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With delicious flavors of pineapple, banana, and pecans this Hummingbird Cake is the perfect spring and summer dessert to bring to all your gatherings.

This cake you guys, it is one of my favorites! It has so much flavor that is all packed into it that you get all the tastiness in each and every single bite.

Topped with a delicious cinnamon cream cheese frosting it really complements this Hummingbird Cake well, it enhances the flavors already inside.

You have a delicious texture that is set off by the crunchiness of the chopped pecans inside the cake itself and then topping the cake as well.

If I could eat cake every day this Hummingbird Cake would be one of my top choices ever. We have been making it for so long that it has become a staple around our house.

Living in Florida we make this all year long, even though it is a fruitier cake it really doesn’t need a special season to make it. It is delicious and should be enjoyed all year long.

Some of my other favorite cake recipes that we have on our site include: Chocolate Poke Cake, Marble Cake and Peanut Butter Cake.

WHY THIS RECIPE WORKS:

All the flavors play well with one another and work perfectly together.
The frosting really compliments everything.
With the texture combination, you get a nice contrast between moist, soft, and crunchy.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

All-purpose flour
Ground cinnamon
Baking soda
Fine sea salt
Granulated sugar
Vegetable oil
Eggs
Mashed banana
Crushed pineapple
Vanilla extract
Chopped pecans
Cream cheese
Unsalted butter
Powdered sugar

HOW TO MAKE A HUMMINGBIRD CAKE:

Preheat the oven to 350°F. Spray a 9×13 with baking spray, set aside.
In a large bowl whisk together the flour, cinnamon, baking soda, and salt, set aside.
In a large bowl whisk together the sugar with the vegetable oil, mixture will be lumpy.
Whisk in the eggs until smooth. Add the mashed banana, pineapple, and vanilla, whisk until smooth.
Stir in the flour mixture until combined with no dry patches. Stir in the pecans.
Spread the batter into the prepared baking dish, bake for 45-50 minutes until a toothpick inserted into the center comes out clean. The cake will be golden brown.
Place it on a wire rack and let it cool completely.
Once the cake is cooled, make the frosting by placing the cream cheese and the butter into the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer, whip until smooth.
Add the powdered sugar a little at a time until fully combined. Add the vanilla and cinnamon, stir to combine. Place on medium speed and whip for 3 minutes until light and fluffy.
Spread the frosting on top of the cake and add more pecans if using. Slice and serve.

WHAT IS THE TASTE AND TEXTURE OF THIS CAKE?

The cake is like a lighter textured version of banana bread with more complex flavors from the addition of cinnamon, pineapple, and pecans.

It is then all topped off with a silky and smooth cinnamon cream cheese frosting that amplifies the flavors in the cake itself.

DO I HAVE TO USE NUTS?

While this is an integral part of this specific cake, you do not have to use the chopped pecans if you do not want to, or you can swap them out for chopped walnuts.

CAN I USE ANOTHER FROSTING?

Not a fan of cream cheese frosting, that’s ok! You can use a vanilla buttercream frosting for this cake as well and also add cinnamon to that.

I feel that the cinnamon in the frosting itself really plays well with the cinnamon in the cake but does not overpower it at all. Another great frosting would be a brown sugar frosting that we have used from time to time!

HOW TO STORE:

This cake can be stored covered with plastic wrap or foil where it will keep in the refrigerator for up to 5 days.

You can also freeze this frosted or unfrosted. If your baking pan is freezer proof, wrap it in plastic wrap and then foil and it will keep frozen for up to 3 months.

To defrost, remove to the refrigerator overnight and then to the countertop to slightly bring to room temperature before consuming.

TIPS AND TRICKS:

Make sure you DO NOT drain the pineapple juice, we need the liquid for the texture and flavor.
Use only crushed pineapple for this recipe, chunks will be too big and ruin the texture.
You can switch up your frostings if you like, see some ideas above.
If you want you can halve this cake and bake it in a 9×9-inch pan.
The nuts really make the cake but you can swap for walnuts or omit them completely.
This can be frozen, see above on how to do that.

Love a good cake that is filled with flavor and you won’t want to stop taking bites of it? This Hummingbird Cake is exactly what you’ve been looking for.

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If you’ve tried this HUMMINGBIRD CAKE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!

Hummingbird Cake