Mouthwatering One Layer Hummingbird Cake

Finding a cake recipe that delivers all the flavors of traditional hummingbird cake without the fuss of multiple layers can feel impossible. After all, most hummingbird cake recipes require you to bake several layers, make buttercream frosting, and spend hours assembling everything, and things get even more complicated when you’re short on time or just want a simple dessert for a weeknight.

Luckily, this one layer hummingbird cake checks all the boxes: it’s packed with banana, pineapple, and pecans just like the classic version, takes half the time to make, and still gives you that sweet, moist cake everyone loves.

What Kind of Bananas Should I Use?

For hummingbird cake, you’ll want to use bananas that are really ripe – I’m talking about the ones with brown spots all over them that you might normally think are past their prime. These overripe bananas are actually perfect because they’re much sweeter and mash easily, giving your cake that rich banana flavor that makes hummingbird cake so special. If your bananas aren’t quite ripe enough, you can speed up the process by placing them in a paper bag for a day or two. Don’t worry if they look a bit ugly on the outside – the mushier and more spotted they are, the better they’ll work in your cake.

Options for Substitutions

This hummingbird cake is pretty forgiving when it comes to swaps, so here are some options if you need to make changes:

• Pecans: If you don’t have pecans or they’re too pricey, walnuts work great as a substitute. You could also try chopped almonds or even leave the nuts out completely if you have allergies.
• Canned crushed pineapple: Fresh pineapple works too – just chop it finely and use about the same amount. Make sure to include some of the juice for moisture, or add an extra tablespoon of oil.
• Vegetable oil: You can swap this with melted butter (let it cool first), canola oil, or even applesauce for a lighter version. If using applesauce, use about 3/4 the amount.
• Brown sugar: No brown sugar? Mix 1/4 cup granulated sugar with 1 tablespoon molasses, or just use all granulated sugar instead.
• Cream cheese: While cream cheese is pretty essential for that classic hummingbird cake frosting, you could try mascarpone for a similar texture and richness.
• Ground nutmeg: If you’re out of nutmeg, add a bit more cinnamon or try a pinch of allspice. The cake will still taste great without it.

Watch Out for These Mistakes While Baking

The biggest mistake with hummingbird cake is not draining your crushed pineapple properly, which can make your cake dense and soggy – press it through a fine mesh strainer or squeeze it in a clean kitchen towel to remove excess juice before mixing it in. Make sure your cream cheese and butter are truly at room temperature before making the frosting, as cold ingredients will create a lumpy, difficult-to-spread mess that won’t look smooth on your cake. Don’t overmix the batter once you add the flour, as this can lead to a tough, chewy texture instead of the moist, tender crumb you’re after – just fold until the ingredients are barely combined. For the best results, use bananas that are very ripe with brown spots, as they provide more sweetness and moisture than firmer bananas, and always let the cake cool completely before frosting to prevent the cream cheese frosting from melting off.

What to Serve With Hummingbird Cake?

This tropical-flavored cake is pretty rich and sweet on its own, so it pairs beautifully with a simple cup of black coffee or hot tea to balance out all those lovely banana and pineapple flavors. I love serving it alongside fresh berries like strawberries or raspberries, which add a nice tart contrast to the cream cheese frosting. For special occasions, a scoop of vanilla ice cream on the side never hurts, especially if you’re serving it warm. Since it’s already packed with pecans and fruit, you really don’t need much else – maybe just a glass of cold milk for the kids!

Storage Instructions

Keep Fresh: This hummingbird cake actually gets better after a day or two! Store it covered at room temperature for up to 3 days, or in the fridge for up to a week. The cream cheese frosting means it’s safest in the fridge, especially in warmer weather.

Freeze: You can freeze slices of this cake for up to 3 months. Wrap individual pieces tightly in plastic wrap, then pop them in a freezer bag. The texture holds up really well, and it’s nice to have a slice ready whenever you’re craving something sweet.

Serve: Let frozen slices thaw at room temperature for about 30 minutes before serving. If you’ve stored the cake in the fridge, I like to take it out about 15 minutes before serving so the frosting softens up a bit and the flavors really shine through.

Preparation Time	20-30 minutes
Cooking Time	70-82 minutes
Total Time	90-112 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 40-50 g
• Fat: 200-220 g
• Carbohydrates: 500-550 g

Ingredients

For the cake:

• 1 3/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1 cup pecans, roughly chopped
• 1 cup mashed ripe bananas (about 2 to 3 bananas)
• 1 cup canned crushed pineapple with juice
• 3/4 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

For the pecan cookie crumbs:

• 1 cup pecans, finely chopped
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp cornstarch
• 1/8 tsp salt
• 1/4 cup unsalted butter, melted

For the cream cheese frosting:

• 1/4 cup unsalted butter, softened
• 1 1/4 cup full-fat cream cheese, chopped and softened
• 1 tsp vanilla extract
• 3 1/2 cups powdered sugar

Step 1: Prepare the Cake Pan and Preheat the Oven

Preheat your oven to 180°C (350°F) standard or 160°C (320°F) fan-forced.

Grease an 8-inch round cake pan and line the bottom with baking or parchment paper to ensure easy removal of the cake later.

Step 2: Combine the Dry Ingredients for the Cake

• 1 3/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar
• 1 cup pecans, roughly chopped

In a large mixing bowl, combine 1 3/4 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon salt, 3/4 cup granulated sugar, 1/4 cup light brown sugar, and 1 cup pecans that have been roughly chopped.

Stir these ingredients together briefly to evenly distribute everything.

Step 3: Mix the Wet Ingredients and Create the Batter

• 1 cup mashed ripe bananas (about 2 to 3 bananas)
• 1 cup canned crushed pineapple with juice
• 3/4 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

Create a well in the center of the dry ingredient mixture from Step 2.

To the well, add 1 cup mashed ripe bananas, 1 cup canned crushed pineapple with juice, 3/4 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract.

Use a spatula to gently mix everything together just until combined and you no longer see streaks of dry flour.

I like to fold gently to keep the cake tender and avoid overmixing.

Step 4: Bake the Cake

Pour the completed cake batter from Step 3 into the prepared cake pan from Step 1.

Smooth the top gently, then place in the preheated oven.

Bake for about 60–70 minutes, or until a skewer inserted into the center comes out clean.

Once done, transfer the cake to a cooling rack and allow it to cool completely in the pan before removing.

Step 5: Prepare the Pecan Cookie Crumbs

• 1 cup pecans, finely chopped
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp cornstarch
• 1/8 tsp salt
• 1/4 cup unsalted butter, melted

In a medium-sized mixing bowl, mix together 1 cup finely chopped pecans, 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon cornstarch, and 1/8 teaspoon salt.

Pour in 1/4 cup melted unsalted butter and stir until the mixture looks like wet sand.

Line a baking tray with parchment, spread the crumbs out evenly, and bake at 180°C (350°F) for about 10–12 minutes until just golden.

Let the crumbs cool completely.

I love how these crunchy crumbs add a nice texture on top!

Step 6: Make the Cream Cheese Frosting

• 1/4 cup unsalted butter, softened
• 1 1/4 cup full-fat cream cheese, chopped and softened
• 1 tsp vanilla extract
• 3 1/2 cups powdered sugar

To prepare the frosting, add 1/4 cup softened unsalted butter and 1 1/4 cups softened full-fat cream cheese (chopped) to a large mixing bowl.

Add 1 teaspoon vanilla extract.

Beat with an electric mixer on medium speed for about 2 minutes until the mixture is smooth and creamy.

Gradually add 3 1/2 cups powdered sugar, 1 cup at a time, beating until thick and smooth.

For a tangier flavor, you can sneak in a little extra cream cheese if you like.

Step 7: Assemble, Decorate, and Serve the Cake

• cooled cake from Step 4
• cream cheese frosting from Step 6
• pecan cookie crumbs from Step 5

Once the cake has cooled completely, spread the cream cheese frosting evenly over the top.

Sprinkle the cooled pecan cookie crumbs from Step 5 over the frosting for a crunchy finish.

Cut the cake into slices and serve.

Enjoy this moist, flavorful cake—it’s especially delicious with a cup of coffee!