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hummingbird cake recipe.

 

Moist & Easy Hummingbird Cake Recipe – A Southern Classic with Pineapple & Banana

Bake a classic Hummingbird Cake loaded with bananas, pineapple, and pecans. Ultra-moist, easy to make, and topped with rich cream cheese frosting!

Hummingbird Cake Recipe – Southern Charm in Every Slice

Hummingbird Cake is a beautifully moist, tropical-infused dessert that originated in the South and has become a timeless favorite. Made with ripe bananas, crushed pineapple, and chopped pecans, then topped with a luscious cream cheese frosting—this cake is pure comfort in every bite.

Whether you’re baking for Easter, Mother’s Day, birthdays, or just because, this easy, homemade Hummingbird Cake will win hearts and compliments.

Why You’ll Love This Hummingbird Cake

  • Incredibly moist and flavorful
  • No mixer required for the batter
  • A crowd-pleaser at any celebration
  • Packed with fruit and warm spices
  • Freezer-friendly and make-ahead approved

Ingredients:

For the Cake:

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • 3 large eggs, beaten
  • 1 cup vegetable oil (or melted butter)
  • 2 tsp vanilla extract
  • 1 (8 oz) can crushed pineapple, undrained
  • 2 cups mashed ripe bananas (about 3–4 bananas)
  • 1 cup chopped pecans (plus more for garnish)

For the Cream Cheese Frosting:

  • 225g (8 oz) cream cheese, softened
  • ½ cup unsalted butter, softened
  • 3–4 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • Optional: 1–2 tbsp milk for smoother texture

Instructions:

  1. Preheat & Prep:
    Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or three 8-inch pans). Line bottoms with parchment if desired.

  2. Mix Dry Ingredients:
    In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.

  3. Add Wet Ingredients:
    Stir in eggs, oil, and vanilla until just combined. Then fold in mashed bananas, crushed pineapple (with juice), and pecans. Do not overmix.

  4. Bake the Cake:
    Divide batter evenly into prepared pans. Bake for 30–35 minutes or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks.

  5. Make the Frosting:
    Beat cream cheese and butter until fluffy. Add vanilla and gradually mix in powdered sugar until smooth. Add milk if needed to thin.

  6. Assemble & Decorate:
    Frost between layers, around sides, and on top. Garnish with extra pecans or banana chips.

Pro Tips for Hummingbird Cake Success

  • Use very ripe bananas for natural sweetness and moisture.
  • Toast the pecans for a deeper, nutty flavor.
  • Let the cake cool completely before frosting.
  • Chill the frosted cake for 30 minutes for cleaner slicing.

FAQs

Can I make this cake ahead of time?
Yes! It stays fresh for 3–4 days in the fridge. You can also freeze it (unfrosted or frosted) for up to 2 months.

What makes Hummingbird Cake different from banana cake?
It includes crushed pineapple and pecans, giving it a richer texture and tropical flavor.

Can I make this as cupcakes?
Absolutely. Bake at 350°F for 18–20 minutes. Makes about 24 cupcakes.

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