Cook time: 18 minutes
Servings: 20 – 24



  • 1 Cup all purpose flour
  • 1/2 Cup sugar
  • 1/4 Tsp salt
  • 1/2 Tsp baking soda
  • 1 large egg
  • 1/2 Cup vegetable oil
  • 1 Tbs Bourbon
  • 1/2 Cup crushed pineapple, don’t drain
  • 1 ripe banana, well mashed
  • 1/3 Cup chopped walnuts (plus extra for garnish, finely chopped)
  • 1/4 Cup sweetened shredded coconut

Cream Cheese Frosting:

  • 5 oz. cream cheese, at room temperature
  • 4 Tbs unsalted butter, at room temperature
  • 2 1/2 Cups confectioner’s sugar
  • squeeze of lemon
  • 1/2 Tsp vanilla extract


  1. Set oven to 350F.
  2. Put the flour, sugar, salt, and baking soda in the bowl of a stand mixer and toss to combine (you can also do this by hand, too). Mix in the egg, oil, and Bourbon.
  3. Blend in the pineapple, mashed banana, coconut, and walnuts. Mix just enough to combine all the ingredients thoroughly.
  4. Spread the batter in a 7 1/2 x 11 1/4 greased brownie pan and bake for about 18 minutes, or until a toothpick comes out without wet batter clinging to it (moist crumbs are okay).
  5. Cool the cake before frosting.
  6. To make the frosting, mix the butter with the cream cheese and then gradually beat in the sugar until the frosting is a spreadable consistency. Blend in the lemon juice and vanilla. Add more sugar if the frosting is too thin.
  7. Spread on the cooled cake, and top with more finely chopped walnuts. Store in the refrigerator to chill the frosting before serving.


  1. Hummingbird cake is normally a double or triple layer cake, so if you want to double the recipe using a larger 9×13 size pan, make sure to find a recipe with specific measurements for that size pan. Or, simply get an extra small cake or loaf pan and place any remaining batter in it after filling up your 9×13 pan