Hummingbird Coffee Cake with Cream Cheese Glaze

Hummingbird Coffee Cake combines the flavors people love about the classic Southern treat—bananas, pineapple, coconut, and pecans—into a tender, moist breakfast or dessert cake. It features a buttery, spiced crumble that is partly baked into the center and partly crisped on top for contrasting textures. A light cream cheese filling and an optional powdered-sugar glaze brighten each slice. The cake bakes in about an hour and comes together in straightforward steps, making it an easy choice for weekend brunches, potlucks, or an indulgent coffee-time treat.

Serve this coffee cake warm or at room temperature. The fruit keeps the crumb moist without weighing it down, and the layered crumble adds pleasant crunch and a hint of spice. It stores well for a couple of days when wrapped or kept in an airtight container, so you can make it ahead of time without losing flavor or texture. If you want a coffee cake that reads familiar but tastes a bit different from banana bread or a classic crumb cake, this hummingbird version is a great pick.

Why You’ll Love Hummingbird Coffee Cake with Cream Cheese Glaze

• Layered texture: A portion of the crumble bakes into the middle for a soft, spiced layer while the remainder crisps on top for contrast.
• Moist but light: Mashed bananas and pineapple keep the cake tender without making it heavy or dense.
• Simple crumble: The topping is quick to assemble by hand—no mixer required.
• Flavorful without fuss: Fruit, coconut, and nuts contribute major flavor so you don’t need many extra ingredients.
• Make-ahead friendly: The cake holds up well for a day or two, making it convenient for preparing ahead.

Ingredients Needed To Make Hummingbird Coffee Cake with Cream Cheese Glaze

Scroll down to the recipe card for the exact quantities, but here’s a clear ingredient overview to help you prep.

Cake Ingredients

• All-purpose flour (or 1:1 gluten-free flour)
• Baking powder
• Baking soda
• Kosher or fine salt
• Eggs
• Coconut sugar (or granulated or brown sugar)
• Mashed ripe bananas
• Pineapple tidbits, drained
• Sweetened or unsweetened coconut flakes
• Unsalted butter, room temperature
• Pure vanilla extract
• Chopped pecans (or walnuts)
• Ground cinnamon

Cream Cheese Layer

• Cream cheese, room temperature
• Pure vanilla extract
• Powdered (confectioners’) sugar

Glaze Ingredients

• Powdered sugar
• Milk (or dairy-free alternative), adjusted for consistency

Topping/Center Ingredients

• Chopped pecans
• Ground cinnamon
• Coconut sugar (or brown sugar)
• All-purpose flour
• Unsalted butter, room temperature

Substitutions and Variations

• Gluten-free: Replace the flour with a 1:1 gluten-free baking flour.
• Dairy-free: Use coconut oil or vegan butter in the cake and crumble; swap in dairy-free cream cheese and milk for the glaze.
• Nut-free: Omit pecans and add extra coconut flakes, toasted oats, or sunflower seeds for texture.
• Lower sugar: Use unsweetened coconut and reduce the sugar in the crumble by about 25%.

How To Make Hummingbird Coffee Cake with Cream Cheese Glaze

1. Preheat and prepare: Heat the oven to 325°F (about 160°C). Grease an 8×8-inch square or a 9-inch round pan with at least 2-inch sides, or line it with parchment.
2. Make the crumble: Combine flour, coconut sugar (or brown sugar), ground cinnamon, chopped pecans, and cubed butter. Mix with a fork or your fingers until the mixture forms coarse crumbs. Set aside.
3. Prepare the cream cheese layer: Beat room-temperature cream cheese with powdered sugar and vanilla until smooth and creamy. Reserve.
4. Mix the batter: Cream butter and sugar until light, then add eggs, mashed bananas, and vanilla. Stir in dry ingredients—flour, baking powder, baking soda, salt, and cinnamon—just until combined. Fold in drained pineapple, coconut flakes, and pecans.
5. Assemble: Spread half the batter into the prepared pan. Smooth the cream cheese mixture over the batter. Sprinkle half the crumble over the cream cheese. Spoon the remaining batter on top and spread gently, then finish with the remaining crumble.
6. Bake: Bake 55–65 minutes, or until a toothpick inserted near the center comes out with only a few crumbs. Allow the cake to cool in the pan for at least 30 minutes.
7. Glaze: Whisk powdered sugar with a tablespoon or two of milk until smooth and drizzable. Adjust the milk to reach the consistency you prefer.
8. Finish: Drizzle the glaze over the cooled cake, slice, and serve. The cake is excellent both slightly warm and at room temperature.

Commonly Asked Questions

Can I use a different size baking dish?

Yes. A 9×9 square pan or a 9-inch round pan works well. Make sure the pan has sides at least 2 inches high to prevent overflow. If you change the pan size, watch the cake near the end of the baking time and test for doneness with a toothpick.

How do I know when the cake is done baking?

Insert a toothpick or skewer into the center. If it comes out clean or with a few moist crumbs (not raw batter), the cake is done. Avoid overbaking to keep the crumb tender.

Can I make this cake ahead of time?

Absolutely. The flavors meld and often taste better after a day. Store the unglazed cake covered at room temperature for up to two days. If the cake is glazed, refrigerate it and bring it to room temperature before serving for the best texture.

How should I store leftovers?

Keep leftovers in an airtight container. Unglazed, the cake stays fresh at room temperature for up to 48 hours. If the cake is glazed or contains the cream cheese layer, store it in the refrigerator and allow it to come to room temperature before serving.

Can I reheat this cake?

Yes. Reheat individual slices for 10–20 seconds in the microwave for a warm serving. The glaze and cream cheese layer may soften slightly when warmed.

What’s the best way to drizzle the glaze?

Once the cake is completely cool, use a spoon to drizzle the glaze evenly across the top. For cleaner lines, put the glaze in a small resealable bag, snip a tiny corner, and pipe thin ribbons over the cake.

Can I skip the glaze?

Yes. The cake is flavorful on its own from the fruit and crumble. The glaze provides an extra sweet, glossy finish—use it if you want a sweeter, more bakery-style presentation. For a richer topping, swap the simple glaze for a cream cheese frosting.

What’s the texture like?

The interior is soft and tender with a slightly dense, moist crumb thanks to the bananas and pineapple. The crumble adds buttery crispness, while the pecans and coconut contribute chew and crunch. The cream cheese layer introduces a smooth, tangy contrast.

Hummingbird Coffee Cake with Cream Cheese Glaze

This hummingbird coffee cake is loaded with mashed bananas, pineapple, coconut, and pecans and layered with a buttery cinnamon crumble and a light cream cheese center. It’s moist, flavorful, and great for breakfast, brunch, or dessert.

Prep Time: 20 mins

Cook Time: 1 hr 5 mins

Cooling + Glazing: 15 mins

Total Time: 1 hr 40 mins

Servings: 10

Calories (approx.): 719 kcal

Ingredients

For the cake

• 1/2 cup unsalted butter, room temperature
• 1/2 cup coconut sugar (or granulated/brown sugar)
• 2 large eggs
• 1 cup mashed ripe bananas (about 2 bananas)
• 2 tsp pure vanilla extract
• 2 cups all-purpose flour (or 1:1 gluten-free)
• 3 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 tsp ground cinnamon
• 1 cup drained pineapple tidbits
• 1/2 cup sweetened coconut flakes
• 1/2 cup chopped pecans

For the cream cheese layer

• 8 oz cream cheese, room temperature
• 1 tsp vanilla extract
• 1/4 cup powdered sugar

For the crumble topping

• 1 1/4 cups chopped pecans
• 1 tsp ground cinnamon
• 1/2 cup coconut sugar (or brown sugar)
• 1 cup all-purpose flour
• 1/2 cup unsalted butter, room temperature

For the glaze

• 1 1/2 cups powdered sugar
• 2 tbsp milk (adjust to desired consistency)

Instructions

1. Preheat the oven to 325°F. Grease an 8×8-inch or 9-inch round pan with at least 2-inch sides.
2. Make the crumble by combining chopped pecans, cinnamon, coconut sugar, flour, and butter. Work with a fork or your hands until crumbly. Set aside.
3. Beat the cream cheese, powdered sugar, and vanilla until smooth for the cream cheese layer. Set aside.
4. In a large bowl, cream the butter and coconut sugar until light. Add the eggs, mashed banana, and vanilla, mixing until combined. Stir in the dry ingredients until just combined. Fold in pineapple, coconut, and pecans.
5. Assemble the cake: spread half the batter in the pan, smooth the cream cheese mixture over it, sprinkle half the crumble, then add the remaining batter and top with the remaining crumble.
6. Bake 55–65 minutes or until a toothpick near the center comes out cleanish. Cool in the pan for 30 minutes.
7. Whisk powdered sugar with milk until smooth and drizzable. Adjust thickness with more powdered sugar or a splash more milk.
8. Drizzle glaze over the cooled cake, slice, and serve.

Notes

Substitutions & variations

• Gluten-free: Use a 1:1 gluten-free flour blend.
• Dairy-free: Replace butter with coconut oil or vegan butter and use dairy-free cream cheese and milk.
• Nut-free: Omit pecans and add extra coconut flakes, oats, or seeds for texture.
• Lower sugar: Use unsweetened coconut and cut crumble sugar by 25%.

Nutrition (approx. per serving)

Calories: 719 kcal | Carbohydrates: 79 g | Protein: 9 g | Fat: 43 g | Sugar: 41 g

These values are estimates and will vary by ingredient brands and portioning.

This cake feels special but is surprisingly simple. It has a homemade warmth that invites compliments, and it tastes excellent the next day when the flavors have settled. If you try this recipe, feel free to adapt it to your dietary needs or swap nuts and coconut to suit your preferences.