Moist Hummingbird Cake Recipe Easy Homemade Cream Cheese Frosting Guide

Let me tell you, the scent of ripe bananas, crushed pineapple, and warm cinnamon wafting from my kitchen when baking this Moist Hummingbird Cake with Cream Cheese Frosting is enough to make anyone’s mouth water—seriously, it’s like a tropical breeze wrapped in cake form. The first time I baked these layers of sweet, tender cake stacked high with that tangy, luscious cream cheese frosting, I was instantly hooked. It was one of those rare moments where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Years ago, when I was knee-high to a grasshopper, my grandma used to make a similar cake for family gatherings. It was the kind of recipe that felt like a warm hug on a rainy day. I stumbled upon this Moist Hummingbird Cake recipe during a lazy weekend, trying to recreate that nostalgic magic with my own twist. Honestly, I wish I’d discovered this version years ago—it’s dangerously easy and delivers pure, nostalgic comfort every single time.

My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). Whether it’s for potlucks, birthday parties, or just a sweet treat for your kids after school, this Moist Hummingbird Cake with Cream Cheese Frosting brightens up your dessert table and your Pinterest cookie board alike. After testing it multiple times in the name of research, of course, it’s become a staple for family gatherings and gifting. If you love tropical flavors with a creamy finish, you’re going to want to bookmark this one!

Why You’ll Love This Recipe

As someone who’s whipped up countless cakes over the years, this Moist Hummingbird Cake recipe stands out for several reasons. It’s the kind of recipe that’s both foolproof and crowd-pleasing, making it perfect for bakers of any skill level. Here’s why it quickly became a favorite in my kitchen:

• Quick & Easy: Comes together in under an hour, perfect for last-minute celebrations or casual weekend baking.
• Simple Ingredients: No fancy or hard-to-find items—just pantry staples and fresh fruit you probably already have.
• Perfect for Any Occasion: Whether it’s brunch, a potluck, or a cozy family dinner, this cake fits right in.
• Crowd-Pleaser: Kids and adults alike rave about the moist crumb and creamy frosting combo.
• Unbelievably Delicious: The balance of banana, pineapple, and warm spices with that rich cream cheese frosting is next-level comfort food.

What sets this Moist Hummingbird Cake apart is the delicate texture—thanks to the finely crushed pineapple and ripe bananas creating moisture without heaviness. Plus, the cream cheese frosting is whipped just right for a smooth, tangy finish that’s not too sweet. It’s the kind of cake that makes you close your eyes after the first bite and say, “Yep, this is the one.” Honestly, it’s comfort food with a tropical twist, perfect for impressing guests without any stress.

What Ingredients You Will Need

This Moist Hummingbird Cake recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most of these are pantry staples, with a few fresh items to brighten the flavor.

• For the Cake:
• 2 cups (250 g) all-purpose flour (I prefer King Arthur for consistent results)
• 1½ tsp baking soda
• 1 tsp ground cinnamon (adds that warm spice note)
• ¼ tsp salt
• 1½ cups (300 g) granulated sugar
• 3 large eggs, room temperature
• ¾ cup (180 ml) vegetable oil (or light olive oil for a subtle flavor)
• 1 tsp vanilla extract (pure vanilla extract makes a difference)
• 1 cup (240 ml) crushed pineapple, drained (fresh or canned works fine)
• 2 ripe bananas, mashed (the riper, the better for sweetness and moisture)
• 1 cup (100 g) chopped pecans or walnuts (optional, for crunch and texture)
• For the Cream Cheese Frosting:
• 8 oz (225 g) cream cheese, softened (I like Philadelphia brand for creaminess)
• ½ cup (115 g) unsalted butter, softened
• 4 cups (480 g) powdered sugar, sifted (for smooth frosting)
• 1 tsp vanilla extract
• 2-3 tbsp (30-45 ml) whole milk or cream (adjust for consistency)

If you don’t have nuts or want a nut-free version, just skip them or swap with shredded coconut for a fun twist. For dairy-free, use vegan cream cheese and butter alternatives—works surprisingly well! In summer, fresh pineapple and bananas make this even more vibrant, but canned pineapple is a trusty stand-in year-round.

Equipment Needed

• Two 9-inch (23 cm) round cake pans (non-stick or well-greased)
• Mixing bowls (medium and large)
• Electric mixer (handheld or stand mixer) for cream cheese frosting and batter mixing
• Measuring cups and spoons
• Rubber spatula for folding ingredients gently
• Cooling racks (for cakes to cool evenly)
• Wire whisk (optional, but handy for initial dry ingredient mixing)

If you don’t have round cake pans, a 9×13-inch rectangular pan works fine; just adjust baking time slightly. I’ve also used silicone pans with good results—just be mindful of baking time. When mixing the frosting, a stand mixer makes things easier, but a strong arm and a good hand mixer can do the trick just fine. For budget-friendly options, simple non-stick pans from your local store work wonders—just grease and flour them well so the cake pops out easily.

Preparation Method

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans or line them with parchment paper. This helps the cake layers release easily after baking. (About 10 minutes)
2. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups (250 g) all-purpose flour, 1½ tsp baking soda, 1 tsp ground cinnamon, and ¼ tsp salt until well combined. This ensures even distribution of leavening and spice. (5 minutes)
3. Combine Wet Ingredients: In a large bowl, beat 1½ cups (300 g) granulated sugar and 3 large eggs until light and fluffy (about 3-4 minutes with an electric mixer). Add ¾ cup (180 ml) vegetable oil and 1 tsp vanilla extract, mixing until smooth. (5 minutes)
4. Add Fruit and Nuts: Stir in 1 cup (240 ml) drained crushed pineapple and 2 ripe mashed bananas until evenly incorporated. Fold in 1 cup (100 g) chopped nuts if using. The batter will be thick but moist. (3-4 minutes)
5. Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula just until no streaks of flour remain. Avoid overmixing to keep the cake tender. (2-3 minutes)
6. Divide and Bake: Evenly divide the batter between the two prepared pans. Smooth the tops with a spatula. Bake in the center of the oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. (25-30 minutes)
7. Cool Completely: Let the cakes cool in their pans for 10 minutes, then turn out onto wire racks to cool completely before frosting. Cooling fully is key to prevent the frosting from melting. (At least 1 hour)
8. Make the Cream Cheese Frosting: Beat 8 oz (225 g) softened cream cheese with ½ cup (115 g) softened unsalted butter until creamy. Gradually add 4 cups (480 g) powdered sugar and 1 tsp vanilla extract, beating until smooth. Add 2-3 tbsp (30-45 ml) milk or cream to reach your desired consistency. (8-10 minutes)
9. Assemble the Cake: Place one cake layer on your serving plate. Spread a generous amount of frosting evenly over the top. Add the second cake layer, then frost the top and sides. Chill for 30 minutes to set if you like a firmer frosting. (15 minutes)

Pro tip: If you notice the batter seems too thick, a splash more pineapple juice or milk can loosen it without sacrificing moisture. Also, keep an eye on baking times as ovens vary—start checking at 25 minutes. When frosting, keep the cream cheese cold until just before mixing to avoid runny frosting. This method has worked wonders for me every time!

Cooking Tips & Techniques

Getting this Moist Hummingbird Cake just right means paying attention to a few things I’ve learned the hard way. First, don’t rush the cooling process. Trying to frost warm cake is a recipe for a frosting meltdown—trust me, I’ve made that mistake. Let it cool completely on a wire rack.

When mixing the batter, folding gently after adding the dry ingredients keeps the crumb tender. Overmixing develops gluten and leads to a tougher cake—definitely not what you want here.

Drain your pineapple well. Excess liquid can make the batter too wet, affecting baking time and texture. But don’t squeeze it dry, or you lose that juicy burst of flavor.

For frosting, use room temperature cream cheese and butter. If either is too cold, lumps are inevitable; too warm and the frosting will be runny. Beat them together until smooth and fluffy before adding powdered sugar slowly.

And here’s a little multitasking tip: while the cake layers bake, prepare the frosting and clean your space. That way, when the cake cools, you’re ready to assemble without a scramble.

Lastly, consider chilling the finished cake for 30 minutes before slicing—it helps the frosting firm up, making clean cuts easier. These little tricks make all the difference between a good cake and a memorable one.

Variations & Adaptations

This Moist Hummingbird Cake is wonderfully adaptable to fit various diets and flavor preferences. Here are some ideas I’ve tried and loved:

• Gluten-Free Version: Swap all-purpose flour for a 1-to-1 gluten-free baking flour blend. The texture stays moist, though the cake might be a touch denser. Adding 1 tsp xanthan gum helps with structure.
• Dairy-Free Adaptation: Use dairy-free cream cheese and butter alternatives, like vegan cream cheese and coconut oil-based spreads. Coconut milk works well instead of regular milk in the frosting.
• Tropical Twist: Mix in shredded coconut (about ½ cup) into the batter or sprinkle on top of the frosting for extra texture and flavor.
• Spice It Up: Add a pinch of ground nutmeg or ginger alongside cinnamon for a deeper spice profile.
• Mini Cakes or Cupcakes: Bake the batter in cupcake tins for individual servings. Adjust baking time to about 18-20 minutes.

One variation I adore is swapping out pecans for macadamia nuts and adding a drizzle of caramel sauce between layers—it turns this classic into a decadent tropical delight. Feel free to customize based on what you have or crave; this recipe’s forgiving nature welcomes it!

Serving & Storage Suggestions

Serve this Moist Hummingbird Cake chilled or at room temperature for the best flavor and texture. It’s stunning on its own but pairs beautifully with a cup of freshly brewed coffee or a tropical iced tea. For a festive touch, garnish with toasted coconut flakes or extra chopped nuts on top.

Store leftover cake covered tightly in the refrigerator for up to 4 days. The cream cheese frosting keeps it moist and fresh. If you want to freeze it, wrap the unfrosted cake layers tightly in plastic wrap and then foil; freeze for up to 2 months. Thaw overnight in the fridge before frosting.

When reheating slices, a few seconds in the microwave (10-15 seconds) brings back that soft, tender crumb without melting the frosting. Flavors actually deepen after a day or two, so if you can wait, it’s even better the next day.

Nutritional Information & Benefits

This Moist Hummingbird Cake offers a delightful balance of nutrients thanks to its wholesome ingredients. Bananas provide potassium and natural sweetness, while pineapple adds vitamin C and a tropical zing. The nuts contribute healthy fats and a bit of protein, making this dessert a little more satisfying.

Approximate nutrition per serving (1 slice of 12):

Calories	350-400 kcal
Fat	18 g (mostly from nuts and oil)
Carbohydrates	50 g (includes natural sugars)
Protein	4 g
Fiber	2 g

While this cake isn’t low-calorie, using fresh fruit and real ingredients makes it a better choice than many processed desserts. For those watching allergens, note that it contains nuts, dairy, and gluten—though substitutions can make it suitable for many diets.

Conclusion

This Moist Hummingbird Cake with Cream Cheese Frosting isn’t just any cake—it’s a slice of tropical sunshine that’s easy to make and hard to forget. From the first moist bite to the last spoonful of tangy frosting, it brings joy and a splash of nostalgia to your table. Whether you’re baking for family, friends, or just because, this recipe is flexible enough to fit your style and reliable enough to become a favorite.

I love how it feels like a warm hug from childhood with a fresh, homemade touch. Give it a try, tweak it your way, and don’t be shy to share your adaptations! I’d love to hear how your version turns out—drop a comment or share a photo. Happy baking, and here’s to many sweet moments ahead!

FAQs About Moist Hummingbird Cake with Cream Cheese Frosting

Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day ahead and store them wrapped tightly at room temperature. Make the frosting and assemble on the day you plan to serve for the freshest taste.

How do I prevent the cream cheese frosting from being too runny?

Use cream cheese and butter at room temperature but not melted. Beat them well before adding powdered sugar slowly. If the frosting is too soft, chill it for 15-20 minutes to firm up before frosting.

What can I substitute for nuts if I have allergies?

You can skip the nuts altogether or replace them with shredded coconut or sunflower seeds for texture. The cake remains delicious without nuts.

Is it okay to use canned pineapple instead of fresh?

Yes, canned crushed pineapple works great. Just be sure to drain it well to avoid excess moisture in the batter.

Can I make this recipe into cupcakes?

Definitely! Use cupcake liners and fill them about two-thirds full. Bake at 350°F (175°C) for 18-20 minutes or until a toothpick comes out clean.

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