Soft, moist, super easy hummingbird cake that makes a beautiful spring and summer dessert. This version of a Hummingbird cake is so easy, it’s made into a poke cake and made extra moist from a layer of sweet, creamy sauce.
Do you know why I LOVE making a Hummingbird cake? Besides the fact that it is a scrumptious combination of banana, pineapple, and pecan flavors in a cake that is also topped with cream cheese frosting, this cake is SUPER easy to make.
I DON’T have to take out my electric mixer to make this cake! Ok, ok, you still have to use the mixer for the frosting, but only for the frosting. It’s still an easy-peasy, delicious dessert.
I’m serious about being excited about any dessert that doesn’t require me taking out an electric mixer. I can be pretty lazy when it comes to baking. I know, it’s coming from a person who has like 30 cheesecake recipes on the site. Even though, most of my desserts are not exactly two-step-easy, I do enjoy any dessert that makes it easier for me make.
Show of hands if you love banana bread or banana cake!
Ah, yes, just as I suspected, lots of hands. My husband is the first one to raise his hand(s) (and feet) for banana cake. This Hummingbird cake is just the best cake for all of you banana bread/cake lovers. It’s loaded with bananas, pineapple, and pecans. I also made it extra moist and flavorful by adding some easy, pineapple-flavored, sweet sauce over the top.
Some More sweet Recipes From Me:
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- 3 cups flour
- 1 cup white granulated sugar
- 3/4 cup brown sugar
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 1/4 cup vegetable oil
- 3 eggs
- 2 tsp vanilla extract
- 4 medium ripe bananas
- 8 oz crushed pineapple with juice
- 1 cup chopped pecans
- 14 oz can sweetened condensed milk
- 1 cup crushed pineapples juice squeezed out
- 1/2 tsp cinnamon
- 1/4 cup COOL Whip optional
- 2 8 oz packs of cream cheese softened
- 1/2 cup unsalted butter softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/2 cup finely chopped pecans
- Optional: 1 1/2 cups chopped pecans for topping of the cake
- Preheat the oven to 350 and grease a 9x13 casserole baking pan.
- Combine flour, both sugars, baking soda, pecans, and cinnamon on a large mixing bowl.
- In a separate bowl, whisk together oil, eggs, vanilla extract, crushed pineapple and smashed bananas. Whisk until all combined.
- Pour wet ingredients into the dry ingredients. Mix with a spatula until smoothly combined.
- Pour cake batter into the prepared baking pan and spread it evenly.
- Bake for 40-45 minutes.
- Let the cake cool for about 10 minutes. Poke holes all over the cake (use something that is about a pencil thickness).
- In a mixing bowl, whisk sweetened condensed milk, pineapple, cinnamon, and COOL whip (if using) together.
- Evenly, pour sweet sauce mixture all over the cake. Let it seep in and cool completely before frosting.
- Beat butter and cream cheese together, on medium-high speed, until smooth, 1-2 minutes. Scrape sides and bottom of the bowl.
- Lower the speed to low and beat-in powder sugar, cinnamon, pecans, and vanilla extract.
- Turn the speed back up to medium-high and beat for about 3-4 minutes, until the frosting is light, smooth and fluffy.
- Once the cake is cooled, evenly frost the cake all over.
- Optional: spread chopped pecans all over the top of the frosted cake.
- Cover and keep the cake refrigerated when not serving.