Go Back

Hummingbird Cake

A delicious moist cake with cream cheese frosting.

Course Dessert
Cuisine American
Keyword classic recipe, easy dessert recipe, gluten-free recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10 servings
Author Linda Spiker


For the cake:

  • 2 tablespoons soft butter
  • 3 ripe bananas
  • 3 cups all purpose flour, plus a little more for dusting pans
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 3 eggs, beaten
  • 1 1/2 cups coconut oil, (if weather is cold and oil is solid, heat slightly to make liquid)
  • 1 cup crushed pineapple, from a can
  • 1 1/2 teaspoons vanilla paste, or extract...I always prefer paste
  • 1 3/4 cups chopped walnuts or pecans, divided

For Cream Cheese Frosting:

  • 8 oz cream cheese, room temp
  • 1/2 cup butter. room temp
  • 3 cups powdered sugar
  • 1 teaspoon vanilla paste or extract


For the cake:

  1. Preheat oven to 350 degrees and 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.
  2. Use a potato masher to mash bananas.
  3. In a large bowl combine flour, sugar, baking soda, cinnamon and salt. Whisk to combine.
  4. Add eggs and coconut oil, mix till combined.
  5. Add pineapple, banana, vanilla, and 1 cup nuts. Mix well.
  6. Pour as evenly as you can into the three prepared cake pans.
  7. Set two pans on upper rack and one on the center of the lower rack. Bake for 25-30 minutes total, switching the pans at the halfway mark (switch pans on bottom rack to top, and the top to bottom). When done, remove from oven and allow to cool for ten minutes before removing cake from pans.

For Icing:

  1. Place all ingredients in a large bowl and use mixer to combine.
  2. When cakes are completely cool, use a spatula to frost. Sprinkle with remaining nuts.