Hummingbird Cake Recipe
This moist, tender Hummingbird Cake Recipe brings together ripe bananas, crushed pineapple, toasted pecans, and a lush cream cheese frosting for a classic Southern showstopper that tastes like sunshine on a plate.
Hummingbird Cake Recipe: A Southern Favorite With a Tropical Twist
If you’ve never had a classic hummingbird cake before, think of it as the happy marriage of banana nut cake and pineapple nut cake—sweet, spiced, and wonderfully moist, with just enough texture from pecans. This traditional hummingbird cake is a beloved Southern hummingbird cake recipe that’s perfect for birthdays, Easter, Mother’s Day, or any potluck where you want folks asking for your recipe before they’ve even finished their slice.
What makes this homemade hummingbird cake special is its flavor and its heart. It’s a tropical spice cake with bananas, pineapple, cinnamon, and vanilla, wrapped in layers of cream cheese frosting. There’s no mixer needed for the batter, and you don’t have to fuss with separating eggs or fancy techniques. Just stir, bake, and frost.
I’m 50 now, and this easy hummingbird cake recipe has seen its fair share of church suppers, baby showers, and quiet Sunday afternoons with coffee. It’s the kind of cake you make when you want people to feel cared for—because you can taste the love in every bite.
Why You’ll Love This Recipe
- Extra moist hummingbird cake thanks to bananas, pineapple, and oil—no dry crumbs here.
- Big, cozy flavor from cinnamon, vanilla, and toasted pecans in every bite.
- No mixer needed for the batter—just a couple of bowls and a whisk.
- Uses pantry-friendly ingredients you probably already have on hand.
- The cream cheese frosting is rich but not heavy, with the perfect tangy-sweet balance.
- Works as a layered hummingbird cake, a sheet cake, or even cupcakes.
- Perfect make-ahead dessert—the flavor actually gets better the next day.
- Crowd-pleasing and pretty enough for holidays, but easy enough for a regular weekend.
Ingredients
Let’s break this pineapple banana cake into two parts: the cake itself and that dreamy cream cheese frosting. Measuring accurately (especially the flour) is important for the best texture.
For the Hummingbird Cake
- 3 cups (360 g) all-purpose flour (spooned and leveled, not packed)
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon fine sea salt (or ¾ teaspoon table salt)
- 3 large eggs, at room temperature
- 1 cup (240 ml) neutral oil (canola, vegetable, or light olive oil)
- 2 teaspoons pure vanilla extract
- 1 (20-ounce / 567 g) can crushed pineapple in juice, undrained
- 2 cups (about 3–4 medium) very ripe bananas, mashed (the spottier, the better)
- 1 cup (120 g) chopped pecans, toasted (plus extra for garnish if you like)
Ingredient tips:
- Flour: If you have a kitchen scale, use it—too much flour can make the cake dense.
- Bananas: Overripe bananas make the best moist hummingbird cake. If they’re soft and freckled, they’re perfect.
- Crushed pineapple: Don’t drain the juice; it adds moisture and pineapple flavor.
- Pecans: Toast them in a dry skillet over medium heat for 5–7 minutes, stirring often, until fragrant. Let them cool before adding to the batter.
For the Cream Cheese Frosting
- 16 ounces (450 g) full-fat cream cheese, softened
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 4–5 cups (480–600 g) powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- Pinch of fine sea salt
- 2–4 tablespoons heavy cream or milk, as needed (for spreading consistency)
Frosting tips:
- Use full-fat cream cheese bricks, not the spreadable kind in tubs, for a thicker frosting.
- Sift the powdered sugar to avoid lumps and get that bakery-smooth finish.
- Start with 4 cups powdered sugar, then add more if you want a stiffer frosting, especially for thicker piping.
Directions
You’ll make this homemade hummingbird cake in two 9-inch round pans for a stacked, old-fashioned look. If you’re more of a sheet-cake person, I’ll share that note in the Variations section.
Bake the Cake Layers
-
Prep your pans and oven.
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans, then line the bottoms with parchment paper circles and lightly flour the sides. This extra step really helps the cake release cleanly. -
Mix the dry ingredients.
In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt until everything looks evenly combined. This prevents clumps of baking soda or spice. -
Stir together the wet ingredients.
In a separate bowl, whisk the eggs, oil, and vanilla until smooth and slightly thickened. You don’t have to whip them like crazy—just blend well. -
Combine wet and dry.
Pour the egg mixture into the flour mixture. Gently stir with a spatula or wooden spoon just until you no longer see streaks of dry flour. The batter will be thick at this stage—don’t worry. -
Fold in the banana, pineapple, and pecans.
Add the mashed bananas, crushed pineapple with all its juice, and the toasted chopped pecans. Fold gently until everything is well distributed. The batter will loosen into a luscious, chunky mix. -
Divide and bake.
Pour the batter evenly into your prepared pans. You can weigh the pans on a kitchen scale or just eyeball it. Smooth the tops with a spatula. Bake for 28–34 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the tops spring back lightly. -
Cool completely.
Let the cakes cool in the pans for 10–15 minutes, then run a thin knife around the edge and turn them out onto a wire rack. Peel off the parchment and cool completely—frosting a warm cake leads to a sliding, melty mess, and I’ve made that mistake more than once.
Make the Cream Cheese Frosting
-
Beat cream cheese and butter.
In a large mixing bowl (stand mixer or handheld both work), beat the softened cream cheese and butter together on medium speed until smooth, creamy, and uniform—about 2–3 minutes. Scrape down the bowl. -
Add sugar, vanilla, and salt.
Add 4 cups powdered sugar, vanilla, and a pinch of salt. Start mixing on low so you don’t cover your kitchen in sugar, then increase to medium-high and beat until fluffy, 2–3 minutes. If you’d like a thicker frosting, add up to 1 more cup of powdered sugar. -
Adjust consistency.
If the frosting seems too thick, beat in cream or milk, 1 tablespoon at a time, until it’s smooth and spreadable but still holds soft peaks.
Assemble Your Layered Hummingbird Cake
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Level the cakes (if needed).
If the cake layers domed a bit, use a long serrated knife to gently trim the tops so they’re flat. You don’t have to be perfect—this is a cozy Southern hummingbird cake, not a wedding cake. -
Frost the layers.
Place the first cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting over the top. Set the second cake layer on top, cut-side down for a flatter surface. -
Frost the top and sides.
Spread a thin “crumb coat” of frosting over the top and sides. Chill for 20–30 minutes to set, then add a final, thicker coat of frosting. Use an offset spatula or even the back of a spoon to create rustic swoops. -
Garnish and chill.
Sprinkle the top with extra chopped pecans or even a light dusting of cinnamon. Chill the finished cake for at least 30–60 minutes before slicing—this helps the layers hold together beautifully.
Servings & Timing
- Yield: 12–16 slices, depending on how generous you are with portions
- Prep Time: 25–30 minutes
- Bake Time: 28–34 minutes
- Cooling & Chilling Time: About 1½–2 hours
- Total Time: About 2½–3 hours, most of it inactive while the cake cools
This Hummingbird Cake Recipe is perfect as a make-ahead dessert—bake and frost it the day before, then slice and serve when you’re ready.
Variations
You know what? Once you’ve made this traditional hummingbird cake once, you’ll probably start thinking about little tweaks. Here are some of my favorites:
- Sheet Cake Version: Bake the batter in a greased 9×13-inch pan for 35–40 minutes, then frost the top only for an easy potluck hummingbird cake.
- Hummingbird Cupcakes: Divide the batter into 24 lined muffin cups and bake 18–22 minutes; swirl with cream cheese frosting.
- No-Nut Hummingbird Cake: Skip the pecans or replace them with shredded coconut if you’re baking for people with nut allergies.
- Lighter Cream Cheese Frosting: Use reduced-fat cream cheese and 3–4 tablespoons of milk to thin the frosting a bit for a softer, less sweet finish.
- Extra Spice Tropical Spice Cake: Add ¼ teaspoon nutmeg and ¼ teaspoon ginger for a spicier banana pineapple pecan cake.
- Decorated Celebration Cake: Press chopped toasted pecans around the bottom edge and top with banana chips or pineapple flowers for a showy centerpiece.
Storage & Reheating
This is one of those cakes that stays moist for days, thanks to the fruit and oil. It’s very forgiving.
- Room Temperature: Because of the cream cheese frosting, I don’t recommend leaving it at room temp for more than 2 hours, especially in warmer months.
- Refrigerator: Store covered (a cake dome or an overturned bowl works) in the fridge for up to 4–5 days. The texture gets even more tender by day two.
- Freezer – Whole Cake: Chill the frosted cake until firm, then wrap well in plastic and foil. Freeze for up to 2 months. Thaw overnight in the fridge.
- Freezer – Slices: Wrap individual slices in plastic and place in an airtight container or freezer bag. Great for “future you” when you want a treat.
- Reheating / Serving: Hummingbird cake tastes best served slightly cool or at room temperature. Let refrigerated slices sit out for 20–30 minutes before serving so the frosting softens and the flavors bloom.
Make-ahead tip: You can bake the cake layers a day or two ahead, wrap them well, and store them in the fridge or freezer. Frost the day you plan to serve.
Notes
A few lessons I’ve learned after making this Southern hummingbird cake for decades:
- Use very ripe bananas. Green or firm yellow bananas won’t give you that signature moist, tender crumb or the deep banana flavor this cake deserves.
- Don’t overmix the batter. Once the flour is in, mix gently. Overmixing can make the cake tough. The batter should look thick but well combined with visible bits of fruit and nuts.
- Check for doneness early. Every oven has its own personality. Start checking at the 28-minute mark—if your toothpick has a few moist crumbs (not wet batter), you’re good.
- Chill for cleaner slices. If you want neat slices for a party tray, chill the cake before cutting and use a sharp, thin knife. Wipe the blade between cuts.
- Balance the sweetness. This is a sweet cake by nature, but the tangy cream cheese frosting keeps it from feeling heavy. If you’re sensitive to sweetness, stay on the lower end of the powdered sugar range in the frosting.
- High-altitude baking: If you’re baking above about 3,000 feet, you may want to reduce sugar by 2–3 tablespoons and increase the oven temp to 360°F. Watch closely near the end of baking.
And one more thing: this cake tastes even better the next day. The flavors settle, the spices mellow, and the pineapple and banana really shine.
FAQs
Can I make this Hummingbird Cake Recipe without nuts?
Yes, just leave out the pecans or swap them with shredded coconut or even extra crushed pineapple for texture.
Can I use fresh pineapple instead of canned?
You can, but you’ll need to finely chop it and include any juices; the texture won’t be quite the same as using canned crushed pineapple, which blends more evenly into the batter.
Why is my hummingbird cake dense or gummy?
This usually happens from too much flour or overmixing the batter. Spoon and level your flour (or weigh it) and stir just until combined once the wet and dry meet.
Can I use butter instead of oil in the cake batter?
Oil makes this moist hummingbird cake especially tender and soft, even straight from the fridge; you can use melted butter, but the cake will be a bit less moist and may firm up more when chilled.
Does hummingbird cake need to be refrigerated?
Yes, because of the cream cheese frosting, it’s safest to store the cake in the fridge and bring slices to room temperature before serving.
Can I bake this as a single thick layer in a springform pan?
You can bake it in a 9-inch springform; just expect a longer bake time (closer to 45–55 minutes) and cover it loosely with foil if the top browns too quickly.
Can I reduce the sugar in this recipe?
You can shave off about ¼ cup of sugar in the cake without major changes, but remember the sweetness balances the tanginess of the pineapple and cream cheese frosting.
What’s the origin of hummingbird cake?
It’s widely known as a Southern classic, but it’s believed to have roots in Jamaica as a “Doctor Bird cake,” then popularized in the U.S. in the 1970s—no matter the story, it’s firmly at home on American dessert tables now.
Conclusion
This Hummingbird Cake Recipe wraps everything I love about baking into one pan (well, two pans): cozy spices, tropical fruit, tender crumb, and a generous swoop of cream cheese frosting. It’s a classic hummingbird cake that feels special enough for celebrations but simple enough for a Sunday afternoon treat.
If you give this Southern hummingbird cake a try, let me know how it goes—leave a comment with your tweaks, or share which occasion you served it for. And if you love banana-forward desserts, you might also enjoy exploring a good banana bread or carrot cake next; they’re part of the same warm, homey dessert family that never goes out of style.
Hummingbird Cake
Ingredients
- 3 cups all-purpose flour 360 g, spooned and leveled, not packed
- 2 cups granulated sugar 400 g
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon fine sea salt or 3/4 teaspoon table salt
- 3 large eggs at room temperature
- 1 cup neutral oil 240 ml; canola, vegetable, or light olive oil
- 2 teaspoons pure vanilla extract
- 1 can crushed pineapple in juice 20 ounces / 567 g, undrained
- 2 cups very ripe bananas about 3–4 medium bananas, mashed
- 1 cup pecans 120 g, chopped and toasted, plus extra for garnish if desired
- 16 ounces cream cheese 450 g, full-fat bricks, softened
- 1/2 cup unsalted butter 1 stick / 113 g, softened
- 4-5 cups powdered sugar 480–600 g, sifted
- 2 teaspoons pure vanilla extract for frosting
- pinch fine sea salt for frosting
- 2-4 tablespoons heavy cream or milk as needed for spreading consistency
- extra chopped pecans optional, for garnish
- ground cinnamon optional, for light dusting on top
Instructions
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper circles, and lightly flour the sides to help the cakes release cleanly.
- In a large bowl, whisk together the flour, granulated sugar, baking soda, ground cinnamon, and salt until evenly combined and free of clumps.
- In a separate bowl, whisk the eggs, oil, and vanilla until smooth and slightly thickened. Mix just until well blended; no need to whip vigorously.
- Pour the egg mixture into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon just until you no longer see dry streaks of flour. The batter will be thick at this point.
- Add the mashed bananas, undrained crushed pineapple with its juice, and the toasted chopped pecans. Fold gently until everything is evenly distributed and the batter loosens into a thick, chunky mixture.
- Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 28–34 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the tops spring back lightly when touched.
- Let the cakes cool in the pans for 10–15 minutes. Run a thin knife around the edges, then turn the cakes out onto a wire rack. Peel off the parchment and allow the layers to cool completely before frosting.
- In a large mixing bowl using a stand mixer or hand mixer, beat the softened cream cheese and butter together on medium speed until smooth, creamy, and uniform, about 2–3 minutes. Scrape down the bowl as needed.
- Add 4 cups of the sifted powdered sugar, the vanilla, and a pinch of salt. Start mixing on low speed, then increase to medium-high and beat for 2–3 minutes, until fluffy. If you prefer a thicker frosting, beat in up to 1 additional cup of powdered sugar.
- If the frosting is too thick, add heavy cream or milk 1 tablespoon at a time, beating until the frosting is smooth, spreadable, and holds soft peaks.
- If the cake layers are domed, use a long serrated knife to gently trim the tops so they are relatively flat. This helps the layers stack evenly.
- Place one cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting over the top. Place the second layer on top, cut-side down if trimmed, for a flatter surface.
- Spread a thin crumb coat of frosting over the top and sides of the cake. Chill for 20–30 minutes to set, then apply a thicker final coat of frosting, creating rustic swoops with an offset spatula or the back of a spoon.
- Garnish the top with extra chopped pecans and/or a light dusting of cinnamon, if desired. Chill the finished cake for at least 30–60 minutes before slicing to help the layers set and slice cleanly.
