Hummingbird Cake Recipe

If you crave a dessert that’s irresistibly moist, decadently spiced, and loaded with fruity, nutty goodness, then Hummingbird Cake is going to sweep you off your feet. This classic Southern favorite layers bananas, pineapple, and toasted pecans in a luscious cake slathered with silky cream cheese frosting—each bite a true celebration of flavors and textures.

this …

Ingredients You’ll Need

Hummingbird Cake is all about using easy-to-find pantry staples and a few fresh ingredients that each play a starring role. Here’s why every element in this recipe truly matters and how it transforms your final cake into something unforgettable.

• Pecans: Toasting the pecans intensifies their flavor and crunch, adding nutty magic to both the cake and its garnish.
• All-purpose flour: This gives the cake structure, creating the soft, tender crumb everyone raves about.
• Baking powder & baking soda: The powerhouse duo for lift—ensuring your layers are light, fluffy, and never dense.
• Cinnamon & allspice: These warming spices give Hummingbird Cake its signature cozy, fragrant flavor.
• Salt: A pinch makes all the sweet and spiced flavors pop—you’ll notice the difference!
• Bananas: Use ripe bananas for maximum sweetness and moisture—they’re the foundation of the cake’s texture.
• Crushed pineapple (with juice): Adds bright, tangy sweetness and keeps every bite incredibly moist.
• Eggs: They bind the batter together and help with structure and rise (room temperature eggs work best).
• Vegetable oil: Oil is key for keeping the cake plush and soft, even days after baking.
• Brown sugar & granulated sugar: A mix enhances sweetness and depth—brown sugar especially adds a lovely hint of caramel.
• Pure vanilla extract: Rounds out the flavors and brings harmony to all the sweet, fruity, and spiced notes.
• Cream cheese & unsalted butter: The base of classic cream cheese frosting—full-fat versions deliver the creamiest results.
• Confectioners’ sugar: Gives the frosting its cloudlike texture and perfect sweetness.
• Extra pinch of salt & vanilla (for frosting): These tiny touches balance the richness and make the frosting pop.

Variations

One of the absolute joys of Hummingbird Cake is how flexible it can be—make it your own with creative tweaks or use what you have on hand. Here are some favorite ways to change things up while still keeping it irresistibly delicious.

• No-Nuts Option: Allergic to pecans? Simply leave them out, or try swapping in shredded coconut for a tropical flair and extra chew.
• Make It a Bundt: Pour the batter into a bundt pan for a totally different look—a classic Southern twist that still delivers all the Hummingbird Cake flavor.
• Sheet Cake or Cupcakes: Bake as a sheet cake or cupcakes for easy slicing or serving a crowd—perfect for potlucks or birthday parties.
• Fruity Boost: Stir in a small handful of golden raisins or chopped dried pineapple for a pleasant pop of extra flavor and texture.
• Lighter Version: Swap half the oil for unsweetened applesauce to reduce fat while keeping the cake moist and tender.

How to Make Hummingbird Cake

Step 1: Toast the Pecans

Preheat your oven to 300°F (149°C) and spread the pecans on a lined baking sheet. Toast for about 7–8 minutes, just until they’re fragrant and golden. Let them cool completely—this short step infuses the cake with rich, nutty depth and prevents soggy pecans in the batter.

Step 2: Prep the Pans and Heat the Oven

Increase the oven temperature to 350°F (177°C). Grease and line three 8-inch cake pans with parchment paper rounds—you’ll thank yourself later when the cakes release effortlessly. Lightly greasing the parchment rounds also helps prevent sticking.

Step 3: Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt. This evenly disperses the leaveners and spices, so every bite of your Hummingbird Cake is full of warm, balanced flavor.

Step 4: Combine the Wet Ingredients

Grab a medium bowl and whisk together the mashed bananas, crushed pineapple (juice included!), eggs, oil, both sugars, and vanilla extract. Mix until smooth—don’t worry if it seems a little lumpy from the bananas; that’s pure deliciousness in the making.

Step 5: Make the Batter & Fold in Pecans

Pour the wet mixture into the dry ingredients and gently whisk just until no flour streaks remain. Don’t overmix! Fold in 1 1/2 cups of your toasted pecans, saving the rest for a glorious garnish later. Your batter should look thick, fragrant, and loaded with texture.

Step 6: Divide & Bake

Divide the batter evenly among your prepared pans. Bake for 26–29 minutes, rotating the pans halfway through, until the centers spring back to the touch and a toothpick comes out clean or with a few cozy crumbs. Try not to open the oven too often to keep the layers uniform and moist.

Step 7: Cool and Level the Cakes

Let the cakes cool completely in their pans set on a wire rack. Once cool, use a serrated knife to gently level the domed tops (these are a baker’s treat—don’t toss those trimmings!). Flat layers ensure a stable, professional-looking Hummingbird Cake.

Step 8: Make the Cream Cheese Frosting

Beat the softened cream cheese and butter together until smooth and fluffy—about 2 minutes. Then add sifted confectioners’ sugar, vanilla, and a pinch of salt. Start on low speed, then whip until creamy, smooth, and luscious (about 3 more minutes). If needed, tweak the consistency with more sugar or a splash of milk.

Step 9: Assemble & Decorate

Layer your cakes, spreading frosting generously between each. Cover the top and sides with the remaining frosting, then decorate with your reserved toasted pecans. For clean slices, chill the finished cake for at least 15–20 minutes before serving—if you can wait that long!

How to Serve Hummingbird Cake

Garnishes

Crowned generously with toasted pecans, Hummingbird Cake truly shines. You can add a flourish of sugared pineapple flowers or a sprinkle of edible flowers for special occasions. For extra Southern flare, try a light dusting of cinnamon across the frosted top.

Side Dishes

This cake is a show-stopper on its own, but it pairs perfectly with a cup of hot coffee or sweet tea. For celebratory gatherings, serve alongside a fruit salad or a platter of fresh berries to balance the cake’s richness with a juicy, refreshing contrast.

Creative Ways to Present

For a modern twist, bake the batter as cupcakes with a swirl of cream cheese frosting and a single toasted pecan on top. Try making mini-layer cakes for personal servings, or slice the main cake into thin bars for a dessert buffet. Dress it up with edible flowers for a party or keep it rustic for an afternoon treat.

Make Ahead and Storage

Storing Leftovers

Cover any leftover Hummingbird Cake tightly and keep it in the fridge—it will stay remarkably moist for up to 5 days. The cream cheese frosting helps preserve the tender crumb, and the flavors deepen, making day-two slices almost better than fresh.

Freezing

Both frosted and unfrosted cakes freeze beautifully for up to two months. Wrap individual slices or whole cake layers tightly in plastic wrap and foil, then thaw overnight in the refrigerator. Frost after thawing for best texture.

Reheating

While Hummingbird Cake is usually served chilled or at room temperature, you can gently bring slices up to room temp on the counter before serving. If you prefer a slightly warmed bite (especially with unfrosted leftovers), microwave for just 10–15 seconds.

FAQs

Final Thoughts

This Hummingbird Cake is a Southern classic that’s guaranteed to win hearts at any table. With its gloriously moist crumb, sunshiny fruit, and tangy cream cheese frosting, it’s a bake that’s as joyful to share as it is to make. Give it a try and let every bite transport you to pure dessert bliss!

Print