Light fluffy sponge with banana and pineapple galore, a crunchy dusting of pecan brittle, and a little reminder that zesty cream cheese icings rock – this beautiful cake is near perfection!

I make a few versions of the mighty hummingbird cake but this is an easy, light, manageable version. I like to describe this cake as a banana cake that goes on a Jamaican holiday. Heat oven 180 C.

Welcome to BA Bake Club, a community of curious bakers. Each month senior test kitchen editors Jesse Szewczyk and Shilpa Uskokovic share a must-make recipe and dive deep on why it works. Learn more ...