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Hummingbird Cake

Hummingbird Cake

Hummingbird Cake is a moist, fruit-filled Southern dessert made with bananas, pineapple, and pecans, all topped with a rich cream cheese frosting.
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Course: Dessert
Cuisine: Southern
Keyword: Hummingbird Cake
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12
Calories: 530kcal

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.

Nutrition

Calories: 530kcal | Carbohydrates: 60g | Protein: 5g | Fat: 30g | Sugar: 42g