Hi folks! Welcome back, and happy spring! Today, I’m sharing a Sweet Little Hummingbird Snacking Cake—a simpler, no-fuss take on the beloved Jamaican classic. If you’ve ever craved a Hummingbird cake but didn’t want to commit to a full layer cake, this cozy 8×8 version is just the thing. It’s packed with ripe bananas, crushed pineapple, and toasted pecans, delivering that moist, spiced goodness in an easy, casual format perfect for any occasion.
This recipe is inspired by the brilliant Yossy Arefi and her book Snacking Bakes, a collection of effortlessly delicious small-scale treats. Arefi, a New York Times contributor, has a talent for making baking approachable without sacrificing flavor.
And let’s talk about that cream cheese frosting—smooth, rich, and just the right amount of tangy to balance the cake’s natural sweetness. But if you prefer a lighter option, it’s just as delicious served plain, dusted with powdered sugar, or topped with fresh fruit and whipped cream.
So, whether you need a quick, crowd-pleasing dessert or just something special to enjoy with a cup of coffee, this cake proves that great things come in small sizes!
What is Hummingbird Cake?
Hummingbird Cake is a Jamaican favorite known for its tropical flavors and tender crumb. Though it originated in Jamaica, it became wildly popular in the United States in the late 1970s, thanks to a southern magazine feature. Traditionally, it’s a layer cake with cream cheese frosting, but early versions were baked as a simple tube cake without frosting.
This snacking cake version keeps all the flavor but skips the fuss, making it the perfect easy bake treat for any time of year!
Why You’ll Love This Cozy Southern Cake
✔️ Quick & Easy: No layers, no special equipment—just mix, bake, and enjoy!
✔️ Incredibly Moist & Flavorful: Bananas, pineapple, and pecans create the perfect soft texture.
✔️ One-Bowl Simplicity: Less mess, more deliciousness!
✔️ Perfectly Spiced: A touch of cinnamon and nutmeg makes each bite warm and cozy.
✔️ Customizable: Frost it, dust it with powdered sugar, top with whipped cream, or enjoy it plain or buttered.
Tips for the Perfect Hummingbird Snacking Cake
✔️ Don’t overbake! Even though the recipe suggests 35–40 minutes, start checking at 30 minutes to keep it moist.
✔️ Use ripe bananas for the best natural sweetness and flavor.
✔️ Toasted pecans bring out a richer, nuttier taste—worth the extra step!
✔️ Let the cake cool completely before frosting for the best texture.
✔️ Store in the fridge for up to 4 days, covered loosely.
Fun Flavor Variations
🌿 Autumn Twist: Swap mashed banana for an equal amount of unsweetened chunky applesauce for a cozier fall version.
🍊 Citrus Zing: Add a bit of orange zest for a bright, fresh flavor.
Ingredients
✔ For the Cake:
- Sugar
- Eggs
- Neutral oil
- Crushed pineapple
- Ripe banana
- Cinnamon
- Nutmeg (grinder for freshest flavor)
- Baking powder
- Baking soda
- All-purpose flour
- Toasted pecans
✔ For the Optional Cream Cheese Frosting:
- Butter
- Sugar
- Cream cheese
- Lemon juice
How to Make Hummingbird Cake
✔ Preheat & Prep: Grease and line an 8×8 baking dish.
✔ Mix Wet Ingredients: Whisk together sugar, eggs, oil, pineapple, banana, and spices.
✔ Add Dry Ingredients: Stir in flour, leaveners, and pecans—don’t overmix!
✔ Bake: Pour into the pan, sprinkle with pecans, and bake at 350°F (175°C) for 35–40 minutes.
✔ Cool & Frost: Let cool before frosting or enjoy it plain!
Hummingbird Cake Alternative Baking Options
- 8-inch round pan – Bake time stays the same.
- 9×13-inch cake – Double the ingredients and bake for 40–50 minutes (start checking at 35 minutes).
- For smooth and creamy homemade frosting, a hand mixer is a fantastic tool that makes the process quick and easy. While homemade frosting often has a richer flavor than store-bought, either option works well depending on your needs. Choose what feels right for your recipe and time—both can deliver delicious results!
Watch the step-by-step instructions in this video!
Hummingbird Snacking Cake
Ingredients
Equipment
Method
- Position a rach in the center of the oven and preheat to 350℉. Coat an 8 x 8-inch baking pan with cooking spray or brush with oil. Line the pan with a strip of parchment paper that hangs over two of the edges.
- In a large bowl, whisk the sugar and eggs until pale and foamy, about 1 minute. Add the oil, pineapple, banana, salt, cinnamon, and nutmeg and stir until combined.
- Whisk in the baking powder and baking soda. Fold in the flour and ¼ cup (27g) of the pecans with a spatula and mix until well combined.
- Spoon the batter into the prepared pan and smooth the top. (Sprinkle the remaining ¼ cup (27g) pecans over the top if NOT frosting the cake.)
- Bake the cake until puffed and golden and a tester inserted into the center comes out clean or with a few moist crumbs, 35-40 minutes.
- Allow the cake to cool in the pan on a rack for about 15 minutes. Next, carefully lift the cake out using the parchment paper and place it on a rack to cool completely. If desired, transfer the cake to a cake stand before frosting.While the cake cools, prepare the cream cheese frosting. You may skip the ¼ cup (27g) pecans sprinkled over the batter before baking, or keep them to garnish the frosted cake. Once frosted, store the cake loosely covered in the fridge for up to 4 days.
Notes
- Prepare the skillet: Place a dry skillet (no oil or butter needed) over medium heat. Let it warm up for a minute or two.
- Add the pecans: Spread the pecans evenly in the skillet, making sure they’re in a single layer for even toasting.
- Toast the pecans: Cook the pecans for 3–5 minutes, stirring frequently or tossing them to prevent burning. You’ll know they’re ready when they turn slightly darker, smell fragrant, and have a nutty aroma.
- Cool the pecans: Once toasted, transfer them to a plate or tray to cool completely. This stops the toasting process and helps them crisp up.
The Best Ever Cream Cheese Frosting
Ingredients
Equipment
Method
- In a large bowl, use a whisk (or an electric mixer if you have one) to beat the softened butter and cream cheese until smooth. Add the powdered sugar, lemon juice, and salt and mix slowly until the sugar is incorporated. Once the sugar is incorporated, increase the speed and beat or whisk until smooth and fluffy. This will take a bit of muscle if you are mixing by hand, but it is doable.
Notes
- Use room temperature cream cheese and butter.
- Freeze for up to 3 months in a zippered bag with the air pressed out. Thaw to room temperature before using.
- To change the consistency for drizzling, add water, a few drops at a time, while mixing.
- I prefer Diamond Crystal baking salt for desserts.
This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Thanks for your support!
Hungry For More?
- Caramelized Orange Cake
- Carrot and Clementine Cake
- White Peach & Lychee Cake
- Torn Peach Cake with Candied Almonds and Rosemary Needles
- Whole Orange Almond Cake: A James Beard-Inspired Favorite That Everyone Loves!
- Almond Butter Crunch Banana Bread
If you enjoyed this recipe and would love to see more, join me on YouTube, X, and Instagram! You can follow James T. on his page here and on Instagram, @WarpSpeedWags . Please comment, like, and share. It really helps! I would love to hear from you 🙂 And if you made this recipe, how did it go for you?
13 responses to “Sweet Little Hummingbird Snacking Cake – A Cozy Jamaican Treat”
This Jamaican cake appears to be a light version of a fruit cake-and looks tasty (of course, it has sugar!). The cream cheese frosting with lemon is an interesting change from vanilla. I plan to try it on certain cakes. Thanks, Robin!
Thank you, Nancy. Have a wonderful Sunday!
That looks delicious!
Thank you, John. Have a wonderful day!
Looks delicious. Sounds delicious. Must try!
Thank you, Regal Woman!
Wow, I’m Jamaican and you just taught me something about Jamaica! Don’t remember ever having it, but the hummingbird is our country’s national bird, so I understand the name. Thanks!
You’re welcome, Janice. Have a great week!
Looks and sounds amazing!
Thank you, Windy Skirt! Have a wonderful week!
You must be pro, looks great and that you have written, you know how to do it 👏
Thanks, Jean!
This sounds great!