Hummingbird Cake Bar

Hummingbird Cake Bar

Delightful, incredibly moist, and unmistakably Southern, this Hummingbird Cake Bar is packed full of banana and pineapple goodness! This easy bar cake version of the classic recipe is layered with a pineapple cream cheese frosting and topped with toasted pecans for a crowd-pleasing crunch.
Course Dessert
Cuisine American
Keyword hummingbird cake
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 853kcal
Author Erica


  • 2 cups all-purpose flour
  • ¾ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup brown sugar packed
  • ½ cup granulated sugar
  • 2 large Eggland’s Best eggs beaten
  • ½ cup unsweetened applesauce
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • 8 ounces crushed pineapple undrained
  • 1 ½ cups ripe bananas mashed (3-4 bananas)
  • 1 ½ cups chopped pecans toasted; divided

Cream Cheese Frosting

  • ½ cup unsalted butter softened
  • 8 ounces cream cheese softened
  • 2 cups powdered sugar
  • 1 tablespoon heavy cream
  • 1 teaspoon vanilla extract
  • ¼ cup crushed pineapple drained (optional)


  • Preheat oven to 350 degrees F. Line a 13x9 cake pan with parchment, spray with non-stick cooking spray, and set aside.
  • Whisk together flour, baking soda, cinnamon, and salt in a large bowl
  • In a separate bowl, whisk together sugars, eggs, applesauce, and oil until well combined. Add vanilla, pineapple, and bananas and mix until combined.
  • Add dry ingredients and mix until just combined. Fold in 1 cup chopped toasted pecans.
  • Transfer batter into the prepared cake pan and spread evenly.
  • Bake at 350° for 30-35 minutes or until a toothpick inserted in center comes out clean. Allow cake to cool completely.
  • Remove cake from pan and place on a large cutting board. Trim edges of cake, then cut in half lengthwise, creating two long pieces.
  • Place one half on a serving platter or cake board. Spread half of the cream cheese frosting on top, then layer the other cake half on top.
  • Spread the remaining cream cheese frosting on the top half, then sprinkle with the rest of the toasted pecans.

Cream Cheese Frosting

  • In a large bowl, use an electric mixer to blend butter and cream cheese until fluffy.
  • Add powdered sugar and mix until fully dissolved and incorporated.
  • Blend in heavy cream and vanilla, mixing until light and fluffy.
  • Fold in drained pineapple, if desired, for an extra tropical kick!



Calories: 853kcal | Carbohydrates: 109g | Protein: 9g | Fat: 44g | Saturated Fat: 20g | Cholesterol: 105mg | Sodium: 365mg | Potassium: 418mg | Fiber: 4g | Sugar: 76g | Vitamin A: 885IU | Vitamin C: 8.4mg | Calcium: 85mg | Iron: 2.7mg