Sometimes the taste buds scream for an old fashioned recipe. Answer the call by making a homemade gluten-free hummingbird cake with an exceptionally moist crumb, thanks to the addition of oil, crushed pineapple, and banana. Not even Gramma will be able to tell this classic layer cake is GF once she dives into layers of whipped cream cheese frosting and pillowy, fluffy crumb!
even better gluten-free Pineapple hummingbird cake!
There’s been times gluten-free baking experiments have almost broke me. There’s been tears, throwing cake pans, a lot of layers dumped into the trash, but then, finally, sweet jubilation. And that taste of success makes it all worth it.
Creating a homemade gluten-free hummingbird cake with cream cheese frosting wasn’t quite as dramatic, but only because I had already paid my dues with this fool-proof GF banana cake recipe. That one was certainly drama-filled.
The problem laid in the bananas. Gluten-free flour and bananas aren’t quite symbiotic. But, once all my troubleshooting efforts were rewarded in a perfectly moist, yet fluffy crumb, my mind turned to other possibilities…Like a southern hummingbird cake, robustly spiced with crushed pineapple, pecans, and whipped cream cheese frosting.
To create the same ultra moist texture, without being dense or gummy, I also borrowed techniques from this easy gluten-free red velvet layer cake, which uses an increased oil amount. However, a hummingbird cake recipe has more moisture due to the mashed bananas and pineapple.
That’s where some magic baking balance comes into play. Instead of using all oil, a combo with butter adds the necessary fat, but doesn’t weigh down the crumb. I also felt like adding milk or buttermilk would be too much liquid to absorb, but still wanted that tanginess.
So I went back to the gluten-free cake archives, and relied on another triumph – an old fashioned gluten-free pound cake, which also has a signature moist crumb. Instead of building out the fat profile with cream cheese, though, I used sour cream, which has a viscosity between oil and butter.
Now let’s get to the fun and easy part – actually making this lovely, celebratory layer cake covered in thick mounds of cream cheese frosting and freckled with a salty pecan crunch.
Ingredients Notes and Substitutions
- Fats – For the oil, use any preferred neutral flavor, like canola. If you use melted coconut oil, make sure all the other ingredients are room temp, otherwise it will resolidify. For the butter, a dairy-free substitute may be used, but it should be in softened form, like vegan butter sticks. For the sour cream, plain yogurt may be substituted or use a dairy-free sub as well.
- Sugar – Use a combo of granulated sugar and light brown sugar for structure, hints of caramel and moistness.
- Gluten-free flour blend – For baking, especially when making gluten-free cakes, I use and recommend Cup4Cup gluten-free flour mixture. The added cornstarch makes a nice, fluffy crumb, but also thickens the batter. Just trust, go with it, and fight the urge to add liquid!
- Bananas – Don’t go rogue with your banana amount. It’s crucial to measure precisely, which is why I include the volume in cups and grams. Too much and you will have those ribbons of compressed gumminess, too little and it will be dry.
- Crushed pineapple – Look over all the pineapple can possibilities and grab that small 8 ounce crushed pineapple can (my store carries it in Dole brand). When adding it to the recipe be sure to use the fruit with the juice!
- Spices – With the bananas and pineapple, I went strong in the cinnamon department to shine through. Cinnamon only didn’t quite get me there, though, so adding allspice nailed the spiced cake flavor. Plus, it pays homage to Jamaica, where the hummingbird cake originated.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
cream fats and sugars
This is the building block of making any from-scratch cake, even a gluten-free version. In a large bowl cream together the oil, softened butter, and sour cream with both sugars until ultra smooth.
Mix in eggs and fruit
Now it’s time to add in the eggs, beating well after each addition. Finish off by mixing in the mashed banana, pineapple and vanilla extract.
finish with dry ingredients
Lastly, add the dry ingredients. Once they are incorporated at low speed, increase to medium low and beat for one minute. The batter will be thick, especially if you used Cup4Cup GF flour. (Remember, fight the urge to add more liquid!) Mix in the nuts. For a classic gluten-free hummingbird cake recipe, use chopped pecans, but chopped almonds, walnuts, or a combo will work too.
spread, wait, and bake
Evenly divide the batter between three 8-inch cake pans. The recipe was also tested using two 9-inch cake pans, and if that is your only option, I include notes for that below. Let the batter rest for 15 minutes in the pans before baking. This allows time for the liquids to absorb into the starches, making the crumb fluffier.
Cream cheese frosting and Bonus tips
I do love the taste of cream cheese frosting. I just don’t love the heaviness of it, especially when paired with high-moisture cakes, like a pineapple hummingbird layer cake. Therefore, instead of using all cream cheese, I like a mixture with butter and also use heavy cream to lighten the texture.
The key is to not just mix in the cream, though. Beat it like you would for homemade whipped cream, long enough to really aerate the texture. But here’s an important tip! Don’t thin the frosting with too much cream or it won’t hold up the cake layers. Sliding cakes are no fun. 
To make sure you have a solid layer foundation, I suggest making a crumb coat with the frosting. What is that fancy terminology, you ask? A crumb coat means spreading on a thin layer around the outside, then refrigerating to solidify. Once the frosting is cold, go back and smother that cake in frosting. It will be much easier to frost!
Recommended Cake pans
When testing the recipe, I first tried with two 9-inch cake pans because most home bakers have these on hand. If you are in this camp, and don’t have three 8-inch cake pans, read this fine print, just so you have all the info for success.
Using two 9-inch round pans will result in two thicker cake layers. Because of this, you will need a longer baking time, about 5 minutes more. Be sure to use a long cake tester (the linked Noric Ware is my fave, especially for GF cakes) to check if it’s baked all the way through. The middle should also bounce back when lightly touched.
I found dividing the batter into three 8-inch pans rose more evenly. The cakes did not rise as tall during baking, meaning you won’t risk them falling during cooling. Either way, the taste is still spot on, so do what is easiest for you!
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Moist Gluten-Free Hummingbird Cake with Oil
Ingredients
Gluten-Free Hummingbird Cake
- 1 cup (200 g) granulated sugar
- ½ cup (117 g) packed light brown sugar
- ½ cup (109 g) oil any preferred
- ¼ cup (61 g) sour cream room temperature
- ¼ cup (57 g) unsalted butter softened
- 3 large eggs room temperature
- ¾ cup (196 g) mashed banana about 2 medium
- 8 ounce crushed pineapple (undrained)
- 1 tablespoon vanilla extract
- 3 cup (438 g) gluten free all purpose flour divided
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon salt
- 1 ½ cup (188 g) chopped pecans (¼ cup additional for decorating)
Whipped Cream Cheese Frosting
- 12 ounces (336 g) cream cheese cold
- ¾ cup (170 g) unsalted butter softened
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 4 ½ cups (540 g) powdered sugar
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 350℉. Grease three 8-inch round cake pans (see recipe note for using 9-inch pans) and set aside. In a large mixing bowl, blend together the sugar, brown sugar, oil, sour cream, and butter until creamy, about 2 minutes.1 cup (200 g) granulated sugar, ½ cup (117 g) packed light brown sugar, ½ cup (109 g) oil, ¼ cup (61 g) sour cream, ¼ cup (57 g) unsalted butter
- Add the eggs, one at a time, mixing well between each addition. Add the mashed banana, undrained crushed pineapple, and vanilla extract and mix to combine.3 large eggs, ¾ cup (196 g) mashed banana, 1 tablespoon vanilla extract, 8 ounce crushed pineapple (undrained)
- To the batter add the gluten-free flour, baking powder, baking soda, cinnamon, allspice and salt. Mix on ow speed to combine then increase speed to medium. Beat for 1 minute. Add pecans and mix on low speed to combine. The batter will be relatively thick.3 cup (438 g) gluten free all purpose flour, 1 ½ teaspoon baking powder, ½ teaspoon baking soda, 1 ½ teaspoon ground cinnamon, ½ teaspoon salt, 1 ½ cup (188 g) chopped pecans, ½ teaspoon allspice
- Evenly divide the batter between the three cake pans, and spread with an offset spatula. Let the batter rest for 15 minutes before baking. This allows time for the liquids to absorb into the starches, making the crumb fluffier.
- Bake for 28-32 minutes, or until the middle bounces back when lightly touched and a toothpick comes out clean. With gluten-free cakes, it's best to error on the side of slightly over-baking so the moisture is fully absorbed and the cake doesn't sink after cooling.
- Cool in the pans for 5 minutes and then turn onto a wire rack to cool completely before frosting.
Frosting Layer Cake
- Add the cold cream cheese, softened butter, vanilla, and salt to a large mixing bowl. Mix to smoothly combine.12 ounces (336 g) cream cheese, ¾ cup (170 g) unsalted butter, 1 ½ teaspoon vanilla extract, ¼ teaspoon salt
- Add 4 cups powdered sugar (reserve ½ cup, if needed) and heavy cream. Beat on low speed to combine. Then increase to high speed and mix for 3 full minutes, until very light and fluffy. If desired, add a splash of additional cream to make thinner or more powdered sugar to make stiffer.4 ½ cups (540 g) powdered sugar, 2 tablespoons heavy cream
- Place one cooled cake layer on a serving platter. Spread a generous amount of frosting on top. Place second cake layer on top and then spread on another layer of frosting. Place the final layer on. Spread the remaining frosting over the top and sides. If desired, use additional pecans to decorate.
- Refrigerate leftovers, but the cake crumb is best at room temperature. The cake can set out up to 3 hours if chilled before serving.
Notes
Using 9-inch cake pans
If you do not have three 8-inch cake pans, this cake may also be baked using two 9-inch cake pans. The two layers will be thicker, so it will need about 35 minutes to bake. They will also rise more, meaning they may fall after baking. Since you will only have two layers, you may have frosting leftover, as well.Storing, Freezing, and Make-Ahead
Since the cake has cream cheese frosting, leftovers will have to be stored in the refrigerator. Press a piece of plastic wrap against the cut edges and store up to 2 days. The cake will dry out as it is stored, so it best eaten within 24 hours of making. If serving after it has been chilled, the cake crumb is optimal at room temperature. Set out the cake up to 3 hours to come to room temp before serving. To make this cake ahead of time, I recommend making the entire frosted cake and then freezing until solid. Once frozen, wrap securely in several layers of plastic wrap and cover with foil. You may also make the cake layers ahead of time, wrapping securely and freezing after they have cooled. Proceed with frosting the cake after the layers have thawed at room temperature.Nutrition
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