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Whole hummingbird cake on a blue cake stand

Hummingbird Cake

The worldwide classic hummingbird cake gets the Gonna Want Seconds makeover with sweet bananas, tart pineapple, and a bright cream cheese frosting!
Course Breakfast, Dessert
Cuisine American
Keyword How Do I Make Hummingbird Cake, How To Make Hummingbird Cake, Hummingbird Cake, Hummingbird Cake Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 10 -12 slices
Calories 1105kcal
Author Kathleen



  • 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 mashed very ripe bananas
  • 1 cup vegetable oil
  • 1 (8-Ounce) can crushed pineapple undrained
  • 3 large eggs beaten
  • 2 teaspoons vanilla extract
  • 1 cup pecans chopped


  • 2 (8-ounce) boxes cream cheese softened
  • 1 cup butter softened
  • 4 cups (32-ounces) powdered sugar
  • 2 teaspoons vanilla extract


  • 2 Cups Pecans chopped


Make the Cakes:

  • Preheat oven to 350 degrees. 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, oil, pineapple, eggs, vanilla, and pecans 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 wire rack and cool completely about 1 hour.

Make the Frosting:

  • In a medium mixing bowl, using an electric mixer beat together cream cheese and butter until smooth. Gradually add powdered sugar, beating on low speed, until combined. Add vanilla and stir to combine.


  • Place the first layer of cake on a serving plate. Evenly spread one-fourth of the frosting over top. Repeat with remaining layers. Spread the remaining frosting over the sides of the cake.
  • Press 2 cups chopped Pecans onto the sides of the cake. Refrigerate overnight.


Serving: 1slice | Calories: 1105kcal | Carbohydrates: 136g | Protein: 13g | Fat: 60g | Saturated Fat: 25g | Cholesterol: 146mg | Sodium: 715mg | Potassium: 343mg | Fiber: 5g | Sugar: 93g | Vitamin A: 655IU | Vitamin C: 12mg | Calcium: 46mg | Iron: 3mg