Loaded with fresh fruit, this four-layer Hummingbird Cake is stacked with a smooth and tangy cream cheese frosting that pairs perfectly with the fruity flavors of the cake. The moist and tender crumb features crunchy toasted pecans and a sweetly tart flavor from the banana and pineapple baked into the batter.
Moist Pineapple Banana Cake With Cream Cheese Frosting
Hummingbird cake is originally a Caribbean recipe, and it definitely shows in the moist crumb and tropical flavors. With only 15 minutes of active prep, it makes for a decadent four-layer dessert that’s sure to impress anyone you serve it to.
This cake tastes great any time of year, but fresh summer fruit really takes it to the next level. When the ingredients are in season, the flavors just can’t be matched. But even if all you have is canned pineapple, it’s definitely more than worth making.
What Does Hummingbird Cake Taste Like?
Essentially, a hummingbird cake is a cross between banana bread and a pineapple upside-down cake. With a texture somewhere between pumpkin bread and carrot cake, it has the richness of a banana cake combined with a slight tang from the pineapple. It’s sweet and slightly spiced, with hints of warmth from the cinnamon. It also gets a nice nutty crunch from the pecans baked into the batter.
Recipe Ingredients
First, we’ll go over the ingredients for the cake, then move on to the cream cheese frosting. Scroll down to the printable recipe card for exact amounts.
For the Cake
All-Purpose Flour
Ground Cinnamon
Granulated Sugar
Brown Sugar: Tightly pack this into the measuring cup.
