The first time I made a Hummingbird Cake, I didn’t even know what it was supposed to taste like. All I knew was that it smelled amazing—like bananas, pineapple, and warm vanilla—all baking into a tender, nutty cake that made my whole kitchen feel like spring.
Now, it’s the cake I turn to for birthdays, potlucks, and even Easter Sunday. It’s got all the comfort of banana bread but dressed up with crushed pineapple, chopped pecans, and a tangy cream cheese frosting that pulls it all together.
If you’ve never made one, you’re in for something special—it’s sweet, moist, and packed with tropical flavor in every bite.
I’ll take you through everything—from origin to step-by-step prep, plus decorating tips, expert advice, and more.
What Is Hummingbird Cake?
Hummingbird cake is a classic Southern dessert loaded with tropical vibes—think bananas, pineapple, and pecans all packed into a moist, flavorful cake. It’s like banana bread met carrot cake and went on a vacation to the islands.
Why You’ll Love This Recipe?
Flavor Profile & Texture
- Sweet bananas and juicy crushed pineapple add tropical depth
- Chopped pecans give a pleasant crunch
- Cream cheese frosting provides a tangy, rich contrast
- Moist and dense, yet fluffy thanks to careful mixing
This isn’t your average layer cake—it’s a blend of spice, fruit, and Southern charm in every bite.
How To Make Hummingbird Cake?
Recipe Overview
A Hummingbird Cake is a Southern favorite that blends bananas, crushed pineapple, and chopped nuts into a rich, tender layer cake topped with smooth cream cheese frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Cuisine: Southern
- Course: Dessert
- Difficulty: Easy
- Servings: 12 slices
- Calories per Serving: ~530
Equipment You’ll Need
Nothing fancy required—just the basics:
- Mixing bowls (you’ll want a few)
- Electric hand or stand mixer
- Rubber spatula
- 9-inch round cake pans (2 or 3, depending on how tall you want it)
- Cooling rack
- Offset spatula or butter knife for frosting
Ingredients
For the Cake
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups mashed ripe bananas (about 4 medium)
- 1 ½ cups canola oil (or vegetable/avocado oil)
- 1 cup chopped pecans or walnuts
- 1 (8 oz) can crushed pineapple, drained
- 3 large eggs
For the Cream Cheese Frosting
- 1 pound confectioners’ sugar
- 1 (8 oz) package cream cheese, softened
- ¼ pound butter (1 stick), softened
- 1 teaspoon vanilla extract
Ingredient Notes
- Bananas: Use super ripe bananas—those spotty ones are perfect. They bring sweetness and moisture to the cake.
- Crushed pineapple: Don’t skip draining it or the batter will be too wet.
- Oil: Canola oil keeps the cake extra moist. Vegetable or avocado oil works too.
- Nuts: Pecans are traditional, but I’ve used walnuts and it’s just as tasty. Toasting them adds more flavor.
- Cream cheese: Make sure it’s fully softened to avoid lumps in your frosting.
Instructions
1. Prep Your Pans
Preheat your oven to 350°F (175°C). Grease and flour two or three 9-inch round cake pans. Line the bottoms with parchment paper if you can—it helps the cake come out clean.
2. Mix the Dry Ingredients
In a large bowl, whisk together flour, sugar, baking soda, and salt.
3. Combine Wet Ingredients
In another bowl, mix the mashed bananas, oil, eggs, crushed pineapple, and chopped nuts until everything is blended.
4. Combine Wet and Dry
Pour the wet mixture into the dry ingredients. Stir until just combined—don’t overmix or your cake may turn out dense.
5. Bake
Divide the batter evenly between your prepared pans. Bake for 30–35 minutes, or until a toothpick comes out clean from the center. Cool in the pans for 10 minutes, then transfer to a rack to cool completely.
6. Make the Frosting
Beat together the cream cheese and butter until smooth. Add vanilla, then slowly add the confectioners’ sugar and beat until fluffy.
7. Assemble and Frost
Once the cakes are fully cool, spread frosting between the layers and over the top and sides. I like to sprinkle extra chopped nuts on top for a little crunch.
Nutrition (Per Slice)
- Calories: 530
- Carbohydrates: 60g
- Fat: 30g
- Protein: 5g
- Sugar: 42g
What to Serve with Hummingbird Cake?
Pairing Suggestions
- Drinks: Coffee, chai tea, or sparkling wine
- Sides: Fresh fruit salad, lemon sorbet, or vanilla ice cream
- Occasions: Easter brunch, Thanksgiving dessert, birthday parties
What does a Hummingbird Cake taste like?
It’s sweet and fruity, with a banana bread base, juicy pineapple bits, crunchy nuts, and a rich cream cheese frosting. Think banana bread meets carrot cake but without the carrots.
Why is it called Hummingbird Cake?
It’s said to be sweet enough to attract hummingbirds! The name came from Jamaica, where the cake originated, before becoming a Southern classic.
Do I need to refrigerate this cake?
Yes. Because of the cream cheese frosting, you’ll want to keep it in the fridge. Let it sit out for 30 minutes before serving for best texture.
Can I make this cake using a mix?
Yes! Look for “hummingbird cake using cake mix” or use a basic yellow mix with add-ins. Just don’t skip the frosting!
Serving Suggestions
This cake is perfect for spring and summer get-togethers. I like serving it chilled with fresh fruit on the side—or even with a scoop of vanilla ice cream. It also makes a pretty centrepiece for Easter or Mother’s Day.
FAQ
What is Hummingbird Cake made of?
Hummingbird Cake is made with ripe bananas, crushed pineapple, chopped nuts, and warm spices. It’s topped with a rich cream cheese frosting that makes it extra special.
How do I keep my Hummingbird Cake moist?
To keep your Hummingbird Cake moist, don’t overmix the batter and make sure not to overbake it. The bananas and pineapple naturally help lock in moisture.
Can I make this cake using a mix?
Yes! Look for “hummingbird cake using cake mix” or use a basic yellow mix with add-ins. Just don’t skip the frosting!
Conclusion
This Hummingbird Cake Recipe is a delightful blend of Southern tradition and tropical sweetness that’s perfect for any celebration—or just a weekend baking project. With its moist crumb, tangy frosting, and irresistible flavor, it’s easy to see why this cake has stood the test of time.
If you’ve never made a Hummingbird Cake before, now’s the time. It’s easy, it’s full of flavor, and it brings a little sunshine into every bite.
Whether you’re making it for a gathering or just because you’re craving something sweet and nostalgic, I promise—it won’t disappoint.
If you give this hummingbird cake recipe a try, let me know how it turns out! Drop your questions or tweaks in the comments—I’d love to hear how you made it your own.
Hummingbird Cake
Equipment
- Mixing bowls (you’ll want a few)
- Electric hand or stand mixer
- Rubber spatula
- 9-inch round cake pans (2 or 3, depending on how tall you want it)
- Cooling rack
- Offset spatula or butter knife for frosting
Ingredients
For the Cake
- 3 cups all-purpose flour
- 2 cups white sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups mashed ripe bananas about 4 medium
- 1 ½ cups canola oil or vegetable/avocado oil
- 1 cup chopped pecans or walnuts
- 1 8 oz can crushed pineapple, drained
- 3 large eggs
For the Cream Cheese Frosting
- 1 pound confectioners’ sugar
- 1 8 oz package cream cheese, softened
- ¼ pound butter 1 stick, softened
- 1 teaspoon vanilla extract
Instructions
Prep Your Pans
- Preheat your oven to 350°F (175°C). Grease and flour two or three 9-inch round cake pans. Line the bottoms with parchment paper if you can—it helps the cake come out clean.
Mix the Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
Combine Wet Ingredients
- In another bowl, mix the mashed bananas, oil, eggs, crushed pineapple, and chopped nuts until everything is blended.
Combine Wet and Dry
- Pour the wet mixture into the dry ingredients. Stir until just combined—don’t overmix or your cake may turn out dense.
Bake
- Divide the batter evenly between your prepared pans. Bake for 30–35 minutes, or until a toothpick comes out clean from the center. Cool in the pans for 10 minutes, then transfer to a rack to cool completely.
Make the Frosting
- Beat together the cream cheese and butter until smooth. Add vanilla, then slowly add the confectioners’ sugar and beat until fluffy.
Assemble and Frost
- Once the cakes are fully cool, spread frosting between the layers and over the top and sides. I like to sprinkle extra chopped nuts on top for a little crunch.
