Hummingbird Cake

Originally known as the Doctor Bird Cake, a variation of this dessert was first created in Jamaica and eventually became popular in the United States thanks to a 1978 edition of Southern Living Magazine. Our take on this fruit filled delight boasts a bright combination of apples, bananas, and pineapple alongside cinnamon and nutmeg. And of course we’ve topped it all off with a cream cheese frosting that’s just the right amount of tangy and not too heavy on the sweet.

Hummingbird Cake

  • Servings: 8
  • Difficulty: 1 hour
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  • 2 large eggs
  • ½ cup unsweetened applesauce
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 4 oz crushed pineapple with juice
  • 1 large ripe mashed banana
  • 1 ½ cups all purpose flour
  • 1 cup packed brown sugar
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp kosher salt
  • 1 ½ cup chopped pecans, divided


  • 6 oz cream cheese, room temperature
  • 4 tbsp salted butter, room temperature
  • ½ tsp vanilla extract
  • 1 cup powdered sugar


1) In the bowl of a stand mixer fitted with a paddle attachment, mix together 2 large eggs, ½ cup unsweetened applesauce, 2 tbsp coconut oil, 1 tsp vanilla extract, 4 oz crushed pineapple, and 1 large ripe mashed banana on low speed until combined, about 2 minutes. 

2) In a medium bowl, whisk together 1 ½ cups flour, 1 cup brown sugar, ½ tsp baking soda, ½ tsp ground cinnamon, ¼ tsp ground nutmeg, and ¼ tsp kosher salt. Add dry ingredients to the wet and mix on low speed until combined, about 1 minute. Mix in 1 cup chopped pecans until combined. 

3) Pour batter in a parchment lined Suvie pan and spread into the corners and edges with a spatula. Insert the pan into the bottom zone of your Suvie, input settings, and cook now. Cover the cake with foil halfway through baking. 

Suvie Cook Settings

Bottom Zone: Bake at 350°F for 1 hour

Top Zone: None

4) After cooking, let the cake cool completely before removing from the pan. In the bowl of a stand mixer fitted with a paddle attachment, beat together 6 oz cream cheese and 4 tbsp salted butter on medium speed until light and fluffy, about 2 minutes. Add ½ tsp vanilla and 1 cup powdered sugar and beat on low speed until combined, about 1 minute. 

5) Spread frosting over cooled cake and top with additional pecans.


Nutritional Information per serving (8 servings per recipe): Calories 655, Total Fat 34.2g, Total Carbohydrates 80.4g, Total Sodium 277.8mg, Total Protein 7.8g 

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2 months ago

Can’t wait to make this cake!