Hummingbird Cake

Hummingbird Cake is a moist, flavorful Southern classic made with ripe bananas, crushed pineapple, warm cinnamon, and crunchy pecans, all layered with rich cream cheese frosting.

Its naturally sweet fruit base creates a tender crumb and irresistible tropical flavor, making it a favorite for birthdays, holidays, brunches, and family celebrations. Despite its elegant appearance, this cake is surprisingly easy to make and often tastes even better the next day.

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Prep Time
25 mins

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Cook Time
35 mins

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Servings
12 people

Why You Love This Recipe

Exceptionally Moist
Exceptionally moist and tender texture.

Naturally Sweetened
Naturally sweetened with bananas and pineapple.

Rich Cream Cheese Frosting
Rich cream cheese frosting pairs perfectly with the fruit flavors.

Toasted Pecans Add Crunch
Toasted pecans add delicious crunch.

Great Make-Ahead Dessert
Great make-ahead dessert for gatherings.

Easy to Decorate
Easy to decorate for special occasions.

Timeless Southern Favorite
A timeless Southern favorite with tropical flair.

Tools and Preparation

Essential Tools and Equipment

Two 9-inch round cake pans
Large mixing bowls
Electric hand mixer or stand mixer
Whisk
Rubber spatula
Measuring cups and spoons
Cooling racks
Offset spatula or butter knife
Wire rack for cooling

Importance of Each Tool

Cake Pans
Ensure evenly baked layers.

Mixing Bowls
Keep wet and dry ingredients separate before combining.

Electric Mixer
Creates a smooth, fluffy frosting.

Whisk
Blends dry ingredients thoroughly.

Rubber Spatula
Folds fruit and nuts into the batter gently.

Measuring Tools
Help achieve consistent results.

Cooling Racks
Prevent soggy bottoms and speed cooling.

Offset Spatula
Makes frosting and smoothing easier.

Ingredients

For the Cake:

3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
3 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1½ cups mashed ripe bananas (about 3 medium bananas)
1 cup crushed pineapple, well drained
1 cup chopped toasted pecans

For the Cream Cheese Frosting:
8 ounces cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract

Optional Garnishes:
Chopped toasted pecans
Banana slices (add just before serving)
Pineapple tidbits
Toasted coconut flakes

Steps To Create Recipe

1. PREPARE THE OVEN
Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

2. MIX THE DRY INGREDIENTS
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.

3. COMBINE THE WET INGREDIENTS
In another bowl, whisk the eggs, vegetable oil, and vanilla extract until blended.

4. ADD THE FRUIT
Stir the mashed bananas and drained crushed pineapple into the wet mixture.

5. MAKE THE BATTER
Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chopped pecans.

6. BAKE
Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.

7. PREPARE THE FROSTING
Beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract until light and creamy.

8. ASSEMBLE THE CAKE
Spread frosting over one cake layer, place the second layer on top, and frost the top and sides evenly.

9. GARNISH
Decorate with toasted pecans, toasted coconut, or additional fruit if desired.

How to Serve

Hummingbird Cake is wonderful:

Chilled or Room Temperature
Chilled or at cool room temperature.

With Coffee or Tea
With freshly brewed coffee or tea.

Toasted Pecans
Topped with extra toasted pecans.

For Celebrations
Served at Easter, Mother's Day, or birthdays.

Fresh Berries
Accompanied by fresh berries.

Brunch or Holiday Centerpiece
As a centerpiece dessert for brunch or holiday meals.

Common Mistakes to Avoid

Underripe Bananas
Using underripe bananas with less sweetness and flavor.

Not Draining Pineapple
Forgetting to drain the crushed pineapple, which can make the batter too wet.

Overmixing
Overmixing the batter, resulting in a dense cake.

Frosting Before Cooling
Frosting the cake before it has cooled completely.

Skipping Parchment
Skipping the parchment paper, increasing the risk of sticking.

Cold Cream Cheese
Using cold cream cheese, which can create a lumpy frosting.

Storage & Reheating Instructions

Refrigerator: Store covered in the refrigerator for up to 5 days.

Freezer: Freeze unfrosted cake layers or frosted slices for up to 3 months. Thaw overnight in the refrigerator.

Reheating: This cake is best served chilled or after sitting at room temperature for 20–30 minutes. Reheating is not necessary.

Frequently Asked Questions

Q: Why is it called Hummingbird Cake?
A: The exact origin of the name is uncertain, but many believe it refers to the cake's sweet, fruit-filled flavor, said to be attractive enough for hummingbirds.

Q: Can I make it without pecans?
A: Yes. You can omit the pecans or substitute walnuts if preferred.

Q: Do I need to refrigerate the cake?
A: Yes. Because of the cream cheese frosting, refrigeration is recommended.

Q: Can I make cupcakes with this recipe?
A: Absolutely. Fill cupcake liners about two-thirds full and bake for 18–22 minutes.

Q: Can I add coconut to the batter?
A: Yes. About ½ cup of shredded coconut adds extra texture and tropical flavor.

Q: Can I prepare it in advance?
A: Yes. Many bakers find the cake tastes even better after resting overnight in the refrigerator.

Final Thoughts

Hummingbird Cake is a wonderfully moist and flavorful dessert that combines bananas, pineapple, cinnamon, and pecans with tangy cream cheese frosting for a memorable treat. Whether you're celebrating a special occasion or simply baking for family and friends, this Southern favorite is sure to become a repeat request.