I decided to make four wedding cakes, and yes, this is one of them! This Hummingbird Cake took on the role of my “Something Borrowed” in the cake line-up, seeing as I was borrowing it from my sister. It was her wedding cake flavor, and having it as part of my wedding made it all the more special. But also, it is truly just a delicious cake flavor: Moist banana cake with sweet and juicy pineapple, layered with a buttery graham cracker crumble and cream cheese frosting – it has a tropical but nostalgic feel that I can’t get enough of.
This is a take on traditional Hummingbird Cake, but of course with my own spin. This cake is HUGE and feeds a crowd (think 24-28 people) but you can easily scale it to fit whatever cake tins you have! More on that later in the blog post. For now, it’s just time for me to write my love letter to Hummingbird Cake.
Table of contents
- First, what even is Hummingbird Cake?
- Why make this Hummingbird Cake
- Let’s talk about the banana cake batter
- What to do if you are baking with different sized cake tins
- How to assemble a large layer cake
- My suggested timeline for baking and assembling this Hummingbird Cake
- The best way to crumb coat a layer cake
- Decoration suggestions
- How to store this Hummingbird Cake (in slices or as a whole)
First, what even is Hummingbird Cake?
Hummingbird Cake is a beloved cake flavor that’s rich, fruity, and slightly tropical. Traditionally, it’s a moist, oil-based cake made with ripe bananas, crushed pineapple, chopped pecans or walnuts, and baking spices like cinnamon. It’s almost always topped with tangy cream cheese frosting, and while the flavors first sounded odd to me, they have a carrot-cake-spirit that never goes out of style.
The origin story? It’s a little fuzzy, but most food historians agree that Hummingbird Cake first appeared in the U.S. in the late 1970s. It was used as an advertisement for travel to Jamaica, so technically it’s a Jamaican recipe, despite many people thinking otherwise!
It was published in Southern Living magazine and quickly became one of the magazine’s most requested recipes. You can find it quite commonly among southern states in grocery stores and restaurants, which is where my sister discovered it. People are hooked, let me tell you.
In this version, I wanted to honor the spirit of the original while giving it a modern, elegant twist. The bananas are still here (mashed into a brown butter banana cake), and the pineapple gets cooked down into a glossy marmalade for easy layering. I swapped the chopped nuts for a buttery graham almond crumble—still crunchy, but a more exciting addition of texture and flavor. It’s everything I love about the classic, just a little more refined. Plus, I love a ton of layers.
Why make this Hummingbird Cake
Moist, brown butter banana cake – the cake layers alone are heaven to me. I have high moisture criteria in my cakes, so ensuring this brown butter banana cake is soft, flavorful and moist was the highest priority for me.
It feeds a crowd – This recipe yields three generous 10-inch cake layers, making it perfect for big gatherings, birthdays, or really anything!
It slices beautifully. Turning the pineapple and nuts into a marmalade and crumble gives this cake structure while still delivering that nostalgic flavor. The pineapple is pronounced enough that it keeps your interest, and the crumble provides a nice, light crunch. I think all cakes need a good crunch layer.
Make-ahead friendly. Each component can be prepped ahead of time, making this an ideal cake to spread out over a few days. No need to stress over a cake like I did!
Let’s talk about the banana cake batter
This Hummingbird Cake uses one of my favorite methods for cooling brown butter – which is to mash it with ripe bananas. I call this the “bananas foster effect” because it feels like the hot brown butter nearly “blooms” the ripe banana flavor. It might be placebo effect, but it smells amazing so I’m standing by it.
This banana cake batter stays surprisingly easy and streamlined. You brown the butter, mash it in with the bananas, then the stand mixer is ready for all the other ingredients.
It’s easy, which is a good thing, because you’re making a ton of cake!
What to do if you are baking with different sized cake tins
This recipe is designed for three 10-inch cake tins, however I know that’s not a common tin size. Here are some adjustments you can make:
9-inch cake tins – you will still need only three cake tins, but the cakes will be slightly thicker. Increase the bake time by 7-12 minutes, and know that the final cake product will be very tall!
9 by 13-inch cake pans – if using these types of pans, you will end up with a large rectangular 2 layer cake, which can be fun! The bake time is usually the same (around 30 minutes), but can err a bit longer depending on how the batter is distributed. So if you are choosing this route, keep an eye on your cakes in the oven!
How to assemble a large layer cake
Stacking a tall, filled cake might sound intimidating, but I promise—it’s way more manageable than you think. Especially with a few tricks and the right tools. This cake is all about balance: plush banana layers, a sweet-tart marmalade, and a buttery crumble. Here’s how to layer it so each slice looks as clean and party-ready as it tastes.
1. Use a springform pan as your assembly tool
This is the best trick I’ve learned for building clean-layered cakes: build it inside a springform pan. It gives structure, keeps everything level, and acts like a mold to lock things in place.
Line the inside of a clean 10-inch springform pan with two long pieces of cling wrap, crisscrossing them so you have a good amount hanging over the sides. This will help you seal up the cake later for storage.
2. Layer 1: banana cake + frosting + a ring of frosting
Start by placing your first (cooled) banana cake layer into the bottom of the lined pan. Spread a layer of cream cheese frosting across the top, then pipe a thick ring of frosting around the edge. This ring acts as a ridge to hold the filling in place.
3. Layer 1 filling: pineapple marmalade + crumble
Spoon half the pineapple cinnamon marmalade into the center of the ring, smoothing it out to the edges of the ring. Then sprinkle on half of the graham almond crumble—don’t be shy. It adds crunch, so you need a liberal layer!
4. Repeat for the second layer
Add the second cake layer and repeat the process: frosting, ring of frosting, marmalade, and crumble. Finish with the third banana cake layer on top.
5. Wrap and chill
Use the overhanging plastic wrap to gently seal the top of the cake. Then place the whole springform pan in the fridge for at least 12 hours (up to 24). This chilling time is crucial—it lets the fillings set and the layers settle, so the cake holds its shape when you remove it. You can rush the process, but I really hope you won’t.
My suggested timeline for baking and assembling this Hummingbird Cake
I break this recipe down into a three day recipe, but that’s just personal preference. If you are speedy you can do it in two days. It’s really up to you!
My Three-Day Schedule
Day 1: Make the graham cracker almond crumble and pineapple cinnamon marmalade. These can sit in the fridge for up to 5 days, no stress.
Day 2: Bake the banana cake layers, prep your frosting, and assemble the cake. Let it chill overnight to set properly.
Day 3: Do your crumb coat in the morning, then decorate that night. You’ll end up with a beautiful cake and zero last-minute panic. You can even serve it that night if you’re feeling ambitious!
A Two-Day Schedule
Day 1: Make the pineapple marmalade and graham cracker crumble, store these while you bake the cake layers. Let the cake layers cool while you prep the frosting. Assemble the cake that night and put it in the fridge to chill.
Day 2: Do the crumb coat in the morning, then the final decoration at night. Serve that night at a party, if you’d like!
The best way to crumb coat a layer cake
Decorating feels intimidating, but it’s really not. We just have to be able to accept a bit of imperfection, okay? WE WILL SURVIVE.
A crumb coat is the thin, base layer of frosting that locks in loose crumbs so your final cake is easy to decorate. Here’s how I learned to crumb coat my cakes, and it was a lifesaver at the wedding.
- Start with a chilled cake:
I suggest assembling your cake and then letting it chill for several hours (ideally overnight). Cold layers are sturdier and won’t shift around as you frost. Plus it gives the cake time to set. - Use a turntable (if you have one):
A rotating cake stand makes the process easier, or you can use a surface you feel comfortable rotating on your counter. - Seal the edges first:
After stacking and layering your cake, start by “sealing” the outer edges. Use a small offset spatula to press frosting into any gaps between layers to trap the filling inside. - Start from the top, then go down to the edges:
Apply a large scoop of frosting to the top of the cake and ease it out to the edges. Then gently press over a very thin layer of frosting and swoop it all over the cake — just enough to catch the crumbs. Don’t worry if it looks messy! You’re not aiming for perfection here, just coverage. - Hot water to finish:
For a super smooth finish, dip your angled spatula in hot water, shake off any drips but leave it damp, and then glide it over the frosting. Do this only at the very end for a clean-line finish. - Chill again:
Pop your crumb-coated cake into the fridge for at least 30 minutes, or until the frosting is firm to the touch. This step ensures the final layer of frosting goes on easily.
Tip: If you want ultra-clean edges, especially for wedding-style cakes, go slow and switch between an angled spatula and a bench scraper for the sides while rotating the cake.
Decoration suggestions
Choosing how to decorate a cake is deeply personal, and I’m sure you already have a plan. However, if you’re stumped, here are a few thought-starters on how I like to decorate this cake!
Classic piping – Using a piping bag and a few classic piping tips to make an old-school piping border (see the photo below) is always fun. It does take a bit of practice (I am nowhere near perfect), but I like to practice on a cake tin that I flip upside-down, then I just scrape the icing off and start again as many times as I need!
Textured frosting + fruit or flowers – this is a good method if you are ~iffy~ on your frosting skills. Use your angled spatula to create a swoopy texture with the frosting, as if someone iced the cake heavily, but never smoothed it out. From there I like to decorate the cake with flowers, dried fruit or fresh fruit. Dried pineapple slices are particularly fun here!
A smooth finish – If you ARE feeling ambitious, making an extra smooth icing layer on the cake is what I consider one of the most elegant ways to decorate a cake, but be warned: it is hard! If you choose this route, don’t stress it and know that you can always use a bench scraper dipped in warm water to ease away any mistakes.
How to store this Hummingbird Cake (in slices or as a whole)
This cake holds up beautifully, which makes it even better for events, parties, anything!
- If the cake is still whole: Store it in the fridge under a dome or loosely wrapped in plastic wrap for up to 5 days. A cardboard cake box works too. The frosting helps lock in moisture, so the layers stay tender.
- If the cake is sliced: Keep individual slices in an airtight container in the fridge. Use parchment or wax paper between layers if stacking. This protects all of the frosting and edges, plus makes it easy to go in and grab individual slices as you need them!
- Freezer-friendly: Wrap slices tightly in plastic wrap and foil, then freeze for up to 4 months. Thaw in the fridge overnight or on the counter for 30–45 minutes. It’s such a treat to know there’s cake somewhere in the house 🙂
Tip: If you made this ahead of time and haven’t decorated it yet, you can keep the crumb-coated cake in the fridge for up to 2 days before finishing the frosting and coconut. I suggest 24 hours for peak freshness, but there is wiggle room!
And that’s it for this Hummingbird Cake!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
A Party-Sized Hummingbird Cake
Equipment
- 1 medium sauté pan
- 1 food processor
- 1 stand mixer or electric mixer
- 3 10-inch cake pans see Note for smaller cake pans
- Cling wrap or seran wrap
- 1 piping bag for assembling
- 1 angled spatula for frosting
Ingredients
For the graham cracker almond crumble
- 270 grams graham crackers 36 rectangles
- 60 grams toasted almonds 1/2 cup
- 113 grams salted butter melted, 1/2 cup
- 1/2 teaspoon flaky salt
For the pineapple cinnamon marmalade
- 1100 grams pineapple in my experience, this is usually what 1 medium pineapple yields
- 260 grams granulated sugar 2 1/3 cups
- 1 tablespoon ground cinnamon
For the banana cake layers
- 340 grams salted butter 1 1/2 cups
- 900 grams very ripe bananas about 8-9 large bananas
- 500 grams dark brown sugar 2 1/2 cups
- 6 large eggs
- 150 grams skyr or greek yogurt 2/3 cup
- 2 teaspoons vanilla extract
- 630 grams all-purpose flour 4 1/2 cups
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 1/2 teaspoons Diamond Crystal kosher salt
For the cream cheese frosting (yields one batch, I suggest two batches for this recipe)
- 452 grams salted butter softened, 2 cups
- 452 grams cream cheese softened, 2 cups
- 904 grams powdered sugar 7 1/2 cups
- 1 teaspoon kosher salt plus more to taste
- 1 teaspoon vanilla extract
Instructions
For the graham cracker almond crumble
- In a food processor, combine the 270 grams of graham crackers, 60 grams of toasted almonds and pulse into crumbs. Drizzle in the 113 grams of melted butter and pulse again. Transfer to a container and sprinkle in the flaky salt. Mix with your fingers to combine and store in the fridge until you are ready to use!
For the pineapple cinnamon marmalade
- Chop the 1100 grams of pineapple into bean-sized pieces. Add these to a large sauté pan. Add the 260 grams of sugar and mix together.
- Put the pan over medium-low heat and cook for 40-45 minutes or until the pineapple goes from liquidy to thickened. Add 1 tablespoon of cinnamon and stir into the marmalade. There might still be some excess liquid, which is completely fine. Transfer to a container and store in the fridge until you are ready to use it.
For the banana cake layers
- In a medium sauté pan or pot, brown the 340 grams of salted butter. This means slowly heating it until the milk solids separate from the melted butter and begin to turn golden at the bottom of the pan. Once the butter is a deep dark brown, transfer it to the bowl of a stand mixer.
- Add the 900 grams of bananas into the brown butter. Using the paddle attachment, mix on low speed to mash the bananas into the brown butter. Stop when the mixture has chunks but is nearly smooth.
- Add in the 500 grams brown sugar, 6 large eggs, 150 grams of greek yogurt or skyr, and 2 teaspoons vanilla extract. Mix on low until smooth.
- Add the 630 grams of flour, 2 teaspoons baking powder, 2 teaspoons baking soda, and 2 1/2 teaspoons kosher salt. Mix on low until a batter forms.
- Prepare 3 10-inch springform pans with spray oil and parchment paper. Pour in the batter evenly. It's about 889 grams of batter per pan.
- Bake at 350°F for 25-30 minutes or until you can insert a toothpick and it comes out clean.
- Let the cakes cool in their pans at room temperature. If assembling the next day, wrap them with cling wrap and store them at room temperature. If you are assembling later than one day, wrap them and freeze them.
For the cream cheese frosting
- In a stand mixer fitted with the paddle attachment (or in a bowl using an electric hand mixer), beat 452 grams of softened salted butter on medium-high speed until light, fluffy, and very spreadable, 2-3 minutes.
- Add the 452 grams of cream cheese a chunk at a time, continue to beat until this looks like buttercream, another 2–3 minutes.
- Add the powdered sugar in a bowl to the side. Whisk it to break up any clumps. With the mixer on low, add the powdered sugar one heaping spoonful at a time, only adding the next once the first has mixed in. This helps avoid any sugar clumps.
- Add the salt and vanilla extract and continue to beat until very fluffy and smooth. Taste and season with more salt as desired.
- ***Note: you will need one batch of the frosting for assembling the cake, and one batch for decorating it. I recommend you make each batch right before you plan to use it.
To assemble the cakes
- Use one springform cake pan as your assembly zone. Line it with cling wrap, forming a big "x" with two pieces across the pan.
- Place the first banana cake layer down in the lined pan. Spread an even layer of frosting across the cake, then use a piping bag to pipe a ring around the edge. Layer half (yes! Half!) of the pineapple marmalade in the center of this ring. Seal in the marmalade by adding half of the graham cracker almond crumble on top. Add another ring of frosting around the edges to hold everything in. Add the next banana cake layer and repeat one more time to make three cake layers and two filling layers.
- Use the cling wrap hanging over the edges to seal up the cake. Store this in the fridge in the 10-inch springform pan and let it set for 12-24 hours. You can speed this up, but the cake will have more structure if you give it time to set.
- The next day, flip the cake onto the surface you plan to decorate on. This can be a cardboard cake platform or the surface you plan to serve on.
- Crumb coat the cake by first "sealing" up the exposed icing layers with frosting. Then add a generous dollop of frosting to the top and use an angled spatula to smooth it out. A hack here is to dip the spatula in hot water for your final smoothing, it will make a razor-sharp edge.
- Move this to the fridge for 30 minutes to 3 hours to set. You can also flex longer, just don't chill longer than 24 hours if you can help it. Use this time to make another batch of frosting if you need it.
- To finish decorating, dollop the frosting on top of the cake and ease it out to the edges. Use the angled spatula to make it as smooth or rustic as you'd like. I have decorating suggestions on the blog post, but it is really up to you!
- Serve and slice as you'd like!
This recipe is written so wonderfully! Hummingbird Cake is not something I ever wanted to try. But now! I can accomplish anything in 3 days. And this will be made some time this summer. Maybe with my sweet friend who is the decorator of cakes. I’ll cook and she can frost 😋😍
Oh gosh I know her frosting technique is going to blow mine out of the water! Hope you both enjoy!