This hummingbird cake is a Southern favorite that feels like sunshine on a plate. It’s incredibly moist, warmly spiced, and full of bananas, crushed pineapple, and toasted pecans. A tangy cream cheese frosting ties it all together without being too sweet.

Whether you’re celebrating something special or just want a bakery-worthy dessert at home, this cake delivers. It’s simple to make, keeps well, and tastes even better the next day.

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What Makes This Hummingbird Cake Recipe So Good

Close-up detail shot: A sliced piece of hummingbird cake on a matte white dessert plate, showing ult

Ultra moist texture from mashed bananas and crushed pineapple—no stand mixer required.
Warm spice profile with cinnamon and vanilla that complements the fruit without overwhelming it.
Toasted pecans add crunch and nuttiness that balances the cake’s sweetness.
Foolproof cream cheese frosting that spreads like a dream and sets soft and silky.
Make-ahead friendly: the flavors meld overnight, so it’s a great plan-ahead dessert.

Shopping List

All-purpose flour
Granulated sugar
Light brown sugar
Baking soda
Fine sea salt
Ground cinnamon
Ripe bananas (the spottier, the better)
Crushed pineapple in juice (canned), undrained
Large eggs
Vegetable oil (or neutral oil like canola)
Pure vanilla extract
Pecans (toasted and chopped)
Cream cheese (block, full-fat)
Unsalted butter
Powdered sugar
Fresh lemon juice (optional, for frosting brightness)

How to Make It

Overhead cooking-process shot: Three fully baked 8-inch hummingbird cake layers cooling on wire rack

Prep your pans: Heat oven to 350°F (175°C). Grease and flour three 8-inch or two 9-inch round cake pans.
Line bottoms with parchment for easy release.
Toast the pecans: Spread pecans on a baking sheet and toast 6–8 minutes until fragrant. Cool, then chop. Toasting brings out a deeper, buttery flavor.
Mix the dry ingredients: In a large bowl, whisk 2 1/2 cups flour, 1 cup granulated sugar, 1/2 cup light brown sugar, 1 1/2 teaspoons baking soda, 1 teaspoon salt, and 1 1/2 teaspoons cinnamon until combined.
Stir together the wet: In another bowl, mash 3 large ripe bananas (about 1 1/2 cups).
Add a 20-ounce can of crushed pineapple with juice, 3 large eggs, 3/4 cup vegetable oil, and 2 teaspoons vanilla. Stir until blended.
Combine gently: Add the wet mixture to the dry. Stir with a spatula until you no longer see dry flour.
Fold in 1 cup chopped toasted pecans. The batter will be thick and lumpy from fruit—perfect.
Divide and bake: Divide batter evenly among pans. Bake 25–30 minutes for 8-inch layers or 28–33 minutes for 9-inch, until the centers spring back and a tester comes out with a few moist crumbs.
Cool completely: Let layers cool 10 minutes in the pans, then turn out onto racks.
Peel off parchment and cool fully before frosting. Warm cake will melt frosting.
Make the frosting: Beat 12 ounces cream cheese and 1/2 cup unsalted butter (both softened) until smooth and fluffy, 2–3 minutes. Add 3 1/2–4 cups powdered sugar, 1 teaspoon vanilla, and 1–2 teaspoons lemon juice if using.
Beat until creamy and spreadable. Add more powdered sugar if you like it stiffer.
Assemble: Place the first layer on a plate. Spread about 3/4 cup frosting.
Repeat with the next layer(s). Use the rest to frost the sides. Press extra chopped pecans onto the sides or top if you want a rustic finish.
Set and serve: Chill 20–30 minutes to set the frosting, then slice.
For neat slices, warm your knife under hot water and wipe between cuts.

Keeping It Fresh

This cake stays moist for days. Cover and refrigerate for up to 5 days due to the cream cheese frosting. Bring slices to room temperature before serving for the best texture.

To freeze, wrap unfrosted layers tightly in plastic and then foil.

Freeze up to 2 months. Thaw wrapped at room temperature. You can also freeze the whole frosted cake chill until firm, wrap well, and freeze up to 1 month.

Thaw overnight in the fridge.

Benefits of This Recipe

Beginner-friendly: No mixer needed for the batter, and the frosting is forgiving.
Budget-conscious: Uses pantry staples and canned pineapple. No specialty ingredients.
Travel-ready: The dense, moist crumb holds up to transport for parties and potlucks.
Flexible format: Works as a layer cake, sheet cake, or cupcakes without major changes.
Crowd-pleaser flavors: Banana, pineapple, warm spice, and tangy cream cheese tick every box.

Common Mistakes to Avoid

Overmixing the batter: This can make the cake tough and dense. Stir just until the flour disappears.
Draining the pineapple: You want the juice for moisture.
Add the entire can, undrained.
Using underripe bananas: Spotty bananas are sweeter and mash smoothly. Green bananas won’t deliver the same flavor or texture.
Skipping parchment: These layers are tender and moist. Parchment ensures clean removal from the pans.
Frosting warm cake: The frosting will slide off and become runny.
Cool layers completely before assembling.

Alternatives

Nut-free: Skip the pecans or swap with toasted pumpkin seeds for crunch.
Coconut twist: Fold 1/2 cup shredded sweetened coconut into the batter and sprinkle some on top.
Sheet cake: Bake in a greased 9×13-inch pan at 350°F for 35–40 minutes. Frost the top and serve from the pan.
Cupcakes: Fill liners 2/3 full and bake 18–22 minutes. This makes about 24 cupcakes.
Lighter frosting: Use a tangy yogurt-cream cheese blend (half Greek yogurt, half cream cheese) for a slightly lighter finish.
Gluten-free: Substitute a cup-for-cup gluten-free flour blend with xanthan gum.
Don’t overmix.

FAQ

Can I make this cake without nuts?

Yes. Simply leave out the pecans. The cake will still be moist and flavorful.

If you miss the crunch, try toasted coconut or seeds instead.

Do I have to use cream cheese frosting?

No. Cream cheese is classic, but you can swap in vanilla buttercream or a whipped cream cheese frosting for something lighter. The tang does balance the sweetness nicely, though.

My bananas aren’t ripe.

What can I do?

Bake unpeeled bananas at 300°F for 12–15 minutes until blackened, then cool and mash. Or store bananas in a paper bag with an apple overnight to speed ripening.

Why is my cake dense?

Most likely it was overmixed, or your baking soda was old. Mix just until combined, and check that your leavening is fresh.

Also be sure you measured flour correctly—spoon and level rather than scooping.

Can I reduce the sugar?

You can cut the granulated sugar by up to 1/4 cup without major changes. Keep in mind the banana and pineapple add natural sweetness, but sugar also affects moisture and texture.

How do I store leftover frosting?

Refrigerate in an airtight container for up to 1 week or freeze for up to 1 month. Let it come to room temperature and re-whip briefly before using.

Is oil better than butter for this cake?

Yes for texture.

Oil keeps the crumb moist and tender, especially with fruit-heavy batters. The cake already has rich flavor from banana, pineapple, and pecans, so you won’t miss the butter.

In Conclusion

Hummingbird cake is the kind of dessert that wins over every crowd with familiar flavors and a lush, tender crumb. It’s easy to make, holds up well, and tastes even better the next day.

Keep ripe bananas on hand, grab a can of pineapple, and you’re halfway there. One slice, and this tropical classic will earn a spot in your regular baking rotation.