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slice of hummingbird cake on a white plate with cinnamon stick

Old Fashioned Hummingbird Cake

With tropical flavors of banana and pineapple and a hint of cinnamon, this EASY Hummingbird Cake recipe is always a winner!
5 from 4 votes
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Course: Dessert
Cuisine: American
Keyword: hummingbird cake
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 15
Calories: 588kcal

Ingredients

  • 3 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 cups granulated sugar
  • 3/4 cup vegetable oil
  • 3 large eggs
  • 1 3/4 cup mashed banana
  • 8 ounces crushed pineapple do not drain
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans

Frosting

  • 8 ounces cream cheese softened
  • 1/2 cup unsalted butter
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • chopped pecans for garnish optional

Instructions

For the Cake:

  • Preheat the oven to 350°F. Spray a 9x13 with baking spray, set aside.
  • In a large bowl, sift or whisk together the flour, cinnamon, baking soda, and salt, set aside.
  • In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, blend together the sugar with the vegetable oil, the mixture will be lumpy.
  • Blend in the eggs until smooth. Add the mashed banana, pineapple, and vanilla, blending until smooth.
  • Stir in the flour mixture until just combined, do not overmix. Fold in the pecans but hand.
  • Evenly spread the batter into the prepared baking dish. Bake for 45-50 minutes or until it passes the toothpick test and the top is golden brown and lightly springs back when pressed.
  • Place it on a wire rack and let it cool completely before frosting.

For the Frosting:

  • Cream together the cream cheese and butter until well blended and smooth. Using a stand mixer or electric hand mixer is the easiest way to do this.
  • Add the powdered sugar in small amounts until fully combined. Add the vanilla and cinnamon, stir to combine. Place on medium speed and whip for 3 minutes until light and fluffy.
  • Using an offset spatula, spread the frosting on top of the cake and sprinkle with additional pecans.
  • If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Notes

You can store it covered in the fridge for up to 5 days. It also freezes well. You can freeze it for up to 3 months.

Nutrition

Calories: 588kcal | Carbohydrates: 80g | Protein: 6g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 213mg | Potassium: 206mg | Fiber: 2g | Sugar: 56g | Vitamin A: 469IU | Vitamin C: 4mg | Calcium: 38mg | Iron: 2mg