
Hummingbird Cake! Have you had it before? It is hands down one of my favorite cakes!
There’s a restaurant that Mike and I love to go to for brunch Sunday mornings. I absolutely love their gourmet coffee drinks and their Pico de Gallo Eggs Benedict. Even though I’m obsessed with their breakfast menu, I’m even more obsessed with their Hummingbird Cake. I usually end up making Mike buy me a slice so we can take it home and I can indulge later on in the afternoon. I just can’t pass up that amazing cake! I have major self control problems when it comes to this cake! You’ll see why when you try it! It’s like tropical goodness!
What is Hummingbird Cake?
Hummingbird Cake is a pineapple banana infused spice cake with cinnamon and nutmeg. It is extremely moist and has a slight tropical taste. Typically layered with cream cheese frosting or vanilla buttercream. This cake was originated in Jamaica!
What ingredients are in Hummingbird Cake?
Hummingbird Cake contains crushed pineapple, banana, vanilla, cinnamon, nutmeg, flour, eggs, sugar, an oil, salt, a leavening agent and pecans. Because of the fruits used in this cake it is a little dense and very moist!
How to decorate Hummingbird Cake:
Honestly, it’s up to you. I made this a 3 layer cake but decided not to frost the edges to keep the calorie count down a little but also thought it looks beautiful because you could see the layers. Top it with raw pecans pieces and fresh flowers to really make it pop.
How to store Hummingbird Cake:
Because Hummingbird Cake is topped with a Cream Cheese Frosting it needs to be stored in the refrigerator, as well as any other cake that has cream cheese frosting on it. You want to take it out of the refrigerator about 1-2 hours before serving.
Hands down this Hummingbird Cake is my favorite cake dessert, even over chocolate! And that’s saying something because I’m a chocolate addict.
Now, truth be told. This cake while delicious can be a little heavy on the tummy if you know what I’m saying! As a way to lighten it up a bit I used coconut sugar and the fruits as sweeteners. It’s also made in 6″ round cake pan for a much smaller cake = a much smaller slice.
To lighten up the cream cheese frosting, I used a small amount of cream cheese and cut it with plain greek yogurt to thicken it up. For the sweetener I added maple syrup and vanilla because you’ve gotta have that key vanilla note. I also didn’t frost the entire cake. I only put frosting on the tops of each layer and added the pecans to the top instead of to the batter or to each layer.
You will absolutely love the Cream Cheese Frosting on this cake! It’s straight up addicting and gives a nice tart taste that pairs perfectly with the cake! It’s actually my sons favorite part. “More frosting mommy.”
Hummingbird Cake is totally one of my guilty pleasures but no more guilt with this version. I can’t wait to make this again for Easter!
Not only is it gorgeous to look at but seriously delicious, especially with a cup of coffee!
I hope you enjoy! Bon Appetit friends and happy weekend!
The BEST Hummingbird Cake Recipe with Light Cream Cheese Frosting
- Prep Time: 25 mins
- Cook Time: 35 mins
- Total Time: 1 hr
- Yield: 10 slices 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
The Best Hummingbird Cake Recipe you’ll ever make, slathered with a light Cream Cheese Frosting. This twist on a classic homemade cake is filled with pineapple, bananas and cinnamon – extremely moist and light.
Ingredients
Hummingbird Bird:
- 2 cup of all purpose flour
- 1 teaspoon of ground cinnamon
- 1/2 teaspoon of ground nutmeg
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 whole egg
- 1 egg yolk
- 3/4 cup of coconut sugar
- 1/2 cup of crushed pineapple
- 1 teaspoon of vanilla extract
- 3 ripe bananas, mashed
- 1/3 cup of coconut oil, melted
Cream Cheese Frosting:
- 4 oz. of cream cheese, softened
- 1/2 cup of plain greek yogurt
- 2 teaspoons vanilla extract
- 4 teaspoons of pure maple syrup
- 1/4 cup of chopped pecans
Instructions
For the Hummingbird Cake:
- Preheat oven to 350°F.
- Grease and flour three 6″ round cake pans.
- In a large bowl add flour, ground cinnamon, ground nutmeg, salt, and baking soda. Set aside.
- In a stand mixer add egg, egg yolk, and coconut sugar. Mix until creamy and smooth.
- Add in mashed banana, coconut oil, crushed pineapple, and vanilla extract mix until combined.
- Slowly add flour mixture into wet mixture in two batches. Make sure it is fully combined.
- Separate batter into the three prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Remove from oven and place on a cooling rack for at least 15 minutes.
For the Cream Cheese Frosting:
- In a medium bowl add cream cheese, greek yogurt, vanilla extract, and maple syrup.
- Using a hand mixture, mix until there are no more clumps and the frosting is smooth.
- Assemble the cake in this order, cake round, cream cheese frosting and repeat until finished. Garnish with pecans. (do not frost the sides)
Nutrition
- Serving Size: 1 slice
- Calories: 329
- Sugar: 24 g
- Sodium: 299 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg
66 comments on “The BEST Hummingbird Cake Recipe with Light Cream Cheese Frosting”
I made this last night in bundt cake form and it came out great! Super tasty!
Love that idea! This is one of my favorites. I can never get enough!
Oh, also, have you use fresh pineapple instead of canned? Any reason not to use fresh? Probably more convenient to use canned but I happen to have fresh at the moment!
You can definitely use fresh, I just sometimes find the canned more consistently sweeter and juicier.
Hi Krista! I am going to make this cake today. So excited! Have you used frozen bananas instead of fresh ripe? I just froze a few yesterday that were very ripe (before I saw your recipe).
Looks so delicious. :-))))
I haven’t. But honesty you could warm them up a bit or let them thaw and I think you’d be fine. Can’t wait to hear what you think!
How would I need to adjust the bake time for 9” pans?
You could do the same temperature but it would be less time. I would start checking after 17 minutes.
Hello,
I am a bit confused. One commenter says something about when the applesauce is added is not included in the recipe and you thank her and say that you have corrected the recipe. My confusion is I see no applesauce in this recipe. Is there supposed to be applesauce in it? And my other confusion is someone says they do not care for coconut and you say the coconut flavor is mild. I see there is coconut sugar and oil but no actual coconut. I didn’t think coconut oil really had much of a coconut flavor but I have never worked with coconut sugar so I don’t know about that. But since I bought some just for this recipe I guess I will know soon enough. I want to make sure I have all the ingredients before I start this cake so I need to know if I have to buy some applesauce and coconut.
Thank you,
Jackie
Hey Jackie,
Sorry about that. My assistant answered the applesauce one. There is no applesauce in this recipe. As fas the coconut, coconut oil can have a very subtle coconut flavor and coconut sugar definitely doesn’t. I just wanted to reaffirm that person, this doesn’t not have a coconut flavor. 🙂 Hope that helps. You’re going to LOVE this recipe. If you have everything on the ingredients list you’re good to go. Sorry about the comment confusion. 🙂
Krista
Krista,
i have tried hummingbird recipes and found them too moist , tasty, but gummy in texture. also, some are too sweet.
i am looking for a lighter version with the same taste profile.
i notice that you have coconut sugar which is normally lighter. wouldnt coconut oil also make it heavy?
just wondering how your recipe would come out… as i have not had good luck with other recipes.
Hey Stephen the weight of hummingbird cake with the combo of banana and pineapple will usually lend towards a denser cake. I am a huge hummingbird fan and LOVE this version. I’d say give it a try. I use coconut oil in ALL of baking goods and don’t find that it makes them heavy at all. Happy baking!
Can I make this hummingbird cake into cupcakes? I just love your ingredients you using like coconut sugar and coconut oil much better than all the bad sugars and oils.
Yes you definitely could. Enjoy! It’s one of my favorites!
This cake is gorgeous! I wish I had a slice right now!
Me too!
This cake is definitely in our future! I love the texture and all the ingredients! So yummy!
I love this lightened-up version even better than the original. Thanks for sharing this delicious recipe!
This cake is perfect! looking forward to making this for the next birthday in our house!
Wonderful and very moist awesome Sunday dinner cake !!!
Ohh, I totally need to make this for Easter!
Wow! Gorgeous looking cake! Thanks for the idea! I know what I am making for Mother’s Day! I have to ask where is the gorgeous cake stand from!
Moist, nice crumb, delicious cake!
krista, your Hummingbird Cake is amazing! And that cake stand too. Would live to know the brand.
tks!
If you’re considering it: make this cake.
I made it for my family for Easter and everyone loved it. None of us have tried hummingbird cake before so we have no comparison but it tasted fantastic. I made it in two 9″ pans and it was done after 30 mins. The icing was both delicious and effortless to make – I will definitely be making it again. No phaffing with icing sugar!
Awesome! thank you so much for the review Georgia, glad to hear you enjoyed it!
How long should I bake it in a 9×13″ pan, since that would be easier to take to a Potluck. Sounds incredibly delicious!
Hey Angela, I would start with 30-35 minutes and go from there. It might need a little more because this cake is pretty dense. Hope you enjoy it! 🙂
This looks so amazing and so darling. I have been looking everywhere it seems for a healthier recipe to use for my son’s smash cake. I have come across so many and nothing really gave me a spark feeling to use it, until I came across this one. I am planning on using a 6in pan as well so the actual smashing of the cake does not waste so much. I was wondering if I could use the recipe the exact way as listed to do cupcakes for the guests without a need to change something. I noticed on a few recipes I was looking at said “add this” or “take this out” if making cupcakes. I am sure I will be finding any reason to make this cake. 🙂
Thank you so much Brittany! And how fun that you are going to do this as a smash cake! You’re son will love it! I actually did a banana cake for my sons smash cake.. hehe!
As far as the smooth transition from the cake to the cupcakes I’m not sure. I definitely don’t bake alot but I have a couple friends who do. My friend said that most recipes do work well from cake to cupcake, however when your filling your cupcake liners go about 3/4 full because this cake doesn’t rise alot. And as far as baking time I would start with 18 minutes and go from there. Hope that helps a little! 🙂 And happy birthday to your little guy!
Thank you!! His birthday party is the 15th of this month (August). I will definitely have to share pics and tag for this recipe 🙂
I do have one more quick question though. Do you think the frosting would hold up for piping on the outside of the cake or should I do a homemade buttercream frosting? I love the idea of this frosting as it is not so sugary, but not sure how it will hold with the yogurt. Sorry to be a pest.
Yeah! I can’t wait to hear how it goes so fun!
You know, if you are going to pipe it I would recommend doing buttercream. it will hold up alot better. The yogurt is delicious but if its gonna be sitting out a while it might start to get droopy and melt and THAT you don’t want! 🙂
That is what I thought. Thank you so much for your help. Can’t wait to share. 🙂
You’re welcome! Hope you like it girl! 🙂
Hello! Just made this recipe and did cupcakes. They cooked for about 20 minutes! It’s a delicious flavor. I was wondering if it’s common for it to stick to the liner? Also it’s very dense but moist. Is that how the cake is as well? Thanks!
Yes, the cake is the same but mine did not stick to the sides of the cake pan.
I haven’t been able to figure out the sticky liner situation.. sometimes it happens to me and other times not. The one thing I have down is spayed the pan before putting the liners in and they helped a little. 🙁
i think u missed the apple sauce. i guessed it goes in with bananas and pineapple? hope i was rifht. it already tastes amazing and i havent baked it yet!
Hey Nadya, nope no applesauce in this one. 🙂
Hope you liked it!
Love your healthier take on a hummingbird cake! I definitely am curious to know how it tastes in comparison to the classic. Looks delicious though.
Thanks Thalia! 🙂 Its not as sweet at the classic one but in a good way! And the greek yogurt cream cheese frosting is amazing!
Krista!!! oh my gawd, I LOVE this cake!!!! so beautiful!
Ohhh… thanks so much Alice! Its da bomb! You’d so love it girl!
Krista, this cake is gorgeous!! I had never heard of it before, but now I want to eat it!
Thanks Beth! You so need to try hummingbird cake, its amazing!
I have actually not tried this type of cake before because I am not a super big fan of coconut but I think I could look past that and give this a try. It looks too amazing to pass up!
You will love this Nancy, it doesn’t have an overwhelming coconut taste, more banana and pineapple. try it! 🙂
I was thinking about hummingbird cake the other day! Yours is gorgeous! Send me a slice!
Thanks so much Amanda! I would gladly send you a slice… if I had one left!
OMGosh Krista! I’m drooling over here – this cake looks fantastic!! What a show stopper!
haha.. thanks so much Deb! 🙂
That is one gorgeous cake! Who could resist it?
Thanks Amy! 🙂
I am such a huge hummingbird cake fan, and I know how very sinful it is. I love the fact that you made it healthier! Maybe my guilty conscience won’t kick in quite so quickly eating a slice of this. 🙂 Pinned!
Thats the goal … indulge guilt free! 🙂 Thanks for the pin Erica!
This cake looks so moist and delicious…..and cream cheese frosting!? I’m a total sucker for it!!!!
haha… i knew we were friends for a reason Cathy. 🙂 Thanks for the sweet comment!
I have never heard of a hummingbird cake but does it ever look delicious! And your photos! My best friend’s birthday is next week and I am looking for healthy cake recipes for her since I do not want to sabotage her weight-loss. This recipe may be it!
Awesome! She will love it Kacey! And how sweet of you for making her a cake! 🙂
What an amazing looking cake! I love hummingbird cake and that cream cheese frosting…yes please!
I’m such a sucker for hummingbird cake and could probably bath in cream cheese frosting! 🙂 Thanks so much Brandy!
This is a seriously beautiful cake! I love how you made the frosting lighter. Putting this on my Easter menu!
Thanks so much Joanie… hope you love it girl!
this is amazing looking!! I found you on the stumble the love group 🙂 came and shared!! I would love it if you stopped by and joined our link party!! Have a great week!!
Jess
Thanks so much Jess! You are so sweet! 🙂
I have had this cake only one and I remember how insanely delicious it was! Although I am usually not a cake lover, this is pulling on my cravings! Need!
haha… I’m not a cake lover either. Ice Cream is my weapon of choice but this cake… swoon!