Hummingbird Cake

Rumor has it, this crowd-pleasing cake got its name because every bite makes you hum with delight. Smothered in cream cheese and chopped walnuts, this banana and pineapple spice cake is a Southern favourite.

Why not give this light, moist and absolutely delicious cake a try.

Honky Tonk Hummingbird Cake main.jpg


  • 400g sugar
  • 375ml sunflower oil
  • 4 eggs
  • 260g cake flour
  • 1ml salt
  • 8ml baking powder
  • 8ml bicarbonate of soda
  • 3ml cinnamon
  • 100g pecan nuts, roasted and chopped
  • 1 tin crushed pineapple, drained
  • 30ml reserved syrup from pineapple
  • 1 banana, mashed
  • 20g pecan nuts, roasted and chopped (for decorating)


  • 120g Butter, softened
  • 500g full cream cream-cheese
  • 4 cups icing sugar, sifted
  • 5ml NoMU Vanilla extract


  1. Beat oil and sugar in a bowl until thick and creamy, add the eggs - one at a time.
  2. Sift together flour, salt, cinnamon, bicarb, and baking powder together.
  3. Add the sifted dry ingredients together to the oil mixture and fold together gently. Then add the pineapple, nuts and banana and mix together gently with the reserved pineapple syrup.
  4. Divide the mixture into 3 lined 20cm cake tins, and bake at 180°C for 20-25 minutes.
  5. Meanwhile to make the icing, cream the butter until light and fluffy, then mix in the cream cheese. When combined, begin adding the sifted icing sugar, combine well but be careful not to over mix or it will go runny.
  6. When the cake is cooked remove from the oven and allow to cool in their tins for +/- 20 minutes before turning out onto a cooling rack to cool completely.
  7. Once completely cool, place the first layer of the cake onto a cake plate and spread  1/3 of the icing, repeat with the other 2 layers and decorate the top with more pecan nuts.

Stylist: Lisa Clark | Photographer: Warren Heath