Dessert, Recipe

Instant Pot® Hummingbird Cake

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Full of pineapples, bananas, and pecans, hummingbird cake is a classic that no one can resist. Now, you don’t even need to turn your oven on to make this delicious cake- it is perfect for the Instant Pot®. By ‘baking’ in the Instant Pot®, you will get one of the moistest hummingbird cakes you have ever tried. So get ready to devour every bite- this cake is simply amazing.

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Instant Pot® Hummingbird Cake

5 from 1 vote
Pin Recipe
Prep Time 10 mins
Cook Time 50 mins
Servings 4
Calories 562 kcal


  • Instant Pot
  • Measuring Spoon
  • Measuring Cup
  • Rubber Spatula
  • Whisk
  • 7” Cake Pan
  • Aluminum Foil
  • Instant Pot® Trivet
  • Can Opener


  • 1.5 cup Flour
  • 1 cup Sugar
  • 0.5 tsp Salt
  • 0.5 tsp Baking Soda
  • 0.5 tsp Cinnamon
  • 1 Egg
  • 0.75 cup Coconut Oil, melted
  • 0.75 cup Vanilla Extract
  • 0.5 cup Canned, crushed pineapple
  • 1 cup Banana, mashed
  • 0.5 cup Chopped Pecans


  • Whisk together the flour, sugar, salt, baking soda and cinnamon.
  • Add the eggs, coconut oil and vanilla to the dry mix and stir well.
  • Add the crushed pineapple, bananas and pecans to the batter and stir again.
  • Pour the cake batter into a 7 inch, greased cake pan then cover the pan with foil.
  • Place the Instant Pot® Trivet inside the Instant Pot® bowl and then add two cups of water. Place the wrapped cake pan on top of the trivet then close the Instant Pot® lid and set the steamer valve to ‘seal’. Press the ‘manual’ button and set the timer to cook for 50 minutes on high pressure.
  • When the time is complete, let the pressure release from the pot naturally (that means don’t touch it at all, just let the pot sit until the lid unlocks on its own!). Remove the fake from the Instant Pot® and unwrap. Ice with cream cheese frosting or enjoy plain!

Was that one of the best hummingbird cakes you have ever had or what? If you have any questions before trying this amazingly delicious recipe, let us know in the comments below- we are happy to answer!


About Amanda

My name is Amanda and I am a professional pastry chef. I have over 16 years of culinary experience and a bachelors degree in Baking and Pastry Arts. I currently live right outside New York City with my husband and two daughters who are my official taste testers and kitchen helpers. Chocolate chip cookies and ice cream are my weakness and, because I have two young kids, I need coffee every day. I love sharing my cooking passion and hope that you find some culinary inspiration here!

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2 thoughts on “Instant Pot® Hummingbird Cake

  1. The recipe calls for .75 cups vanilla extract.
    That’s way too much vanilla.
    Please let me know the correct amount of vanilla extract?


  2. Dusty says:

    5 stars
    This recipe is awesome! Its so easy and delicious!

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