This Hummingbird Cake recipe is moist, tender and irresistibly delicious! A Southern classic that’s bursting with topical flavor from ripe bananas, crushed pineapple and toasted pecans. The tender, perfectly spiced layers are stacked high and slathered with a rich cream cheese frosting that’s smooth, fluffy, and irresistible. This beautiful cake is perfect for holidays, birthdays, or any special celebration.
Looking for more banana recipes? Make sure to try my Banana Bread, Chocolate Chip Banana Cookies and Banana Pudding!
Hummingbird Cake Recipe
Sweet, moist, and bursting with tropical flavor, this Hummingbird Cake is a true Southern classic that always steals the show. Made with bananas, crushed pineapple and toasted pecans, it’s incredibly tender and topped with a dreamy cream cheese frosting that ties it all together beautifully.
It’s a simple cake that is both stunning in flavor and presentation. This cake is based off of my Carrot Cake recipe, which is easily one of the top 5 recipes on my site, and my Hummingbird Bundt Cake. The carrot cake is my Nana’s recipe and when I was testing and developing the Hummingbird Cake recipe, it occurred to me that my Nana’s method would work beautifully – and it did.
Just like in my carrot cake recipe, I use crushed pineapples for incredible moisture and with the addition of bananas, the results is a tropical flavor that tastes and smells like banana bread and my carrot cake together. I made some adjustments for a less dense cake that was still incredibly moist. My brother who was visiting after a test run, couldn’t believe how moist the cake was – it had been sitting out on the counter for four days and was still perfection.
So, whether you’re baking for a birthday, holiday, or just because, this cake is guaranteed to impress. It’s easy to make, full of spices, and stays moist for days – literally! – which makes it a fantastic make-ahead option. If you’ve never tried Hummingbird Cake before, get ready to fall in love!
What Is Hummingbird Cake?
This old fashioned Hummingbird Cake recipe is a beloved Southern dessert that’s known for its incredibly moist texture and unique combination of tropical flavors. Traditionally made with ripe bananas, crushed pineapple and chopped pecans, this cake is perfectly sweet, warmly spiced and topped with a luscious cream cheese frosting.
The cake is often served as a layered cake but can be enjoyed as a Hummingbird Bundt Cake or cupcakes as well. This beloved cake is a favorite due to it’s ease of preparation (no mixer needed!), pantry ingredients, moist texture and incredible flavor.
It first gained popularity in the U.S. after being published in Southern Living magazine in the late 1970s and has remained a favorite ever since.
Why You’ll Love This Hummingbird Cake
This Hummingbird Cake is a slice of heaven! Sweet bananas, juicy pineapple, and warm spices come together in a super moist cake layered with fluffy cream cheese frosting and finished with toasted pecans.
- Incredibly Moist: Thanks to the bananas, pineapple, applesauce and oil, every bite is perfectly soft and tender. The cake is moist without being overly dense and has a tender crumb.
- Flavor-Packed: Warm spices and sweet fruit give this cake a rich, comforting flavor with a tropical twist. It’s unlike any flavor combination I’ve ever had and is so delicious!
- Great for Any Occasion: From Easter brunch to birthday parties, this cake is always a crowd-pleaser. So many people are unfamiliar with this cake and it’s always a pleasure to introduce it to friends and family.
Hummingbird Cake Main Ingredients
Loaded with bananas, pineapple, and toasted pecans, this recipe for Hummingbird Cake is ultra-moist, perfectly spiced, and topped with a dreamy cream cheese frosting.
Let’s take a quick look at how each ingredient contributes to this amazing cake:
- Flour: Provides structure. Be sure to weigh it for accuracy!
- Baking soda & baking powder: Work together to help the cake rise and stay light.
- Salt: Balances the sweetness and enhances flavor.
- Cinnamon, nutmeg & cloves: Add warm, cozy spice.
- Applesauce & vegetable oil: Keep the cake moist without being greasy.
- Granulated & brown sugar: Sweeten the cake and add richness. The brown sugar brings in a hint of molasses flavor.
- Eggs: Bind everything together and help with the structure.
- Bananas: Add natural sweetness, moisture, and flavor.
- Crushed pineapple (in juice): Adds a tropical note and more moisture.
- Vanilla extract: Enhances all the other flavors.
- Toasted pecans: Add crunch, flavor, and a nutty balance to the sweet fruit.
The cream cheese frosting is made with cream cheese, butter, powdered sugar, and vanilla. It’s rich, smooth, and the perfect tangy topping for this sweet cake.
How to Make Hummingbird Cake
This recipe for Hummingbird Cake is just as easy to make as my Carrot Cake and just as delicious too! No mixer need! If you love moist, flavorful cakes, this Hummingbird Cake is a must-try! It’s loaded with banana, pineapple and pecans, perfectly spiced with cinnamon and nutmeg, and covered in a thick layer of tangy cream cheese frosting.
Let’s take a quick look at how to make this and, as always, you can find the full printable recipe in the recipe card at the end of this post.
Hummingbird Cake
- Whisk together dry ingredients in a large bowl.
- Combine applesauce, vegetable oil, both sugars and eggs in a medium bowl.
- Whisk until completely combined.
- Add in the mashed banana, crushed pineapple and vanilla extract.
- Whisk until thoroughly combined.
- Add wet ingredients to dry ingredients and whisk until combined.
- Fold in toasted pecans.
- Evenly divide the batter amongst prepared cake pans. Bake for 25 to 30 minutes at 350°F.
- Remove from the oven and let cool.
Cream Cheese Frosting
- Add butter and cream cheese to a large mixing bowl or the bowl of a stand mixer.
- Beat until nice and fluffy, about 3 minutes.
- Add in the salt and one cup of powdered sugar and beat until nice and smooth.
- Mix in additional cup of powdered sugar and vanilla extract until combined.
- Add in one more cup of powdered sugar and heavy cream, if using. Beat until light and fluffy.
- Add remaining powdered sugar and mix until combined. Turn the mixer to high and continue beating for 2 to 3 minutes until frosting is perfectly creamy.
If the frosting is too thin, add more powdered sugar ¼ cup a time. Too thick, add a little more heavy cream.
Assembly
- Place one cake on your cake stand or plate and frost with cream cheese frosting.
- Repeat with second layer.
- Add the third and final layer and frost. Refrigerate cake for 30 minutes.
- Frost the outside of the cake adding a crumb coat if necessary and chilling for 30 minutes.
- Add decorations you like by piping any remaining frosting.
- Garnish with more finely chopped pecans if desired.
Refrigerate for at least an hour before serving for best results.
Storage Information
Made with simple pantry staples and fresh fruit, this Hummingbird Cake is rich, moist, and bursting with flavor. Each layer is packed with bananas, crushed pineapple and pecans, then topped with a smooth and tangy cream cheese frosting. It’s the kind of dessert that looks impressive and tastes even better! This cake stores beautifully and even improves in flavor over time!
- Make ahead: Bake the cake layers a day in advance and store them tightly wrapped at room temperature or in the fridge. This actually improves the flavor so I highly recommend it.
- Refrigerate: Store the fully frosted cake in the fridge, covered, for up to 5 days. Bring to room temperature before serving.
- Freeze: Wrap unfrosted cake layers tightly in plastic and freeze for up to 2 months. Thaw in the fridge overnight before frosting.
Can I use fresh pineapple instead of canned?
Canned crushed pineapple in juice is recommended for consistency and moisture. If using fresh, make sure it’s finely chopped and juicy.
What if I don’t have three 8-inch cake pans?
You can bake in two 9-inch round cake pans instead. The layers will be a little thicker, so you may need to increase the bake time slightly, start checking around 30–35 minutes.
Can I make this cake ahead of time?
Yes! This cake is honestly better on day 2 and 3 so it’s a great make-ahead dessert. You can bake the cake layers 1 to 2 days in advance and store them tightly wrapped at room temperature or in the fridge. The assembled and frosted cake can also be refrigerated for up to 5 days. Just allow enough to let it sit out for about 10 minutes before serving for the best texture.
Can I use frozen bananas?
Yes, just thaw them completely and drain any excess liquid before mashing. Frozen bananas are great for baking and can even enhance the flavor.
Variations To Try
- This recipe works great as a sheet cake! Bake this recipe in 12 x 17 baking sheet for 20 to 25 minutes. It has the same great flavor and texture without the need to stack and frost layers.
- Add coconut for even more tropical flavor. I use shredded coconut in my carrot cake recipe and it’s delicious in this cake as well. Stir in about ½ cup to 1 cup of sweetened or unsweetened shredded coconut to the batter or sprinkle a bit on top of the frosting for a pretty finish. Toasted coconut would be gorgeous!
- While pecans are traditional in Hummingbird Cake, walnuts work just as well and bring their own unique flavor. If you need a nut-free version, feel free to leave them out entirely – the cake will still be moist and delicious.
- This recipe can be used for cupcakes as well. It makes about 25 to 30 cupcakes. Bake at 350°F for 18 to 22 minutes. Frost as desired and top with a sprinkle of chopped pecans or toasted coconut.
- A little lemon or orange zest (about a teaspoon) added to the batter or frosting gives this cake a fresh, bright twist that plays well with the pineapple and bananas.
Trish’s Tips
- Use ripe bananas! The riper the bananas, the sweeter and more flavorful your cake will be. Look for bananas with lots of brown spots as they are softer and easier to mash, and add both moisture and depth of flavor to the cake.
- You may be tempted, but do not drain the pineapple! It’s important to use crushed pineapple in juice (not syrup) and include all the liquid in the can. This adds to the cake’s signature moist texture and gives a subtle tangy sweetness that balances the richness of the batter.
- If you have one, use a kitchen scale to weight the flour. Too much flour can make the cake dense or dry. For the best results, use a kitchen scale to weigh out 2½ cups of flour (about 300 grams). If you don’t have a scale, be sure to spoon the flour into the measuring cup and level it off—never scoop directly from the bag
- I like to toast the pecans before adding to the batter because toasting brings out the rich, nutty flavor of the pecans. Just place them on a baking sheet and bake at 350°F for 5 to 7 minutes, stirring halfway through, until fragrant. Let them cool before folding into the batter or using as garnish.
- Chilling the cake once or twice while frosting will help the frosting set up and stabilize the cake. It helps get a clean finish with the frosting as well.
More Delicious Cake Recipes To Try
Hummingbird Cake
Ingredients
Hummingbird Cake
- 2½ cups all-purpose flour spooned and leveled, 300 g
- 1 teaspoon baking soda
- 1 ½ teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground nutmeg
- ¼ teaspoon ground cloves optional
- ½ cup unsweetened applesauce
- ½ cup vegetable oil
- 1½ cups granulated sugar
- ½ cup light brown sugar packed
- 3 large eggs room temperature
- 1¼ cup mashed banana about 3 to 4 medium/large bananas
- 8 ounces crushed pineapple not drained, use the pineapple in JUICE not syrup
- 1½ teaspoons vanilla extract
- 1¼ cup pecans toasted
Cream Cheese Frosting:
- 12 ounces cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar divided
- ¼ teaspoon fine sea salt
- 1½ teaspoons vanilla extract
- 1 tablespoon heavy cream optional
- top with toasted, finely chopped pecans, if desired
Instructions
Hummingbird Cake
- Preheat oven to 350°F. Grease three 8-inch cake pans and line with parchment paper rounds. Spray parchment paper with nonstick cooking spray. Set aside. (The cake is very moist so using parchment in the bottom of the cake pans will ensure they don't stick. I prefer to use the non-stick baking spray that has the flour in it for easy cake removal.)
- Whisk together dry ingredients in a large bowl.2½ cups all-purpose flour, 1 teaspoon baking soda, 1 ½ teaspoons baking powder, 1 teaspoon fine sea salt, 1 teaspoon ground cinnamon, ¾ teaspoon ground nutmeg, ¼ teaspoon ground cloves
- Combine applesauce, vegetable oil, both sugars and eggs in a medium bowl and whisk to combine. Add in the mashed banana, crushed pineapple and vanilla extract and whisk until thoroughly combined.½ cup unsweetened applesauce, ½ cup vegetable oil, 1½ cups granulated sugar, ½ cup light brown sugar, 3 large eggs, 1¼ cup mashed banana, 8 ounces crushed pineapple, 1½ teaspoons vanilla extract
- Add wet ingredients to dry ingredients and whisk until combined. Fold in toasted pecans.1¼ cup pecans
- Evenly divide the batter amongst the prepared cake pans.
- Bake for 25 to 30 minutes for until an inserted toothpick comes out clean, rotating the pans halfway through.
- Remove from the oven and let cool completely on a wire rack. Once cooled, remove cakes from pans and level off the tops if needed (mine always bake up really flat so you likely won't need to do this.)
Cream Cheese Frosting
- In a large mixing bowl or the bowl of a stand mixer, beat the butter and cream cheese until nice and fluffy, about 3 minutes.12 ounces cream cheese, ½ cup unsalted butter
- Add in one cup of powdered sugar and salt and mix until combined. Scrape down the sides of the bowl as needed.4 cups powdered sugar, ¼ teaspoon fine sea salt
- Add in one cup of powdered sugar and vanilla extract and mix until combined. Scrape down the sides of the bowl as needed.1½ teaspoons vanilla extract
- Add in one more cup of powdered sugar and heavy cream, if using. Beat until light and fluffy, scraping down the sides of the bowl as needed.1 tablespoon heavy cream
- Add remaining powdered sugar and mix until combined. Once combined, turn the mixer to high and continue beating for 2 to 3 minutes until frosting is perfectly creamy. If the frosting is too thin, add more powdered sugar ¼ cup a time. Too thick, add a little more heavy cream.
Assembly
- Place one cake on your cake stand or plate and frost with cream cheese frosting. Repeat with remaining two cakes. Refrigerate cake for 30 minutes.
- Frost the outside of the cake and add decorations you like by piping any remaining frosting. Garnish with more finely chopped pecans if desired.top with toasted, finely chopped pecans, if desired
- Refrigerate for at least an hour before serving for best results.
Video
Notes
- Make ahead: Bake the cake layers a day in advance and store them tightly wrapped at room temperature or in the fridge. This actually improves the flavor so I highly recommend it.
- Refrigerate: Store the fully frosted cake in the fridge, covered, for up to 5 days. Bring to room temperature before serving.
- Freeze: Wrap unfrosted cake layers tightly in plastic and freeze for up to 2 months. Thaw in the fridge overnight before frosting.
Can I make this cake ahead of time? Yes! This cake is honestly better on day 2 and 3 so it’s a great make-ahead dessert. You can bake the cake layers 1 to 2 days in advance and store them tightly wrapped at room temperature or in the fridge. The assembled and frosted cake can also be refrigerated for up to 5 days. Just allow enough to let it sit out for about 10 minutes before serving for the best texture.
You can bake in two 9-inch pans instead. The layers will be a little thicker, so you may need to increase the bake time slightly, start checking around 30–35 minutes. For cupcakes, bake for 18 to 25 minutes, depending on how full you fill the liners. For a bundt cake, you will need to bake closer to 50 minutes or use my Hummingbird Bundt Cake recipe.
Tools and Equipment (affiliate links): (3) 8 Inch Round Cake Pans | Kitchen Scale | Glass Mixing Bowls | Whisk | Electric Mixer (Hand Mixer or Stand Mixer) | Piping Bag (Reusable or Disposable) | Wilton 1M Piping Tip
Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.
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