If you love fruity cakes with warm spices, this eggless hummingbird layer cake is going to be a new favorite.
Traditional hummingbird cake is known for its sweet mix of bananas and pineapple, and this egg free version keeps every bit of that classic taste.
Baking a soft layer cake without any eggs can sometimes feel tricky, but the fruit naturally keeps the sponge light and moist.
It is an ideal dessert to make for family gatherings, especially when you need a sweet treat that anyone who avoids eggs can safely enjoy.
Topped with a simple cream cheese frosting and crunchy pecans, this cake is easy to put together and tastes wonderful.
Why You’ll Love It
Moist and Tender – Mashed bananas, pineapple, oil, and yogurt create soft layers that stay wonderfully moist.
Bright Fruit Flavor – Ripe bananas bring rich sweetness while crushed pineapple adds a fresh, lightly tangy note.
Warm Spice – Cinnamon and nutmeg add gentle warmth that makes every bite taste cozy and inviting.
Creamy Frosting – Smooth cream cheese frosting balances the fruity cake with a rich, pleasantly tangy finish.
Ingredient List
For the Cake Layers
- 2 1/2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- 1/2 tsp Salt
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1 cup Mashed Ripe Bananas
- 1 cup Canned Crushed Pineapple
- 1/2 cup Vegetable Oil
- 1/2 cup Plain Yogurt
- 1 tsp Vanilla Extract
- 1/2 cup Finely Chopped Pecans
For the Cream Cheese Frosting
- 8 oz Cream Cheese
- 1/2 cup Unsalted Butter
- 3 cups Powdered Sugar
- 1 tsp Pure Vanilla Extract
- 1/2 cup Toasted Chopped Pecans
Directions
Step 1
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper rounds.
Step 2
Whisk all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt together in a large mixing bowl.
Step 3
Whisk granulated sugar, brown sugar, mashed ripe bananas, undrained crushed pineapple, vegetable oil, plain yogurt, and vanilla extract in a separate bowl until thoroughly combined.
Step 4
Pour the wet mixture into the dry flour bowl and stir gently with a spatula until just combined, then fold in finely chopped pecans.
Step 5
Divide the cake batter evenly between the two prepared pans and smooth the tops. Bake at 350°F (175°C) for 28 to 32 minutes until a toothpick inserted into the center comes out clean.
Step 6
Cool the cakes in the pans for 10 minutes, then turn out onto wire cooling racks to cool completely to room temperature.
Step 7
Beat softened cream cheese and unsalted butter together in a large bowl with an electric mixer until creamy and smooth. Gradually add powdered sugar and vanilla extract, beating on medium-high speed until light, fluffy, and spreadable.
Step 8
Place one cooled cake layer on a serving stand, spread a generous layer of cream cheese frosting over the top, place the second layer on top, frost the top and sides of the cake, and garnish with toasted chopped pecans.
Tips
Use Very Ripe Bananas
Choose bananas with plenty of brown spots for the sweetest flavor and the softest texture. Mash them completely before measuring so the cake gets the full 1 cup of banana without large pieces.
If your mashed bananas are especially watery, let them sit for a minute and pour off only obvious excess liquid. Too much moisture can make the center of the layers heavy.
Keep The Pineapple Undrained
Use the crushed pineapple with its juice because that moisture helps replace the liquid an egg would normally add to the batter. Measure the pineapple after crushing and include the liquid from the can.
Break up any large pineapple pieces with a fork before mixing. This helps the fruit spread evenly through both layers instead of collecting in wet spots.
Mix The Batter Gently
Stir the wet and dry mixtures together with a spatula only until no dry flour remains, then fold in the pecans. A few small lumps are fine, but do not keep mixing until the batter is perfectly smooth.
Overmixing develops the flour too much and can make these eggless cake layers dense. Divide the batter as evenly as possible so both layers finish baking at the same time.
Try These Next
- Eggless Classic Southern Pecan Pie
- Eggless Pineapple Upside Down Cake
- Eggless Red Velvet Layer Cake
- Eggless Southern Banana Pudding
- Eggless Spiced Carrot Cake
Questions You Might Have
Should I drain the crushed pineapple before adding it?
No. Add the crushed pineapple with its liquid as directed, since that moisture helps keep this eggless cake soft and tender.
Make sure the pineapple is finely crushed and stir the batter only until the ingredients are combined so the layers keep a pleasant texture.
Eggless Hummingbird Layer Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper rounds.
- Whisk all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt together in a large mixing bowl.
- Whisk granulated sugar, brown sugar, mashed ripe bananas, undrained crushed pineapple, vegetable oil, plain yogurt, and vanilla extract in a separate bowl until thoroughly combined.
- Pour the wet mixture into the dry flour bowl and stir gently with a spatula until just combined, then fold in finely chopped pecans.
- Divide the cake batter evenly between the two prepared pans and smooth the tops. Bake at 350°F (175°C) for 28 to 32 minutes until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then turn out onto wire cooling racks to cool completely to room temperature.
- Beat softened cream cheese and unsalted butter together in a large bowl with an electric mixer until creamy and smooth. Gradually add powdered sugar and vanilla extract, beating on medium-high speed until light, fluffy, and spreadable.
- Place one cooled cake layer on a serving stand, spread a generous layer of cream cheese frosting over the top, place the second layer on top, frost the top and sides of the cake, and garnish with toasted chopped pecans.