I first tasted hummingbird cake at a church potluck in Georgia, and one bite told me I’d found something special. The moist, spiced cake studded with bananas and pineapple, covered in rich cream cheese frosting, was unlike any cake I’d tried before. When I asked the baker about it, she told me it was a Southern classic that had been winning recipe contests since the 1970s. She insisted it was easy to make despite looking impressive. That weekend, I attempted my first hummingbird cake, and she was right—it came together simply with just a bowl and spoon, no mixer required. This hummingbird cake recipe has since become my go-to for special occasions, potlucks, and any time I want to wow people with a cake that tastes as amazing as it looks.
Why You’ll Love This Hummingbird Cake Recipe
This cake is incredibly moist and flavorful with warm spices, tropical fruit, and crunchy pecans in every bite. The cream cheese frosting is tangy and rich, balancing the sweet cake perfectly. What makes this hummingbird cake recipe special is how it stays moist for days thanks to the fruit mixed into the batter. The cake comes together easily without a mixer—just stir by hand. It’s perfect for feeding a crowd since it makes three generous layers. The flavor combination is unique and memorable, making it a conversation starter at any gathering. People are always surprised by the banana-pineapple combination, which creates something greater than the sum of its parts. The cake looks impressive stacked in three layers with cream cheese frosting and chopped pecans, yet it’s surprisingly approachable for home bakers of all skill levels.
What Is Hummingbird Cake?
Hummingbird cake is a Southern layer cake made with bananas, pineapple, pecans, and warm spices like cinnamon, traditionally topped with cream cheese frosting. The cake originated in Jamaica and appeared in Southern Living magazine in 1978, quickly becoming one of their most requested recipes. The name’s origin is debated—some say it’s because the cake is sweet enough to attract hummingbirds, while others believe it refers to the way people hum with pleasure when eating it. The cake is known for being exceptionally moist due to the mashed bananas and crushed pineapple mixed into the batter. Unlike many cakes, it doesn’t use butter—oil provides moisture and creates a tender crumb. The cake is typically made as a three-layer cake, though you can also bake it as a sheet cake or in bundt form. Chopped pecans are folded into the batter and often sprinkled on the frosted exterior.
Common Mistakes to Avoid
The biggest mistake with this hummingbird cake recipe is not draining the pineapple well enough. Excess liquid makes the cake too wet and prevents proper structure. Squeeze it in a fine-mesh strainer or paper towels. Another error is overmixing the batter once you add the flour. Stir just until combined—overmixing creates a tough, dense cake. Using underripe or overripe bananas affects flavor and texture. Choose bananas that are ripe with brown spots but not completely black. Some people forget to grease and flour the pans properly, causing the cakes to stick. Be generous with the grease, especially in the corners. Not letting the cakes cool completely before frosting causes the cream cheese frosting to melt and slide off. Be patient and wait the full hour for cooling. Making the frosting too soft by not using cold cream cheese or adding too much liquid creates frosting that won’t hold its shape.
How to Know When It’s Done
The cakes are properly baked when they’re golden brown on top and pulling away slightly from the pan sides. A toothpick inserted into the center should come out clean or with just a few moist crumbs—no wet batter. The tops should spring back when lightly pressed. Due to the fruit in the batter, these cakes will stay moister than typical cakes, so don’t wait for a completely clean toothpick or you’ll overbake them. The internal temperature should read about 200°F to 205°F on an instant-read thermometer. The edges will look set and slightly darker than the center. Once done, let the cakes cool in the pans for exactly 10 minutes—any longer and they might stick, but removing them too soon risks breaking. After turning them out, let them cool completely on wire racks for at least one hour before frosting.
What to Serve With Hummingbird Cake
This hummingbird cake recipe creates a dessert that’s complete on its own, but certain pairings enhance the experience. Coffee or tea is classic—the bitterness balances the cake’s sweetness nicely. For Southern-style entertaining, serve it alongside other classic desserts like pecan pie or banana pudding. Fresh berries on the side add color and a tart element. Some people enjoy it with a scoop of vanilla ice cream, though the cake is already quite rich. For a tropical theme party, serve it with fresh pineapple wedges. Sweet tea or lemonade are traditional Southern beverage pairings. The cake is perfect for afternoon gatherings, potlucks, and celebrations. It holds up well on dessert buffets and slices cleanly for easy serving.
Storage and Make-Ahead Tips
Store the frosted cake covered in the refrigerator for up to five days. The cream cheese frosting requires refrigeration, and actually, the cake improves after a day as the flavors meld together. Bring to room temperature for 30 minutes before serving for best flavor. The unfrosted cake layers can be wrapped tightly and stored at room temperature for two days or frozen for up to three months. Thaw frozen layers overnight in the refrigerator before frosting. You can make the cream cheese frosting up to three days ahead—store it covered in the refrigerator and let it soften slightly before using. For easier assembly, bake the layers one day, then frost the next day. The fully assembled and frosted cake can be frozen for up to one month, though the texture may change slightly.
Estimated Nutrition Information
Per slice (based on 12 slices): Approximately 525 calories, 27g fat, 68g carbohydrates, 2g fiber, 52g sugar, 6g protein. This is definitely an indulgent dessert meant for special occasions. The fruit provides some vitamins and fiber, and the pecans add healthy fats, but this is primarily a treat to enjoy in moderation.
Recipe Overview
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 2 hours (including cooling)
Difficulty: Easy to Medium
Servings: 12
Ingredients
For the 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, beaten
- 1 cup vegetable oil
- 1 and 1/2 teaspoons vanilla extract
- 1 can (8 ounces) crushed pineapple, undrained
- 2 cups mashed ripe bananas (about 4 bananas)
- 1 cup chopped pecans
For the frosting:
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/2 cup chopped pecans for decorating
Step-by-Step Instructions
Preheat your oven to 350°F. Grease and flour three 9-inch round cake pans, then line the bottoms with parchment paper circles for easy removal.
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt until well combined.
In another bowl, stir together the beaten eggs, oil, and vanilla extract. Pour this wet mixture into the dry ingredients and stir with a wooden spoon just until the flour disappears. Don’t overmix.
Fold in the undrained crushed pineapple (including the juice), mashed bananas, and one cup of chopped pecans. Stir gently until everything is evenly distributed. The batter will be thick.
Divide the batter evenly among the three prepared pans. Use a kitchen scale for accuracy if you have one—each pan should have about 650 grams of batter.
Bake for 23 to 28 minutes until a toothpick inserted in the center comes out with just a few moist crumbs. The tops should be golden and spring back when touched.
Remove from the oven and let cool in the pans for 10 minutes on wire racks. Then carefully turn the cakes out onto the racks, peel off the parchment paper, and let them cool completely—at least one hour. They must be completely cool before frosting.
While the cakes cool, make the frosting. Beat the softened cream cheese and butter together with an electric mixer on medium speed until smooth and creamy, about two minutes.
Add the powdered sugar one cup at a time, beating on low speed after each addition. Once all the sugar is incorporated, add the vanilla and beat on medium-high speed for three minutes until light and fluffy.
To assemble, place one cake layer on your serving plate. Spread about one cup of frosting evenly over the top. Place the second layer on top and spread with another cup of frosting. Add the third layer.
Use the remaining frosting to cover the top and sides of the cake. Don’t worry about making it perfectly smooth—a rustic look is traditional for this cake.
Press the half cup of chopped pecans gently into the sides and sprinkle some on top of the cake for decoration.
Refrigerate the cake for at least 30 minutes to set the frosting before slicing. Use a sharp knife and wipe it clean between cuts for neat slices.
This hummingbird cake recipe has become my signature dessert for gatherings. The combination of tropical fruit, warm spices, and tangy cream cheese frosting creates a cake that’s moist, flavorful, and always gets rave reviews.
