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Hummingbird Cake is a classic Southern dessert known for its incredibly moist texture and rich, comforting flavor. Made with ripe bananas, crushed pineapple, warm cinnamon, and toasted pecans, then finished with tangy cream cheese frosting, it’s the kind of cake that always disappears quickly at the table.
What makes this cake so special is the way those simple ingredients work together to create such an incredibly soft, flavorful crumb. The bananas add natural sweetness and body, the crushed pineapple keeps the cake extra moist and tender, and the toasted pecans bring just the right amount of nutty crunch. Finished with smooth, tangy cream cheese frosting, every bite is rich, cozy, and completely irresistible.
If you love classic Southern cakes, you’ll also want to try my Hummingbird Bundt Cake, Banana Pudding Cake, Coconut Cake, and Strawberry Cake.
Let’s bake this cake!
Why This Recipe Is So Delicious
Hummingbird cake is famous for its incredible moisture and flavor, and this recipe delivers both beautifully.
The combination of mashed bananas and crushed pineapple creates a soft, tender crumb that stays moist for days. Toasted pecans add a subtle crunch, while warm cinnamon rounds out the flavor with a cozy spice note.
Finished with creamy, tangy cream cheese frosting, this cake has the perfect balance of sweetness and richness.
What Is Hummingbird Cake?
Hummingbird Cake is a classic Southern layer cake made with ripe bananas, crushed pineapple, toasted pecans, warm cinnamon, and cream cheese frosting. The cake is known for being incredibly moist and flavorful thanks to the combination of fruit and oil in the batter.
The recipe first became widely popular in the United States after appearing in Southern Living magazine in the late 1970s, where it quickly became one of their most requested recipes of all time. Today it’s considered one of the most beloved traditional Southern cakes, often served for holidays, potlucks, and family gatherings.
✨ Before You Begin
✨ Toast the pecans first. Toasting pecans before adding them to the batter deepens their flavor and brings out their natural oils. You can toast them in a dry skillet over low to medium-low heat, stirring frequently until fragrant.
✨ Use very ripe bananas. Bananas with lots of brown spots are ideal for hummingbird cake. They’re sweeter, softer, and blend smoothly into the batter for the best flavor and texture.
✨ Bring the frosting ingredients to room temperature. Soft cream cheese and butter will whip together into a much smoother, creamier frosting without lumps.
✨ Prepare the pans well. Grease your cake pans and line the bottoms with parchment paper to ensure the cakes release cleanly after baking.
✨ Measure the pineapple correctly. Use crushed pineapple and include most of the juice — that extra moisture is part of what gives hummingbird cake its famously soft texture.
✨ Don’t overmix once the flour is added. This batter contains bananas, pineapple, and nuts, which already make it fairly heavy. Stir just until the ingredients are combined to keep the cake soft and tender.
Ingredients + Key Notes
This is just a quick glance at what you’ll need. For exact measurements and the full ingredient list, head down to the recipe card below.
All-purpose flour – Provides the structure for the cake.
Granulated sugar + brown sugar – Sweeten the cake and add moisture.
Baking soda – Helps the cake rise and stay light.
Ground cinnamon – Adds the classic warm hummingbird cake flavor.
Salt – Balances sweetness.
Eggs – Provide richness and structure.
Vegetable oil – Keeps the cake incredibly moist.
Vanilla extract – Enhances the flavor of the cake.
Mashed ripe bananas – Bring sweetness and body to the batter.
Crushed pineapple – Adds moisture and tropical flavor.
Pecans – Provide nutty flavor and texture.
Cream cheese – The base of the frosting.
Butter – Helps create a smooth frosting.
Powdered sugar – Sweetens and thickens the frosting.
🥣 How to Make Hummingbird Cake
This cake is surprisingly easy to make because the batter comes together with simple mixing.
Start by whisking together the dry ingredients in a large bowl. In a separate bowl, combine the wet ingredients along with the mashed bananas and crushed pineapple.
Stir the wet and dry ingredients together just until combined, then fold in the toasted pecans. Divide the batter between prepared pans and bake until the cake is set and a toothpick inserted in the center comes out clean.
Once the cakes have cooled completely, frost with cream cheese frosting and assemble.
⭐ Pro Tips
⭐ Toast the pecans for deeper flavor. Toasting pecans before adding them to the batter brings out their natural oils and nutty flavor. Toast them whole first, then chop after cooling.
⭐ Use very ripe bananas. Bananas with lots of brown spots are sweeter and create the best texture.
⭐ Don’t drain the pineapple completely. The small amount of juice helps keep the cake incredibly moist.
⭐ Avoid overmixing the batter. Mix just until the ingredients are combined to keep the cake tender.
⭐ You can bake this cake in a 9×13 pan. Bake at 350°F for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
⭐ Slice with a serrated knife. This helps prevent the pecans from tearing the cake while slicing.
⭐ The cake tastes even better the next day. The flavors meld together and the texture becomes even more moist.
⭐ Pineapple flowers make a beautiful garnish. Thin pineapple slices baked at 225°F until dried and curled create decorative edible flowers.
What to Serve With Hummingbird Cake
Since Hummingbird Cake is rich and sweet, it pairs beautifully with savory main dishes that balance the meal.
Hearty Mains
A classic holiday ham is always a wonderful choice. My Baked Ham with Ham Glaze is sweet, savory, and perfect for Easter or spring gatherings. If you want something cozy and comforting, Million Dollar Chicken is another great option with its creamy, rich flavor. For an easy dinner option, Oven-Baked BBQ Chicken Thighs or Crockpot Pork Tenderloin are both tender, flavorful, and practically cook themselves.
Coffee + Tea
A hot cup of coffee or tea is one of my favorite ways to serve Hummingbird Cake. The tangy cream cheese frosting and warm spices pair beautifully with both.
Frequently Asked Questions
✦ What does Hummingbird Cake taste like?
Hummingbird Cake tastes sweet, moist, fruity, and lightly spiced. Many people say it tastes a little like a cross between banana bread and carrot cake, with tangy cream cheese frosting on top.
✦ Why is it called Hummingbird Cake?
The name is often said to come from the cake’s sweetness, since hummingbirds are attracted to sweet nectar. It’s a charming name for a cake that’s full of fruit and flavor.
✦ Is Hummingbird Cake a Southern cake?
Yes. Hummingbird Cake is considered a classic Southern cake and has become especially popular for holidays, potlucks, Easter, and family gatherings.
✦ What’s the difference between Hummingbird Cake and Carrot Cake?
The biggest difference is the fruit. Hummingbird Cake is made with bananas and pineapple, while carrot cake is made with grated carrots. They’re both moist, warmly spiced cakes that are often finished with cream cheese frosting, but Hummingbird Cake is usually sweeter and more fruit-forward.
✦ Is Hummingbird Cake the same as Pig Pickin Cake?
No. Hummingbird Cake is a rich banana-pineapple layer cake with cream cheese frosting. Pig Pickin Cake is a lighter dessert made with mandarin oranges and a fluffy whipped topping-style frosting.
✦ Does Hummingbird Cake need to be refrigerated?
Yes. Because of the cream cheese frosting, Hummingbird Cake should be stored in the refrigerator.
✦ Can I make Hummingbird Cake ahead of time?
Yes. In fact, it’s a great make-ahead cake because the flavor gets even better after it rests for a few hours or overnight.
✦ Can I make Hummingbird Cake without pecans?
You can. Pecans are traditional and add great texture and flavor, but the cake will still be delicious without them.
✦ Can I bake Hummingbird Cake in a 9×13 pan?
Yes. If you’d rather skip a layer cake, you can bake the batter in a lightly greased 9×13-inch pan. Bake at 350°F until a toothpick inserted in the center comes out clean.
Still have questions? Drop them in the comments — I love helping you bake + cook with confidence! 💗
✦ What is Hummingbird Cake?
Hummingbird Cake is a classic Southern cake made with bananas, pineapple, pecans, warm spices, and cream cheese frosting.
✦ What does Hummingbird Cake taste like?
It tastes sweet, fruity, lightly spiced, and incredibly moist with rich cream cheese frosting.
✦ Can I make Hummingbird Cake ahead of time?
Yes. In fact, many people think it tastes even better after resting for several hours or overnight.
✦ Does Hummingbird Cake need to be refrigerated?
Yes, because of the cream cheese frosting.
✦ Can I make this cake without pecans?
You can, though pecans are traditional and add great flavor and texture.
Still have questions? Drop them in the comments — I love helping you bake + cook with confidence! 💗
More Southern Cakes You’ll Love
- Red Velvet Cake
- Fruit Cocktail Cake
- Best Pound Cake
- Pig Pickin Cake
- Pineapple Sheet Cake
- Texas Sheet Cake
- Coca Cola Cake
💗 Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Hummingbird Cake
Ingredients
Cake:
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 teaspoons dried ground cinnamon
- 1/8 teaspoon dried ground nutmeg
- 2 cups very ripe bananas mashed
- 1 cup vegetable oil
- 1 (8-ounce) can crushed pineapple undrained
- 3 large eggs at room temperature, then beaten
- 2 teaspoons vanilla extract
- 1 cup pecans chopped
Frosting:
- 2 (8-ounce) boxes cream cheese softened
- 1 cup butter softened
- 4 cups (32-ounces) powdered sugar
- 2 teaspoons vanilla extract
Garnish:
- 2 cups pecans chopped
Instructions
Make the Cakes:
- Preheat oven to 350ºF (177ºC). Line the bottom of 3 9-inch round cake pans with parchment paper. Grease and flour pans.
- In a large mixing bowl, whisk together the first 6 ingredients. Add the bananas (2 cups), oil (1 cup), pineapple (1 can), eggs (3 large), vanilla (2 teaspoons), and pecans (1 cup) and stir just until the dry ingredients are moistened. Pour batter into prepared pans.
- Bake in preheated oven for 28-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in pans for 10 minutes. Turn cakes out onto the wire rack and cool completely for about 1 hour.
Make the Frosting:
- In a medium mixing bowl, using an electric mixer beat together cream cheese (2 boxes) and butter (1 cup) until smooth. Gradually add powdered sugar (4 cups), beating on low speed, until combined. Add vanilla (2 teaspoons) and stir to combine.
Assembly:
- Place the first layer of cake on a serving plate. Evenly spread one-fourth of the frosting over top. Repeat with the remaining layers. Spread the remaining frosting over the sides of the cake.
- Press 2 cups of chopped pecans onto the sides of the cake. Refrigerate overnight.
Fans Also Made:
Notes
- No Layers: I know we don’t always have the time or patience to deal with frosting a layered cake. You can easily turn this into a hummingbird sheet cake by baking it in a 9”x13” dish (lightly greased or lined with parchment paper) at 350 degrees for 50 – 60 minutes, or until a toothpick comes out clean.
- Toasty: You will always benefit from toasting pecans before using them! I prefer to do them in a skillet on the stove over low to medium-low heat, tossing them around until fragrant. I’ve been known to forget about them once or twice when trying the oven method.
- Be sure to toast them whole, then chop them afterward, to prevent burning.
- Pineapple Flowers: One of my favorite garnishes for this cake is dried pineapple flowers! Heat your oven to 225 degrees. Take a fresh pineapple, chop off the top and bottom, then peel, cleaning the edges until none of the little brown bits are left. Cut thin slices and place them in a single layer on cookie sheets lined with parchment paper.
- Bake for 30 minutes until the tops look dry, then flip and bake for another 25 to 30 minutes until they are thoroughly dried. Watch them carefully so they don’t burn! As soon as they come out of the oven, I drape them over the back side of a muffin tin so they make a perfect cupped flower shape.
- You can store them in an airtight container in the fridge for about three days if needed.
- Frosting: You wouldn’t think of frosting this cake with anything but a cream cheese frosting, right? The touch of tang in the cream cheese balances the whole cake. But you’ll want to make sure your cream cheese and butter are both at room temp.
Nutrition
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Can a printable option be added to your post so only the recipe prints without all the pages of ads please
Kindly click the “Print Recipe” in the recipe card. Here’s the link to the print version.
I am going to make this cake! Is the pineapple sweetened or non?
Hi Kathy. I use unsweetened. 🙂
Can this cake be done in a bundt pan?
Hi Arlene! Yes, you can make it in a bundt pan but I haven’t done it myself yet. If you give this a try, please let me know how it turns out. Enjoy!
Can I make this cake without the bananas?
Hi Suzanne. No, not really. Bananas are an integral ingredient in this recipe <3