i wrote an article all about the hummingbird cake on food52! get it here & get the recipe below.


for the cake

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 1/4 cups raw sugar
  • 1 1/4 cups canola oil
  • 3 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup crushed pineapple
  • 4 ripe bananas, mashed
  • 3/4 cup shredded coconut (optional)
  • 3/4 cup chopped raw pecans

for the frosting

  • 1/2 cup unsalted butter
  • 3 cups powdered sugar, or as desired
  • 1 teaspoon pure vanilla extract
  • 1 6ounces cream cheese


  • preheat the oven to 325° F. grease two 8-inch circular cake pans. set aside.
  • in a mixing bowl sift the flour, baking soda, salt, and cinnamon. set aside.
  • in a separate mixing bowl using a wooden spoon, mix together the sugar, oil, eggs, and vanilla until well combined. 
  • stir in the pineapple and bananas. add the coconut, if desired.
  • add the sifted dry ingredients to the egg mixture and stir until just combined. it is important to not over-mix this batter.
  • stir in the pecans and evenly divide the batter between the two cake pans. bake until a toothpick comes out clean, approximately 25 to 30 minutes.
  • let the cakes cool completely before removing them from the pans and frosting (recipe below).
  • in the bowl of a stand mixer with the whisk attachment, beat the butter, sugar, and vanilla until light and fluffy, approximately 8 to 10 minutes.
  • once the sugar is well incorporated, add the cream cheese in chunks and mix until it is evenly combined. do not over-mix after adding the cream cheese as the frosting will become runny. 
  • frost cake as desired (I usually slice each cake in half length-wise, then frost each of the layers, then around the exterior) and enjoy!