This Hummingbird Cake is a Southern classic loaded with banana, pineapple, and warm spices, then topped with a thick layer of cream cheese frosting. Every bite is rich, moist, and fruity with just the right amount of sweetness. It's the kind of recipe that makes people ask for seconds before they've even finished their first slice!
🔍 Quick Look: Hummingbird Cake
- 🕒 Ready In: 1 hour 46 minutes
- 🍴 Servings: 16
- 🔥 Calories: 753~ per serving
- ⭐ Main Ingredients: Bananas, pineapple, spices, pecans, cream cheese frosting
- 📖 Dietary Info: Vegetarian
- 👩🍳 Method: Oven
- ⭐ Difficulty: Intermediate
I discovered hummingbird cake at a little cafe in South Carolina, and it was love at first bite! The combination of banana, pineapple, warm spices, and that tangy cream cheese frosting was unlike anything I'd had before. I've been making my own version of the southern classic ever since, tweaking the spices and sweetness until I landed on the perfect recipe. This is the one I bring to every gathering now, and it's always a hit!
Interested in trying more Southern recipes? Try my Cheesy Grits Recipe, Sweet Buttermilk Cornbread, and Sweet Potato Souffle.
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🍰 What is a Hummingbird Cake?
This Southern dessert is made with mashed bananas, crushed pineapple, warm spices, and pecans, and it's traditionally topped with a luscious cream cheese frosting. Some say the cake got its name because it's sweet enough to attract hummingbirds, while others say it makes people hum with delight!
❤️ Why You'll Love This Recipe
- Super Moist - The combination of mashed bananas and crushed pineapple means this cake stays soft and tender for days.
- Easy to Make - No creaming butter, no fussy techniques. It's a stir-together batter that comes together fast.
- A Crowd-Pleaser - This is the kind of cake that gets people asking for the recipe before they've finished their first slice.
🛒 Key Ingredients
- Bananas: Use ripe bananas that have plenty of brown spots. The riper they are, the sweeter and more flavorful your cake will be. They also add moisture that keeps the cake soft and tender.
- Crushed Pineapple: Make sure to use the whole can with the juice. The pineapple adds a subtle tropical sweetness and extra moisture that makes this cake truly special. Don't drain it!
- Spices: This warm spice trio is what gives hummingbird cake its signature flavor. The cinnamon is the main spice, while the nutmeg and allspice add some depth without being too overpowering.
- Pecans: Toast them before adding to the batter. It only takes a few minutes and makes a huge difference in flavor and crunch. They go from a bit bland tasting to nutty and rich.
- Sugar: Brown sugar adds moisture and a hint of molasses flavor, while the granulated sugar adds sweetness without making the cake too dense.
- Cream Cheese: The base of the frosting and a non-negotiable for a proper hummingbird cake. Make sure it's fully softened to room temperature before blending, or you'll end up with lumps in your frosting.
- Powdered Sugar: Makes the frosting thick, sweet, and spreadable. Sift it first if you want a perfectly smooth frosting.
See the recipe card below for full information on ingredients and quantities.
🍌How to Ripen Bananas Fast
If your bananas aren't quite ripe, don't wait a week for them to turn! Instead, use this easy trick! Place unpeeled bananas on a baking sheet and bake them at 300°F for 15-20 minutes until the peels turn completely black. Let them cool for a few minutes before peeling and mashing. They're not quite identical to the real thing, but it's close enough that you won't notice a difference.
🔄 Substitutions & Variations
- Pecans: You can also use walnuts, or leave the nuts out entirely for a nut-free version.
- Oil: You can use melted coconut oil for a subtle tropical twist, or swap in unsweetened applesauce for a lighter version (though the texture will be slightly different).
- Mix-ins: Fold in shredded coconut or white chocolate chips for an extra layer of flavor and texture.
🥣 How to Make Hummingbird Cake
Step 1: Preheat your oven to
300°F (149°C). Spread the chopped pecans on a baking sheet. Toast for 7-8 minutes or until fragrant. Allow to cool.
Step 2: Change the oven temperature to
350°F (177°C). Spray the bottoms and sides of three 8-inch cake pans with nonstick cooking spray. Line with parchment paper rounds sprayed with the cooking spray.
Step 3: In a large mixing bowl, whisk together the flour, baking soda, baking powder, spices, and salt together.
Step 4: In a medium mixing bowl, whisk together the mashed bananas, crushed pineapple, eggs, vegetable oil, brown sugar, granulated sugar and vanilla extract.
Step 5: Pour wet ingredients into the dry ingredients and whisk until just combined.
Step 6: Fold in 1 ½ cups of the toasted pecans (the rest are saved for garnish.)
Step 7: Pour the cake batter evenly between the cake pans. Bake for 26-30 minutes or until a toothpick inserted in the center comes out clean.
Step 8: Allow the cakes to cool for 10-15 minutes in the pan before turning on to a cooling rack. Cool completely before frosting.
Step 9: In a stand mixer fitted with a whisk attachment (or large bowl using a handheld mixer), beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes.
Step 10: Add the confectioners' sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then change to high speed and beat for 3 minutes until smooth and creamy.
Step 11: Place one cake layer on a cake stand or serving plate. Spread on an even layer of frosting. Add the second cake layer and another layer of frosting, followed by the 3rd cake layer on top.
Step 12: Spread the remaining frosting over the top and sides of the cake. Decorate the cake, as desired, with the remaining toasted pecans. Refrigerate the cake for 15-20 minutes before slicing. Cover leftover cake with plastic wrap and store in the refrigerator for up to 5 days.
🌟Expert Tips
- Bring your frosting ingredients to room temperature. Cold cream cheese and butter will give you a lumpy frosting. Set them out at least an hour before you decide to make the frosting.
- Sift the powdered sugar. Nobody wants lumpy frosting. A quick sift takes 30 seconds and gives you a smooth, creamy result.
- Don't frost a warm cake. Let the layers cool completely, at least an hour before frosting. If the cake is even slightly warm, the frosting will melt and slide right off the cake.
- Use parchment rounds in your pans. This is my favorite trick when it comes to making layer cakes. Grease the cake pans, line the pans with parchment paper circles, then grease them again. The layers will pop out of the pans perfectly every time.
- Level your layers. If the cakes dome on top while baking, use a serrated knife to trim them flat before stacking. It makes frosting the cake so much easier, plus it looks nicer!
💭 FAQs
Yes! Line a cupcake tin with liners, fill them about two-thirds full, and bake at the same temperature for 18-22 minutes. This recipe will make about 24 cupcakes.
Canned is best for this recipe. Fresh pineapple contains enzymes that can break down the cake's structure and affect the texture. Stick with canned crushed pineapple.
Absolutely. Bake the layers in advance and store them wrapped tightly in the fridge for up to 2 days or the freezer for up to 3 months. Frost the cake the day you plan to serve it.
🥧 More Southern Recipes to Try
📋 Recipe
Hummingbird Cake
Ingredients
Cake
- 2 cups chopped pecans toasted
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon allspice
- 1 teaspoon salt
- 1.5 cups ripe mashed bananas
- 8 ounce can crushed pineapple undrained
- 3 eggs
- 1 ½ cups vegetable oil
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 teaspoons vanilla extract
Frosting
- 16 ounces cream cheese softened
- ½ cup unsalted butter softened
- 4.5 cups powdered sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
Instructions
Cake
- Preheat your oven to 300°F (149°C). Spread the chopped pecans on a baking sheet. Toast for 7-8 minutes or until fragrant. Allow to cool.2 cups chopped pecans
- Change the oven temperature to 350°F (177°C). Spray the bottoms and sides of three 8-inch cake pans with nonstick cooking spray. Line with parchment paper rounds sprayed with the cooking spray.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, spices, and salt together.3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon allspice, 1 teaspoon salt
- In a medium mixing bowl, whisk together the mashed bananas, crushed pineapple, eggs, vegetable oil, brown sugar, granulated sugar and vanilla extract.1.5 cups ripe mashed bananas, 8 ounce can crushed pineapple, 3 eggs, 1 ½ cups vegetable oil, ¾ cup brown sugar, ¾ cup granulated sugar, 2 teaspoons vanilla extract
- Pour wet ingredients into the dry ingredients and whisk until just combined.
- Fold in 1 ½ cups of the toasted pecans (save the remaining ½ cup for garnish.)
- Pour the cake batter evenly between the cake pans. Bake for 26-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool for 10-15 minutes in the pans before turning onto a cooling rack. Cool completely before frosting.
Frosting
- In a stand mixer fitted with a whisk attachment (or large bowl using a handheld mixer), beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes.16 ounces cream cheese, ½ cup unsalted butter
- Add the powdered sugar, vanilla extract, and a pinch of salt to the bowl. Beat on low speed for 30 seconds, then switch to high speed and beat for another 3 minutes until smooth and creamy.4.5 cups powdered sugar, 2 teaspoons vanilla extract, ¼ teaspoon salt
Assembly
- Place one cake layer on a cake stand, serving plate or cake turntable. Spread on an even layer of frosting onto the cake layer. Add the second cake layer and another layer of frosting, followed by the 3rd cake layer on top.
- Spread the remaining frosting over the top and sides of the cake. Decorate the cake, as desired, with the remaining toasted pecans. Refrigerate the cake for 15-20 minutes before slicing. Cover leftover cake with plastic wrap and store in the refrigerator for up to 5 days.
Notes
- Storage Information: Refrigerator: Wrap it well or store in an airtight container for up to 5 days. Let it come to room temperature for about 30 minutes before serving so the frosting softens back up. Freezer: Freeze unfrosted layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the fridge, then frost when ready to serve. You can freeze the frosted cake too, but the frosting texture won't be quite as smooth after thawing.
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