Ultra-Moist Hummingbird Cake with Cream Cheese Frosting

Why You’ll Love This Recipe

• Ultra-moist crumb from ripe bananas, pineapple, and oil—no dry slices here.
• Warm baking spices and toasted pecans add depth and crunch.
• Lush, tangy cream cheese frosting balances the sweetness perfectly.
• Flexible: make as a layer cake, 9×13 sheet cake, or cupcakes.

Grocery List

• Produce: Very ripe bananas, lemon (for frosting), fresh flowers for the table (optional)
• Dairy: Cream cheese, unsalted butter, eggs
• Pantry: All-purpose flour, granulated sugar, powdered sugar, crushed pineapple (canned), neutral oil, vanilla extract, ground cinnamon, ground nutmeg, allspice (optional), baking soda, fine salt, pecans, shredded coconut (for garnish), nonstick spray or extra butter and parchment

Full Ingredients

Banana–Pineapple Pecan Cake

• 3 cups (360 g) all-purpose flour
• 2 cups (400 g) granulated sugar
• 1.5 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/8 tsp ground allspice (optional)
• 1 tsp baking soda
• 1/2 tsp fine sea salt
• 3 large eggs, room temperature
• 1 cup (240 ml) neutral oil (canola, vegetable, or light olive)
• 2 tsp pure vanilla extract
• 2 cups (450 g) mashed very ripe bananas (about 4 large)
• 1 cup (8 oz/225 g) crushed pineapple with juice, undrained
• 1 cup (110 g) pecans, chopped and toasted

Cream Cheese Frosting

• 16 oz (454 g) full-fat cream cheese, softened
• 1 cup (227 g) unsalted butter, softened
• 4 cups (480 g) powdered sugar, sifted if lumpy
• 2 tsp pure vanilla extract
• 1–2 tsp fresh lemon juice (to taste)
• 1/8 tsp fine sea salt

Garnish

• 1–1.5 cups (60–90 g) toasted shredded coconut, or additional chopped toasted pecans

Step-by-Step Instructions

Step 1: Prep, preheat, and toast the garnish

Position a rack in the center of the oven and heat to 350°F (177°C). Grease two 9-inch (23 cm) round cake pans, line the bottoms with parchment rounds, then grease and flour the parchment and sides.

Spread chopped pecans on a baking sheet and toast 6–9 minutes until fragrant, stirring once. On a separate sheet, toast shredded coconut 5–7 minutes, stirring once, until lightly golden. Let both cool.

Step 2: Whisk the dry ingredients

In a large bowl, whisk together the flour, granulated sugar, cinnamon, nutmeg, allspice (if using), baking soda, and salt until well combined and evenly distributed.

Step 3: Mix the wet ingredients with fruit

In a medium bowl, whisk the eggs until smooth. Whisk in the oil and vanilla. Stir in the mashed bananas and the crushed pineapple with its juice (do not drain). The mixture will look loose—this is what makes the cake ultra moist.

Step 4: Combine and fold in pecans

Pour the wet mixture into the dry ingredients. Using a spatula, fold gently just until you no longer see dry flour. Fold in the toasted pecans, reserving a tablespoon or two if you want to sprinkle some between layers. Do not overmix; a few small lumps are fine.

Step 5: Bake

Divide the batter evenly between the prepared pans (about 830–860 g per pan if weighing). Smooth the tops. Bake 28–33 minutes, rotating pans once halfway, until the centers spring back and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Step 6: Cool completely

Cool the cakes in the pans on a rack for 15 minutes. Run a thin knife around the edges, invert onto racks, peel away parchment, and cool completely, 45–60 minutes. For cleaner layers, chill the cooled cakes for 20 minutes before frosting.

Step 7: Make the cream cheese frosting

In a stand mixer fitted with the paddle (or with a hand mixer), beat the cream cheese and butter on medium speed until smooth and creamy, 2–3 minutes. Add powdered sugar gradually on low speed. Beat in vanilla, lemon juice, and salt, then increase to medium and whip until light and fluffy, 1–2 minutes. Adjust lemon and salt to taste.

Step 8: Assemble, frost, and garnish

If needed, level the cake layers with a serrated knife. Place the first layer on a serving plate. Spread about 1 cup frosting over the top. Add the second layer, cut side down. Apply a thin crumb coat over the entire cake and chill 15–20 minutes. Finish with a generous, smooth final coat. Press toasted coconut or extra chopped pecans onto the sides or sprinkle over the top. Slice with a sharp, warm knife for clean cuts.

Pro Tips

• Use bananas with many brown spots for maximum sweetness and moisture.
• Do not drain the crushed pineapple—the juice keeps the cake ultra moist.
• Weigh flour if possible to avoid a dense cake (360 g total). If measuring by cups, fluff, spoon, and level.
• Chill the crumb-coated cake briefly; it locks in crumbs and makes a smooth final coat easier.
• Toast nuts and coconut—this small step intensifies flavor and adds excellent texture.

Variations

• Sheet Cake: Bake in a greased 9×13-inch pan at 350°F (177°C) for 38–45 minutes. Frost the top only.
• Cupcakes: Fill liners 2/3 full and bake 18–21 minutes. Makes about 24 cupcakes.
• No Nuts: Omit pecans and add 1/2 cup (45 g) toasted coconut to the batter for texture.

Storage & Make-Ahead

Because of the cream cheese frosting, store the cake covered in the refrigerator for up to 4–5 days. For best texture and flavor, let slices sit at room temperature 20–30 minutes before serving. Unfrosted cake layers can be wrapped well and refrigerated up to 2 days or frozen up to 2 months; thaw in the fridge overnight. Frosting keeps refrigerated up to 5 days; rewhip briefly before using. Leftover slices can be wrapped and frozen up to 2 months.

Nutrition (per serving)

Approximate for 1/12 of cake with coconut garnish: 800–900 kcal; 45–50 g fat; 20–25 g saturated fat; 95–105 g carbohydrates; 65–75 g sugars; 2–4 g fiber; 6–8 g protein; 350–450 mg sodium. Values will vary based on garnish and exact ingredients.