Name: Hummingbird Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Southern American
Ingredients: 3 cups all-purpose flour; 2 cups granulated sugar; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 3 large eggs; 1 cup vegetable oil; 1 1/2 teaspoons vanilla extract; 1 (8 oz) can crushed pineapple in juice, undrained; 2 cups mashed ripe bananas (about 4 bananas); 1 cup chopped pecans (plus extra for topping); 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 1 teaspoon vanilla extract (for frosting)

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This classic Southern Hummingbird Cake is a rich, moist, and flavorful dessert made with mashed bananas, crushed pineapple, and toasted pecans, all enveloped in a tender cake crumb and layered with luscious cream cheese frosting. A true celebration cake, it’s perfect for holidays, birthdays, or any time you want to treat yourself or your guests to something truly special.

Why You’ll Love This Recipe

Hummingbird Cake is beloved for its unique combination of tropical fruit, warm spices, and nutty texture. It’s incredibly moist thanks to the bananas and pineapple, and the cream cheese frosting adds a tangy contrast that balances the sweetness of the cake layers. With its charming Southern roots and elegant presentation, this cake is both comforting and impressive—a crowd-pleaser every time.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

all-purpose flour
granulated sugar
baking soda
ground cinnamon
salt
large eggs
vegetable oil
vanilla extract
crushed pineapple in juice, undrained
mashed ripe bananas
chopped pecans (plus extra for topping)

For the Cream Cheese Frosting:

cream cheese, softened
unsalted butter, softened
powdered sugar
vanilla extract

directions

Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
Add the eggs, vegetable oil, and vanilla extract. Stir just until the mixture is moistened.
Fold in the crushed pineapple (with juice), mashed bananas, and chopped pecans until evenly incorporated.
Divide the batter evenly among the prepared pans.
Bake for 25–30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let cakes cool in their pans for 10 minutes before transferring to wire racks to cool completely.
For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla, beating until the mixture is light and fluffy.
Assemble the cake by layering the cake rounds with frosting between each layer, then frost the top and sides of the cake.
Press additional chopped pecans onto the sides and top of the frosted cake as desired.
Chill the cake before slicing for the best presentation and texture.

Servings and timing

Prep Time: 25 minutes
Cooking Time: 30 minutes
Total Time: 55 minutes (plus cooling time)
Servings: 12 slices
Calories per Serving: 540 kcal

Variations

Carrot Twist: Add 1 cup of finely grated carrots for a hybrid of Hummingbird and carrot cake.
Spiced Up: Include ground nutmeg or cloves for a deeper spice profile.
Nut-Free: Omit the pecans for a nut-free version, or substitute with shredded coconut for texture.
Gluten-Free: Use a 1:1 gluten-free flour blend to accommodate dietary needs.
Sheet Cake Option: Bake in a 9×13-inch pan for a simpler presentation without layers.

storage/reheating

Store the cake in the refrigerator, covered, for up to 5 days. For the best texture, allow slices to come to room temperature before serving. The cake can also be frozen (whole or in slices) for up to 3 months. Wrap tightly in plastic wrap and aluminum foil to preserve freshness. Thaw overnight in the refrigerator before serving.

FAQs

Why is it called Hummingbird Cake?

The name is believed to originate from Jamaica, where the cake was named after the island’s national bird. It gained popularity in the Southern United States in the 1970s.

Can I make this cake ahead of time?

Yes, the cake layers can be baked a day in advance and stored tightly wrapped. Assemble and frost the cake on the day you plan to serve it.

Can I use fresh pineapple instead of canned?

Canned crushed pineapple with juice is recommended for consistent moisture. If using fresh, make sure to crush it finely and include its juice.

What kind of bananas should I use?

Overripe bananas with brown spots are best for this recipe as they are sweeter and more flavorful.

Can I make this into cupcakes?

Yes, this batter can be used for cupcakes. Bake at 350°F (175°C) for 18–20 minutes.

Do I need to toast the pecans?

Toasting enhances their flavor, but it’s optional. Use them raw for a more subtle taste.

How do I avoid a dense cake?

Do not overmix the batter. Stir just until the ingredients are combined to keep the texture light.

Is it necessary to refrigerate the cake?

Yes, due to the cream cheese frosting, the cake should be stored in the refrigerator.

Can I frost the cake while it’s still warm?

No, ensure the cake layers are completely cool to prevent the frosting from melting.

What’s the best way to decorate the cake?

A simple garnish of chopped pecans or even edible flowers makes for a beautiful presentation.

Conclusion

Hummingbird Cake is a true gem of Southern baking—moist, aromatic, and rich in both flavor and tradition. Its combination of tropical fruit, warm spices, and creamy frosting makes it a standout on any dessert table. Whether you’re baking for a celebration or simply enjoying a slice with coffee, this cake delivers comfort and elegance in every bite.

Hummingbird Cake

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Author: Mia
Total Time: 55 minutes
Yield: 12 slices 1x
Diet: Vegetarian

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Description

This classic Southern Hummingbird Cake is incredibly moist and flavorful, filled with ripe bananas, crushed pineapple, and toasted pecans, layered with rich cream cheese frosting—an irresistible treat for any occasion.

Instructions

Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
In a large mixing bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
Stir in eggs, oil, and vanilla until just moistened. Fold in pineapple (with juice), bananas, and pecans.
Divide batter evenly between prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes, then remove to wire racks to cool completely.
For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until fluffy.
Assemble the cake by spreading frosting between each layer and over the top and sides. Press chopped pecans into the sides and top for garnish.
Chill before slicing for clean cuts and best texture.