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Close-up photo of a slice of Hummingbird cake topped with creamy and luscious cream cheese frosting, garnished with pecans and flowers. The cake has a golden brown hue and a moist texture, with visible bits of crushed pineapple and pecans mixed in. The frosting is generously spread, with visible swirls and peaks, giving the cake a visually appealing look.

Hummingbird Cake with Cream Cheese Frosting

Soft, fluffy cake packed with tropical flavors that are balanced by a nutty crunch and a tangy cream cheese frosting.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Course Dessert
Cuisine Jamaican, Southern
Servings 8 servings
Calories 300 kcal

Ingredients
  

For the batter:

  • 1 cup all purpose flour
  • ½ cup whole wheat flour
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 1 tsp salt
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • ½ cup coconut oil
  • ¼ cup butter melted
  • 1 tsp vanilla extract
  • 2 ripe bananas chopped
  • ½ cup chopped pecans toasted
  • 1 8 oz can crushed pineapple

For the frosting:

  • ½ cup salted butter softened
  • 8 oz cream cheese softened
  • 3 cups powdered sugar
  • 2 tsp vanilla extract
  • 1 tsp cinnamon

Instructions
 

  • Preheat the oven to 350 degrees.
  • In a bowl, whisk together 1 cup all purpose flour, ½ cup whole wheat flour, 1 tsp salt1 tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp cloves. Set aside.
    1 cup all purpose flour, ½ cup whole wheat flour, 1 tsp salt, 1 tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cloves
  • In a separate bowl, whisk together the ½ cup coconut oil, ¼ cup butter, ¼ cup brown sugar, ¾ cup granulated sugar, and 1 tsp vanilla extract until smooth and combined.
    ¼ cup brown sugar, ½ cup coconut oil, ¼ cup butter, 1 tsp vanilla extract, ¾ cup granulated sugar
  • Fold the drying ingredients into the wet ingredients with a spatula just until you can’t see any more flour. Do not over mix.
  • Stir in the 1 8 oz can crushed pineapple, 2 ripe bananas, and ½ cup chopped pecans until combined.
    2 ripe bananas, 1 8 oz can crushed pineapple, ½ cup chopped pecans
  • Line the bottom off a greased cake pan with a parchment paper round. Pour the batter into a pan and tap on the counter to evenly distribute the batter.
  • Bake for 25-30 minutes until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes then remove from the pan and cool on a drying rack for at least 30 minutes.
  • Meanwhile, add the 8 oz cream cheese and ½ cup salted butter to the bowl of an electric mixer fit with the whisk attachment. Beat them together on medium-high speed for about 5 minutes until light and fluffy.
    ½ cup salted butter, 8 oz cream cheese
  • Switch the whisk out for the paddle attachment and add the 3 cups powdered sugar, 1 tsp cinnamon, and 2 tsp vanilla extract to the bowl. Beat on low speed until combined and then increase the speed, beating for an additional 2 minutes.
    3 cups powdered sugar, 1 tsp cinnamon, 2 tsp vanilla extract
  • Use a spatula to transfer your desired amount of frosting to the top of the cake. Spread it around in wave-like motions until it forms a textured but even layer. Top with chopped pecans and enjoy!
Keyword Cake, Springtime Desserts