This Hummingbird cake is the recipe I reach for when I want something that feels like a celebration but is quick enough for a weeknight bake. It’s dense, warmly spiced, studded with pineapple and banana, and wrapped in a tangy cream cheese frosting. No tricks—just straightforward steps that reward you with a cake everyone asks about.

I wrote this post to be practical: clear ingredient notes, exact steps, and the troubleshooting tips I use when I’m juggling ovens and children’s schedules. Read through once, gather your gear, and the bake will go smoothly. If you make a nervy change, I’ll point out what to expect.

I’ll also cover sensible substitutions, storage, and common mistakes so you don’t waste time re-baking. Let’s get into it.

Ingredient Breakdown

Ingredients

4 eggs — add structure and help the cake rise; room temperature eggs mix more evenly.
1 1/2 cups white or light brown sugar — sweetness and moisture; light brown gives a hint of caramel.
1 cup of sunflower oil — keeps the crumb moist and tender; neutral-flavoured oils are best.
2 cups cake flour — cake flour gives a softer crumb than plain flour.
1/2 tsp salt — balances the sweetness and enhances flavour.
2 tsp baking powder — primary leavening for rise.
1 tsp bicarbonate of soda / baking soda — reacts with the banana/pineapple acidity to lift the cake.
1 tsp cinnamon — warms the flavour profile; essential for that classic Hummingbird taste.
1/4 tsp cloves — a little goes a long way; gives depth.
1/4 tsp nutmeg — brightens the spice mix.
2 cups of finely chopped pineapple (tinned or fresh) — provides moisture and tang; drain tinned pineapple lightly if very syrupy.
1 1/2 cups finely chopped and slightly mashed banana (about 4 small–medium) — ripe bananas add natural sweetness and body.
3/4 of a cup of chopped walnut — texture and a toasty note; reserve some for decoration.
100 gms butter (room temperature) — for the cream cheese frosting; soft but not melted.
125 gms cream cheese — gives the frosting tang and a silky mouthfeel; use full-fat for best results.
3 cups of icing sugar — sweetens and firms the frosting; sift if lumpy.
2 tsp lemon juice — brightens the frosting and keeps it from tasting flat.
Walnuts for decoration — chopped for the top; adds crunch and looks pretty.

Step-by-Step: Hummingbird cake

Preheat the oven to 180°C. Line two 23 cm round springform cake tins with non-stick baking paper.
In an electric mixer bowl, combine 4 eggs and 1 1/2 cups white or light brown sugar. Beat on medium-high speed until the mixture is light and fluffy, about 4 minutes.
With the mixer running, add 1 cup of sunflower oil and continue to beat just until combined.
Sift together 2 cups cake flour, 1/2 tsp salt, 2 tsp baking powder, 1 tsp bicarbonate of soda (baking soda), 1 tsp cinnamon, 1/4 tsp cloves and 1/4 tsp nutmeg into a separate bowl.
Add the sifted dry ingredients to the wet mixture and mix briefly on low speed just to incorporate. Do not overmix.
Fold in 2 cups of finely chopped pineapple (tinned or fresh), 1 1/2 cups finely chopped and slightly mashed banana (about 4 small–medium), and 3/4 cup chopped walnut until evenly distributed.
Divide the batter evenly between the two prepared cake tins, smoothing the tops with a spatula.
Bake at 180°C for about 1 hour, or until the cakes are firm and a sharp knife or skewer inserted into the centre comes out clean. If the tops are browning too quickly but the centres are not yet cooked, loosely cover each cake with a piece of tin foil for the remaining baking time.
Remove the cakes from the oven and place the tins on a wire rack. Allow the cakes to cool in their tins for 10–15 minutes, then remove from the tins and cool completely on the rack before icing.
To make the cream cheese frosting: in an electric mixer, beat 100 g butter (room temperature) and 125 g cream cheese together until smooth.
Gradually add 3 cups of icing sugar and 2 tsp lemon juice to the butter–cream cheese mixture, beating until the frosting is light and fluffy and spreadable.
When the cakes are completely cool, place one cake layer on a serving plate, spread a portion of the frosting over the top, then place the second layer on top and frost the top and sides with the remaining frosting.
Finely chop extra walnuts (from the walnuts for decoration) and scatter them over the top of the iced cake to decorate.

Why You’ll Keep Making It

This cake hits a sweet spot: it’s forgiving, reliably moist, and full of familiar flavours—banana and pineapple—so it tastes like comfort but looks like a showstopper. The oil keeps the crumb moist for days, and the cream cheese frosting balances the sweetness with a little tang. It’s also easy to scale: the ingredients are ordinary, the method is straightforward, and it freezes well once frosted.

Make it for birthdays, potlucks, or a weekend treat. It slices neatly and travels well, so it’s a favourite when you need something that both looks grown-up and genuinely tastes homemade.

Healthier Substitutions

You can make lighter choices without losing the core Hummingbird character. A few practical swaps:

Flour & Sugar

Use part whole-wheat or white whole-wheat flour (up to 25-33%) for a bit more fibre—expect a slightly denser crumb.
Swap half the sugar for coconut sugar or use all light brown sugar for a deeper flavour; remember the texture will shift slightly.

Fats & Dairy

Replace sunflower oil with an equal amount of light olive oil or avocado oil; both keep moisture but may change flavour subtly.
Use a lower-fat cream cheese in the frosting, but chill before spreading—the frosting will be softer.

Extras

Reduce icing sugar in the frosting by up to 1/2 cup and increase lemon juice slightly to keep spreadability, if you prefer less sweet.

Gear Up: What to Grab

Minimal gear, maximum results. Have these on hand:

Two 23 cm round springform cake tins (lined) — for even layers and easy removal.
Electric mixer — for the batter and frosting; hand whisk will work but takes longer.
Mixing bowls — one for wet, one for sifted dry.
Spatula and sharp knife/skewer — smoothing and doneness tester.
Wire rack — cool cakes evenly to avoid soggy bottoms.

Frequent Missteps to Avoid

These are the things that cause unnecessary re-bakes:

Overmixing after adding the flour — it makes the cake tough. Mix only until incorporated.
Not cooling fully before frosting — warm cake melts frosting and slides apart.
Using cold eggs or very cold oil — room temperature ingredients incorporate better; your batter will be smoother.
Ignoring oven hot spots — rotate tins halfway through if your oven runs unevenly.

Adaptations for Special Diets

If you need to adapt, here are practical options and what to expect:

Gluten-free: Use a 1:1 gluten-free baking flour blend that contains xanthan gum. Texture will be slightly different—less elastic but still tasty.
Dairy-free: Swap the frosting to coconut cream-based frosting (no cream cheese). The cake itself is dairy-free apart from the frosting.
Nut-free: Omit walnuts and replace with toasted seeds (pumpkin or sunflower) for crunch, or leave them out entirely.
Lower sugar: Reduce sugar in the batter by up to 25%—the cake will be less sweet but maintain moisture from pineapple and banana.

Cook’s Commentary

I prefer using very ripe bananas—spots and all—because they bring the most flavour and natural sweetness. I also like to chop the pineapple finely so it distributes evenly; large chunks will sink and create soggy pockets.

When frosting, if your cream cheese or butter are too soft, chill the frosting briefly and then re-whip to firm up. I often leave a few walnut halves whole for a decorative ring on top; it looks classic and gives a textural contrast to each slice.

Keep It Fresh: Storage Guide

Room temperature: If you’ve frosted the cake, store it in an airtight cake dome or container in the fridge for up to 3–4 days. The cream cheese frosting needs refrigeration.

Freezing: Freeze individual unfrosted layers wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight, bring to room temperature before frosting. You can also freeze the whole frosted cake (well wrapped) for up to one month—thaw slowly in the fridge and consume within 24 hours of thawing.

Common Qs About Hummingbird cake

Q: Can I use only canned or only fresh pineapple?

A: Yes. Tinned pineapple works well and is convenient—just drain it if it’s very syrupy. Fresh pineapple adds brightness; chop finely and pat slightly to reduce excess juice.

Q: My cake browned on top but wasn’t cooked through. What went wrong?

A: Your oven may be running hot or the tin was too close to the heat source. Cover the tops loosely with foil after they reach a golden colour and continue baking until a skewer comes out clean.

Q: Can I halve the recipe?

A: Halving is possible but baking times will change—use a single smaller tin and check doneness earlier. You’ll need to adjust expectations on rise and texture slightly.

Q: Why does the recipe use both baking powder and baking soda?

A: Baking powder adds general lift; the baking soda reacts with the banana and pineapple acids to give extra rise and a lighter crumb.

Ready to Cook?

Gather the ingredients listed above, preheat to 180°C, and work through the steps in order. Read the full method once before starting, have your tins prepared, and measure ingredients out. The recipe is forgiving but benefits from small attentions—room temperature ingredients, careful mixing, and full cooling before frosting.

Make a note of any tweaks you try so you can repeat your favourite version. If you bake this Hummingbird cake, snap a photo, keep a mental note of what you liked, and share it with someone who will appreciate a proper slice.

Print Recipe Save it for later

My favourite Hummingbird cake

A classic hummingbird cake made with pineapple, banana, walnuts and a cream cheese frosting.

Prep Time35

Cook Time46

Total Time1 51

Course: Dessert

Servings: 4 servings

Ingredients

4 eggs
1 1/2 cupswhite or light brown sugar
1 cupof sunflower oil
2 cupscake flour
1/2 tspsalt
2 tspbaking powder
1 tspbicarbonate of soda / baking soda
1 tspcinnamon
1/4 tspcloves
1/4 tspnutmeg
2 cupsof finely chopped pineappletinned or fresh
1/1/2 cupsfinely chopped and slightly mashed bananaabout 4 small- medium
3/4 of a cup of chopped walnut
100 gms butterroom temperature
125 gms cream cheese
3 cupsof icing sugar
2 tsplemon juice
Walnuts for decoration

Instructions

Preheat the oven to 180°C. Line two 23 cm round springform cake tins with non-stick baking paper.
In an electric mixer bowl, combine 4 eggs and 1 1/2 cups white or light brown sugar. Beat on medium-high speed until the mixture is light and fluffy, about 4 minutes.
With the mixer running, add 1 cup of sunflower oil and continue to beat just until combined.
Sift together 2 cups cake flour, 1/2 tsp salt, 2 tsp baking powder, 1 tsp bicarbonate of soda (baking soda), 1 tsp cinnamon, 1/4 tsp cloves and 1/4 tsp nutmeg into a separate bowl.
Add the sifted dry ingredients to the wet mixture and mix briefly on low speed just to incorporate. Do not overmix.
Fold in 2 cups of finely chopped pineapple (tinned or fresh), 1 1/2 cups finely chopped and slightly mashed banana (about 4 small–medium), and 3/4 cup chopped walnut until evenly distributed.
Divide the batter evenly between the two prepared cake tins, smoothing the tops with a spatula.
Bake at 180°C for about 1 hour, or until the cakes are firm and a sharp knife or skewer inserted into the centre comes out clean. If the tops are browning too quickly but the centres are not yet cooked, loosely cover each cake with a piece of tin foil for the remaining baking time.
Remove the cakes from the oven and place the tins on a wire rack. Allow the cakes to cool in their tins for 10–15 minutes, then remove from the tins and cool completely on the rack before icing.
To make the cream cheese frosting: in an electric mixer, beat 100 g butter (room temperature) and 125 g cream cheese together until smooth.
Gradually add 3 cups of icing sugar and 2 tsp lemon juice to the butter–cream cheese mixture, beating until the frosting is light and fluffy and spreadable.
When the cakes are completely cool, place one cake layer on a serving plate, spread a portion of the frosting over the top, then place the second layer on top and frost the top and sides with the remaining frosting.
Finely chop extra walnuts (from the walnuts for decoration) and scatter them over the top of the iced cake to decorate.