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
• 2 cups granulated sugar
• 1 tsp salt
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 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 (optional)

For the frosting:

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

For garnish:

• 1/2 cup skor bits

Step 1: Prepare the Pan and Oven

Preheat your oven to 350°F (175°C).

Grease and flour a 9×13 inch baking pan thoroughly to prevent sticking.

Set the prepared pan aside for later use.

Step 2: Mix the Dry Ingredients

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

In a large bowl, combine the all-purpose flour, granulated sugar, salt, baking soda, and ground cinnamon.

Stir to mix everything evenly, then make a well in the center of the mixture to accommodate the wet ingredients later.

I like to sift the flour, baking soda, and cinnamon together first for a more even blend and a lighter cake.

Step 3: Mix the Wet Ingredients

• 3 eggs
• 1 1/2 tsp vanilla extract
• 1 1/2 cups vegetable oil

In a second large bowl, whisk together the eggs, vanilla extract, and vegetable oil until smooth and thoroughly combined.

Step 4: Combine Fruits and Nuts

• 4 large bananas, mashed
• 1 cup canned crushed pineapple
• 1 cup chopped pecans
• 1 cup shredded coconut (optional)

In a separate bowl, mash the bananas and combine them with the canned crushed pineapple.

Stir in the chopped pecans and, if using, the shredded coconut.

Blend well until everything is evenly distributed.

Step 5: Combine the Wet Mixtures

• fruit and nut mixture from Step 4
• egg and oil mixture from Step 3

Add the fruit and nut mixture from Step 4 into the egg and oil mixture from Step 3.

Blend everything together well until fully combined.

Step 6: Mix Wet and Dry Ingredients & Bake

• wet mixture from Step 5
• dry mixture from Step 2

Pour the wet mixture from Step 5 into the well of the dry ingredients from Step 2.

Stir gently until just blended—do not overmix.

Pour the batter into the prepared pan and smooth the top.

Bake in the preheated oven for 25-30 minutes, or until the cake is light brown and a toothpick inserted in the center comes out clean.

Let the cake cool completely in the pan before serving.