This Classic Southern Hummingbird Cake is a beautifully moist, tender layer cake filled with ripe bananas, crushed pineapple, warm cinnamon, and toasted pecans.
Each bite combines sweet banana and pineapple with a lightly spiced cake and rich, tangy cream cheese frosting. Toasted pecans add a wonderful nutty crunch and make the finished cake especially inviting.
It is a wonderful dessert for birthdays, holidays, family gatherings, celebrations, or whenever you want an impressive homemade cake.
Recipe Overview
| Category | Details |
| Prep Time | 30 minutes |
| Bake Time | 25–30 minutes |
| Cooling Time | 1 hour |
| Chilling Time | 1 hour |
| Total Time | About 3 hours |
| Servings | 12–16 |
| Difficulty | Intermediate |
| Cake Layers | 3 × 9-inch layers |
| Oven Temperature | 350°F (175°C) |
Why You’ll Love This Hummingbird Cake
This cake is exceptionally moist thanks to the combination of ripe bananas, crushed pineapple, and vegetable oil.
The cream cheese frosting provides a smooth, tangy contrast to the naturally sweet fruit-filled cake.
Toasted pecans add texture and a delicious roasted flavor throughout the cake.
Best of all, the cake can be prepared ahead of time, making it an excellent dessert for entertaining.
Ingredients
For the Cake Layers
| Ingredient | Amount |
| All-purpose flour | 3 cups |
| Granulated sugar | 2 cups |
| Baking soda | 1 teaspoon |
| Ground cinnamon | 1 teaspoon |
| Salt | 1 teaspoon |
| Large eggs, room temperature | 3 |
| Vegetable oil | 1 cup |
| Vanilla extract | 1½ teaspoons |
| Crushed pineapple in juice, undrained | 1 can (8 oz) |
| Ripe bananas, mashed | 2 cups, about 3 medium |
| Chopped pecans | 1½ cups, divided |
For the Cream Cheese Frosting
| Ingredient | Amount |
| Cream cheese, softened | 16 oz (2 blocks) |
| Unsalted butter, softened | 1 cup (2 sticks) |
| Powdered sugar, sifted | 4 cups |
| Vanilla extract | 1 teaspoon |
Step-by-Step Instructions
1. Prepare the Oven and Cake Pans
Preheat your oven to 350°F (175°C).
Grease and flour three 9-inch round cake pans.
Line the bottoms with parchment paper to make removing the baked cake layers easier.
If you prefer a two-layer cake, you can use two 9-inch pans, but the layers will be thicker and will require additional baking time.
2. Toast the Pecans
Spread the chopped pecans in a single layer on a baking sheet.
Place them in the preheated oven and toast for approximately 6–8 minutes, or until fragrant and lightly browned.
Watch them carefully because nuts can go from perfectly toasted to burnt quickly.
Remove them from the oven and allow them to cool completely.
Set aside 1/2 cup for decorating the finished cake and reserve 1 cup for the batter.
3. Combine the Dry Ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, and salt.
Make sure the baking soda and cinnamon are evenly distributed throughout the flour mixture.
4. Add the Wet Ingredients
Add the beaten eggs and vegetable oil directly to the dry ingredients.
Using a large spoon or spatula, gently stir until just combined.
Do not overmix the batter. Hummingbird cake is best when the batter is mixed only until the ingredients come together.
5. Add the Fruit and Pecans
Stir in the vanilla extract, undrained crushed pineapple, and mashed bananas.
Fold in 1 cup of the toasted pecans.
Mix gently until the fruit and pecans are evenly distributed throughout the batter.
6. Divide the Batter
Divide the batter evenly among the three prepared 9-inch cake pans.
Use a spatula to gently smooth the tops so the layers bake evenly.
7. Bake the Cake
Place the pans in the preheated oven.
Bake for approximately 25–30 minutes, or until a toothpick inserted into the center of each cake comes out clean or with a few moist crumbs.
If using two 9-inch pans instead, expect the thicker layers to require approximately 35–40 minutes.
Keep an eye on the cakes during the final minutes of baking because oven temperatures can vary.
8. Cool the Cake Layers
Remove the baked cakes from the oven.
Allow them to cool in their pans for approximately 10 minutes.
Carefully turn the cakes onto wire racks and remove the parchment paper.
Allow the layers to cool completely before applying the frosting.
Do not frost warm cake layers because the cream cheese frosting can become soft and slide between the layers.
Make the Cream Cheese Frosting
9. Beat the Cream Cheese and Butter
Place the softened cream cheese and butter in the bowl of a stand mixer fitted with a paddle attachment.
You can also use a large bowl and a hand mixer.
Beat on medium-high speed for approximately 2–3 minutes, until the mixture is smooth, creamy, and fluffy.
10. Add Vanilla and Powdered Sugar
Beat in the vanilla extract.
Gradually add the sifted powdered sugar while mixing on low speed.
Once all the sugar has been incorporated, increase the speed slightly and beat until the frosting is smooth and creamy.
Avoid overbeating the frosting, especially if your kitchen is warm.
Assemble the Hummingbird Cake
11. Add the First Layer
Place the first completely cooled cake layer on a serving platter or cake stand.
Spread a generous layer of cream cheese frosting evenly across the top.
12. Add the Remaining Layers
Place the second cake layer on top of the frosting.
Spread another generous layer of frosting over the second layer.
Add the final cake layer and gently press it into position.
13. Frost the Cake
Cover the top and sides of the entire cake with the remaining cream cheese frosting.
Use an offset spatula to create smooth sides or decorative swirls.
You do not need to make it perfectly smooth. A rustic finish looks beautiful with this style of cake.
14. Add the Pecans
Use the remaining 1/2 cup of toasted pecans to decorate the cake.
Sprinkle them over the top or gently press them around the sides and edges of the cake.
15. Chill Before Serving
Refrigerate the finished cake for at least 1 hour before slicing.
This allows the cream cheese frosting to firm up and makes the layers easier to cut cleanly.
For the best texture and flavor, let the cake sit at room temperature for about 15–20 minutes before serving.
Best Tips for a Perfect Hummingbird Cake
Use very ripe bananas with plenty of natural sweetness. Soft, spotted bananas mash easily and provide the best flavor.
Do not drain the crushed pineapple. The juice contributes moisture to the cake.
Avoid overmixing the batter. Stir just until everything is combined to help maintain a tender texture.
Make sure the cake layers are completely cool before frosting. Even slightly warm cake can soften the cream cheese frosting.
Toast the pecans before adding them to the batter. This simple step brings out their natural oils and creates a deeper, nuttier flavor.
Best Ingredient Options
Bananas
Use ripe bananas with plenty of brown spots. They are sweeter, softer, and more flavorful than underripe bananas.
Pineapple
Canned crushed pineapple in juice works perfectly for this recipe. Keep the juice in the can rather than draining it.
Pecans
Fresh pecans provide the best flavor. Toasting them before adding them to the cake gives them extra depth and crunch.
Cream Cheese
Use full-fat block-style cream cheese for the smoothest and most stable frosting. Avoid whipped or spreadable cream cheese if possible.
Recipe Variations
Hummingbird Cupcakes
Turn the batter into cupcakes for an easy individual dessert. Fill lined muffin cups and adjust the baking time, checking them early with a toothpick.
Two-Layer Hummingbird Cake
For a simpler presentation, divide the batter between two 9-inch pans. Because the layers are thicker, increase the baking time to approximately 35–40 minutes, checking for doneness with a toothpick.
Extra Nutty Hummingbird Cake
For an even stronger pecan flavor, sprinkle additional toasted pecans over the top of the finished cake.
Coconut Hummingbird Cake
Add a small amount of unsweetened shredded coconut to the batter for an extra tropical flavor that pairs beautifully with the pineapple and banana.
What to Serve With Hummingbird Cake
This cake is rich and satisfying on its own, so a cup of freshly brewed coffee makes an excellent pairing.
For a special dessert table, serve slices with fresh berries or a few slices of banana.
A simple cup of black tea or lightly sweetened tea also complements the cinnamon, pineapple, and cream cheese frosting beautifully.
Make-Ahead Instructions
The cake layers can be baked a day ahead.
Once completely cooled, wrap each layer tightly and refrigerate until ready to assemble.
The cream cheese frosting can also be prepared ahead of time and stored in the refrigerator.
Before frosting the cake, allow the frosting to soften slightly and beat it briefly until smooth and spreadable.
Storage
Because the cake contains cream cheese frosting, store it covered in the refrigerator.
It will keep well for approximately 3–4 days when properly covered.
For the best texture, allow individual slices to sit at room temperature for approximately 15–20 minutes before serving.
Freezing Instructions
The unfrosted cake layers can be frozen for longer storage.
Wrap each completely cooled layer tightly in plastic wrap, followed by a layer of foil, and freeze for up to approximately 2–3 months.
Thaw the cake layers in the refrigerator before assembling and frosting.
You can also freeze individual frosted slices in airtight freezer-safe containers.
Common Mistakes to Avoid
Do not drain the pineapple because the juice contributes important moisture to the cake.
Avoid using cold cream cheese and butter for the frosting. Room-temperature ingredients blend more smoothly and create a creamier frosting.
Do not frost the cake while the layers are still warm.
Avoid overmixing the batter after adding the flour. Excessive mixing can make the cake heavier rather than tender.
Watch the pecans carefully while toasting because they can burn quickly.
Nutrition Estimate
Nutrition values are approximate and will vary depending on the exact ingredients and portion size.
| Nutrient | Estimated Amount Per Serving |
| Calories | 650–750 |
| Protein | 7–9 g |
| Carbohydrates | 75–85 g |
| Fat | 35–42 g |
| Saturated Fat | 15–20 g |
| Fiber | 3–4 g |
| Sugar | 55–65 g |
| Sodium | 400–500 mg |
Frequently Asked Questions
Why is it called Hummingbird Cake?
Hummingbird Cake is a Southern-style dessert known for its moist fruit-filled cake made with ingredients such as bananas and pineapple, commonly paired with cream cheese frosting and pecans.
Can I make this cake without pecans?
Yes. You can leave out the pecans if you prefer a nut-free version. The cake will still be moist and flavorful.
Can I use frozen bananas?
Yes. Thaw frozen bananas completely and drain away any excess liquid before mashing them.
Can I make the cake a day ahead?
Absolutely. In fact, preparing the cake layers a day ahead can make assembly easier. Keep the cooled layers well wrapped until you are ready to frost the cake.
Does Hummingbird Cake need to be refrigerated?
Because of the cream cheese frosting, the finished cake should be stored in the refrigerator.
How long should the cake chill before serving?
Chill the assembled cake for at least 1 hour. For the cleanest slices, you can chill it longer and allow it to sit at room temperature briefly before serving.
Can I use two cake pans instead of three?
Yes. Two 9-inch pans can be used for a two-layer version. The thicker layers generally require approximately 35–40 minutes of baking time, but begin checking them toward the end of that range.
Final Thoughts
This Classic Southern Hummingbird Cake brings together everything that makes a homemade layer cake special: tender banana-pineapple cake, warm cinnamon, toasted pecans, and rich cream cheese frosting.
The combination creates a moist, flavorful dessert with plenty of texture and a beautiful presentation.
Whether you’re making it for a holiday, birthday, family gathering, or weekend dessert, this classic cake is a wonderful centerpiece for any table.