Hummingbird Layer Cake

Hummingbird Layer Cake by Wood and Spoon Blog. This is a recipe for a traditional southern pecan, coconut, banana, and pineapple filled cake. The recipe comes from Katie Jacobs' new book So much to celebrate. A cream cheese frosting makes this stacked naked cake sweet and moist. Perfect for summer parties and celebrations. Find the recipe at

5 from 2 reviews

This hummingbird cake is a Southern specialty from Katie Jacobs’ new book. Moist layers of cake made with cinnamon, banana, and crushed pineapple are filled with pecans and coconut, and the frosting is a rich and fluffy cream cheese icing.



For the cake:

For the frosting:


For the cake:

  1. Preheat oven to 350 degrees. Butter and flour four 8-inch round cake pans.
  2. In a medium bowl, whisk together flour, baking soda, cinnamon, and salt; set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat oil, vanilla, and sugar until combined, about 2 minutes. Add eggs one at a time, incorporating each before adding the next. Beat at medium speed until mixture is pale yellow and fluffy, about 3 minutes.
  4. In a separate bowl, mix together banana, pineapple, pecans, and coconut. Add to egg mixture; stir until well combined. Add flour mixture; blend well.
  5. Divide batter between pans. Bake, rotating pans halfway through, until golden brown and a cake tester inserted in the center comes out clean, 25 to 35 minutes.
  6. Transfer pans to a wire rack. Once cooled, invert cakes onto racks; reinvert, top side up. Cool completely. While cake is cooling, make frosting.

For the frosting:

  1. In the bowl of an electric mixer fitted with the whisk attachment, beat cream cheese and vanilla until light and creamy, about 2 minutes. With mixer on medium speed, gradually add butter, beating until incorporated. Reduce mixer speed to low. Gradually add sugar, beating until incorporated. Use immediately to frost and layer the cake.