• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Curly Girl Kitchen
  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact
  • Navigation Menu: Social Icons

    • Email
    • Facebook
    • Instagram
    • Pinterest

High Altitude Hummingbird Cake with Pecan Cream Cheese Buttercream

August 30, 2022 by Heather Smoke 5 Comments

Jump to Recipe Print Recipe

Today I’m sharing a high altitude recipe for a classic hummingbird cake, made with bananas, crushed pineapple and pecans, all frosted with sweet pecan cream cheese buttercream and decorated with fresh flowers. This beautiful three layer cake is moist, flavorful, a little dense like carrot cake, and packed with so much flavor. Read on to find out how to make this spectacular cake that’s perfect for Easter, Mother’s Day, or spring and summer birthday parties.

Looking for more high altitude cake recipes? Don’t miss this strawberry shortcake cake, vanilla bean cream cheese pound cake, and cookies and cream cake.

Hummingbird cake with pink carnations on a cake stand.

This site contains affiliate links.  As an Amazon associate, I earn from qualifying purchases.  This means that I may make a small commission if you purchase a product using those links.  This in no way affects my opinion of those products and services.  All opinions expressed on this site are my own.

What is a Hummingbird Cake?

A hummingbird cake is a classic Southern cake. It’s a very moist, slightly dense cake, made with mashed bananas, crushed pineapple, and chopped pecans, and is usually frosted with cream cheese buttercream. The texture is very similar to a carrot cake. You can even add coconut to the cake batter, or press coconut flakes against the buttercream, which nicely complements the other tropical flavors. It’s also a very easy cake to make, since you only need to sift the dry ingredients and then whisk in the liquid ingredients to make the cake batter. I like the pineapple flavor to be stronger than the banana, so you’ll note that my recipe calls for more crushed pineapple and less mashed banana than most recipes.

Hummingbird cake is thought to have been invented in Jamaica in the 60s, although the first printed recipe is attributed to Mrs. Wiggin, who supplied the recipe to Southern Living magazine in 1978. Some say the cake is named after a hummingbird since it’s sweet enough to attract hummingbirds (who only drink nectar).

The most popular way to decorate a hummingbird cake is with a sprinkling of chopped pecans on the frosting. And since hummingbirds love the nectar in flowers, I thought it only fitting to decorate my cake with a few fresh flowers. This cake is also a perfect candidate for decorating with edible dried pineapple flowers.

Slices of hummingbird cake on flowered plates.
Slice of hummingbird cake.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Cake

  • All-Purpose Flour. Gives the cake structure.
  • Granulated Sugar + Light Brown Sugar. Sweetness and moisture.
  • Cinnamon. A little spice complements all the flavors of the fruit.
  • Baking Powder. Leavens the cake so it rises.
  • Coarse Kosher Salt. Balances the sweetness.
  • Vegetable Oil. Moisture. You can also use melted butter instead of the oil.
  • Eggs. Add structure.
  • Bananas. You’ll need over-ripe bananas with lots of brown spots for the best flavor in this hummingbird cake.
  • Crushed Pineapple. Canned crushed pineapple with the juice adds moisture and flavor.
  • Pecans. Chopped pecans add flavor, texture and crunch.
  • Vanilla Extract. Flavor.
Ingredients for making hummingbird cake.

Buttercream

  • Cream Cheese + Unsalted Butter. The cream cheese gives the buttercream a wonderful tangy flavor, while the butter stabilizes the soft texture of the cream cheese.
  • Powdered Sugar. Thickens and sweetens the frosting.
  • Meringue Powder. Stabilizes and improves the texture of buttercream.
  • Coarse Kosher Salt. Balances the sweetness.
  • Vanilla Extract. Flavor.
  • Pecans. Add some finely chopped pecans right into the buttercream, sprinkle between the cake layers, and/or sprinkle on top of the cake for garnish.
Pink carnations on a hummingbird cake.
Slice of hummingbird cake on a flowered plate.

Instructions

Cake

  • Preheat the oven to 350 F, and spray the bottoms of three 8-inch cake pans with non-stick spray.
  • In a large bowl, sift together the flour, cinnamon, baking powder and salt, then whisk until well combined.
  • In a separate bowl, whisk together the granulated sugar, brown sugar, oil, eggs, mashed bananas, crushed pineapple with the juice, and vanilla extract.
  • Add the dry ingredients and the chopped pecans to the wet ingredients, and fold everything together just until moistened.
  • Step 1 for making hummingbird cake.
  • Step 2 for making hummingbird cake.
  • Step 3 for making hummingbird cake.
  • Step 4 for making hummingbird cake.
  • Divide the batter between the pans. Bake on the center oven rack for about 25-30 minutes, until the tops spring back when lightly touched and a toothpick or cake tester comes out clean.
  • Set the pans on a cooling rack, covered with a clean kitchen towel, and cool completely.
  • Step 5 for making hummingbird cake.
  • Hummingbird cake on a decorating turntable.

Buttercream

  • In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese and butter for one minute on medium speed until smooth.
  • In a separate bowl, whisk together the powdered sugar, meringue powder and salt. With the mixer on low, add the sugar mixture by spoonfuls until combined, then add the vanilla.
  • Increase speed to medium and whip for 4-5 minutes, scraping the bowl several times, until thick and fluffy. Turn down the speed to “stir” and mix for several minutes to get rid of air bubbles.
  • Fold in the chopped pecans.
  • Chopped pecans in buttercream.
  • Bowl of pecan cream cheese buttercream frosting.
  • Remove the cooled cakes from the pans. Place one cake layer on a cake board and frost with a layer of buttercream. Repeat stacking and filling the cake layers.
  • Frost the cake all over with a very thin crumb coat of buttercream. Refrigerate for 45 minutes to set the crumb coat. Frost the cake all over with a final coat of buttercream, making it as swirly or smooth as you like.
  • Before serving, decorate the cake with fresh flowers.
Pecan cream cheese frosting on a hummingbird cake.
Slice of hummingbird cake with a bite taken.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.

Frequently Asked Questions

Can I cut this recipe in half for a smaller cake?

Yes, you can easily make half the batter, and divide it between three 6-inch cake pans.

What’s the best frosting for this cake?

Cream cheese buttercream is the classic choice for a hummingbird cake, but a vanilla bean buttercream would also be great. Brown butter frosting with pecans would also be fantastic.

Does hummingbird cake need to be refrigerated?

The sugar in buttercream acts as a preservative so that the dairy ingredients don’t spoil when a cake is left sitting at room temperature for several days. However, with cream cheese buttercream, I will always refrigerate the leftover cake, then let it sit out for several hours before serving. Also, with such a moist cake, I prefer to keep it refrigerated to reduce the risk of spoiling.

Is 20 oz of crushed pineapple correct?

Yes, this is correct. I like the pineapple flavor to be stronger than the banana, so you’ll note that my recipe calls for more crushed pineapple and less mashed banana than most recipes.

Can I make this cake recipe if I don’t live at high altitude?

You sure can! If you’re at a lower altitude, you may need to make a few minor adjustments, such as decreasing the flour by a couple of tablespoons and increasing the baking powder a little. Refer to this article for guidelines on specific adjustments.

Inside layers of a hummingbird cake.

You Might Also Like

  • Cherries being placed on top of a pink lambeth cake.
    Chocolate Cherry Cake
  • Strawberry shortcake cake topped with strawberries.
    Strawberry Shortcake Cake
  • Slices of mini carrot cake with cream cheese frosting.
    Carrot Cake
  • Coconut cake on a marble and wood cake stand.
    Heart Cake

Favorite Products


Did you love today’s recipe? Please rate the recipe and let me know in the comments what you thought! Also, be sure to follow Curly Girl Kitchen on Instagram, and tag me when you try one of my recipes so I can see all your delicious creations!

Hummingbird cake with pink carnations on a cake stand.

High Altitude Hummingbird Cake

Heather Smoke
A classic hummingbird cake made with bananas, pineapple and pecans, for a cake that's flavorful, moist and dense, frosted with pecan cream cheese buttercream.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 4 votes
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Course Dessert
Cuisine American
Servings16

Equipment

  • Stand Mixer with a Paddle Attachment

Ingredients
 

Cake

  • 3 ¼ cups all-purpose flour, spooned and leveled
  • 2 tsp ground cinnamon
  • 3 tsp baking powder
  • ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 ½ cups granulated sugar
  • ½ cup light brown sugar, lightly packed
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 cup mashed bananas (about 2 med/lg bananas)
  • 20 oz canned crushed pineapple in juice (undrained)
  • 1 tbsp vanilla extract
  • 1 cup pecans, finely chopped

Buttercream

  • 8 oz (1 block) cream cheese, softened to room temperature
  • 8 oz (1 cup / 2 sticks) unsalted butter, softened to room temperature
  • 5 cups powdered sugar
  • 1 tbsp meringue powder
  • ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 2 tsp vanilla extract
  • ½ cup pecans, finely chopped, optional

Instructions
 

Cake

  • Preheat the oven to 350 F, and spray the bottoms of three 8-inch cake pans with non-stick spray.
  • In a large bowl, sift together the flour, cinnamon, baking powder and salt, then whisk until well combined.
  • In a separate bowl, whisk together the granulated sugar, brown sugar, oil, eggs, mashed bananas, crushed pineapple with the juice, and vanilla extract.
  • Add the dry ingredients and the chopped pecans to the wet ingredients, and fold everything together just until moistened.
  • Divide the batter between the pans. Bake on the center oven rack for about 25-30 minutes, until the tops spring back when lightly touched and a toothpick or cake tester comes out clean.
  • Set the pans on a cooling rack, covered with a clean kitchen towel, and cool completely.

Buttercream

  • In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese and butter for one minute on medium speed until smooth.
  • In a separate bowl, whisk together the powdered sugar, meringue powder and salt. With the mixer on low, add the sugar mixture by spoonfuls until combined, then add the vanilla.
  • Increase speed to medium and whip for 4-5 minutes, scraping the bowl several times, until thick and fluffy. Turn down the speed to "stir" and mix for several minutes to get rid of air bubbles.
  • Fold in the chopped pecans.
  • Remove the cooled cakes from the pans. Place one cake layer on a cake board and frost with a layer of buttercream. Repeat stacking and filling the cake layers.
  • Frost the cake all over with a very thin crumb coat of buttercream. Refrigerate for 45 minutes to set the crumb coat. Frost the cake all over with a final coat of buttercream, making it as swirly or smooth as you like.
  • Before serving, decorate the cake with fresh flowers.

Notes

  • Leftover cake should be stored in an airtight container or cake carrier for up to 3 days. The cake should be served at room temperature, but you should refrigerate it overnight to keep the cream cheese cool.
Keyword Cream Cheese, High Altitude Cake, Hummingbird Cake
Tried this recipe?Let us know how it was!
https://curlygirlkitchen.com/

Filed Under: Cakes, Classic Cake Flavors

Previous Post: « High Altitude Pumpkin Bread with Crumb Topping
Next Post: High Altitude Fluffy Blueberry Pancakes »

Reader Interactions

Comments

  1. Rebecca

    August 26, 2022 at 2:53 am

    This is the only hummingbird cake recipe I’ve found that calls for 20 oz (not 8 oz) of undrained pineapple. I just wanted to double check that 20 oz is correct and not a typo?

    Reply
    • Heather Smoke

      August 30, 2022 at 9:21 pm

      Rebecca, the recipe is correct.

      Reply
    • Ashlee

      March 10, 2023 at 9:33 am

      Hello!
      How would you suggest adjusting bake time for cupcakes? Wanting to make these for a birthday party! Thank you!

      Reply
      • Heather Smoke

        March 10, 2023 at 3:01 pm

        I haven’t tested this recipe as cupcakes, but most cupcakes take about 15-20 minutes to bake.

        Reply
  2. Lynn Drott

    September 29, 2022 at 4:05 pm

    5 stars
    This is a special surprise for whomever has a piece. It is soooo good & moist. People absolutely enjoy getting something this different than chocolate or vanilla. I hope everyone tries this delicious cake.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome

I'm Heather, and welcome to my Colorado kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes, baked goods and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something delicious with me!

A graphic on how to make perfect American buttercream.
A graphic on how to stack, fill, crumb coat and frost layer cakes.

Recipe Index

  • Breads, Biscuits, Muffins and Doughnuts
  • Breakfast
  • Brownies and Bars
  • Cakes
    • Buttercream
    • Cake Decorating
    • Classic Cake Flavors
  • Candy and Snacks
  • Cheesecakes
  • Christmas and Thanksgiving
    • Christmas Cakes
    • Christmas Cookies
  • Cookies
  • Crisps, Crumbles, Cobblers and Puddings
  • Cupcakes
  • Drinks
  • Halloween
  • How To Guides and Resources
  • Ice Cream and Frozen Treats
    • Frozen Custard
    • Ice Cream Sandwiches
    • No Churn Ice Cream
    • Popsicles
  • Jams and Sweet Sauces
  • Pies and Tarts
  • Savory
  • Uncategorized
A graphic on how I improved my food photography with Foodtography School.
A graphic on how to make flaky pie dough.

Recent Posts

  • High Altitude Vanilla Malted Milk Cake for Easter
  • High Altitude Homemade Chocolate Hostess Cupcakes
  • High Altitude Mini Double Chocolate Skillet Cookie for Two
  • High Altitude Banana Cream Pie Cupcakes
  • High Altitude Pastel Party Birthday Cake with Lambeth Piping
  • Flower Shaped Strawberry Lemon Sandwich Cookies
  • High Altitude Pecan Caramel Sticky Buns (Caramel Rolls)
  • High Altitude Red Wine Chocolate Cake
  • High Altitude Carrot Crumb Coffee Cake
  • High Altitude Mini Eggless Funfetti Cake for Two

Archives

  • about
  • faqs
  • recipes
  • portfolio
  • work with me
  • contact

Footer

I'm Heather, and welcome to Curly Girl Kitchen, where you will find high-altitude tested recipes for beautifully photographed cakes and sweets. I believe that the kitchen is the heart of a home, and everyone is welcome in mine. So stay a while, sip a cup of coffee, and bake something sweet with me!

  • Email
  • Facebook
  • Instagram
  • Pinterest

Privacy Policy

About

FAQs

Work With Me

Contact

Copyright © 2023 Curly Girl Kitchen on the Foodie Pro Theme