Delicious Hummingbird Cake

If you ask me, hummingbird cake is one of the South’s best-kept secrets.

This old-fashioned layer cake brings together tropical pineapple, ripe bananas, and toasted pecans in a spiced batter that bakes up incredibly moist. The cinnamon and allspice add warmth without overpowering the fruit flavors.

It’s topped with a tangy cream cheese frosting that balances out the sweetness. The chopped pecans scattered throughout give every bite a nice crunch.

It’s a crowd-pleasing dessert that looks fancy but comes together easier than you’d think, perfect for potlucks and celebrations.

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What Kind of Bananas Should I Use?

For hummingbird cake, you’ll want to use bananas that are nice and ripe – think lots of brown spots or even mostly brown. The riper your bananas are, the sweeter and more flavorful your cake will be, plus they mash up way easier. If your bananas are still a bit yellow or just starting to spot, you can speed up the ripening process by putting them in a paper bag for a day or two. And here’s a handy tip: if you have overripe bananas sitting on your counter, you can peel them, mash them up, and freeze them in measured portions for whenever you’re ready to bake this cake.

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Options for Substitutions

This cake is pretty forgiving when it comes to swaps, so here are some options if you need them:

• Pecans: Walnuts work great as a substitute and give you a similar texture and nutty flavor. You can also use a mix of both if that’s what you have on hand.
• Vegetable oil: Canola oil or melted coconut oil are good alternatives. You could also use melted butter, though it will give the cake a slightly denser texture.
• Allspice: If you don’t have allspice, you can use a pinch of nutmeg or cloves instead, or just increase the cinnamon by 1/4 teaspoon.
• Crushed pineapple: Make sure to use crushed pineapple and not fresh, as the enzymes in fresh pineapple can affect the texture. If you only have pineapple chunks, just chop them up finely before adding.
• Cream cheese: For the frosting, stick with full-fat cream cheese – the low-fat versions don’t work as well and can make your frosting runny.
• Brown sugar: You can use all granulated sugar if needed, though the brown sugar adds a nice depth. If you’re out, mix 3/4 cup white sugar with 1 tablespoon molasses.

Watch Out for These Mistakes While Baking

The biggest mistake when making hummingbird cake is overmixing the batter once you combine the wet and dry ingredients, which can lead to tough, dense layers instead of a tender crumb – just stir until everything is combined and you still see a few flour streaks.

Make sure your bananas are really ripe (with plenty of brown spots) and that you drain the crushed pineapple well, because too much moisture will make your cake layers heavy and prevent them from baking evenly.

Don’t skip the step of letting your cake layers cool completely before frosting, as warm cake will cause the cream cheese frosting to melt and slide right off.

For the best results, bring your cream cheese and butter to room temperature before making the frosting – cold ingredients won’t blend smoothly and you’ll end up with lumps no matter how long you beat it.

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What to Serve With Hummingbird Cake?

Hummingbird cake is pretty rich and sweet on its own, so I like to keep things simple when serving it. A hot cup of coffee or cold glass of milk is really all you need to balance out the cream cheese frosting and make it feel like a complete dessert. If you’re serving this at a party or gathering, fresh berries on the side add a nice pop of freshness without competing with all those banana and pineapple flavors already in the cake. You could also serve it with a scoop of vanilla ice cream if you’re feeling extra indulgent, though honestly, this cake is so moist and flavorful that it stands perfectly well on its own.

Storage Instructions

Store: Keep your hummingbird cake covered in the fridge since that cream cheese frosting needs to stay cool. It’ll stay moist and delicious for up to 5 days. If you haven’t frosted it yet, you can leave the unfrosted cake layers at room temperature for a day or two in an airtight container.

Freeze: This cake freezes really well, especially if you wrap the unfrosted layers individually in plastic wrap and then foil. They’ll keep for up to 3 months. You can also freeze the whole frosted cake, but let it firm up in the freezer first before wrapping so the frosting doesn’t stick.

Serve: Take the cake out of the fridge about 30 minutes before serving so it can come to room temperature – it tastes so much better that way. If you froze it, let it thaw overnight in the fridge, then bring it to room temperature before slicing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 6500-7200
• Protein: 55-70 g
• Fat: 400-440 g
• Carbohydrates: 700-780 g

Ingredients

For the cake:

• 2.25 cups pecans (finely chopped into 1/4-inch pieces)
• 3 cups flour (I always use King Arthur all-purpose flour)
• 1 tsp baking powder
• 1 tsp baking soda
• 1.75 tsp cinnamon
• 0.75 tsp allspice
• 0.5 tsp salt
• 1.5 cups bananas (mashed until smooth for better moisture)
• 8 oz crushed pineapple (undrained to keep the cake extra juicy)
• 3 eggs
• 1 cup vegetable oil
• 0.75 cup brown sugar
• 0.85 cup sugar
• 2 tsp vanilla essence

For the frosting:

• 16 oz cream cheese (I prefer Philadelphia brand for a thicker consistency)
• 0.5 cup butter (room temperature, about 70°F)
• 4 cups confectioners sugar (sifted to remove lumps)
• 1.5 tsp vanilla essence
• 0.25 tsp salt

Step 1: Toast Pecans and Prepare Pans

• 2.25 cups pecans

Heat your oven to 300°F and spread the chopped pecans on a baking sheet in a single layer.

Toast for 7-8 minutes until fragrant and lightly golden, stirring halfway through for even toasting.

While the pecans toast, grease three 8-inch round cake pans and line the bottoms with parchment paper—this ensures clean cake release.

After toasting, spread the pecans on a plate to cool for 10-15 minutes, then increase the oven temperature to 350°F for baking the cakes.

Step 2: Combine Dry Ingredients

• 3 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1.75 tsp cinnamon
• 0.75 tsp allspice
• 0.5 tsp salt

While the pecans cool, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt in a medium bowl.

Make sure to break up any clumps of baking soda or allspice so the leavening agents and spices distribute evenly throughout the batter.

Set this dry mixture aside—it’s ready to use once you prepare the wet ingredients.

Step 3: Mix Wet Ingredients

• 1.5 cups bananas
• 8 oz crushed pineapple
• 3 eggs
• 1 cup vegetable oil
• 0.75 cup brown sugar
• 0.85 cup sugar
• 2 tsp vanilla essence

In a large bowl, whisk together the mashed bananas, crushed pineapple (with its juice), eggs, vegetable oil, brown sugar, sugar, and vanilla essence until well combined.

The juice from the pineapple is essential—don’t drain it, as it keeps the cake incredibly moist.

Whisk vigorously for about 1 minute to fully incorporate the eggs and emulsify the oil with the wet ingredients, which creates a tender crumb.

Step 4: Combine Batter and Add Pecans

• dry ingredient mixture from Step 2
• wet ingredient mixture from Step 3
• 1.5 cups toasted pecans from Step 1

Pour the wet ingredient mixture from Step 3 into the bowl with the dry ingredients from Step 2.

Gently fold the two together using a spatula until just combined—don’t overmix, as this can make the cake tough.

Once the batter is mostly combined, fold in 1.5 cups of the cooled toasted pecans, reserving the remaining pecans for frosting and garnish.

The batter should be thick and slightly lumpy at this point.

Step 5: Bake the Cakes

• batter from Step 4

Divide the batter evenly among the three prepared pans and smooth the tops with a spatula.

Bake at 350°F for 26-29 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs—don’t overbake, as the cakes will continue to set as they cool.

The cakes should spring back slightly when lightly touched in the center.

Let the cakes cool in their pans for about 10 minutes, then turn them out onto wire racks to cool completely before frosting.

Step 6: Prepare Cream Cheese Frosting

• 16 oz cream cheese
• 0.5 cup butter
• 4 cups confectioners sugar
• 1.5 tsp vanilla essence
• 0.25 tsp salt

While the cakes cool, make the frosting.

Using an electric mixer, beat the room-temperature cream cheese and butter together for 2 minutes until light and fluffy.

I always use Philadelphia cream cheese because it has a thicker consistency that holds up better than other brands, preventing a slumping frosting.

Add the sifted confectioners sugar, vanilla essence, and salt, then beat for another 3 minutes on medium speed until the frosting is smooth, creamy, and spreadable.

Step 7: Assemble and Frost the Cake

• cooled cakes from Step 5
• cream cheese frosting from Step 6
• remaining toasted pecans from Step 1

Once the cakes are completely cool, use a serrated knife to level off any domed tops so the layers stack evenly.

Place the first cake layer on your serving plate or cake board and spread about 1/4 of the frosting from Step 6 evenly over the top.

Add the second layer and repeat, then top with the third layer.

Frost the entire outside of the cake with the remaining frosting, creating smooth sides and a neat top.

I like to sprinkle the reserved toasted pecans around the top edge and press some gently into the sides for visual appeal and texture.

Chill the assembled cake for 15-20 minutes before slicing to help the layers set and make clean cuts.

Delicious Hummingbird Cake

Delicious Delicious Hummingbird Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings 10 slices

Calories 6850 kcal

Ingredients

  

For the cake

• 2.25 cups pecans (finely chopped into 1/4-inch pieces)
• 3 cups flour (I always use King Arthur all-purpose flour)
• 1 tsp baking powder
• 1 tsp baking soda
• 1.75 tsp cinnamon
• 0.75 tsp allspice
• 0.5 tsp salt
• 1.5 cups bananas (mashed until smooth for better moisture)
• 8 oz crushed pineapple (undrained to keep the cake extra juicy)
• 3 eggs
• 1 cup vegetable oil
• 0.75 cup brown sugar
• 0.85 cup sugar
• 2 tsp vanilla essence

For the frosting

• 16 oz cream cheese (I prefer Philadelphia brand for a thicker consistency)
• 0.5 cup butter (room temperature, about 70°F)
• 4 cups confectioners sugar (sifted to remove lumps)
• 1.5 tsp vanilla essence
• 0.25 tsp salt

Instructions

 

• Heat your oven to 300°F and spread the chopped pecans on a baking sheet in a single layer. Toast for 7-8 minutes until fragrant and lightly golden, stirring halfway through for even toasting. While the pecans toast, grease three 8-inch round cake pans and line the bottoms with parchment paper—this ensures clean cake release. After toasting, spread the pecans on a plate to cool for 10-15 minutes, then increase the oven temperature to 350°F for baking the cakes.
• While the pecans cool, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt in a medium bowl. Make sure to break up any clumps of baking soda or allspice so the leavening agents and spices distribute evenly throughout the batter. Set this dry mixture aside—it's ready to use once you prepare the wet ingredients.
• In a large bowl, whisk together the mashed bananas, crushed pineapple (with its juice), eggs, vegetable oil, brown sugar, sugar, and vanilla essence until well combined. The juice from the pineapple is essential—don't drain it, as it keeps the cake incredibly moist. Whisk vigorously for about 1 minute to fully incorporate the eggs and emulsify the oil with the wet ingredients, which creates a tender crumb.
• Pour the wet ingredient mixture from Step 3 into the bowl with the dry ingredients from Step 2. Gently fold the two together using a spatula until just combined—don't overmix, as this can make the cake tough. Once the batter is mostly combined, fold in 1.5 cups of the cooled toasted pecans, reserving the remaining pecans for frosting and garnish. The batter should be thick and slightly lumpy at this point.
• Divide the batter evenly among the three prepared pans and smooth the tops with a spatula. Bake at 350°F for 26-29 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs—don't overbake, as the cakes will continue to set as they cool. The cakes should spring back slightly when lightly touched in the center. Let the cakes cool in their pans for about 10 minutes, then turn them out onto wire racks to cool completely before frosting.
• While the cakes cool, make the frosting. Using an electric mixer, beat the room-temperature cream cheese and butter together for 2 minutes until light and fluffy. I always use Philadelphia cream cheese because it has a thicker consistency that holds up better than other brands, preventing a slumping frosting. Add the sifted confectioners sugar, vanilla essence, and salt, then beat for another 3 minutes on medium speed until the frosting is smooth, creamy, and spreadable.
• Once the cakes are completely cool, use a serrated knife to level off any domed tops so the layers stack evenly. Place the first cake layer on your serving plate or cake board and spread about 1/4 of the frosting from Step 6 evenly over the top. Add the second layer and repeat, then top with the third layer. Frost the entire outside of the cake with the remaining frosting, creating smooth sides and a neat top. I like to sprinkle the reserved toasted pecans around the top edge and press some gently into the sides for visual appeal and texture. Chill the assembled cake for 15-20 minutes before slicing to help the layers set and make clean cuts.