Rich Hummingbird Cake in a Jar

There’s something wonderfully fun about desserts in jars. I started making these hummingbird cake jars when my kids asked for something “different” for their school bake sale. Now they’re my go-to treat when I need to bring something special to potlucks or family gatherings. The best part? You can make them ahead of time, and they’re so easy to transport.

These little jars are packed with everything that makes a classic hummingbird cake great – bananas, pineapple, and those warm spices we all love. Plus, cream cheese frosting just tastes better when you can see those pretty layers through the glass. I like making a batch on Sunday afternoon and keeping them in the fridge for when friends drop by unexpectedly.

Want something that feels fancy but doesn’t take hours to make? These jar cakes are your answer. They’ve got all the charm of a traditional Southern hummingbird cake, just in a more practical (and dare I say cuter?) package.

What Kind of Bananas Should I Use?

For hummingbird cake, you’ll want to use very ripe bananas – the ones with lots of brown spots or that have turned completely brown on the outside. These overripe bananas are much sweeter and easier to mash, plus they give your cake that rich, authentic banana flavor. If your bananas aren’t quite ripe enough, you can speed up the process by placing them in a paper bag with an apple for a day or two. Just avoid using green or barely yellow bananas, as they won’t provide the same natural sweetness and moisture that this classic Southern cake needs. A good tip is to freeze your overripe bananas when you have them – they’ll work perfectly in this recipe once thawed.

Options for Substitutions

This sweet jar cake has plenty of room for switching things up if needed:

• All-purpose flour: You can use cake flour for a lighter texture – just add 2 extra tablespoons per cup. For a gluten-free version, try a 1:1 gluten-free flour blend, but the texture might be slightly different.
• Oil: Any neutral-flavored oil works here – vegetable, canola, or even melted coconut oil. If using coconut oil, make sure all ingredients are at room temperature to prevent solidifying.
• Pecans: Walnuts make a great substitute, or you can use macadamia nuts for something different. If you need nut-free, try sunflower seeds or just skip them altogether.
• Skor bits: Heath bits work exactly the same way, or try chopped chocolate-covered toffee bars. For something different, use mini chocolate chips or toasted nuts.
• Cream cheese: For the frosting, mascarpone cheese can work in place of cream cheese – it’ll give you that same tangy richness. Just make sure it’s at room temperature before using.
• Shredded coconut: Since this is marked optional, you can leave it out or replace it with extra chopped nuts if you want to keep that nice texture.

Watch Out for These Mistakes While Baking

The biggest challenge when making hummingbird cake in jars is overfilling them – fill your jars only halfway with batter to leave room for the cake to rise and add frosting later, otherwise you’ll end up with a messy overflow. A common mistake is using overly ripe bananas, which can make the cake too dense and wet – instead, choose bananas that are just ripe with a few brown spots for the perfect balance of moisture and structure. When it comes to the pineapple, not draining it properly can lead to a soggy cake, so make sure to drain thoroughly and gently press out excess liquid before adding it to your batter. For the best texture, avoid overmixing the batter once you’ve combined the wet and dry ingredients – mix just until everything is incorporated, as overmixing can lead to a tough, dense cake instead of the light, moist texture that makes hummingbird cake so special.

What to Serve With Hummingbird Cake?

This sweet Southern treat is perfect with a hot cup of coffee or tea, especially since it’s already portioned out in convenient jars! A scoop of vanilla ice cream on the side works really well with the tropical flavors of banana and pineapple in the cake. If you’re serving this at a party or gathering, try putting out a pitcher of cold milk or some fresh fruit on the side – strawberries or fresh pineapple chunks are especially nice. Since this dessert is pretty rich with all that cream cheese frosting, a cup of black coffee or espresso helps balance out the sweetness.

Storage Instructions

Keep Fresh: These cute cake jars will stay fresh in the refrigerator for up to 5 days. The tight-sealing jar keeps everything nice and moist, while protecting those yummy layers of frosting. Just make sure to use clean jars and seal them well!

Freeze: Want to prep these ahead? These jars freeze really well for up to 3 months! Just leave about 1/2 inch of space at the top of each jar since the contents might expand a bit. When you’re ready to enjoy, move them to the fridge the night before to thaw gradually.

Make Ahead: These cake jars are perfect for making ahead! You can assemble them up to 2 days before serving – the flavors actually get better as they sit. The banana, pineapple, and cream cheese frosting blend together beautifully, making them even more delicious the next day.

Preparation Time	20-30 minutes
Cooking Time	25-30 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3700-4200
• Protein: 40-50 g
• Fat: 180-200 g
• Carbohydrates: 550-600 g

Ingredients

For the cake:

• 3 cups all-purpose flour (I use King Arthur all-purpose flour)
• 4 large bananas, mashed (about 2 cups mashed)
• 1 tsp salt
• 1 1/2 cups vegetable oil
• 1 1/2 tsp vanilla extract
• 1 tsp baking soda
• 2 tsp ground cinnamon (freshly ground preferred for more flavor)
• 1 cup canned crushed pineapple (with juice)
• 1 cup chopped pecans
• 3 eggs (room temperature)
• 2 cups sugar
• 1 cup shredded coconut (optional but recommended for authentic tropical flavor)

For the frosting:

• 1/2 cup butter (softened, I prefer Kerrygold unsalted)
• 3 cups powdered sugar (sifted to remove lumps)
• 2 tsp vanilla extract
• 8 oz cream cheese (softened to room temperature)

For garnish:

• 1/2 cup toffee bits (sprinkle on top just before serving)

Step 1: Prepare Mise en Place and Preheat

• 3 eggs
• 8 oz cream cheese
• 1/2 cup butter
• 3 cups powdered sugar
• 4 large bananas, mashed
• 1 cup canned crushed pineapple

Start by preheating your oven to 350°F and greasing a 9×13 inch baking pan.

While the oven heats, bring your eggs, cream cheese, and butter to room temperature—this ensures proper emulsification and a smoother batter.

Sift your powdered sugar to remove any lumps, which will make your frosting silky.

Mash your bananas until you have about 2 cups of a slightly chunky consistency, and measure out your crushed pineapple with its juice.

Having everything prepped and ready before you start mixing will make the process smooth and efficient.

Step 2: Combine Dry Ingredients

• 3 cups all-purpose flour
• 2 cups sugar
• 1 tsp salt
• 1 tsp baking soda
• 2 tsp ground cinnamon

In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, and cinnamon.

Make sure to use freshly ground cinnamon if possible—it makes a noticeable difference in the depth of flavor.

Whisk thoroughly for about 30 seconds to evenly distribute the leavening agents and spices, which ensures consistent rise and flavor throughout the cake.

Step 3: Build the Wet Base and Add Fruit

• 3 eggs
• 1 1/2 tsp vanilla extract
• 1 1/2 cups vegetable oil
• 4 large bananas, mashed
• 1 cup canned crushed pineapple
• 1 cup chopped pecans
• 1 cup shredded coconut

In a separate bowl, whisk together the room-temperature eggs, 1 1/2 tsp vanilla extract, and vegetable oil until well combined and slightly emulsified.

In another bowl, combine the mashed bananas, crushed pineapple with its juice, chopped pecans, and shredded coconut.

Pour the fruit and nut mixture into the egg and oil mixture, then fold together gently but thoroughly.

I find that folding rather than stirring vigorously helps prevent overdeveloping the gluten, keeping the cake tender and moist.

Step 4: Combine and Bake the Cake

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 3

Pour the wet ingredient mixture from Step 3 into the dry ingredient mixture from Step 2, then stir gently with a spatula until just combined—a few small lumps are perfectly fine and actually desirable.

Overmixing will toughen the cake.

Pour the batter into your prepared 9×13 inch pan and smooth the top.

Bake at 350°F for 25-30 minutes, until a toothpick inserted in the center comes out clean.

The cake should be golden brown and spring back when lightly touched.

Step 5: Cool the Cake and Prepare the Frosting

• 8 oz cream cheese
• 1/2 cup butter
• 3 cups powdered sugar
• 2 tsp vanilla extract

Remove the cake from the oven and let it cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely to room temperature.

While the cake cools, prepare the cream cheese frosting by beating together the softened cream cheese and butter until light and fluffy, about 2-3 minutes.

Gradually add the sifted powdered sugar and 2 tsp vanilla extract, beating on medium speed until smooth and spreadable.

I prefer Kerrygold unsalted butter because it adds a subtle, rich flavor that complements the tropical cake beautifully.

Step 6: Assemble in Jars and Finish

• cooled cake from Step 4
• cream cheese frosting from Step 5
• 1/2 cup toffee bits

Once the cake has cooled completely, break it into bite-sized pieces or crumbles.

Layer the cake pieces and frosting from Step 5 into clean jars, starting with a layer of crumbled cake, then frosting, and repeating until the jar is full.

Top each jar with a sprinkle of toffee bits just before serving for a delightful sweet crunch that contrasts with the tender cake and creamy frosting.

The jars not only look beautiful but also make this cake easy to serve and transport.