If you’re dreaming of a truly special dessert that tastes like pure Southern sunshine, Hummingbird Cake has your name written all over it! Imagine the incredible combination of bananas and pineapple, cozied up with warm cinnamon and pecans, all wrapped in a luxuriously rich cream cheese frosting. This cake is beautifully moist, packed with irresistible flavor, and has a generous, celebratory feel—no wonder it’s a beloved classic! Whether you’re new to Hummingbird Cake or it’s already a favorite, get ready to fall in love with every slice.

Ingredients You’ll Need

The ingredient list for Hummingbird Cake is refreshingly straightforward, but every single item has a unique part to play in creating its iconic flavor and luscious crumb. From the mashed bananas to the tangy cream cheese frosting, each ingredient is here for a delicious reason!

All-purpose flour: The backbone of the cake, giving structure without making it heavy.
Granulated sugar: Sweetens the cake and helps lock in moisture for that soft crumb.
Baking soda: Lends lift and helps ensure your cake comes out perfectly fluffy.
Ground cinnamon: Adds a cozy, fragrant warmth that ties all the fruit flavors together.
Salt: A tiny amount, but it makes all the other flavors pop.
Large eggs: Act as the binder, bringing everything together and adding richness.
Vegetable oil: Keeps the cake ultra-moist and tender, even after storing for days.
Vanilla extract: Gives the batter and frosting a subtle, sweet aroma.
Canned crushed pineapple (with juice): Adds sweetness, tang, and a wonderful juiciness to every bite.
Mashed ripe bananas: The heart and soul of Hummingbird Cake—sweet, fragrant, and moist.
Chopped pecans: Bring crunch and toasty, nutty flavor—it wouldn’t be the same without them!
Shredded coconut (optional): For an extra layer of texture and a tropical hint, if you like.
Cream cheese (softened): The base of that dreamy, tangy-sweet frosting.
Unsalted butter (softened): Adds body and beautiful richness to the frosting.
Powdered sugar: Gives the frosting its fluffiness and classic sweetness.
Vanilla extract (for frosting): Doubles down on flavor.
Milk (if needed): Just the thing to make your frosting smooth and spreadable.
Additional chopped pecans and banana slices: For a beautiful, crunchy finish on top (totally optional but absolutely pretty!).

How to Make Hummingbird Cake

Step 1: Prep Your Cake Pans

Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans—this little bit of prep makes all the difference when it comes time to release those perfect, golden layers. If you want extra insurance, place a round of parchment paper at the bottom of each pan.

Step 2: Mix Your Dry Ingredients

Whisk together the flour, sugar, baking soda, cinnamon, and salt in a large mixing bowl. This mingling ensures that every bite of Hummingbird Cake is balanced—no streaks of baking soda, and cinnamon is evenly distributed for gentle, consistent warmth.

Step 3: Whisk Wet Ingredients Separately

In another bowl, lightly beat the eggs, then add vegetable oil and vanilla extract. Whisk until totally smooth and combined; you want a silky base to keep your cake super moist. This is where Southern cakes get their famous tenderness!

Step 4: Fold in the Fruits and Nuts

Stir in the crushed pineapple (juice and all), mashed bananas, chopped pecans, and coconut if you’re using it. The batter turns lush and thick, dotted with all those tasty goodies. This step is where your Hummingbird Cake gets its personality.

Step 5: Combine and Bake

Pour the wet ingredients into the dry, stirring just until you don’t see any more flour. Be gentle! A few streaks are okay; over-mixing is the enemy of a tender cake. Divide the mixture evenly between your pans, then bake for 28–32 minutes, or until a toothpick comes out clean. Your kitchen will smell heavenly.

Step 6: Cool and Frost

Let the cakes cool in their pans for about 10 minutes, then turn them onto a wire rack to finish cooling. Meanwhile, beat together the cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, then a splash of milk as needed. This cream cheese frosting is the crowning glory of every Hummingbird Cake—generous, tangy, and oh-so-smooth.

Step 7: Assemble and Garnish

Spread frosting between the layers and all around the outside. If you’re feeling fancy, use an offset spatula for swoops and swirls. Scatter extra pecans on top and add banana slices or a sprinkle of coconut for a show-stopping finish.

How to Serve Hummingbird Cake

Garnishes

For a classic look, decorate with extra chopped pecans on top for crunch and visual appeal. Banana slices or a flurry of coconut will add a hint of elegance and a nod to the cake’s tropical roots. If you want your Hummingbird Cake to look like it just flew out of a Southern bakery, these garnishes do the trick!

Side Dishes

Because Hummingbird Cake is delightfully rich and fruity, it pairs beautifully with simple sides like fresh berries, pineapple chunks, or even a scoop of vanilla ice cream. For a celebratory affair, offer a spread of hot coffee or sweet tea—these are perfect Southern partners.

Creative Ways to Present

Try turning Hummingbird Cake into cupcakes for a portable treat, or bake as a single-layer sheet cake for ultra-simple serving. Rustic swirls of frosting look divine, but you can also get playful with piped borders or little nests of fruit for spring celebrations and birthdays.

Make Ahead and Storage

Storing Leftovers

Leftover Hummingbird Cake keeps marvelously moist! Store slices in an airtight container in the fridge for up to 4 days. The flavors only get more pronounced, so don’t be surprised if the cake tastes even better on day two.

Freezing

Want to stash some away for later? Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. You can also freeze fully frosted slices—just let them thaw in the fridge before biting in for best results.

Reheating

While cream cheese frosting is best enjoyed chilled or at room temperature, you can bring refrigerated cake to room temp before serving for the perfect soft crumb and luscious mouthfeel. If you try to microwave, use very short bursts on low power so the frosting doesn’t melt.

FAQs

Can I make Hummingbird Cake without nuts?

Absolutely! If pecans aren’t your thing or you have allergies in the family, simply leave them out. You could swap in sunflower seeds for crunch or go totally nut-free—the cake will still be moist and full of flavor.

What’s the best way to mash bananas for this cake?

Super ripe bananas are key! Peel and mash them with a fork until no big lumps remain. For ultra-smooth texture, you can use a potato masher or even a hand mixer on low.

Can I prepare Hummingbird Cake in advance?

Definitely. In fact, many say the flavor is even better after the cake spends a night in the fridge. You can bake and frost it a day ahead, then store covered in the refrigerator until it’s party time.

How do I keep banana slices from browning if I use them as decoration?

Toss banana slices in a little lemon juice before garnishing your Hummingbird Cake. This slows the browning, keeping your cake looking gorgeous for hours.

Can I make this recipe gluten-free?

You sure can! Substitute your favorite 1-to-1 gluten-free flour blend for the all-purpose flour and keep an eye on the baking time. Everything else in the recipe remains the same.

Final Thoughts

If you’re looking for a dessert that’s packed with Southern charm and crowd-pleasing flavor, Hummingbird Cake deserves a spot in your kitchen. Whether for birthdays, holidays, or simply because, I hope this recipe brings a smile (and maybe a little taste of tradition) to your table. Don’t wait—try it and discover just how magical this cake can be!

Hummingbird Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 9 reviews

Author: admin
Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the tropical flavors of the South with this decadent Hummingbird Cake. Moist layers of banana and pineapple cake are sandwiched together with a luscious cream cheese frosting, creating a dessert that’s perfect for any special occasion.

Ingredients

Scale

Cake:

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
2 teaspoons vanilla extract
1 (8 oz) can crushed pineapple (with juice)
2 cups mashed ripe bananas (about 4 medium)
1 cup chopped pecans
1/2 cup shredded coconut (optional)

Cream Cheese Frosting:

8 oz cream cheese (softened)
1/2 cup unsalted butter (softened)
4 cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk (if needed to thin)

For Garnish:

Additional chopped pecans and banana slices (optional)

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Instructions

Preheat Oven: Preheat oven to 350°F (175°C) and grease/flour two 9-inch round cake pans.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
Prepare Wet Ingredients: In another bowl, beat eggs, oil, and vanilla until smooth. Stir in pineapple, bananas, pecans, and coconut.
Combine and Bake: Add wet ingredients to dry, stir until combined. Divide batter into pans, bake for 28–32 minutes. Cool cakes on wire racks.
Make Frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla. Thin with milk if needed.
Assemble Cake: Frost and stack cooled cakes. Garnish with pecans and banana slices.