Tropical Hummingbird Cake
Tropical Hummingbird Cake is a medium Jamaican recipe that serves 12. 450 calories per serving. Recipe by Preppy Kitchen on YouTube.
Prep: 45 min | Cook: 35 min | Total: 1 hr 40 min
Cost: $63.27 total, $5.27 per serving
Ingredients
- 360 g All‑purpose flour (Sifted)
- 1 tsp Baking soda
- 0.5 tsp Baking powder
- 1 tsp Salt
- 1 tsp Ground cinnamon
- 4 large Ripe bananas (Bake at 350°F for 10 min, then mash to 2 cups)
- 1 cup Chopped toasted pecans (Toast 4 min at 350°F, reserve extra for garnish)
- 3 Large eggs (Room temperature)
- 1.5 cup Vegetable oil
- 200 g Granulated sugar
- 2 tsp Vanilla extract
- 8 oz Crushed pineapple (Do NOT drain juice)
- 1.5 cup Unsalted butter (Softened, 3 sticks)
- 2 8‑oz packages Cream cheese (Softened to room temperature)
- 7 cup Powdered sugar (Add gradually, adjust to taste)
Instructions
Preheat Oven
Set the oven to 350°F (175°C) and let it fully preheat.
Time: PT5M
Temperature: 350°F
Toast Pecans
Spread 1 cup chopped pecans on a baking sheet and toast for 4 min, stir, then toast another 4 min until fragrant.
Time: PT8M
Temperature: 350°F
Bake Bananas
Place the whole bananas on a separate baking sheet and bake for 10 min until the skins darken and the fruit softens.
Time: PT10M
Temperature: 350°F
Mash Bananas
Remove bananas from the oven, let cool slightly, then mash in a bowl leaving a few small chunks for texture.
Time: PT5M
Prepare Dry Ingredients
In a large bowl whisk together flour, baking soda, baking powder, salt, and ground cinnamon until evenly combined.
Time: PT5M
Mix Wet Base
In a medium bowl beat the 3 eggs, then add vegetable oil, granulated sugar, and vanilla. Mix until smooth.
Time: PT5M
Incorporate Fruit
Stir the mashed bananas and the entire 8‑oz can of crushed pineapple (with juice) into the wet mixture.
Time: PT5M
Combine Wet and Dry
Pour the wet mixture into the dry ingredients. Gently fold with a spatula until streaks of flour disappear; do not overmix.
Time: PT5M
Add Toasted Pecans
Fold the toasted pecans into the batter, reserving a small handful for garnish.
Time: PT2M
Divide Batter
Evenly divide the batter among the three prepared 8‑inch pans (about 1/3 each). Smooth the tops with a spatula.
Time: PT5M
Bake Cake Layers
Bake for 30‑35 minutes, or until a skewer inserted in the center comes out clean and the tops spring back.
Time: PT35M
Temperature: 350°F
Cool Layers
Allow the cakes to cool in the pans for 10 min, then run a thin knife around the edges and invert onto a wire rack to cool completely.
Time: PT20M
Make Cream Cheese Frosting
In a bowl, cream the softened butter 30 seconds, add softened cream cheese and beat 1 min. Gradually add powdered sugar (6‑8 cups) on low speed, then increase to medium‑low, add 1 tsp vanilla, and beat 1 min until fluffy.
Time: PT15M
Chill Frosting (Optional)
If the frosting feels too soft, refrigerate for 20 min before the final coat.
Time: PT20M
Assemble Cake
Place the first layer on a serving plate, spread ~¾ cup frosting. Add second layer, repeat, then third layer. Frost the top and sides with the remaining frosting.
Time: PT10M
Garnish
Sprinkle the reserved toasted pecans around the top edge in a decorative ring.
Time: PT2M
Final Chill & Serve
Refrigerate the assembled cake for 15 min to set the frosting, then slice and serve.
Time: PT15M
Nutrition Facts
- Calories
- 450
- Protein
- 5 g
- Carbohydrates
- 65 g
- Fat
- 20 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Eggs, Dairy, Tree nuts, Gluten
Ingredient Substitutions
- Instead of All‑purpose flour: Cake flour, Whole‑wheat pastry flour
- Instead of Baking soda: Baking powder (use 3 tsp)
- Instead of Baking powder: Baking soda + cream of tartar
- Instead of Salt: Sea salt
- Instead of Ground cinnamon: Ground nutmeg, All‑spice
- Instead of Ripe bananas: Extra pineapple, Applesauce (½ cup)
- Instead of Chopped toasted pecans: Walnuts, Almonds
- Instead of Large eggs: Flaxseed egg (1 tbsp flax + 3 tbsp water), Applesauce (¼ cup)
- Instead of Vegetable oil: Canola oil, Melted coconut oil
- Instead of Granulated sugar: Coconut sugar, Brown sugar (same weight)
- Instead of Vanilla extract: Maple extract, Almond extract (½ tsp)
- Instead of Crushed pineapple: Fresh pineapple (½ cup, finely chopped)
- Instead of Unsalted butter: Margarine, Vegetable shortening
- Instead of Cream cheese: Neufchatel cheese, Greek yogurt (½ cup)
- Instead of Powdered sugar: Confectioners’ sugar
Equipment Needed
- Oven
- Three 8‑inch round cake pans
- Parchment rounds
- Mixing bowls (large & medium)
- Whisk
- Spatula / bench scraper
- Measuring cups & spoons
- Kitchen scale (optional)
- Baking sheet (for pecans & bananas)
- Cooling rack
- Hand mixer or stand mixer
- Offset spatula (for frosting) (optional)
Critical Steps — Do Not Skip
- Do not overmix the batter after adding the flour.
- Do not drain the pineapple juice; it adds moisture and flavor.
- Ensure each cake pan receives an equal amount of batter for even layers.
- Cool the cake layers completely before frosting to prevent melting.
Chef Tips from the Video
- Baking the bananas first intensifies their flavor and reduces excess moisture.
- To‑asting pecans brings out a deeper nutty aroma; watch them closely.
- A thin layer of butter or non‑stick spray plus parchment ensures easy release.
- If you prefer a less sweet cake, reduce the granulated sugar to 150 g and increase powdered sugar in the frosting for balance.
Troubleshooting
Cake is dense and gummy.
Do not overmix after adding flour; ensure the batter is only gently folded. Also verify that the baking soda and powder are fresh.
Frosting is too runny.
Chill the frosting for 20 min, then beat again. Add a little more powdered sugar if needed.
Layers are uneven.
Use a kitchen scale to divide batter equally, or level each pan with a spatula before baking.
Storage
Refrigerator: Store covered for up to 5 days.
Freezer: Wrap tightly in plastic and foil; freeze up to 2 months.
Room temperature: Not recommended due to cream cheese frosting.
Make-Ahead Tips
- Bake the layers a day ahead and store them wrapped in the freezer.
- Frosting can be made 2 days in advance and kept refrigerated.
- Assemble the cake up to the final frosting coat, then chill before adding the top layer of frosting.
Frequently Asked Questions
What is the cultural significance and history of Tropical Hummingbird Cake in Jamaican cuisine?
Tropical Hummingbird Cake is a modern twist on the classic Jamaican hummingbird cake, a beloved dessert that originated in the 1970s as a celebration cake. It reflects Jamaica's tropical flavors by incorporating banana, pineapple, and toasted pecans, symbolizing the island’s abundant fruit harvests. The cake has become a staple at family gatherings and festive occasions, representing hospitality and the sweet side of Jamaican culinary heritage.
What are the traditional regional variations of Tropical Hummingbird Cake in Jamaican cooking?
In Jamaica, traditional hummingbird cake variations may use coconut milk instead of oil, or add grated ginger for a spicier note. Some island versions replace pecans with locally sourced almonds or macadamia nuts, and a drizzle of rum‑infused glaze is sometimes added for extra flavor. The Preppy Kitchen version stays true to the core ingredients while using oil for a moist crumb.
What is the authentic traditional way Tropical Hummingbird Cake is served in Jamaican culture?
Authentically, Jamaican hummingbird cake is served at room temperature, sliced into generous wedges, and often accompanied by a dollop of fresh whipped cream or a light dusting of powdered sugar. It is common to present the cake on a banana leaf or a simple white platter to let the bright colors of the pineapple and banana shine. The Preppy Kitchen recipe recommends a silky cream‑cheese frosting for a richer finish.
What occasions or celebrations is Tropical Hummingbird Cake traditionally associated with in Jamaican culture?
Tropical Hummingbird Cake is traditionally served at birthdays, weddings, and holiday celebrations such as Christmas and Independence Day in Jamaica. Its festive appearance and tropical flavors make it a popular choice for family reunions and church gatherings. The cake’s moist texture also holds up well for multi‑day events, keeping guests satisfied.
How does Tropical Hummingbird Cake fit into the broader Jamaican cuisine tradition?
The cake embodies Jamaican cuisine’s love for bold, sweet, and fruity flavors, mirroring the island’s tropical produce. It complements other Jamaican desserts like rum cake and gingerbread, showcasing the tradition of layered, richly spiced sweets. By using locally loved ingredients such as banana and pineapple, the cake reinforces Jamaica’s culinary identity of blending African, European, and Caribbean influences.
What are the authentic traditional ingredients for Tropical Hummingbird Cake versus acceptable substitutes?
Traditional ingredients include all‑purpose flour, baking soda, baking powder, salt, ground cinnamon, ripe bananas, crushed pineapple, toasted pecans, and a cream‑cheese frosting. Acceptable substitutes are oil (as used by Preppy Kitchen) instead of melted butter, Greek yogurt for a lighter frosting, or almond flour for a gluten‑free version. However, swapping out the pineapple or bananas will change the signature tropical flavor profile.
What are the most common mistakes to avoid when making Tropical Hummingbird Cake from the Preppy Kitchen YouTube video?
Common mistakes include over‑mixing the batter, which can develop gluten and make the cake dense, and not measuring the oil accurately, leading to a greasy crumb. Another pitfall is under‑baking; the cake should be tested with a toothpick that comes out clean. Finally, failing to toast the pecans properly can result in a bland, soggy texture.
Why does the Tropical Hummingbird Cake recipe on the Preppy Kitchen YouTube channel use oil instead of butter for tenderness?
Preppy Kitchen uses oil because oil stays liquid at room temperature, creating a consistently moist crumb that doesn’t solidify like butter can. This helps the cake remain soft even after refrigeration, which is important for a dessert that may be stored for several days. Oil also allows the tropical flavors of banana and pineapple to shine without the buttery flavor overwhelming them.
Can I make Tropical Hummingbird Cake ahead of time and how should I store the cake after baking according to the Preppy Kitchen method?
Yes, you can bake Tropical Hummingbird Cake a day or two ahead. Once cooled, wrap each layer tightly in plastic wrap and store in an airtight container in the refrigerator. The cream‑cheese frosting should also be kept chilled, and the assembled cake can be covered with a cake dome or foil to prevent drying out.
What does the YouTube channel Preppy Kitchen specialize in?
The YouTube channel Preppy Kitchen specializes in approachable, home‑cooked recipes that blend classic comfort food with international flavors. Host John specializes in clear, step‑by‑step video tutorials that emphasize technique, ingredient sourcing, and practical kitchen tips for everyday cooks.
Last updated: August 24, 2026
