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Hummingbird Cake with Whipped Cream Cheese & Rum Frosting

Hummingbird Cake is typically a beautiful layer cake filled and frosted with traditional American Cream Cheese Frosting. By making the cake in a brownie pan instead of in layers you get all the flavor while saving a ton of time – all the sooner you can dig in to this yummy treat.

Hummingbird Cake with Whipped Cream Cheese & Rum Frosting

This Jamaican delight is Adorned with the most luscious, and not too sweet, cream cheese frosting you’ll ever taste, this cake is in a class all its own
Prep Time45 mins
Cook Time30 mins
Cooling30 mins
Course: Dessert
Cuisine: American, Jamaican
Keyword: Easter, Hummingbird Rum Cake, Jamaica Hummingbird Cake, rum frosting, southern cakes, Traditional Hummingbird Cake
Servings: 16
Calories: 564kcal


  • 9" Cake Pans
  • Spatula Set
  • Cooling rack
  • High-Heat Scraper
  • KitchenAid Artisan Series 5-Quart Stand Mixer
  • KitchenAid 7-Speed Digital Hand Mixer
  • 9" Wire Whisk
  • Glass Nesting Bowls
  • Lock n' Lift Can Opener
  • Cuisinart Fine-Mesh Sieve Set
  • Glass Liquid Measuring Cups
  • Measuring Cups/Spoons Set



  • 3 cups All Purpose flour  
  • 1 tsp. Table salt
  • 1 tsp. Baking powder
  • 1 tsp. Baking soda 
  • ½ tsp. Ground allspice
  • ½ tsp. Freshly grated nutmeg
  • 1 ½ tsp. Ground cinnamon


  • 4 Eggs 
  • 1 ½ cups Granulated sugar 
  • cup Packed light brown sugar 
  • ¼ cup Dark rum
  • 2 tsp. Pure vanilla extract 
  • ¾ cup Vegetable oil


  • 2 cups mashed ripe bananas (4–5 medium-large) 
  • 1 can crushed pineapple (8 oz.), drained 
  • ½ cup chopped pecans, toasted 
  • ½ cup sweetened shredded coconut


  • 1 ⅓ cups Heavy cream
  • 1 cup Granulated sugar 
  • 1 tbsp. Granulated sugar 
  • ¼ tsp. Table salt


  • ¼ cup Dark rum


  • 2 pkg. Cold cream cheese (8 oz. each), cubed 
  • Coconut Chips, optional 
  • Edible Flowers, optional


  • Preheat oven to 350°. Coat bottoms of three 9-inch-round cake pans with butter, line with parchment, then coat parchment and sides of pans with butter and flour, shaking out excess.
  • Whisk together flour, cinnamon, salt, baking powder, baking soda, allspice, and nutmeg in a bowl.
  • Cream eggs, granulated and brown sugars, rum, and vanilla in a bowl with a hand mixer on high speed until it forms ribbons, 5–7 minutes. With mixer running, slowly drizzle in oil until incorporated.
  • Beat in bananas and pineapple until evenly distributed.
  • Fold flour mixture into banana mixture just until incorporated, then stir in pecans and coconut.
  • Divide batter evenly among pans. Bake cakes until a toothpick inserted into the centers comes out clean, 25–30 minutes, rotating pans halfway through.
  • Transfer cakes to a cooling rack; cool in pans 15 minutes, then turn cakes out to cool completely.

The Frosting

  • Whip together heavy cream, sugar, and salt in a stand mixer fitted with a whisk attachment on medium low speed until sugar dissolves, 1–2 minutes.
  • Add rum; continue whipping until cream thickens, 1–2 minutes more.
  • Add cream cheese, with mixer running, about 2 oz. at a time, until incorporated, about 1 minute. Scrape down sides of bowl and whisk attachment (frosting will look curdled).
  • Whip frosting on high speed, scraping down sides of bowl, and whisk every 30 seconds, until frosting is smooth and light with only a few tiny bits of cream cheese throughout, about 2 minutes.
  • Arrange one cake layer on a serving plate; spread one-third of frosting to edges. Top with second cake layer and one-third more frosting; stack final cake layer on top and spread frosting to edges.
  • Decorate top of cake with coconut chips and edible flowers. Chill cake until ready to serve.


Per serving, Calories: 564

Nutrition Facts

1 servings per container

  • Amount Per ServingCalories564
  • % Daily Value *
  • Total Fat 32g 50%
    • Saturated Fat 13g 65%
  • Cholesterol 105mg 35%
  • Sodium 422mg 18%
  • Total Carbohydrate 64g 22%
    • Protein 7g 15%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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      Written by Lisa Yarde

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