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.
Hummingbird Cake
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.
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Hummingbird Cake
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.
Ingredients
- Cake:
- 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
- Topping:
- 14 oz can sweetened condensed milk
- 1 cup crushed pineapples juice squeezed out
- 1/2 tsp cinnamon
- 1/4 cup COOL Whip optional
- Frosting:
- 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
Instructions
- 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.
- 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.
Recipe Notes
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
Marisa Franca @ All Our Way
March 10, 2017 at 7:42 amOh, wow! That does look amazingly good, moist, irresistible, and totally decadent! I could go on but my gosh that cake sounds good. A little bit like my Italian cake but with more delicious ingredients. How in the heck can you bake such yummy stuff and keep the weight off? Do you have a secret? I need it because I don’t make a lot of desserts (only for special occasions) and I gain just by looking at food. Oh, the problems of loving Italian food (actually all cuisines). This recipe is a keeper. Have a great weekend.
Lyuba
March 12, 2017 at 3:10 pmThank you so so much, Marisa! To be completely honest, I have hubby eat most of it if we don’t give it to the restaurant haha! Have a great weekend as well!
BJ Bennett
April 12, 2017 at 11:08 pmLooks YUMMY! I have a question about the “crushed pineapple (juice squeezed out)”. Does that mean you use everything in the can or just the juice? Thanks!
lyuba
April 20, 2017 at 7:04 pmHi BJ!
You will be using the pineapple, just squeeze the juice out of it. You can save and drink the juice if you wish, you just need the pineapple chunks for the recipe.
I hope this helps! Enjoy 🙂
Lorraine Skeen
May 17, 2017 at 10:35 amI’d like a copy of the Hummingbird Poke Cake Please It looks SO good and has all my favorite things in it. Of course I’ll have to share it with others but that is okay. Can it or left overs be frozen if put into a Glad or Ziploc container for the freezer?
lyuba
May 20, 2017 at 9:53 amHi Lorraine!
I haven’t actually frozen a cake before. The only thing I can imagine happening is that it might get more moist once defrosted. Definitely use an air-tight, freezer-friendly container.
I hope you enjoy it!
Sandy
January 29, 2018 at 8:28 amWould it work to take the cake out of the pan and frost it like a sheet cake or will it fall apart?
lyuba
January 31, 2018 at 3:13 pmHi Sandy! There is actually a way you can do it but you’ll need a special pan. Are you familiar with a spring form? It’s used for making cheesecakes and they make it in the round shape and in a rectangle 9×13 shape. So you can use a spring form to bake the cake and then, run a butter knife along the sides of the form to separate the cake sides from the pan. Then, carefully take off the sides of the spring form. I haven’t actually used a spring form for cake but if I had to, that is the way I would go 🙂
I hope it works!
Jenny
March 25, 2018 at 8:00 pmI made the cake! It was moist but I used AP flour (not self rising ) since the recipe called for baking soda. My BIG mistake, as the cake was good but needed salt…my family loved it cause it wasn’t very sweet. Lesson learned.
Jenny
LIsa
June 16, 2018 at 9:18 pmMade this to bring to my neice’s graduation party and it was a big hit. I knew I was going to top with pecans so i didn’t put any in the frosting. I also felt the frosting tasted like straight cream cheese as is so I added extra powdered sugar (probably almost another cup) and more cinnamon. Until it tasted a little more sweet, less tangy.
Lisa
June 16, 2018 at 9:22 pmForgot to add that i read the previous post about flour so I used AP flour and just added 2 dashes of salt. Seemed fine to me.
lyuba
July 10, 2018 at 2:20 pmI”m glad it was a big hit, Lisa!
As far as the frosting, I don’t tend to add a lot of sugar to my desserts so definitely don’t feel bad if you felt that you needed more sugar. It’s totally okay to need a little more sugar in the frosting 🙂
Dunia
July 10, 2018 at 11:30 pmOh my! I love hummingbird cake but this poke cake sounds like a winner. I like that you don’t overdo it by putting in more sugar. I have all the ingredients and will be making it. Thank you so much for th8s recipe!
Dunia
lyuba
July 13, 2018 at 12:16 pmI really hope you enjoy every bite! Thank you so much, Dunia!
Kathleen Larson
July 22, 2018 at 12:26 amCan a box mix be used for this cake?
lyuba
August 13, 2018 at 11:18 amHi Kathleen,
Sorry for the late response! I’ve never used a boxed cake mix but I would imagine that it will not yield the same texture since boxed cakes and normally fluffy. This is a very simple cake that you just whisk in one bowl. No electric mixer needed!
Marty Gould
September 10, 2018 at 10:31 pmI can not wait to try this recipe!!
lyuba
September 25, 2018 at 10:00 pmI hope you will, Marty, thank you!
Kawana
September 14, 2018 at 10:14 amGood morning I was wondering what type of flour do you use, the recipe doesn’t state self rising or AP?
lyuba
September 25, 2018 at 10:00 pmHi Kawana!
I use all-purpose flour.
I hope you like it!