This Hummingbird Cake is sweet, cozy, and unbelievably moist. Ripe bananas and crushed pineapple make the cake soft and tender, while warm cinnamon and crunchy pecans give it that classic Southern bakery flavor. It’s topped with tangy cream cheese frosting that makes every bite feel extra special.
Introduction
If you’ve never tried Hummingbird Cake, think of it like a cross between banana cake and carrot cake—only even more moist and packed with flavor. It’s a fan-favorite at potlucks and holidays because it stays soft for days and everyone asks for the recipe.
The standout trick is draining the pineapple just a little. You want the fruit flavor and moisture, but not a watery batter. Trust me, that small step helps your Hummingbird Cake bake up fluffy, not heavy.
Why You’ll Love This Hummingbird Cake
- Ultra moist crumb: Banana and pineapple keep every slice soft and tender.
- Better than bakery: Rich flavor and thick frosting made right at home.
- Easy for beginners: Simple mixing—no fancy techniques.
- Perfect for parties: A classic crowd-pleaser for holidays and birthdays.
- Make-ahead friendly: Even better the next day as flavors settle.
Ingredients for Hummingbird Cake
Dry Ingredients
- All-purpose flour (3 cups): The base of the cake.
- Swap: Use a 1:1 gluten-free flour blend if needed.
- Granulated sugar (2 cups): Sweetness and structure.
- Baking soda (1 tsp): Helps the cake rise.
- Ground cinnamon (1 tsp): Warm, cozy flavor.
- Salt (1/2 tsp): Balances sweetness.
Wet Ingredients
- Eggs (3): Gives structure and richness.
- Vegetable oil (1 cup): Keeps the cake super moist.
- Swap: Canola oil.
- Vanilla extract (2 tsp): Rounds out the flavor.
Mix-Ins
- Ripe bananas, mashed (2 cups, about 3–4 bananas): Adds sweetness and a tender crumb.
- Tip: The riper, the better.
- Crushed pineapple, lightly drained (1 can, 20 oz): Adds tropical sweetness and moisture.
- Tip: Drain off a few tablespoons of juice so the batter isn’t too thin.
- Chopped pecans (1 cup): Adds crunch and classic flavor.
- Swap: Walnuts, or skip nuts if you prefer.
Cream Cheese Frosting
- Cream cheese, softened (8 oz): Tangy, creamy base.
- Unsalted butter, softened (1/2 cup): Makes frosting smooth and rich.
- Powdered sugar (3 1/2 cups): Sweetens and thickens.
- Vanilla extract (1 tsp): Adds warmth.
- Pinch of salt: Makes the frosting taste balanced.
How to Make Hummingbird Cake
- 1. Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment circles. Lightly grease the parchment too.
- 2. Whisk flour, sugar, baking soda, cinnamon, and salt in a large bowl until evenly mixed.
- 3. Beat eggs, oil, and vanilla in a second bowl for about 30 seconds, until smooth.
- 4. Stir mashed bananas and crushed pineapple into the wet mixture until combined.
- 5. Fold wet into dry just until you don’t see dry flour. Stir in pecans. Don’t overmix.
- 6. Divide batter evenly between pans and bake 28–35 minutes, until a toothpick comes out clean and the tops spring back lightly.
- 7. Cool cakes in pans 10 minutes, then turn out onto a rack to cool completely.
Make the Frosting
- 8. Beat cream cheese and butter for 1–2 minutes until smooth.
- 9. Add powdered sugar 1 cup at a time, mixing on low at first, then medium, until thick and spreadable. Mix in vanilla and a pinch of salt.
- 10. Frost cooled layers. If the frosting feels soft, chill it 10–15 minutes. Sprinkle chopped pecans on top.
Tips for Perfect Hummingbird Cake
- Use very ripe bananas: They add sweetness and the best flavor.
- Drain pineapple slightly: Keeps the batter from getting too thin.
- Don’t overmix: Gentle mixing keeps the cake tender.
- Cool fully before frosting: Warm cake can melt frosting.
- Chill frosting if needed: Makes spreading easier.
Variations & Substitutions
- Sheet cake: Bake in a greased 9×13-inch pan at 350°F for 35–40 minutes.
- Cupcakes: Bake at 350°F for 18–22 minutes.
- Extra spice: Add 1/4 tsp nutmeg for a bakery-style taste.
- Coconut twist: Add 1/2 cup shredded coconut for extra texture.
- Nut-free: Skip pecans and top with a light sprinkle of cinnamon instead.
- Leftover idea: Turn slices into parfaits with frosting and chopped fruit.
Make-Ahead & Freezing
Store frosted Hummingbird Cake covered in the fridge for up to 5 days. Let slices sit at room temperature for 15 minutes before serving for the best texture.
Freeze unfrosted cake layers wrapped tightly for up to 2 months. Thaw overnight in the fridge, then frost. You can also freeze frosted slices for up to 1 month—wrap well.
Serving Suggestions & Pairings
- Serve with coffee or hot tea for a cozy dessert.
- Add fresh berries on the side for a bright contrast.
- Perfect for holidays, birthdays, and potlucks.
- Top with extra pecans for a pretty finish.
Reader Review: “This hummingbird cake stayed moist for days and the cream cheese frosting was perfect. Everyone asked me for the recipe!”
If you make Hummingbird Cake, leave a rating and comment! Are you adding extra pecans, or keeping it classic?