Southern Hummingbird Cake is a moist, flavorful cake made with mashed banana, crushed pineapple, and toasted pecans. Finished with a rich, smooth cream cheese frosting, this impressive and delicious layer cake is sure to be a huge hit!
Made often in the South, the concept of the Hummingbird Cake actually has its roots in Jamaica. In the 1960’s a recipe was published that highlighted the delicious island produce – bananas and pineapple, and the yummy cake’s popularity soared from there.
The original cake was a bundt cake without any frosting, and was called “doctor bird cake”.
This ideal version of Hummingbird Cake is a tall, layered beauty, with a tender texture and a fruity flavor that is accented with warm spices. It’s studded with nutty pecans, and topped with gorgeous swirls of rich cream cheese frosting.
This is true cake perfection! Hummingbird Cake is the perfect celebration cake for any occasion. Make it for birthdays, holidays, or as a decadent treat to enjoy with a cup of coffee.
You should also try two other classic Southern cakes: Lane Cake and Italian Cream Cake.
You’ll find similar flavors in my banana cake, Hawaiian banana bread, carrot cake, and pineapple upside-down cake.
Hummingbird Cake Recipe Highlights
- An Easy Cake Recipe – If you can make banana bread, you can make this hummingbird cake recipe! The batter comes together without the need for a mixer, simply combine the ingredients in the right order.
- Amazing Flavor – This cake is insanely flavorful! It’s essentially a moist spice cake with bananas and crushed pineapple. The flavor is bright and refreshing but also rich and sweet.
- Elegant and Impressive – Of all the desserts you could choose to make, a layer cake is in fact the most likely one to elicit “ooohs” and “ahhhs” from your family and friends. Making a layer cake might seem difficult, but it’s really not – I’ll show you exactly how to do it perfectly.
Key Ingredients
Here’s what you need to make this retro Southern classic:
Complete list of ingredients and amounts can be found in the recipe card below.
- Bananas: Just like banana bread, you want to use older, soft, very ripe bananas for this recipe. Brown spots are a good indication that your bananas are ready to bake with.
- Crushed Pineapple: Pick up an 8-ounce can, and don’t drain it. We want the pineapple and the juice in the cake batter.
- Eggs and Oil: To add even more moisture! Allow your eggs to come to room temperature, and you can use any type of neutral oil, such as canola, vegetable, or avocado oil.
- Sugar: Use a blend of granulated and brown sugar to give this cake the perfect amount of sweetness with a balanced flavor.
- Vanilla Extract: This magic baking ingredient helps to enhance all of the other flavors in the recipe.
- Flour: Hummingbird cake uses all-purpose flour rather than lighter cake flour. This is on purpose, so that the batter can handle all of the mix ins without them sinking to the bottom.
- Cinnamon: Some recipes call for other spices, like nutmeg and allspice, but I think that cinnamon does the trick on its own. Feel free to add others if you like.
- Pecans: These are the favorite nuts of the South, but walnuts can also work. For the best flavor, toast the pecans first.
Looking for a different type of classic Southern Cake? Try making a Lane Cake with a boozy pecan and coconut filling.
How To Make a Layered Hummingbird Cake
Go ahead and preheat the oven to 350°F (180°C). The cake batter will be ready in just a few minutes!
Tip!
Chill your hummingbird cake for at least one hour before serving it so that it’s easier to cut neat slices.
Recipe Tips
- Avoid Overmixing: This cake batter is made in one bowl with only a whisk and a spatula. Mix only until each ingredient is incorporated. Overmixed cake batter leads to tough, chewy, cakes.
- Prepare the Cake Pans: Use straight-sided cake pans for the most beautiful layer cakes. Spray your pans with non-stick baking spray before adding the cake batter.
- Neat Cake Layers: If needed, trim away the domed tops of the cakes so that they are level. Add a tiny bit of frosting to your cake stand or turntable before placing the first cake layer down. Use a generous amount of frosting between each layer, adding thickness where needed to make the layers level.
- Easy Cake Decorating: To make the border you see here, use a piping bag fitted with a large open star tip.
Want to try your hand at some other amazing layer cakes? Try my Christmas Layer Cake (aka, Funfetti cake), or a rich Butterscotch Layer Cake next!
Layer Cake Storing Tips
- To Store: Store this cake with cream cheese frosting covered and in the refrigerator for up to 5 days.
- Before enjoying a slice, let it sit out at room temperature for a bit so that the frosting softens.
- To Freeze Cake Layers without frosting, wrap each layer well with plastic wrap, then transfer to a freezer container. Freeze for up to 4 months.
- To Freeze Frosted Cake, place the cake, or slices in the freezer just until firm. Then, wrap with 2 layers of plastic wrap, then 2 layers of foil to seal. Freeze for up to 4 months.
Recipe FAQs
Why is it called a hummingbird Cake?
The naming of this dessert isn’t clear. Some think it has to do with the fruity sweetness of the cake, which would have appealed to hummingbirds. Others say that the cake is so good it makes people hum like a bird!
The original cake was called “doctor bird cake”, and doctor bird is a name for a bird in Jamaica that is similar to a hummingbird.
Can I make substitutions?
I haven’t tested this recipe successfully with ingredients other than what is listed here, but you are welcome to try other things! I suspect that this recipe would be easy to make gluten-free, just swap out the flour for your favorite GF baking blend.
Can I make it ahead of time?
Definitely! Make the cakes and the frosting the day before and store them in the fridge until you’re ready to assemble.
You can also make the recipe as written and store the finished cake in the fridge for a few days until you’re ready to serve it!
More Impressive Cakes to Bake
Hummingbird Cake is such a delicious recipe, and makes the most epically gorgeous layer cake! Don’t forget to pin the recipe so that you can come back to it for your next party or special event.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Hummmingbird Cake
Equipment
- 3 8" inch cake pans
Ingredients
Cake:
- 3 cups (360 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup (120 ml) canola or vegetable oil
- 3 large eggs at room temperature
- 1 tablespoon (15 ml) pure vanilla extract
- 2 cups mashed ripe bananas about 4 medium bananas
- 8 ounces (225 g) canned crushed pineapple with juice
- 1 cup (130 g) chopped toasted pecans
Frosting
- 16 ounces (450 g) cream cheese softened to room temperature
- ½ cup (113 g) unsalted butter softened to room temperature
- 6 cups powdered sugar
- 1 teaspoon (5 ml) pure vanilla extract
- ¼ cup (32 g) chopped toasted pecans to decorate, optional
Instructions
- Preheat the oven to 350°F (180°C), or 160°C if using a fan oven. Grease and flour three 8-inch round cake pans and set aside.
- Make the Cake: In a large bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, salt, baking soda, and baking powder; set aside.
- In a separate medium mixing bowl, whisk together the oil, eggs, and vanilla until smooth.
- Add the oil mixture and mashed banana to the bowl with the dry ingredients. Stir gently until just combined.
- Stir in the crushed pineapple with its juice until evenly distributed.
- Fold in the toasted pecans carefully, ensuring they are evenly incorporated.
- Divide the batter evenly among the prepared cake pans.
- Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes. Remove them from the pans and transfer to a wire rack to cool completely.
- Make the Frosting: In a stand mixer fitted with the paddle attachment, whip the cream cheese and butter together until light and fluffy.
- Add the powdered sugar in 3-4 smaller additions, mixing well after each addition.
- Stir in the vanilla extract until fully incorporated.
- Assemble the Cake: Spread a generous layer of frosting on the bottom cake layer, then top with the middle cake layer. Spread another generous layer of frosting on top of the middle layer. Add the top cake layer and frost the sides and top of the cake with most of the remaining frosting.
- Pipe a decorative border using any leftover frosting, if desired. Sprinkle with finely chopped pecans, if using, for decoration.
- Chill the cake for one hour before slicing to make it easier to serve.
Notes:
- Avoid Overmixing: This cake batter is made in one bowl with only a whisk and a spatula. Mix only until each ingredient is incorporated. Overmixed cake batter leads to tough, chewy, cakes.
- Prepare the Cake Pans: Use straight-sided cake pans for the most beautiful layer cakes. Spray your pans with non-stick baking spray before adding the cake batter.
- Neat Cake Layers: If needed, trim away the domed tops of the cakes so that they are level. Add a tiny bit of frosting to your cake stand or turntable before placing the first cake layer down. Use a generous amount of frosting between each layer, adding thickness where needed to make the layers level.
- Easy Cake Decorating: To make the border you see here, use a piping bag fitted with a large open star tip.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Sandra Vogt says
I only have 2 – 9 inch cake pans. Will that work?
Little Sunny Kitchen says
Hi Sandra. You can bake the cake in two layers, although you might have a little bit too much batter for two 9-inch pans. The cake will be shorter, but still delicious!
Kathie Anton says
Love this cake, and the cream cheese icing is perfect with it.
Little Sunny Kitchen says
Thank you so much, Kathie. Enjoy!