Hummingbird Cake: “Mele Kalikimaka” Cake

Aloha everyone!

Can you believe it’s almost Christmas?! I can’t! That’s why today’s recipe is kind of island inspired. My family went to a friend’s house for my parent’s anniversary dinner the other night and they put us in charge of dessert. Victoria (my sister) and I decided to make Hummingbird Cake even though it’s not technically a Christmas dessert.

My parents used to live in Hawaii so I decided to rename this dessert Mele Kalikimaka Cake in honor of them and their anniversary. Male Kalikimaka is Hawaiian for Merry Christmas.

Hummingbird cake is like a soft banana bread cake infused with pineapple and pecans. Each layer is set between thick layers of cream cheese frosting and the whole thing is smothered in the same smooth icing. YUM.

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This cake won the church cake competition last summer so it’s award winning. 😉

In this video you will see how I frost this massive cake. It’s 3 layers! I used a petal technique on the top which always makes the cake look so professional, and it’s so easy!

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I also show you how to recover from a mistake that is so commonly made when making layered cakes.

Oh and one last thing. There is an epic dance scene that you won’t want to miss so make sure to watch the whole thing. This is my best baking video by far yet!

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Without further ado, here is the full recipe for Mele Kalikimaka “Hummingbird” Cake. 

[youtube https://www.youtube.com/watch?v=ztyh-omhZP4&w=560&h=315]

Check out the last few recipe videos from this week!

Cranberry Bliss Bars: Click HERE

Peanut Butter Fudge: Click HERE

Sugar Cookies: Click HERE

Chocolate Cookies: Click HERE

Merry Christmas Eve Eve and happy baking!

Mele Kalikimaka Cake 


  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon allspice
  • 1⅓ cups vegetable oil
  • 2 teaspoons vanilla extract
  • 3 large eggs, lightly beaten
  • 1¾ cups very ripe banana, mashed
  • 2 cups toasted chopped pecans, divided
  • 1 (8-oz) can crushed pineapple, undrained

Cream Cheese Frosting

  • 1 cup butter, softened
  • 6 cups powdered sugar
  • 2 teaspoons vanilla extract
  • pinch of salt
  • 2 (8-oz) packages cream cheese, cut into 1-ounce pieces and chilled


  1. Preheat oven to 350 degrees. Grease and flour 3 9-inch cake pans.
  2. In a large bowl, combine flour, 2 cups sugar, salt, baking powder, baking soda, cinnamon, and allspice.
  3. Add vegetable oil, vanilla extract, and eggs and stir just until dry ingredients are moistened.
  4. Stir in banana, 1 cup pecans, and pineapple just until evenly mixed.
  5. Divide batter evenly between the 3 cake pans. Place in oven and bake for 25 to 30 minutes, or until toothpick inserted in the center comes out clean. Cool in pans for 10 minutes and then remove to wire racks to cool completely.
  6. To make frosting, use an electric mixer to beat together butter and powdered sugar, adding powdered sugar gradually. Add vanilla extract and salt and mix until smooth.
  7. This is where you whip and nae nae. (If you don’t know what this means watch the video)
  8. With mixer on medium, add 1 piece of cream cheese at a time. Turn mixer off once all cream cheese has been incorporated.
  9. Spread frosting between layers of cake and cover top and sides. Sprinkle remaining chopped pecans on top.

Love always,

Nicole #dostuff #bakestuff #merrymerry

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