Name: Hummingbird Cake
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Southern / American
Ingredients: For the Cake:; 3 cups all-purpose flour; 1 cup granulated sugar; 1 cup brown sugar; 1½ teaspoons baking soda; 1 teaspoon salt; 1½ teaspoons ground cinnamon; 3 large eggs; 1 cup vegetable oil; 2 cups mashed ripe bananas (about 4 bananas); 1 (8 oz) can crushed pineapple (with juice); 2 teaspoons vanilla extract; 1 cup chopped pecans; For the Cream Cheese Frosting:; 8 oz cream cheese (softened); ½ cup unsalted butter (softened); 3½ cups powdered sugar; 1½ teaspoons vanilla extract; Optional toppings: extra chopped pecans or toasted coconut

Hummingbird cake is a Southern classic that’s ultra-moist, fruity, and filled with warm spice. Made with ripe bananas, crushed pineapple, and chopped pecans, then layered with tangy cream cheese frosting, this cake is sweet, tender, and absolutely packed with flavor. I love baking this for spring gatherings, holidays, or anytime I want a showstopping dessert that feels nostalgic and comforting.

Hummingbird Cake

Why You’ll Love This Recipe

I love this recipe because it’s one of those cakes that looks impressive but is surprisingly easy to make. The combination of banana and pineapple makes it incredibly moist without being heavy, and the chopped pecans give it a perfect crunch. Paired with rich cream cheese frosting, every bite is perfectly balanced. Plus, it gets even better the next day, which makes it ideal for prepping ahead.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Cake:

All-purpose flour
Granulated sugar
Brown sugar
Baking soda
Salt
Ground cinnamon
Eggs
Vegetable oil
Ripe bananas (mashed)
Crushed pineapple (with juice)
Vanilla extract
Chopped pecans

For the Cream Cheese Frosting:

Cream cheese (softened)
Unsalted butter (softened)
Powdered sugar
Vanilla extract
Optional: chopped pecans or toasted coconut for topping

Directions

I preheat the oven to 350°F (175°C) and grease and flour three 8-inch or two 9-inch cake pans.
In a large bowl, I whisk together the flour, sugars, baking soda, salt, and cinnamon.
In another bowl, I mix the eggs, oil, mashed bananas, crushed pineapple with juice, and vanilla.
I add the wet ingredients to the dry ingredients and stir just until combined, then fold in the pecans.
I divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick comes out clean.
I let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
For the frosting, I beat the cream cheese and butter until smooth, then gradually add powdered sugar and vanilla until fluffy.
I frost the cooled cakes, stack and layer, and top with extra pecans or coconut if I’m feeling fancy.

Servings and Timing

This recipe makes one 2- or 3-layer cake, serving about 12–14 slices. It takes around 20 minutes to prep, 30 minutes to bake, and additional time for cooling and frosting—so I usually plan for about 1.5 to 2 hours total.

Variations

I sometimes add shredded coconut to the batter for extra texture.
For a sheet cake version, I bake it in a 9×13-inch pan and spread frosting right over the top.
Toasted pecans give the cake a deeper, nuttier flavor.
I’ve also made this as cupcakes—bake for about 20 minutes and frost individually.

Storage/Reheating

I store the cake covered in the refrigerator for up to 5 days. It tastes even better the next day as the flavors meld. To serve, I let it sit at room temperature for 30 minutes. It also freezes well—either whole or in slices. I wrap tightly and thaw in the fridge before enjoying.

FAQs

Why is it called Hummingbird Cake?

It’s said to be so sweet and fragrant it could attract hummingbirds! The recipe originated in Jamaica and became popular in the American South, especially after appearing in Southern Living magazine in the 1970s.

Can I make it without nuts?

Absolutely. I’ve made nut-free versions and it still turns out moist and delicious—just skip the pecans.

Can I use fresh pineapple?

Yes, but I make sure to chop it finely and include any juices to keep the cake moist.

What can I substitute for vegetable oil?

I’ve used canola oil or even melted coconut oil. Some people like to use applesauce for part of the oil to reduce fat.

Can I make it ahead?

Yes! I often bake the cake layers a day ahead and frost the next day. It also holds up beautifully when made entirely a day or two in advance.

Conclusion

Hummingbird cake is a beautifully moist, flavorful dessert that brings together fruit, nuts, and spice in the most irresistible way. Whether I’m making it for a birthday, Easter, or just a weekend baking project, it always gets rave reviews. Once I tasted it the first time, it became a permanent part of my recipe box.