Hummingbird Cake might be new to you. Trust me when I tell you it may be the most delicious cake ever. To answer your first question, no we don’t put hummingbirds in it (what kind of person do you think I am?) The recipe for this unique cake was born in Jamaica, it’s sort of a hybrid banana nut-spice cake with a little crushed pineapple giving it a tropical vibe. There are literally hundreds of Hummingbird Cake recipes on the internet. So what makes mine different? It’s made completely from scratch without seed oils, I only use butter and coconut oil. This Hummingbird Cake (with a gluten free option) is frosted with a cream cheese frosting and topped with walnuts, so pretty!
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Hummingbird Cake (with a gluten free option)
This is a triple layer cake, you will need three 8″ non stick cake pans. I like to use cake flour for this recipe, but all purpose flour works great too. Totally up to you.
TO MAKE THIS CAKE GLUTEN FREE BUT JUST AS GOOD:
Gluten free followers, I have a wonderful suggestion to make this cake gluten free but just as good: Jovial Gluten Free Pastry Flour is fantastic and the grains in this flour are soaked for easy digestion! Many stores carry Jovial Baking Flours now, but you can also order online.
The Cream Cheese Frosting:
Cream cheese frosting is a perfect match for this cake, and again, I use only the best ingredients including Nielsen Massey Vanilla Paste. I buy the quart to save money (affiliate links) Of course you can opt for vanilla extract, I just love to see those little vanilla flecks in the frosting!
Love Cakes and Need More Recipes?
Try my Italian Cream Cake!
The Recipe: Hummingbird Cake (with a gluten free option)
You will need: three 8″ non stick cake pans., vanilla paste or extract, a mixer.
A delicious moist cake with cream cheese frosting.
- 3 ripe bananas
- 1 3/4 cups chopped walnuts or pecans, divided
- 3 cups all purpose flour, plus a little more for dusting pans
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup room temp butter, plus two tablespoons for pans
- 1/2 cup coconut oil, (if weather is cold and oil is solid, heat slightly to make liquid)
- 2 cups sugar
- 3 eggs
- 1 1/2 teaspoons vanilla paste, or extract...I always prefer paste
- 1 cup crushed pineapple, from a can
- 8 oz cream cheese, room temp
- 1/2 cup butter. room temp
- 3 cups powdered sugar
- 1 teaspoon vanilla paste or extract
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Preheat oven to 350 degrees. If you can fit three 8" pans on one oven rack, place over rack in canter position. If you can't fit three pan on one rack, place one rack in the upper third of oven and one in the lower third of oven. Use a paper towel to wipe the pans with butter and then sprinkle lightly with a little flour. Make sure to lightly cover bottoms and sides of pans.
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Use a potato masher to mash bananas. Chop nuts, set both aside.
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In a large bowl combine flour, baking soda, cinnamon and salt. Whisk to combine.
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In you mixer, add 1 cup butter, coconut oil and sugar. Beat until well combined. Add eggs one at a time, mix for 20 seconds between additions. Add vanilla paste extract, pineapple and nuts. Mix well.
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Pour as evenly as you can into the three prepared cake pans.
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Bake for 30-35 minutes total --if your pans are on two racks, switch at the halfway mark (switch pans on bottom rack to top, and the top to bottom). When cakes are done, they will spring back from the touch, but you can always use a toothpick to test doneness too. Remove cakes from oven and immediately use a knife to separate the cake edges from pan. Cool for 30 minutes, then gently remove cake from pans and set on cooling rack. When cake are completely cool, it's time to frost.
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Place all ingredients in a large bowl and use mixer to combine.
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When cakes are completely cool, use a spatula to frost each layer and stack. Sprinkle remaining walnuts around the rim of the cake.
MAY I PLEASE ASK A LITTLE FAVOR?
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Wonderful! I’ve never heard of hummingbird cake but I am pinning this to make as soon as I have a chance. It looks so lovely. Your photography is amazing too.
This looks so yummy and I love the name. I have read about these cakes before but never tried to make one.
I’ve never heard of hummingbird cake actually! It sounds and looks tasty though. It looks like a very light cake, not really dense and rich which is a good thing to have to stir things up from my normal chocolate cake.
I wouldn’t actually classify it as light. It’s pretty moist and dense…and delicious!
I can’t quite get away from the adjective ‘gorgeous’ when it comes to the foods you prepare. Gorgeous! I love the traditional ingredients but with coconut oil; I think I used canola oil (blah!!!) years ago when I made this. It’s the classic dessert from my early 20’s when I first started liking cake, a crowd-pleaser. Thanks for your much-improved version!!!
You are so sweet! I think most recipes call for canola or vegetable oil. I saw that Jamie Oliver’s recipe called for olive oil which could also be really interesting!
I’ve actually never heard of this kind of cake. It looks a little too sweet for me, but I bet it tastes really good!
Wow does this look good!!! I will pass the recipe on to my baker daughter! I do have a birthday coming up…..
Well happy birthday to you!
Subscribing
Making this tomorrow it looks so good!! Your buts look toasted or candied did you do anything to them? Thanks for the yummy recipes!
Wonderful cake! I make things from various blogs all the time, and this is the first time I am leaving feedback because the result was exceptional. I followed the recipe except for using gluten free flour (a combo of Pillsbury and Bob’s Red Mill 1 to 1 baking flour) and vanilla extract instead of paste. Rave reviews from everyone.
Fantastic Kathy! I don’t use gluten free flour unless I am baking for my daughter. It’s just an alternative I offer for those with sensativities. So glad you liked it! I love it too.
I’ve tried out your recipe and it was amazing! I’m just starting to cook and your instructions were easy to follow and the cake turned out fantastic! Big hit with the family! In actually making it this week again! Thank you!
Awesome recipe and cake!! Thank you! Very easy to follow instructions!
I tried making mine with coconut flour and coconut sugar and batter came out like cookie batter. Not sure how it is going to bake. I molded it into pans as light as I could. Any ideas what I did wrong?
Yes I do an idea…you used coconut flour 🙂 I use all purpose flour or a gluten free baking mix (I link to the one I use in the post). I would imagine using coconut flour your cake will bake like a rock. So sorry 🙁
please could you tell me what size tins you used for this recipe. Thank you
Three 9″ pans.
sorry just seen the answer…it isn’t in the print version
Glad you found it!
Looks yummy. Could u substitute coconut sugar??
I am sure you could but I have never done it myself. If you try it let me know how it works out:)
How did it work out substituting coconut sugar?
My kids LOVE this cake and I always share your link 🙂
This time, I’ve been requested to bake it without pineapple. Can I just omit it or do I need to replace with some other ingredient? I will be putting fondant on this cake so making it a little less moist/soft is ok 🙂
I am so glad your kids love it! Now to answer your question, I have never left the pineapple out so I can’t be positive, but I feel like you could just leave it out and it would be ok. If you try it please let me know if it works:)