Spiced hummingbird cake served on a cake stand

Spiced hummingbird cake

  • 1
  • 2
  • 3
  • 4
  • 5
(8 ratings)

Prep: 30 mins Cook: 45 mins Plus cooling


Serves 10-12

This showstopping celebration cake tastes of summer, with pineapple and banana flavours, tangy cream cheese frosting and delicate edible flowers

Nutrition and extra info

  • Un-iced sponges only
  • Vegetarian

Nutrition: Per serving (12)

  • kcal628
  • fat39g
  • saturates11g
  • carbs61g
  • sugars41g
  • fibre2g
  • protein6g
  • salt0.8g
Save to My Good Food
Please sign in or register to save recipes.


  • 225ml vegetable oil, plus extra for the tins
  • 300g self-raising flour
  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 300g golden caster sugar
  • 1 tsp ground cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 2 cardamom pods, cracked open and seeds finely crushed
  • whole nutmeg, for grating



    One of the most useful of spices for both sweet and savoury

  • 2 very ripe bananas, mashed



    Probably the best known, most popular tropical fruit, their name probably derives from the…

  • 3 medium eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 150g pineapple chunks, from a can, drained and chopped
  • 80g pecans, finely chopped
    Pecan nuts



    Related to the walnut, pecans are native to America, and grow enclosed in a glossy, browny-red…

For the icing

  • 200g full-fat soft cheese
  • 150g softened, unsalted butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 80g runny honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 80g icing sugar
  • 1 large orange, zested



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • edible flowers and dried pineapple rings, to decorate (optional)


  1. Heat the oven to 180C/160C fan/gas 4. Oil two 20cm, loose-bottomed cake tins and line the bottom of each one with baking parchment.

  2. Sieve the flour into a large mixing bowl, and add 1/2 tsp salt and the baking powder. Stir through the sugar, cinnamon, cardamom and a very good grating of nutmeg. In a separate bowl, whisk the mashed bananas through the eggs and oil until well combined. Make a well in the centre of the dry ingredients and tip in the wet mixture. Fold everything together until combined, then mix through the pineapple and pecans. Spoon the mixture into the tins and bake in the centre of the oven for 35-45 mins or until a skewer inserted into the middle comes out clean. Leave to cool in the tins for about 10 mins before transferring to a wire rack to cool down completely.

  3. Meanwhile, put the soft cheese, softened butter, honey and sugar into a mixing bowl and beat together until just combined. Try not to overbeat the mixture or it will become too soft and runny. Chill for 30 mins in the fridge before using.

  4. Put one of the cakes on a serving plate and spread with half the icing. Top with the other cake and smooth over the remaining icing. Finish with shavings of orange zest, edible flowers and dried pineapple rings, if you like. Will keep in an airtight container for up to three days.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Nada Latif's picture
Nada Latif
12th May, 2020
I did a burnt butter cream cheese icing which went really well with the cake... would definitely recommend !
11th Apr, 2020
Lovely cake. Just made half of it as there's only 3 of us to eat it. We're not keen on the soft cheese icing so made a simple cinnamon drizzle (icing sugar, water plus a couple of drops of cinnamon extract) and put some pecans on top.
14th Jan, 2020
The cake worked well and everyone in my family loved it ! I accidentally misread the recipe and left the pineapple chunks quite large but even then it turned out great just make sure to watch the cake in the oven as it browns quite slowly. As I'm gluten free I tried using 'dove, freeeee' flour and no-one even noticed ! Great recipe , thanks Ethser Clark!
3rd Aug, 2019
The cake itself worked very well, although next time I may omit the cardamom - I couldn't grind the seeds finely enough, and I'm not sure the cake will suffer from not having them there. The icing did not work - even though the butter was thoroughly softened, it didn't mix in well, and when I chilled it in the fridge, the butter hardened into little lumps, and the icing turned watery.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?