Let Them Eat Gluten Free Cake

menu icon
go to homepage
  • About Me
  • Recipes
  • GF Flour Blend Recipes
  • Subscribe

subscribe
search icon
Homepage link
  • About Me
  • Recipes
  • GF Flour Blend Recipes
  • Subscribe

×
Home » Recipes » Gluten Free Cake Recipes

Gluten Free Hummingbird Cake

Published: Mar 22, 2021 · Modified: Mar 20, 2025 by Kim · This post may contain affiliate links · 5 Comments

Jump to Recipe Print Recipe

Spring has sprung with this Gluten Free Hummingbird Cake. Pineapple, banana, and toasted pecans find harmony with cream cheese icing.

slice of hummingbird cake on white plate with whole cake in the background and rust colored towel.

Gluten Free Hummingbird Cake was originally published on March 22, 2021 and has been updated with a slightly altered cake and frosting recipe, new pictures, new copy, and a video.

Some of the items linked in this post are affiliate links, meaning, at no additional cost to you, if you click through and make a purchase, I will earn a small commission.

What is Hummingbird Cake?

I had never had hummingbird cake until a few years ago when I first made this cake as mini bundt cakes. After years of pinning several recipes, I finally decided to give it a try and I'm so glad I did. Hummingbird cake is a staple in the south and for good reason. It's a lightly spiced super moist pineapple banana cake. Throw in some chopped toasted pecans for crunch and add some cream cheese frosting and you are in classic southern cake heaven! Think carrot cake style, but with tropical flavors.

what you'll need to make this cake

hummingbird cake ingredients measured out and labeled.
  • Kim's gluten free all purpose flour blend - a store bought blend may work, but please note this recipe has not been tested with one.
  • Bananas - unpopular opinion, but I use bananas that are just a little over ripe (not totally ripe and black). I feel those overly ripe bananas make the cake mushy and almost gummy in texture.
  • Crushed pineapple - if you only have pineapple chunks, just pop them (and their juice) in a food processor for 20-30 seconds.
  • Pecans - pecans are the traditional nut used in hummingbird cake, but feel free to change it up if you prefer something else (walnuts perhaps?).
  • Oil - a neutral-flavored oil is recommended.

how to make hummingbird cake

4 pictures in a collage of making cake batter.
  1. Whisk together all of the dry ingredients in a large bowl and set aside.
  2. Whisk together all of the wet ingredients (including sugars) in a medium bowl.
  3. Pour wet into dry.
  4. Whisk until smooth (chunks of banana still visible are a-okay).
4 picture collage of baking cake and making frosting.
  1. Fold in chopped toasted pecans.
  2. Divide between prepared pans and bake for 25-28 minutes.
  3. Cool in pans for 10 minutes and then remove from pans to cool on wire rack.
  4. Make frosting according to recipe instructions.
4 picture collage of frosting and decorating cake.
  1. Spread ¾ cup of frosting over each layer and stack.
  2. Place the rest of the frosting on the top layer and push over the edges to the sides.
  3. Smooth sides with a straight edge (cake smoother or bench scraper).
  4. Press finely chopped toasted pecans along bottom border.
head on picture of a slice of cake on white plate.

hummingbird cake FAQs

Can I make this as a bundt cake?

You're in luck! Just grease a large bundt pan and pour the batter in. Bake at the same temperature for 65-75 minutes, or until a toothpick inserted into the center comes out clean. You can even bake this into mini bundt cakes! Baking time will be roughly 35-40 minutes.

How do I store gluten free hummingbird cake?

Because of the cream cheese frosting, it must be stored in the refrigerator. I like it best at room temperature, so I remove it from the fridge about 30-45 minutes before serving.

Is it possible to leave the nuts out?

Yes, if you have an aversion to pecans, feel free to leave them out. While not traditional, you could also substitute walnuts for the pecans.

Can this cake be made dairy free?

With only dairy-free ingredients naturally in the cake, it is already dairy free. I'm confident that the frosting itself can also be made dairy free!

more gluten free Layer cake recipes

  • Gluten free chocolate chip cookie bundt cake
  • best ever gluten free red velvet cake
  • gluten free coconut cake recipe
  • gluten free yellow cake with fudge frosting
  • gluten free funfetti cake
  • gluten free caramel cake
  • gluten free carrot cake with brown butter frosting
mini bundt cake with several bites taken out of it

For a bite of spring, you must try this Gluten Free Hummingbird Cake! It's bursting with bananas, pineapples, and toasted pecans.

slice of hummingbird cake on white plate with whole cake in the background and rust colored towel.

Gluten Free Hummingbird Cakes

Kim
Spring has sprung with my Gluten Free Hummingbird Cake. Pineapple, banana, and toasted pecans find harmony with cream cheese icing.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Dessert
Cuisine American
Servings 1 3-layer cake

Equipment

  • 3 8-inch round cake pans
  • 10 piece stackable glass bowl set
  • 1 large balloon whisk

Ingredients
 

  • 2 cups (250g) chopped toasted pecans
  • 3 cups (420g) Kim's all purpose gluten-free flour blend (a store bought blend may be substituted, but has not been tested)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoon ground cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon salt
  • 1 cup (240ml) vegetable oil
  • ¾ cup (150g) packed light brown sugar
  • ¾ cup (150g) granulated sugar
  • 1½ teaspoon vanilla extract
  • 1½ cups (345g) mashed bananas (about 3-4 large ripe bananas)
  • 1 8-oz can (227g) crushed pineapple (do not drain)
  • 3 large eggs, at room temperature
  • stiff cream cheese frosting (or any cream cheese frosting of your choice)
Get Recipe Ingredients

Instructions
 

Toast the Pecans

  • Preheat the oven to 300° F. Spread the chopped pecans on a baking sheet and toast for 8-10 minutes, or until fragrant and lightly toasted. Keep a close eye on them as they can go from toasted to burnt in a second (ask me how I know). Remove from the oven and cool about 10-15 minutes; set aside.

Make the Cake

  • Increase the oven temperature to 350°F. Grease 3 8-inch round cake pans and line the bottoms with parchment paper rounds.
  • In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt; set aside.
  • In a medium bowl, whisk together the oil, sugars, bananas, pineapple, eggs, and vanilla until well combined.
  • Pour the wet into the dry and fold to combine. Do not beat and do not overmix. Gently stir in 1 cup of the toasted pecans.
  • Divide batter between prepared cake pans and bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool cakes in pans for 10 minutes before turning out onto a wire rack to cool completely.
  • Make cream cheese frosting and spread about 1 cup of frosting between each layer. Spread the remaining frosting on the top and along the sides of the cake, smoothing if desired. Finely chop the remaining 1 cup of toasted pecans and grab a handful and gently press them into the bottom 2-3 inches of the cake to create a border, if desired. Sprinkle any extra around the top of the cake. Serve at room temperature.

Notes

*This recipe can be made in a Bundt pan if you'd rather.  Bake the cake for 65-75 minutes, or until a toothpick comes out with only a few crumbs attached.  You can then decorate it like my gluten free chocolate chip cookie bundt cake using the same frosting (or make a simple powdered sugar glaze with 1 cup (125g) of powdered sugar whisked with ½ teaspoon of vanilla and 1-2 tablespoon of milk to obtain the desired consistency). 
Store cake in the refrigerator, covered, for up to 5-6 days. I prefer to serve the cake at room temperature, so I will remove it from the fridge and allow it to come to room temp before serving (which should only take about 30 minutes).
Keyword Gluten Free, hummingbird cake
Tried this recipe?Tag @letthemeatglutenfreecake on Instagram so we can see!

Adapted from Sally's Baking Addiction

More Gluten Free Cake Recipes

  • corner square cut from flag cookie cake.
    Flag Cookie Cake (Gluten Free)
  • removing one slice of cake from white cake platter.
    Gluten Free Chocolate Chip Cookie Bundt Cake
  • slice of gluten free yellow cake with chocolate fudge frosting on white plate with pink flowers.
    Gluten Free Yellow Cake with Fudge Frosting
  • up close shot of slice of strawberry crunch ice cream cake on white plate.
    Strawberry Crunch Ice Cream Cake (Gluten Free)

Comments

  1. Colleen says

    May 01, 2025 at 6:58 pm

    I made this recipe. I left the nuts out in case of allergies as I served the cake at a function. I made and baked it in a 9x13 pan. Just needed a few more minutes before it was cooked.

    Reply
    • Colleen Coldridge says

      May 01, 2025 at 7:04 pm

      And it was extremely delicious

      Reply
      • Kim says

        May 02, 2025 at 9:27 pm

        Awesome!!! So glad you liked it!

  2. Helen Harris says

    June 14, 2021 at 9:36 pm

    Hi Kim - I’m going to make these. What is your preferred way of greasing cake pans? Do you use shortening, or spray? And do you flour them in addition? I’ve read a lot of different theories on what works best.

    Reply
    • Kim says

      June 15, 2021 at 8:04 pm

      I found this great stuff called cake goop! I just substitute my gluten free all purpose flour blend in it and it works like a charm! Here's the recipe: https://sugargeekshow.com/recipe/cake-goop-recipe/

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




profile picture of me and Scott.

Hey there, I'm Kim!

I won't let a celiac diagnosis stop me from enjoying my passion for baking and cooking, so stick with me and I'll show you how to make the BEST EVER gluten-free renditions of the food we used to know and love 🤗

More about me

Trending

  • landscape view of gluten free sourdough bread on white countertop with green tea towel.
    Best Ever Gluten Free Sourdough Bread
  • gluten free focaccia bread
    Gluten Free Focaccia Bread
  • landscape view of mason jar filled with active gluten free sourdough starter.
    Easy Gluten Free Sourdough Starter
  • landscape view of classic chicken salad on a bed of lettuce in a white bowl with red grapes and crackers alongside.
    Classic Chicken Salad

Gluten free seafood recipes

  • landscape view of crab cakes on white plate with green beans and remoulade sauce.
    Best Ever Gluten Free Crab Cakes
  • landscape view of lemon butter shrimp in large white bowl with hunks of bread alongside
    Amazing Grilled Lemon Butter Shrimp
  • landscape view of Old Bay rimmed bowl of she crab soup on white linen with navy blue cloth napkin on the side and glass bottle of sherry in the background.
    Gluten Free She Crab Soup
  • lobster rolls on white platter surrounded by lemon wedges.
    Homemade Gluten Free Lobster Rolls

Footer

↑ back to top

About

  • Privacy Policy
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

Copyright © 2025 Let Them Eat GF Cake, Inc.