If you’ve never experienced the timeless delight of a homemade Hummingbird Cake Recipe, you’re in for a true treat! Moist, supremely flavorful layers burst with ripe bananas, juicy pineapple, and crunchy pecans, all wrapped up in a dreamy cloud of cream cheese frosting. It’s the kind of cake that wows at potlucks, celebrations, or just because—it delivers Southern hospitality on a plate, and I promise you’ll be making it on repeat after your very first bite.
Ingredients You’ll Need
What makes this Hummingbird Cake Recipe so magical is that the ingredients are humble and straightforward, yet each one brings something special to the table. Grab your pantry staples and a couple of fresh fruits, and you’re almost ready to bake your way into dessert heaven!
- All-purpose flour: The sturdy base for our cake, giving it structure while keeping things perfectly tender.
- Granulated sugar: Sweetens the cake just right and helps it develop a beautiful golden hue as it bakes.
- Baking soda: Lends lift, so your layers turn out light and fluffy every time.
- Ground cinnamon: Adds a warm spice that elevates all those tropical flavors.
- Salt: Just a pinch to balance out all that sweetness and bring every flavor forward.
- Eggs (large): Bind everything together and keep the crumb rich and moist.
- Vegetable oil: Ensures the cake stays ultra-moist, even after a couple of days.
- Vanilla extract: Adds cozy depth to both the batter and the frosting—don’t skip it!
- Crushed pineapple in juice (8 ounces): Use the juice too for extra flavor and max moisture.
- Mashed ripe bananas (about 4 medium): The riper, the better for that unmistakable flavor and tender crumb.
- Chopped pecans: For a nutty crunch and classic Southern charm—reserve a few for decorating.
- Cream cheese, softened: The star ingredient for creamy, tangy-sweet frosting.
- Unsalted butter, softened: Helps whip the frosting into fluffy perfection.
- Powdered sugar: Creates a sweet, smooth, and luscious frosting.
- Milk: Adds just enough liquid to make your frosting swirlable and silky.
How to Make Hummingbird Cake Recipe
Step 1: Prepare Your Cake Pans
Start by preheating your oven to 350°F. Grease and flour three 9-inch round cake pans or line them with parchment paper circles. This step ensures your cakes release without a hitch and creates beautifully even layers every time. Trust me, you’ll thank yourself at assembly time!
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the flour, sugar, baking soda, cinnamon, and salt. Give everything a good whisk to evenly distribute the leavening and spices. This guarantees that every bite of your Hummingbird Cake Recipe gets those delightful hints of sweet spice.
Step 3: Combine the Wet Ingredients
Grab a separate bowl and beat together the eggs, vegetable oil, and vanilla extract until well blended. Stir in your crushed pineapple—with all its juice—along with the mashed bananas and pecans. These fruits and nuts are what make this cake so incredibly moist and flavorful.
Step 4: Bring It All Together
Pour the wet mixture into the bowl of dry ingredients, then gently fold everything together just until it’s smooth and fully moistened. Try not to overmix—this keeps your cake soft and tender. Divide the luscious batter evenly between your prepared pans.
Step 5: Bake to Perfection
Slide the pans into the oven and let them bake for 25 to 30 minutes. Your kitchen will soon smell divine! When a toothpick inserted into the center comes out clean, the layers are ready. Allow them to cool in the pans for 10 minutes, then carefully turn the cakes out onto wire racks to cool completely.
Step 6: Whip Up the Cream Cheese Frosting
While your cakes cool, combine softened cream cheese and butter in a bowl; beat until smooth and creamy. Gradually add the powdered sugar and vanilla, whipping until fluffy. If needed, add milk a tablespoon at a time until you have a gorgeous, spreadable frosting that’s just begging to be slathered on.
Step 7: Assemble and Frost
Stack the cooled cake layers one at a time, spreading a thick layer of frosting between each and over the sides and top. For a true Hummingbird Cake Recipe finish, scatter extra chopped pecans over the frosted cake, letting them stick to the sides or cascade artfully on top.
How to Serve Hummingbird Cake Recipe
Garnishes
For an elegant and classic Southern look, top your frosted Hummingbird Cake Recipe with a generous sprinkle of chopped pecans. For extra flair, a few edible flowers or banana slices can provide gorgeous pops of color. Even a light dusting of cinnamon over the top ties that spice right back into each bite.
Side Dishes
Serve this showstopper with a simple fruit salad, a cup of robust coffee, or an iced tea. The balance of creamy cake and fresh fruit is unbeatable, while a hot or cool beverage keeps the mood relaxed and welcoming.
Creative Ways to Present
You can easily turn your Hummingbird Cake Recipe into cupcakes for a party, or bake it as a sheet cake for picnic-style gatherings. Even cake trifle jars—layered with frosting and extra fruit—make for stunning, individual desserts that never fail to impress!
Make Ahead and Storage
Storing Leftovers
Leftover slices stay incredibly moist when stored in an airtight container in the refrigerator for up to five days. In fact, the flavors seem to meld and become even richer by the second day—making your Hummingbird Cake Recipe a fabulous make-ahead option.
Freezing
This cake (and even leftover frosting) freezes beautifully! Wrap whole layers or individual slices tightly in plastic wrap, then foil, and freeze for up to three months. Thaw overnight in the refrigerator before enjoying.
Reheating
While Hummingbird Cake Recipe is wonderful cold straight from the fridge, you can bring slices to room temperature for about 30 minutes before serving for just the right texture and flavor. Warm cake (without frosting) briefly in the microwave if you prefer it slightly soft and cozy.
FAQs
Can I use walnuts instead of pecans?
Absolutely! While pecans are traditional for a Hummingbird Cake Recipe, walnuts are a fantastic swap and add their own nutty, earthy character to the cake.
What if I only have two cake pans?
No problem! Bake the batter in two pans instead; add a bit of extra time and check with a toothpick. Or, bake the layers in batches—you’ll get the same delicious result.
Can I make this recipe gluten-free?
Yes! Simply substitute your favorite 1:1 gluten-free baking flour blend for the all-purpose flour. Make sure your other ingredients are certified gluten-free and bake as directed.
Why is my cake dense or heavy?
Be careful not to overmix the batter, as this develops too much gluten, which can make the cake tough. Also, make sure to use ripe bananas and to measure the flour correctly for a tender crumb.
How do I tell when the cake is fully baked?
Insert a toothpick into the center of each layer; when it comes out clean with a few moist crumbs (but no wet batter), your Hummingbird Cake Recipe is perfectly done.
Final Thoughts
I can’t recommend this Hummingbird Cake Recipe enough—whether you’re a baking beginner or a cake enthusiast, this treat is sure to win you over with its spectacular flavors and irresistible texture. Share it with friends, family, or savor it all for yourself!
Print
Hummingbird Cake Recipe
- Total Time: 1 hour (plus cooling time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this classic Hummingbird Cake. Moist layers of banana-pineapple cake are stacked high and slathered with rich cream cheese frosting, creating a decadent Southern treat that’s perfect for any occasion.
Ingredients
Dry Ingredients:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients:
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 (8-ounce) can crushed pineapple in juice (do not drain)
- 2 cups mashed ripe bananas (about 4 medium)
- 1 cup chopped pecans (plus extra for topping, optional)
For the cream cheese frosting:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat oven to 350°F. Grease and flour three 9-inch round cake pans, or line with parchment paper.
- In a large bowl, whisk together the dry ingredients. In a separate bowl, beat the wet ingredients until combined. Stir in pineapple, bananas, and pecans.
- Pour wet ingredients into dry ingredients and mix until just combined. Divide batter among pans.
- Bake for 25–30 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool.
- To make frosting, beat cream cheese and butter until smooth. Gradually add sugar and vanilla, beating until fluffy. Add milk if needed for consistency.
- Frost the cakes by stacking and spreading frosting between layers and over the top and sides. Garnish with extra pecans if desired.
Notes
- This cake tastes even better the next day. Store covered in the refrigerator for up to 5 days.
- Can also be made as a sheet cake or cupcakes—adjust baking time accordingly.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 45g
- Sodium: 270mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 69g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
