Hummingbird Cake
A moist Southern spice cake with banana, pineapple and pecans, topped with cream cheese frosting.
- Time1 hr 20
- LevelEasy
- Costabout £0.58 a head
- Oven170°C (150°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 170°C (150°C fan). Grease and line two 20 cm sandwich tins.
- 2
Mix the flour, bicarbonate of soda, cinnamon and salt in a large bowl, then stir in the sugar.
- 3
Whisk the eggs, oil and vanilla together, then stir in the mashed banana, drained pineapple and chopped pecans.
- 4
Pour the wet mix into the dry and fold gently until just combined. The batter will be thick and chunky.
- 5
Divide between the tins and bake for 35 minutes, until a skewer comes out clean. Cool in the tins for 15 minutes, then on a rack until completely cold.
35 min - 6
Beat the butter and icing sugar until pale, then add the cold cream cheese and beat just until combined.
- 7
Sandwich the layers with some of the frosting, cover the top with the rest and scatter with pecans.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.