If there’s a cake that defines Southern charm, it’s the Hummingbird Cake—a glorious fusion of sweet bananas, tangy pineapple, toasted pecans, and a swoon-worthy cream cheese frosting. One slice of this beauty and you’ll understand why it’s a beloved classic: it’s delightfully moist, full of tropical flavor, and finished with a creamy richness. Whether you’re baking it for a family celebration or just because you feel like treating yourself, this recipe is impossible not to adore. So grab your mixing bowls and get ready to bake a cake that never fails to make an entrance.

Ingredients You’ll Need

Every ingredient in this simple list helps create the wonderful flavor and soft crumb that make Hummingbird Cake so special. Quality really counts here—ripe bananas, juicy pineapple, and real vanilla make the cake unforgettable, while the cream cheese frosting adds that irresistible finishing touch.

All-purpose flour: The backbone of our cake, giving it structure and a light, tender crumb.
Granulated sugar: Adds balanced sweetness and helps the cake bake up golden.
Baking soda: Provides the necessary lift for a fluffy, moist texture.
Ground cinnamon: A hint of spicy warmth that underscores the sweetness.
Salt: Enhances all the flavors and keeps things from tasting flat—don’t skip it!
Large eggs: Help bind everything together and add richness to the batter.
Vegetable oil: Keeps the cake incredibly moist without overpowering other flavors.
Vanilla extract: Rounds out the fruity flavors with a splash of fragrant sweetness.
Crushed pineapple (with juice): Infuses the cake with moisture and irresistible tropical tang.
Mashed ripe bananas: Key to the cake’s signature flavor and softness—use the ripest you can find!
Chopped pecans (optional): Add a wonderful nutty crunch throughout the cake layers.
Chopped fresh pineapple (optional): For little pops of fruity brightness in every bite.
Cream cheese (softened): The base of our creamy, tangy frosting. Soften it for easy mixing.
Unsalted butter (softened): Brings extra richness to the frosting with a silky texture.
Powdered sugar: Sifts up into a smooth, sweet frosting that holds its shape.
Vanilla extract (for frosting): Adds that final touch of bakery-level flavor.
Chopped pecans or pineapple for garnish (optional): A gorgeous way to finish your cake and hint at the flavors inside.

How to Make Hummingbird Cake

Step 1: Prep Your Pans and Oven

Start by preheating your oven to 350°F (175°C) and prepping either three 8-inch or two 9-inch round cake pans. A good coat of grease and a dusting of flour are vital to keep your Hummingbird Cake from sticking, ensuring every layer lifts out neatly and beautifully.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt. It may seem simple, but this first blend sets the foundation for a cake that’s light, delicately spiced, and perfectly balanced.

Step 3: Blend the Wet Ingredients

In a separate bowl, beat your eggs, vegetable oil, and vanilla extract until well combined. The mixture should look creamy and unified. Next, stir in the mashed ripe bananas and crushed pineapple—with all that lovely juice! This is where the cake gets its signature fruitiness and moist crumb.

Step 4: Combine Wet and Dry Mixtures

Pour the wet ingredients into the bowl with your dry mixture and gently stir until just combined—no need to overmix. This helps your Hummingbird Cake stay soft. Now fold in the chopped pecans and fresh pineapple if you’re using them, distributing them evenly for texture and surprise bites of flavor.

Step 5: Bake the Cake Layers

Divide your luscious batter equally among the prepared cake pans, then pop them into your preheated oven. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool for 10 minutes, then transfer to wire racks to cool completely before frosting. This step is crucial to avoid melting your lovely frosting!

Step 6: Whip Up the Cream Cheese Frosting

While your cakes cool, beat together the softened cream cheese and butter until dreamy and smooth. Gradually add powdered sugar so you get that signature cloud-like texture, then finish with vanilla extract. The result should be fluffy, creamy, and thoroughly irresistible.

Step 7: Assemble and Frost Your Hummingbird Cake

Once the layers are totally cool, frost each one generously, stacking as you go. Spread the frosting evenly over the sides and top—don’t worry about perfection; a homemade look is always inviting! If you’d like, scatter extra chopped pecans or pineapple on top for an elegant and mouthwatering finish.

How to Serve Hummingbird Cake

Garnishes

A final flurry of chopped pecans, lightly toasted in a skillet, adds nutty crunch and a beautiful golden accent. For a tropical twist, you can also sprinkle fresh pineapple tidbits or even add a few edible flowers to echo the sunny vibe of Hummingbird Cake. Guests love getting a sneak peek of the flavors inside from your decorations!

Side Dishes

Hummingbird Cake is rich and fruity, so it shines alongside lighter fare—think a bowl of fresh berries or a scoop of tangy lemon sorbet. An iced tea or a sparkling glass of prosecco is perfect for washing down those luscious layers and balances the gentle sweetness of the cake.

Creative Ways to Present

For a special gathering, slice your Hummingbird Cake into petite squares and serve on a tiered tray for an elegant dessert table. You can also bake as cupcakes, topping each with a swirl of cream cheese frosting and a sprinkle of pecans. Or make a single-layer sheet cake for casual potlucks—the flavors are just as show-stopping!

Make Ahead and Storage

Storing Leftovers

If you have extra Hummingbird Cake (lucky you!), simply cover it tightly and store in the refrigerator. The flavors actually deepen and meld overnight, making slices even dreamier on day two or three. It’ll keep well for up to 5 days, staying moist and delicious.

Freezing

To freeze, wrap slices or whole unfrosted layers tightly in plastic wrap and store in an airtight container. The cream cheese frosting can also be frozen separately; just thaw in the fridge and rewhip if needed. This way, you always have a slice of sunshine ready for a rainy day.

Reheating

If you prefer your cake a little warmer, let refrigerated slices sit at room temperature for 20 to 30 minutes before serving. You can also zap a slice in the microwave for just a few seconds—enough to take the chill off but not melt the frosting!

FAQs

Can I make Hummingbird Cake as cupcakes instead of a layer cake?

Absolutely! Just scoop the batter into lined muffin tins and bake for about 18–22 minutes. Top each cupcake with a swirl of cream cheese frosting and a dusting of pecans for a perfectly portable treat.

What can I use instead of pecans if I have allergies?

Feel free to leave out the nuts entirely—your Hummingbird Cake will still be moist and flavorful. You could also swap in toasted coconut for a different kind of crunch if you’d like.

Can I use fresh pineapple instead of canned?

Yes, just finely chop it and use the same amount, but be sure to include any juice for moisture. Canned crushed pineapple is handy, but nothing beats the bright flavor of fresh pineapple in this cake.

Does Hummingbird Cake need to be refrigerated?

Because of the cream cheese frosting, it’s best to store your Hummingbird Cake in the fridge. Just let slices sit out a few minutes before serving to take off the chill.

Why is it called Hummingbird Cake?

This classic Southern cake is said to be “so sweet it could attract hummingbirds” thanks to its fruit and sugar. Over time, the name stuck, becoming a charming nod to the cake’s tropical roots and delightful flavor.

Final Thoughts

If you’ve never made Hummingbird Cake before, now’s the perfect time to try! It’s easy, it’s wildly delicious, and every bite is sure to put a smile on your face. Share it with friends, family, or simply treat yourself—there’s always an occasion for this timeless treasure!

Hummingbird Cake Recipe