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Hummingbird Cake Recipe

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★★★★★

4.7 from 117 reviews

This delicious Hummingbird Cake is a moist, tropical-inspired dessert made with bananas, pineapple, coconut flakes, and pecans, layered with creamy, smooth cream cheese frosting. Perfect for celebrations or a special treat, this gluten-free version uses either gluten-free or all-purpose flour and combines warm spices and sweet flavors for a classic Southern delight.

Ingredients

Scale

Hummingbird Cake

  • 3 cups Gluten Free 1.1 flour or all purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 1/4 cup vegetable oil
  • 3 eggs, room temperature
  • 1 cup pineapple, chopped
  • 1 cup sweetened coconut flakes
  • 1 cup pecans, chopped
  • 1 cup mashed ripe bananas
  • 2 tsp vanilla extract
  • 1/2 tsp ground cinnamon

Cream Cheese Frosting

  • 16 oz cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 2 tsp vanilla extract
  • 4 cups powdered sugar (plus up to 2 cups additional if needed)

Instructions

  1. Preheat Oven and Prepare Pans: Preheat your oven to 350 degrees Fahrenheit. Spray two 9-inch round cake pans with nonstick baking spray to prevent the cake from sticking.
  2. Mix Eggs and Sugars: In a large bowl, add the eggs, light brown sugar, and granulated sugar. Mix for 3-5 minutes until the mixture is light, frothy, and most of the sugar has dissolved.
  3. Add Wet Ingredients: Add the vegetable oil, mashed bananas, chopped pineapple, and vanilla extract to the egg mixture. Mix for a couple of minutes until fully combined.
  4. Add Dry Ingredients: In a separate bowl, combine the gluten-free or all-purpose flour, salt, baking soda, baking powder, and ground cinnamon. Gradually add these dry ingredients to the wet mixture and stir until just incorporated. Avoid overmixing to keep the cake tender.
  5. Fold in Coconut and Pecans: Gently fold in the sweetened coconut flakes and chopped pecans to the batter for extra texture and flavor.
  6. Divide Batter and Bake: Evenly divide the batter between the two prepared cake pans. Bake in the preheated oven for 45-60 minutes, or until the cake tops are golden brown and a toothpick inserted into the center comes out clean.
  7. Cool the Cakes: Allow the cakes to cool completely in the pans before removing and frosting.
  8. Prepare Cream Cheese Frosting: In a mixing bowl, combine the cream cheese, butter, and vanilla extract. Beat on low speed initially, then increase the speed and gradually add the powdered sugar. Mix until the frosting is smooth and creamy. If the frosting is too soft, add up to 2 additional cups of powdered sugar as needed.
  9. Frost the Cake: Once the cakes are cooled, spread the cream cheese frosting evenly between the layers and over the entire cake. Serve and enjoy your moist, flavorful Hummingbird Cake!

Notes

  • You can use either gluten-free 1.1 flour or all-purpose flour based on your preference or dietary needs.
  • Ensure eggs and cream cheese are at room temperature to achieve a smooth batter and frosting.
  • Do not overmix the batter to avoid a dense cake — mix until just combined.
  • Check doneness early at 45 minutes and bake up to 60 minutes depending on your oven.
  • The frosting thickness can be adjusted by adding more powdered sugar if it’s too thin.
  • Store leftover cake covered in the refrigerator for up to 5 days.

Keywords: Hummingbird Cake, Gluten Free Cake, Cream Cheese Frosting, Banana Cake, Pineapple Cake, Southern Cake

Find it online: https://kitchenbyrita.com/hummingbird-cake-recipe/