Crushed pineapple and mashed banana keep this layered cake incredibly moist, while warm cinnamon and nutmeg give it that classic hummingbird-cake spice. A flax gel does the binding work here, and chopped pecans folded into the batter add texture in every bite alongside a deep golden crumb once baked. The layers get sandwiched and coated in a fluffy, tangy frosting whipped to soft peaks, then finished with pecan halves pressed along the edge for a bakery-style look. It chills briefly before slicing so each layer holds its shape and the frosting sets to a clean, spreadable finish. This one's a solid pick for anyone building an added sugar–conscious dessert spread, since the fruit and spice do most of the flavor lifting. Rich, tender, and totally shareable — a hummingbird cake that still delivers all the tropical, nutty character you're after.
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Learn more →12 servings
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a small bowl, stir together the ground flaxseed and 6 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.
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