Hummingbird Cake Recipe a Fun Cake in a Jar

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Hummingbird Cake a Classic Southern Recipe

This traditional hummingbird cake recipe is the base for these super moist hummingbird cakes in a jar.  The mashed bananas make it so moist and the option Skor topping adds texture.  You can even freeze them and place them in your cooler to keep other foods cold and thaw on the way to your picnic.

For smaller families, a large cake is often too large and such a shame to let it dry out unused.  One modern idea that works very well is either baking or serving the cakes in mason jars.  For this hummingbird cake recipe instead of creating a large cake, this cake is layered into 8 mason jars and froze it in single portions.

I admit rather large single portions but Hubs loves it.  If you prefer, you can make two layers and serve them in smaller 250 ml jars.

Layers of cut hummingbird cake layered in a jar with layers of pineapple and cream cheese icing.

Hummingbird Cake Recipe

Start by mixing the cake batter and baking the hummingbird cake.

Preheat oven to 350.  Prepare 13 by 9-inch pan with butter and flour, set aside.

To make the cake:

In a large bowl add all the dry ingredients:

3 c flour                                                                                  aa  1 tsp soda

2 c sugar                                                                                  aa2 tsp cinnamon

1 tsp salt

Blend together and make a well in the middle.

In a second bowl mix the wet ingredients.

3 eggs

1   1/2 tsp vanilla

1 1/2 cups oil

In a separate bowl,  mash bananas, stir in pineapple, and the pecans.

Mashing banana in a large pink bowl with a potato masher, while mixing the ingredient for a Hummingbird cake recipe.

4 large bananas  (2 cups mashed)

1 cup crushed pineapple (20 oz can drained save the rest)

1 cup crushed pecans

1 cup coconut (optional) My eldest loathes coconut so if he is home, I don’t add it.

Mix the banana mixture into the wet ingredients.  Blend well.

Add the banana mixture to the dry ingredients.  Stir until just mixed and pour into prepared pan.

Bake at 350 for 25-30 minutes, until light brown.  Let cool.

I layered my cake with cream cheese icing, but whipped cream or ice cream will work too.

Cream Cheese Icing Recipe

In a stand mixer cream together:

8 oz cream cheese                                                                 1/2 cup butter

Beat until very pale yellow.


3 cups icing sugar                                                                   2 tsp vanilla

Start the mixer on low (or face the mess).  When combined turn the mixer back on high, push down the sides occasionally and whip until very fluffy.  About 10 minutes.

Assemble into Jars

You will need 8 wide mouth 500 ml (pint) mason jars.

1/2 cup praline (Skor) bits

Remaining drained pineapple (1 cup)

Using a large round cutter cut the cake into circles, place 1 layer in each of the jars.

Hummingbird cake recipe in a 9 by 13 inch metal cake pan being cut into round portions with a biscuit cutter for assembling a cake in a jar dessert.

Layer with 1 tbsp pineapple, then the icing and 1 tsp praline (Skor) bits.

Hummingbird cake recipe being layers in mason jars for a cake in a jar dessert.

Repeat with a second layer.

Layers of a Hummingbird cake recipe served in a jar surrounded by layers of cream cheese, and pineapple. There are six mason jars full of dessert sitting on a counter.

Serve right away, or cover with plastic wrap then the jars lid and metal seal.  Pop in the freezer.

To serve let thaw in the fridge. for several hours.

Hummingbird cake layered in mason jars between layers of cream cheese icing and pineapple.
Cake in a jar dessert with hummingbird cake, cream cheese icing, pineapple and topped with caramel Skor bits.

Hummingbird Cake Recipe Served in Individual Servings.

A large hummingbird cake dessert layered with cream cheese icing, pineapple, and Skor bits. A delicious and moist cake recipe that is easy to freeze and carry.
Print Recipe


  • 3 cups flour
  • 2 cups sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 3 eggs
  • 1 ½ tsp vanilla
  • 1 ½ cups oil
  • 4 large bananas mashed
  • 1 cup crushed pineapple 20 oz can - save the rest
  • 1 cup shredded coconut (optional)
  • 1 cup chopped pecans

Cream Cheese Icing

  • 8 oz cream cheese
  • ½ cup butter
  • 3 cups icing sugar
  • 2 tsp vanilla


  • ½ cup Skor bits


  • Preheat the oven until 350F. Grease and flour the inside of a 9 by 13 inch pan.
  • In a large bowl mix together the flour, sugar, salt, soda, and cinnamon. Make a well in the center.
  • in a second bowl mix together the eggs, vanilla and oil.
  • Mash the bananas,and pineapple together. mix in the pecans.
  • Mix the banana mixture into the oil mixture. Blend well.
  • Add the banana oil mixture into the well of the dry ingredients. Stir until just blended. Pour into the butter and floured pan.
  • Bake at 350 for 25-30 minutes, until light brown.  Let cool.

Cream Cheese Icing

  • Place the cream cheese and the butter together. Mix until it becomes very well mixed and a light yellow. Add the icing sugar and vanilla and mix on high until light and fluffly
Servings: 8

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