If you’ve never tried Hummingbird Cake before, prepare to have your taste buds lovingly ambushed. Imagine banana bread and pineapple upside-down cake had a baby… and then slathered it in cream cheese frosting.

That’s Hummingbird Cake. It’s moist, sweet, gently spiced, and basically the Southern grandma hug of desserts. I made this on a random Sunday and it turned an ordinary afternoon into a low-key holiday. And yes, I did eat it for breakfast the next morning. Zero regrets.

In this post, I’m going to show you how to make the most flavorful, melt-in-your-mouth Hummingbird Cake from scratch.

We’re talking layers of banana-pineapple goodness, toasted pecans, and that thick, luscious cream cheese frosting we all fantasize about. Ready to level up your cake game?

Recipe Snapshot

Category	Details
Yield	1 three-layer 9-inch cake
Serving Size	1 slice (1/12 of cake)
Prep Time	25 minutes
Bake Time	30–35 minutes
Total Time	About 1 hour (plus cooling)
Calories per Serving	~560 kcal
Primary Cooking Method	Baking
Cooling Time	At least 1 hour
Occasion	Easter, birthdays, potlucks
Diet Type	Vegetarian

Calories are approximate and may vary depending on exact ingredients used.

Hummingbird Cake

Recipe by Angela JonesCourse: DessertCuisine: Southern AmericanDifficulty: Easy

Servings

slice

Prep time

minutes

Bake Time

minutes

Calories

560

kcal

This isn’t your regular banana cake. It’s a tropical explosion of flavor where crushed pineapple brings the juiciness, and chopped pecans add that satisfying crunch.

Each bite is super moist—like banana bread turned fancy—and warm spices add subtle depth. Cream cheese frosting on top? That’s the game-changer. It turns this already irresistible cake into an indulgent treat.

Sweet, tangy, nutty, and just the right kind of dense, it’s the dessert you didn’t know you were craving. Basically, if banana bread went on a beach vacation and came back glowing, it’d be this cake.

Ingredients

For the Cake
3 cups (375g) all-purpose flour
2 cups (400g) granulated sugar
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
3 large eggs, room temperature
1 cup (240ml) vegetable oil
2 tsp pure vanilla extract
1 (8 oz/225g) can crushed pineapple, with juice
2 cups mashed overripe bananas (about 4 bananas)
1 cup chopped toasted pecans (plus extra for garnish)
For the Cream Cheese Frosting
16 oz (450g) cream cheese, softened
½ cup (115g) unsalted butter, softened
5 cups (600g) powdered sugar, sifted
1½ tsp vanilla extract
Pinch of salt

Directions

Preheat & Prep
Preheat the oven to 350°F (177°C).
Prepare pans: Grease three 9-inch round cake pans thoroughly with butter or baking spray.
Line and dust: Place parchment paper rounds in the bottom of each pan and lightly flour the sides to prevent sticking.
Combine the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
Tip: Use a fine mesh sieve if your flour or sugar is clumpy.
Set aside this dry mixture while you prepare the wet ingredients.
Prepare the Wet Mixture
Crack eggs into a separate mixing bowl and beat them lightly.
Add oil, vanilla, pineapple (with juice), and mashed bananas. Mix until everything is just combined.
Don’t overmix—a few lumps are okay. This keeps your cake tender.
Combine Wet & Dry
Create a well in the dry ingredients and pour the wet mixture in.
Use a spatula or wooden spoon to fold the ingredients gently until no dry flour remains.
Stir in the chopped pecans last so they’re evenly distributed.
Batter texture: It should be thick, chunky, and fragrant with banana and spice.
Pour & Bake
Divide the batter evenly between your prepared pans.
Smooth the tops using a spatula so they bake evenly.
Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
6: Make the Cream Cheese Frosting
In a large bowl, beat softened cream cheese and butter together until smooth.
Gradually add sifted powdered sugar, one cup at a time, beating well after each addition.
Add vanilla extract and a pinch of salt. Beat until light, fluffy, and irresistible.
7: Assemble the Cake
Level the cake layers if needed for a stable stack.
Place the first layer on a cake stand and spread a thick layer of frosting over the top.
Repeat with the second and third layers, then frost the top and sides of the cake.
Decorate with chopped toasted pecans and optional fresh banana or pineapple slices.
Chill slightly before serving to firm up the frosting.

Extra Tips

Use super ripe bananas with black spots for best flavor.
Slightly drain pineapple if the batter looks too wet.
Toast pecans for a richer, nuttier taste.
Cool cakes completely before frosting.
Level cake layers for a neat, professional stack.

Equipment List

Here’s everything you’ll need to make this magic happen:

Three 9-inch round cake pans
Mixing bowls (one large, one medium)
Electric mixer (hand or stand)
Rubber spatula
Whisk
Measuring cups and spoons
Cooling racks
Parchment paper
Cake stand or serving plate

Make-Ahead Tips

Bake the cake layers up to 2 days ahead and refrigerate.
Freeze wrapped cake layers for longer storage.
Make the frosting up to 3 days in advance and refrigerate.
Fully assemble the cake the night before and store it covered in the fridge.

Storage Instructions

Storing Leftover Slices

Refrigerator: Place any leftover slices of Hummingbird Cake into an airtight container and refrigerate. It will stay fresh for up to 5 days.
Best practice: Let refrigerated slices sit at room temperature for 20–30 minutes before serving to bring back their soft, moist texture.

Storing Unfrosted Cake Layers

Freezing method: Wrap each cooled, unfrosted cake layer tightly in plastic wrap, then again in aluminum foil. Store them in a freezer-safe bag or container.
Shelf life: These layers can be frozen for up to 3 months.
Thawing: Move to the refrigerator overnight before decorating or serving.

Storing Frosted Cake or Slices

Individual slices: Wrap each frosted slice in plastic wrap or place parchment paper between slices in an airtight container.
Freezing duration: Store for up to 1 month.
Thawing: Defrost in the refrigerator overnight and bring to room temperature before serving for the best texture and flavor.

FAQ

Why is it called Hummingbird Cake?

Hummingbird cake originated in Jamaica, where it was called Doctor Bird Cake, named after the country’s national bird, a type of hummingbird. It gained popularity in the U.S. after Southern Living Magazine published a recipe from Mrs. L.H. Wiggins. One theory suggests it’s sweet enough to attract hummingbirds.

Can you make it ahead of time?

Absolutely. You can make the cake a night before, cover and refrigerate it. Let it come to room temperature before serving. The fruit and oil keep it moist for days.

What are the best bananas to use?

Use overripe bananas—brown, spotty, and soft. The same ones you’d use for banana bread work perfectly.

Can you make it nut-free?

Yes. Just skip the pecans or replace them with pumpkin or sunflower seeds for similar texture.

Does it need to be refrigerated?

Yes. Due to the cream cheese frosting, keep leftovers covered and stored in the fridge. It will last up to a week.

What does it taste like?

Like a mix between banana bread and carrot cake with tropical vibes. Nutty, spiced, fruity, and insanely delicious.

How do you decorate it?

Cream cheese frosting and toasted pecans are traditional, but coconut shreds or fresh fruit (like pineapple or banana slices) are fun too.

Can it be gluten free?

With a good quality GF flour blend, yes. Results may vary slightly.

Can it be oil free?

Not recommended. The oil is essential for its signature moist crumb. Even vegan butter doesn’t replicate it quite the same.

How far in advance can you make it?

Cake layers stay fresh for a week in the fridge (wrapped), and the frosting can be made 2–3 days ahead and stored airtight in the fridge.

How to Enjoy Hummingbird Cake

This cake is more than just dessert—it’s a showpiece and a conversation starter. Here’s how to serve it like a pro:

Serve your Hummingbird Cake slightly chilled for a firmer frosting texture, or let it sit at room temperature if you prefer that luscious, velvety melt.

It’s best paired with drinks that complement its rich, fruity profile: a tall glass of cold milk for that nostalgic comfort, a steaming cup of black coffee to cut through the sweetness, or a classic Southern sweet iced tea for full-on vibes.

It makes the perfect finale to a spring brunch, an elegant birthday table centerpiece, or a cozy holiday gathering. For an extra flourish, garnish each slice with a small pineapple wedge, a slice of banana, or a light sprinkle of toasted pecans. A little garnish goes a long way in making your serving feel extra special.

Nutritional Information

Per serving (1 slice, based on 12 servings):

Calories: ~560 kcal
Total Fat: 30g
Saturated Fat: 9g
Cholesterol: 65mg
Sodium: 270mg
Carbohydrates: 72g
Fiber: 2g
Sugars: 45g
Protein: 5g

These values are approximate and can vary based on the specific brands and measurements used.

Final Thoughts

So, are you team Hummingbird Cake now? Because it’s the same. It’s nostalgic, it’s indulgent, and it somehow tastes like a tropical vacation wrapped in a Southern family reunion.

Whether you bake it for Easter, a birthday, or just because you’ve got bananas getting too brown, this cake delivers comfort and wow factor in every bite. One slice and you’ll see—it’s not just dessert. It’s a vibe.

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Recipe Snapshot