Hummingbird Cake with Lemon Cream Cheese Icing

Hummingbird Cake with Lemon Cream Cheese Icing


Servings 10
Time Needed Prep
Ingredients 15
Difficulty Medium

Rating (click to rate)

4.1 based on 16 ratings.


  • 4 cups Self Raising Flour
  • 2 cups Sugar
  • 3/4 cups Vegetable Oil
  • 1/2 cup Walnuts
  • 3 Ripe Bananas mashed
  • 440 g Tin Crushed Pineapple drained
  • 1 tsp Vanilla Extract
  • 1 tsp Cinnamon
  • 4 Eggs
  • Lemon Cream Cheese Icing
  • 250 g Cream Cheese
  • 2 cups Icing Sugar
  • 60 g Butter room temperature
  • 1 tbsp Milk
  • 1 Lemon juiced

Nutrition Information

Qty per
279g serve
Qty per
Energy 3219cal 1155cal
Protein 11g 3.9g
Fat (total) 46g 17g
 - saturated 15.8g 5.7g
Carbohydrate 87g 31g
 - sugars 46g 17g
Dietary Fibre 3.04g 1.09g
Sodium 1064mg 382mg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Ever heard of a Hummingbird Cake?

If there’s a cake that tastes like summer then this one is it.

It’s a delicious cake infused with crushed pineapple, walnuts and bananas.


  1. Preheat oven to 180 degrees.

  2. Grease two round cake tins.

  3. Mix all ingredients in a large mixing bowl with wooden spoon until well combined. Be careful not to overmix.

  4. Pour half of mix into each tin and bake for 30 minutes.

  5. Cool on a wire rack and make lemon cream cheese icing.

  6. Beat cream cheese and butter until smooth with electric beaters.

  7. Add icing sugar, milk and lemon juice. Beat for 4-5 minutes until thick and smooth.

  8. Ice bottom layer cake on the top of cake, then place second cake on top and ice the top of second cake.

  9. Decorate with lemon zest.

Recipe Hints and Tips:

  • Hummingbird Cake is suitable for freezing without cream cheese icing.
  • Keep refrigerated in an airtight container.
  • If you would like to ice the sides of your cake also then double the Cream Cheese icing.

Now this upgrade of the Hummingbird Cake is way better!

The Hummingbird Cake with Lemon Cream Cheese Icing is just fruity and delicious!

Hummingbird Cake with Lemon Cream Cheese Icing

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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