What is the filling for hummingbird cake?

Traditional hummingbird cake often doesn’t include a filling beyond cream cheese frosting. But in this version, pineapple jam serves as a sweet, tangy filling between the layers. It complements the banana-pineapple batter and adds depth to every bite, making this hummingbird cake with pineapple jam truly stand out.

What's the difference between carrot cake and hummingbird cake?

While both cakes are moist and spiced, carrot cake uses grated carrots as the base, often with nuts and sometimes pineapple. Hummingbird cake, on the other hand, uses mashed bananas and crushed pineapple as its fruit base, giving it a softer, sweeter profile. It also pairs beautifully with fruit fillings like pineapple jam.

Why is it called a hummingbird cake?

The name likely comes from the cake’s sweetness—legend says it’s “sweet enough to attract hummingbirds.” Originally from Jamaica, where it was called “Doctor Bird Cake,” it became popular in the Southern U.S. in the 1970s.

Can hummingbird cake be made in a 9x13 pan?

Absolutely. This hummingbird cake with pineapple jam adapts well to a sheet cake. Just pour the batter into a greased 9x13 pan and bake for 40–45 minutes. Once cooled, swirl the jam across the top under a thick layer of frosting. Easy and delicious!

Hummingbird Cake with Pineapple Jam: Moist And Easy To Make

Name: Hummingbird Cake with Pineapple Jam
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Cuisine: Southern American
Ingredients: 3 ripe bananas, mashed; 1 cup crushed pineapple with juice; 1/2 cup pineapple jam; 3 large eggs; 1 1/2 cups granulated sugar; 1 cup vegetable oil; 2 cups almond flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1 cup chopped pecans; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 3 cups powdered sugar; 1 teaspoon vanilla extract

Description

A Southern classic gets a fruity twist with sweet pineapple jam layered between moist banana-pineapple cake and finished with cream cheese frosting.

Ingredients

Scale

3 ripe bananas, mashed

1 cup crushed pineapple with juice

1/2 cup pineapple jam

3 large eggs

1 1/2 cups granulated sugar

1 cup vegetable oil

2 cups almond flour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1 cup chopped pecans

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

3 cups powdered sugar

1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F. Grease and line three 8-inch cake pans.

2. In a large bowl, mix mashed bananas, crushed pineapple, sugar, eggs, and oil until combined.

3. In another bowl, whisk together almond flour, baking soda, salt, and cinnamon.

4. Gradually mix dry ingredients into wet until just combined. Fold in chopped pecans.

5. Divide batter evenly between pans and bake for 25–30 minutes. Cool completely.

6. Prepare frosting by beating cream cheese, butter, powdered sugar, and vanilla until smooth.

7. Place first cake layer on stand. Pipe a frosting border and spread 2 tablespoons pineapple jam in center.

8. Repeat with second layer. Add top layer and frost entire cake.

9. Decorate with extra pecans or fresh pineapple if desired. Chill slightly before slicing.

Notes

Store covered in the refrigerator for up to 4 days.

Freeze individual slices tightly wrapped for up to 2 months.

To make as a 9×13 cake, bake for 40–45 minutes and swirl jam on top before frosting.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Cake
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1 slice
Calories: 480
Sugar: 36g
Sodium: 240mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 2g
Protein: 4g
Cholesterol: 65mg

Keywords: hummingbird cake, pineapple jam cake, southern dessert