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I have always wanted to make hummingbird cake but most recipes looked daunting. This cake bar was the perfect size and turned out finger licking good !” ~Sari
Who could resist anything called hummingbird cake bars? I think it conjures up lazy Southern afternoons, porch swings, and sweet tea. It sounds like something that’s been around since the rebel yell, but the original hummingbird cake was a reader’s recipe that debuted in a 1978 issue of Southern Living. The fact that it’s become a household word since then is a testament to how wonderful this combination of flavors is.
Today I’ve simplified that epic cake (sometimes coming in at 4 layers!) into a sweet little snack cake that you can whip up lickety split. This hummingbird cake bars recipe will serve you well for so many occasions, whether you’re serving it family style around the kitchen table, or as part of any spring celebration (it’s got Mom, teachers, co-workers, and neighbors written all over it!)
what’s in hummingbird cake bars?
The cake is rich with crushed pineapple, ripe bananas, and pecans, with a unique flavor profile that combines elements of banana bread, carrot cake, and pineapple upside-down cake. And, of course, that insanely delish cream cheese frosting. Mine has a couple of secret ingredients thrown into the mix.
- all purpose flour
- sugar
- salt and baking soda
- egg
- vegetable oil
- bourbon
- substitute vanilla, or use both!
- crushed pineapple
- ripe banana
- pecans
- sweetened shredded coconut
cream cheese frosting
- cream cheese
- I prefer brick style for frostings.
- unsalted butter
- confectioner’s sugar
- lemon juice
- vanilla extract
I don’t know what I love most about these plush little hummingbird cake bars…the moist banana cake, the pineapple…the pecans. Who am I kidding, I love the frosting best. Nothing beats a thick layer of tangy cream cheese frosting. What’s nice about these bars is that the frosting and the cake get equal billing. That means that although these bars are small, they pack a wallop.
But you’re probably wondering about those secret ingredients…ok, I added coconut, and a little shot of Bourbon. I tinkered with the original 1978 recipe that appeared in Southern Living, which you can see here.
hummingbird cake bars faqs
Why is it called hummingbird cake?
- Some believe this tropical cake originated in Jamaica as the “Doctor Bird Cake” and was simply renamed “hummingbird cake” when it gained popularity in the Southern US during the 1970s. (The Doctor Bird is a type of hummingbird, and the national bird of Jamaica.)
Can I make this into a layer cake?
- Sure, double the ingredients for 2 9-inch layer cake pans.
Can I leave out the nuts?
- Yes, the nuts add nice flavor and texture, but you can leave them out. You can also substitute walnuts.
Can I make this gluten free?
- Yes, use a good quality gluten free baking mix that can be substituted 1:1 for the flour.
more bar desserts
If you love the idea of hummingbird cake bars, I’ve got more for you to try!
- White Chocolate Pecan Cookie Bars
- Toffee Bars
- Blackberry Pecan Bars
- Perfect Chocolate Chip Cookie Bars
- Amish Man Bars
- Chewy Toffee Pecan Bars
Hummingbird Cake Bars
Equipment
- 9×9 pan
Ingredients
- 1.5 cup all purpose flour
- 3/4 cup sugar
- 1/2 tsp salt
- 3/4 tsp baking soda
- 2 large eggs
- 3/4 cup vegetable oil
- 2 Tbsp Bourbon
- 3/4 cup crushed pineapple, don’t drain
- 3/4 cup mashed banana (about 1 large, or 1.5 small/medium bananas)
- 1/2 cup chopped pecans, plus more for garnish
- 1/2 cup sweetened shredded coconut
Cream Cheese Frosting
- 5 oz cream cheese, at room temperature
- 4 Tbsp unsalted butter, at room temperature
- 2 1/2 cups powdered sugar
- squeeze of lemon
- 1/2 tsp vanilla extract
Instructions
- Set oven to 350F. Grease or butter a 9×9 baking pan, and set aside.
- Put the flour, sugar, salt, and baking soda in the bowl of a stand mixer and mix briefly to combine. (You can do this by hand with a whisk, too.) Then add in the eggs, oil, and Bourbon, mixing to combine.
- Blend in the pineapple, mashed banana, coconut,and nuts. Mix just enough to combine all the ingredients thoroughly.
- Spread the batter into your prepared pan and bake for about 30-35 minutes, or until a toothpick comes out without wet batter clinging to it. (Moist crumbs are ok.)
- Cool the cake before frosting.
- To make frosting, blend the butter with the cream cheese until smooth in a food processor or in a stand mixer with the paddle attachment. Gradually mix in the powdered sugar until the frosting is a spreadable consistency. Blend in the lemon juice and vanilla.
- Spread the frosting over the cooled cake, and top with more finely chopped pecans. Store in the refrigerator.
I’d like to substitute vanilla for the bourbon used in this recipe. Would I still use two tablespoons of vanilla or would I need more or less of it?
I’d use just 1 tablespoon of vanilla, and that will be delicious!
This cake was the perfect size for my small family get together! We didn’t need a big cake but wanted to see what all the fuss about a Hummingbird Cake was all about! Everyone loved it. I made it two days ahead of time due to my schedule, using 1 tablespoon vanilla in place of the bourbon as suggested, and then kept it covered and in the fridge. I brought it to room temp and then frosted it just before serving. Moist and delicious and had that “big cake” freshness and appeal. Will definitely make again! Thank you!
Hi, would it work if I started with boxed yellcake mix? Then just add the rest of the fruits n nuts.
Yes, I think you could do that with a few caveats. Not sure about the pineapple, you’d have to drain well. And possibly reduce the liquid required by your mix. Cake mix batters tend to be quite thin so you may get some sinking. I’d make sure everything is well chopped.
I love Hummingbird Cake and I bake for a Community Dinner twice a month. I would love to make these bars in a 9 X 13 pan. Can you give quantities for the larger pan, please?
You would double the recipe for the 9×13 pan. The oven temp will be the same, and you should check on them at the specified time; they might take a bit longer to bake.
This was the best cake ever. I love how it makes a small size with enough to share with neighbors. I will never make plain banana bread again. The thanks for a fantastic blog with so many wonderful recipes.
🙂 Thanks Connie!
Sue, this is amazing, Just substituted the bananas with 200 g greek joghurt and 50g additional sugar as ran out of pineapple from the left over was only 110 g I have adde raisins for the rest and topped the cake with a thin layer of ganache. Absolutly heaven thank you
Oops! Just saw my answer in the recipe! Sorry to waste your time…..
Hope you love it!