Would you like to save this?
We'll email this post to you, so you can come back to it later!
Hummingbird Cake Recipe
If you love moist, tender cakes loaded with warm spice, banana, pineapple, and a generous layer of cream cheese frosting, this Hummingbird Cake Recipe is about to become your new “special occasion” favorite.
What Is Hummingbird Cake?
If you’ve never had hummingbird cake, think of it as a tropical spice cake crossed with a very fancy banana nut cake. It’s a Southern classic—a banana pineapple pecan cake that’s incredibly moist, warmly spiced, and finished with tangy cream cheese frosting.
Most food historians trace traditional hummingbird cake back to the American South in the 1970s, especially after it appeared in Southern Living magazine. Since then, it’s become a staple at Easter, Mother’s Day, baby showers, and big family birthdays. In my house, it’s the “You went to all that trouble for me?” celebration cake.
You know what surprises people most? There’s no mixer needed for the batter. This easy hummingbird cake recipe is a simple stir-together batter—more like making banana bread than making a fancy layered hummingbird cake from a bakery.
I love making this homemade hummingbird cake when:
- I have ripe bananas on the counter.
- I need a reliable showstopper for a potluck.
- It’s spring or summer and I want a tropical-leaning dessert that still feels cozy and familiar.
And from a nutrition angle—now, let’s be honest, this is still cake—but using fruit (banana and pineapple) adds moisture and natural sweetness, so you don’t need as much added fat as in some butter-heavy cakes. The oil keeps it soft, and the nuts bring in a little protein and crunch.
If you’ve been curious to try a classic hummingbird cake at home, this step-by-step hummingbird cake recipe will walk you through everything, calmly, like a friend in your kitchen.
Why You’ll Love This Hummingbird Cake Recipe
Here’s why this hummingbird cake earns a permanent spot in your recipe box:
- Ridiculously moist and tender – Thanks to banana, crushed pineapple, and oil, this moist hummingbird cake stays soft for days.
- Stir-together batter – No fancy equipment; just bowls, a whisk, and a spatula.
- Big, crowd-pleasing flavor – Warm cinnamon, vanilla, banana, pineapple, and pecans—like a tropical spice cake that still feels homey.
- Perfect for celebrations – A beautiful layered hummingbird cake that slices cleanly and looks like it came from a bakery.
- Make-ahead friendly – The flavor gets even better on day two, which is ideal for holidays and parties.
- Easy to customize – Turn it into cupcakes, a 9×13 sheet cake, or even a naked-style cream cheese frosting cake.
- Balanced sweetness – The tangy cream cheese frosting keeps the banana pineapple cake from tasting too sugary.
- Great use for ripe bananas – When you’re tired of banana bread but still want a banana nut cake sort of vibe.
Let me explain what you need and how to set yourself up for success.
Ingredients for Classic Hummingbird Cake
For the Hummingbird Cake Layers
- 3 cups (360 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg (optional, but lovely for that cozy flavor)
- 1 teaspoon fine sea salt (or table salt)
- 3 large eggs, at room temperature
- 1 cup (240 ml) neutral oil (canola, vegetable, or light olive oil)
- 2 teaspoons pure vanilla extract
- 1 ½ cups (about 3 large) very ripe bananas, mashed
- 1 can (20 oz / 567 g) crushed pineapple in juice, not drained
- 1 cup (120 g) chopped pecans (toasted for extra flavor, if you have time)
Ingredient Tips:
- Flour – Spoon and level it into the cup, or weigh it for accuracy. Too much flour = dry cake.
- Sugar – Classic granulated sugar works best; brown sugar makes it a little too dense here.
- Bananas – The spottier the better. Green bananas will not give you the same flavor or moisture.
- Pineapple – Using the juice as well is the secret to that ultra-moist texture and deep pineapple flavor.
- Pecans – You can use walnuts if that’s what you have, but pecans keep it very “Southern hummingbird cake.”
For the Cream Cheese Frosting
- 16 oz (454 g) full-fat cream cheese, softened
- ½ cup (1 stick / 113 g) unsalted butter, softened
- 4–5 cups (480–600 g) powdered sugar, sifted
- 2 teaspoons pure vanilla extract
- Pinch of fine sea salt
- 2–3 tablespoons heavy cream or milk, as needed for spreading consistency
Frosting Tips:
- Use full-fat brick-style cream cheese (like Philadelphia). Tub-style tends to be too soft and can make the frosting runny.
- Sifting the powdered sugar prevents lumps and gives you that smooth, bakery-style finish.
- The tiny pinch of salt keeps the cream cheese frosting cake from tasting flat or overly sweet.
Optional Garnish
- Extra chopped pecans, toasted
- Banana slices (add these just before serving)
- Pineapple tidbits, well drained
- A light sprinkle of cinnamon on top
If you’re a visual person, you can already see how pretty this homemade hummingbird cake looks on a stand with those layers and that creamy frosting.
Step-by-Step Directions
1. Prep your pans and oven
Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or two 9-inch round pans, then line the bottoms with parchment circles. This helps the banana pineapple pecan cake release cleanly—no sticking drama.
2. Toast the pecans (optional, but highly recommended)
Spread the chopped pecans on a baking sheet and bake them for 5–7 minutes, just until fragrant. Let them cool completely before adding them to the batter. Toasting brings out that nutty flavor and makes your pineapple nut cake really shine.
3. Mix the dry ingredients
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg (if using), and salt. Whisking like this helps break up clumps and evenly distribute the spices.
4. Combine the wet ingredients
In a separate medium bowl, whisk the eggs, oil, and vanilla until smooth. Stir in the mashed bananas and the entire can of crushed pineapple with its juice. It’ll look like a very loose banana-pineapple mixture—that’s exactly what you want.
5. Bring the batter together
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon just until you no longer see dry streaks of flour. Fold in the cooled pecans. The batter will be thick but scoopable, with lots of fruit pieces—like a tropical spice cake batter.
Baker’s note: Don’t overmix. Stirring too much can make the cake tough rather than tender. Once everything looks mostly combined, stop. A few small streaks of flour are okay; they’ll disappear as it bakes.
6. Divide and smooth
Divide the batter evenly among your prepared pans. A kitchen scale helps you keep the layers even, but you can also eyeball it. Smooth the tops lightly with a spatula.
7. Bake
Bake for:
- 8-inch pans: 25–30 minutes
- 9-inch pans: 28–32 minutes
You’ll know your southern hummingbird cake layers are done when:
- The tops are deep golden and spring back lightly when touched.
- A toothpick inserted in the center comes out with a few moist crumbs, but no wet batter.
If one pan bakes faster than the others (it happens), you can pull that one first and let the others finish.
8. Cool completely
Let the cakes cool in the pans for 10–15 minutes, then run a knife around the edges and turn them out onto wire racks. Peel off the parchment and let them cool completely before frosting. If the cake is even slightly warm, the cream cheese frosting will start melting.
9. Make the cream cheese frosting
In a large bowl (or the bowl of a stand mixer), beat the softened cream cheese and butter together until smooth and creamy, about 2–3 minutes. Gradually add 4 cups of powdered sugar, mixing on low until incorporated, then on medium until fluffy. Add the vanilla and salt, then beat again.
Check the texture:
- Too thick? Add 1–2 tablespoons of cream or milk.
- Too thin? Add more powdered sugar, a few tablespoons at a time.
You’re aiming for a spreadable, smooth frosting that holds soft peaks but doesn’t feel stiff like putty.
10. Assemble your layered hummingbird cake
Place one cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting on top (about ¾ to 1 cup). Add the second layer, more frosting, then the final layer.
Frost the top and sides of the cake. You can do a full, swirly frosting job or a semi-naked look, where a bit of cake peeks through the sides. Either way, it’s gorgeous.
11. Garnish and chill (briefly) if needed
Press extra chopped pecans along the bottom edge of the cake or sprinkle them on top. If your kitchen is warm, pop the cake into the fridge for 20–30 minutes to help the frosting set before slicing.
Then slice, serve, and listen for the “Oh my goodness, what is this cake?” comments.
Servings, Prep Time & Total Time
Yield:
- Makes one 3-layer (8-inch) or 2-layer (9-inch) hummingbird cake
- Serves 12–16, depending on how big you slice it
Timing:
- Prep Time: 25–30 minutes
- Bake Time: 25–32 minutes
- Cooling Time: 1–2 hours (hands-off, but important)
- Frosting & Assembly: 20–30 minutes
- Total Time: About 2 ½–3 hours, mostly cooling time
So yes, it’s a project cake—but a very manageable one. And for holidays or birthdays, it’s worth every minute.
Variations on This Southern Hummingbird Cake
Because once you fall in love with this recipe, you’ll want to play around a little:
- Hummingbird Sheet Cake: Bake the batter in a 9×13 pan (about 35–40 minutes) and frost the top only for an easier crowd-style dessert.
- Hummingbird Cupcakes: Portion batter into lined cupcake tins and bake 18–22 minutes, then swirl with cream cheese frosting.
- Nut-Free Version: Skip the pecans and add ½ cup shredded coconut for texture, turning it into a pineapple coconut banana cake twist.
- Lower-Sugar Frosting: Use 3–3 ½ cups powdered sugar and keep the frosting on the tangier side.
- Extra-Spiced Tropical Spice Cake: Add ¼ teaspoon ground ginger and a pinch of cloves for deeper spice notes.
- Hummingbird Bundt Cake: Bake the batter in a well-greased Bundt pan (45–55 minutes) and drizzle with cream cheese glaze instead of full frosting.
How to Store, Freeze, and Serve Leftovers
One of my favorite things about this homemade hummingbird cake is how well it keeps.
Room Temperature (Short Term)
- Because of the cream cheese frosting, I suggest keeping it out no longer than 4–6 hours.
- For a party, that’s usually plenty of time for serving and lingering.
Refrigerator
- Cover the cake loosely with plastic wrap or store slices in an airtight container.
- Keeps well for 4–5 days.
- Let slices sit at room temperature for 20–30 minutes before serving, so the cake isn’t cold and the crumb has time to soften.
Freezer
- You can freeze whole, frosted cakes (well wrapped) or individual slices.
- Wrap tightly in plastic, then foil, or place slices in freezer-safe containers.
- Freezes well for up to 2 months.
Thawing
- Thaw slices in the fridge overnight, then bring to room temperature before serving.
- The texture of this moist hummingbird cake holds up beautifully after freezing, especially because it’s an oil-based pineapple nut cake.
Make-Ahead Tips
- Bake the cake layers a day or two ahead, cool completely, wrap tightly, and refrigerate or freeze. Frost on the day you plan to serve.
- You can make the cream cheese frosting up to 3 days ahead and store it in the fridge; let it soften and re-whip briefly before frosting.
Recipe Notes from My Kitchen
A few personal tips I’ve picked up after making this hummingbird cake recipe more times than I can count:
- Use very ripe bananas. If they’re just barely speckled, the cake will still be good, but truly spotty, soft bananas give you that deep banana flavor you want in a banana pineapple cake.
- Don’t drain the pineapple. I know it feels wrong not to drain it, but the juice is part of what makes this cake so moist and flavorful.
- Oil beats butter here. I love butter in lots of cakes, but for this one, oil gives you a softer, more tender crumb that stays moist in the fridge.
- Weigh your flour if you can. Too much flour is the fastest way to turn a moist hummingbird cake into a dry one; 360 grams is the sweet spot for this recipe.
- Let it rest. The flavor actually deepens on day two, as the spices, banana, and pineapple mellow together—this is not one of those cakes that dries out overnight.
- Adjust the frosting sweetness. If you like your cream cheese frosting cake more tangy than sweet, start with 3 ½–4 cups powdered sugar, taste, and only add more if you want it sweeter.
Honestly, this is one of those cakes where “homemade” tastes noticeably better than most bakery versions. You control the freshness of the nuts, the ripeness of the fruit, and the amount of spice.
Hummingbird Cake Recipe FAQs
Can I make this hummingbird cake recipe without nuts?
Yes—simply leave out the pecans. You don’t have to replace them with anything, but shredded coconut or a handful of raisins can add texture if you’d like.
Can I use fresh pineapple instead of canned?
You can, but you’ll need to chop it very finely and add a bit of juice to reach about 2 ½ cups total fruit + juice; canned crushed pineapple is more consistent and usually gives better results.
Why is my hummingbird cake dense or gummy?
This usually means the batter was overmixed or too much flour was added. Stir gently just until combined and measure the flour carefully (or weigh it).
Can I bake this as a 9×13 banana pineapple pecan cake instead of layers?
Yes, pour the batter into a greased 9×13 pan, bake about 35–40 minutes, and frost the top once it’s fully cooled for an easy sheet cake version.
Does hummingbird cake need to be refrigerated?
Because of the cream cheese frosting, yes, it should be stored in the fridge after a few hours at room temperature, but bring it back toward room temp before serving so it tastes soft and rich.
Can I reduce the sugar in the cake?
You can reduce the granulated sugar by about ¼ cup without major changes, but going much lower will affect texture and moisture; instead, you can cut back slightly on the frosting sweetness.
What’s the difference between hummingbird cake and carrot cake?
Both are oil-based spice cakes with nuts and cream cheese frosting, but hummingbird cake uses banana and pineapple (no carrots) and leans more tropical than earthy.
Can I use whole wheat flour?
You can swap up to 1 cup of the all-purpose flour for white whole wheat flour, but expect a slightly denser texture and a bit more “nutty” flavor.
Final Thoughts on This Hummingbird Cake
This Hummingbird Cake Recipe checks every box: it’s moist, full of banana and pineapple flavor, warmly spiced, crowned with tangy cream cheese frosting, and pretty enough for your most important celebrations. It’s one of those traditional hummingbird cake recipes that feels both nostalgic and special every time it hits the table.
If you try this easy hummingbird cake recipe, I’d love to hear how it turned out for you—tell me if you served it for a birthday, a church potluck, or just a quiet Sunday at home. And if you’re as fond of fruit-and-nut cakes as I am, your next stop should be a good banana nut cake or carrot cake on your baking list.
Hummingbird Cake
Ingredients
- 3 cups all-purpose flour 360 g; spooned and leveled or weighed
- 2 cups granulated sugar 400 g
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg optional, for cozy flavor
- 1 teaspoon fine sea salt or table salt
- 3 large eggs at room temperature
- 1 cup neutral oil 240 ml; canola, vegetable, or light olive oil
- 2 teaspoons pure vanilla extract
- 1 1/2 cups mashed very ripe bananas about 3 large bananas
- 20 oz crushed pineapple in juice 567 g; not drained
- 1 cup chopped pecans 120 g; toasted if possible
- 16 oz full-fat cream cheese 454 g; brick-style, softened
- 1/2 cup unsalted butter 1 stick / 113 g; softened
- 4-5 cups powdered sugar 480–600 g; sifted
- 2 teaspoons pure vanilla extract for frosting
- 1 pinch fine sea salt to balance sweetness in frosting
- 2-3 tablespoons heavy cream or milk as needed for spreading consistency
- extra chopped pecans toasted, for garnish (optional)
- banana slices for garnish; add just before serving (optional)
- pineapple tidbits well drained, for garnish (optional)
- ground cinnamon light sprinkle on top, optional
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or two 9-inch round pans, then line the bottoms with parchment circles to prevent sticking.
- Spread the chopped pecans on a baking sheet and toast in the preheated oven for 5–7 minutes, just until fragrant. Remove from the oven and let cool completely before adding to the batter.1 cup chopped pecans
- In a large bowl, whisk together the flour, granulated sugar, baking soda, ground cinnamon, ground nutmeg (if using), and salt until evenly combined and free of lumps.3 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1 teaspoon fine sea salt
- In a separate medium bowl, whisk the eggs, oil, and vanilla until smooth. Stir in the mashed bananas and the entire can of crushed pineapple with its juice. The mixture will be loose and chunky.3 large eggs, 1 cup neutral oil, 2 teaspoons pure vanilla extract, 1 1/2 cups mashed very ripe bananas, 20 oz crushed pineapple in juice
- Pour the wet mixture into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon just until you no longer see dry streaks of flour. Fold in the cooled toasted pecans. Do not overmix; a few small streaks of flour are okay.3 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1 teaspoon fine sea salt, 3 large eggs, 1 cup neutral oil, 2 teaspoons pure vanilla extract, 1 1/2 cups mashed very ripe bananas, 20 oz crushed pineapple in juice, 1 cup chopped pecans
- Divide the batter evenly among the prepared cake pans. Use a spatula to smooth the tops so the layers bake evenly. A kitchen scale can help ensure the layers are the same thickness.
- Bake the cakes until the tops are deep golden and spring back lightly when touched, and a toothpick inserted into the center comes out with a few moist crumbs but no wet batter. For three 8-inch pans, bake 25–30 minutes; for two 9-inch pans, bake 28–32 minutes. Remove any pans that finish earlier and let the others continue baking as needed.
- Let the cakes cool in their pans on wire racks for 10–15 minutes. Run a knife around the edges, then carefully turn the layers out onto the racks. Peel off the parchment and allow the cakes to cool completely before frosting.
- In a large bowl or the bowl of a stand mixer, beat the softened cream cheese and butter together on medium speed until smooth and creamy, about 2–3 minutes. Gradually add 4 cups of the sifted powdered sugar, mixing on low until incorporated, then on medium until light and fluffy. Beat in the vanilla and a pinch of salt. If the frosting is too thick, add heavy cream or milk 1 tablespoon at a time until spreadable; if too thin, add more powdered sugar a few tablespoons at a time.16 oz full-fat cream cheese, 1/2 cup unsalted butter, 4-5 cups powdered sugar, 2 teaspoons pure vanilla extract, 1 pinch fine sea salt, 2-3 tablespoons heavy cream or milk
- Place one cooled cake layer on a serving plate or cake stand. Spread about 3/4 to 1 cup of cream cheese frosting evenly over the top. Add the second layer and repeat with more frosting. Place the final layer on top and use the remaining frosting to cover the top and sides of the cake, either fully or in a semi-naked style.
- Garnish the frosted cake with extra chopped pecans, banana slices, pineapple tidbits, and/or a light sprinkle of cinnamon, if desired. If your kitchen is warm, refrigerate the cake for 20–30 minutes to help the frosting set before slicing.extra chopped pecans, banana slices, pineapple tidbits, ground cinnamon
- Slice and serve at cool room temperature. For food safety, do not leave the frosted cake out for more than 4–6 hours. Store leftovers covered in the refrigerator for up to 4–5 days, bringing slices to room temperature for 20–30 minutes before serving.
