Perfect Tennessee Hummingbird Cake

I’ve always had a soft spot for Southern desserts. There’s something about those classic flavors that just feels like home, even here in Portland. But when I first heard about Tennessee Hummingbird Cake, I’ll admit I was curious about the name. What does a hummingbird have to do with cake?

Turns out, this cake has nothing to do with tiny birds and everything to do with how sweet it is. We’re talking bananas, pineapple, pecans, and cream cheese frosting all in one amazing dessert. It’s like banana bread decided to get fancy and throw a party with carrot cake.

The best part? You probably have most of the ingredients sitting in your pantry right now. I love recipes that don’t require a special trip to the store, especially when they taste like you spent all day in the kitchen.

What Kind of Bananas Should I Use?

For hummingbird cake, you’ll want to use bananas that are very ripe – we’re talking about those bananas that are heavily spotted or even mostly brown that you might normally toss out. These overripe bananas are perfect because they’re much sweeter and mash easily, plus they add incredible moisture to the cake. If your bananas aren’t quite ripe enough, you can speed up the process by placing them in a paper bag for a day or two. Don’t worry if they look a little rough on the outside – the more spots and brown patches, the better they’ll work for this recipe.

Options for Substitutions

This classic Southern cake is pretty forgiving when it comes to swaps, but there are a few key ingredients you’ll want to keep as-is:

• Cake flour: If you don’t have cake flour, you can make your own by removing 2 tablespoons from each cup of all-purpose flour and replacing it with 2 tablespoons of cornstarch. Sift it together a few times to mix well.
• Canola oil: Vegetable oil or melted coconut oil work just as well. You could even use melted butter, but let it cool slightly before mixing it in.
• Very ripe bananas: This is one ingredient you really shouldn’t substitute – those brown, spotty bananas are what give this cake its signature flavor and moisture. If your bananas aren’t quite ripe enough, roast them in a 300°F oven for 15-20 minutes.
• Crushed pineapple: Fresh pineapple works too, but make sure to chop it finely and drain it well. You’ll need about 1 cup of fresh pineapple to replace the canned.
• Pecans: Walnuts or even toasted coconut flakes make great substitutes if you’re not a pecan fan. You can also leave them out entirely.
• Cream cheese frosting ingredients: For the frosting, make sure both the cream cheese and butter are really soft – this is crucial for smooth frosting. If you’re in a pinch, you can use a simple powdered sugar glaze instead.

Watch Out for These Mistakes While Baking

The biggest mistake when making hummingbird cake is not properly draining your crushed pineapple – excess moisture will make your cake dense and soggy, so press the pineapple in a fine-mesh strainer for at least 10 minutes before adding it to the batter. Another common error is using bananas that aren’t ripe enough; you want them to be very soft and heavily spotted since they’ll mash easier and provide more flavor than firm bananas. Don’t forget to bring your eggs to room temperature before mixing, as cold eggs can cause the batter to curdle and result in an uneven texture. For the cream cheese frosting, make sure both the cream cheese and butter are very soft (not just room temperature) – if they’re too cold, your frosting will be lumpy no matter how long you beat it.

What to Serve With Hummingbird Cake?

This rich, fruity cake is honestly perfect all on its own, but a hot cup of coffee or black tea really brings out those warm spices like cinnamon and nutmeg. If you’re serving it for a special occasion, a scoop of vanilla ice cream on the side makes it feel extra indulgent, especially since the cake has all those lovely banana and pineapple flavors. For something lighter, try pairing it with fresh berries or a simple fruit salad to balance out the sweetness. And don’t forget – this cake actually gets better after sitting for a day, so it’s great for make-ahead entertaining!

Storage Instructions

Keep Fresh: This cake actually gets better after a day or two! Store it covered at room temperature for up to 3 days, or in the refrigerator for up to a week. The cream cheese frosting means it’s safer in the fridge, especially in warm weather.

Freeze: You can freeze the unfrosted cake layers wrapped tightly in plastic wrap for up to 3 months. I like to freeze them separately so I can thaw and frost just what I need. The whole frosted cake can also be frozen for up to 2 months – just wrap it well!

Serve: If you’ve stored the cake in the fridge, let it sit at room temperature for about 30 minutes before serving so the frosting softens up nicely. Frozen cake layers should thaw completely before frosting, which takes about 2-3 hours on the counter.

Preparation Time	20-30 minutes
Cooking Time	35-40 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 7900-8500
• Protein: 75-85 g
• Fat: 350-390 g
• Carbohydrates: 1100-1200 g

Ingredients

For the cake layers:

• 4 1/4 cups cake flour (sifted for a lighter cake)
• 1/2 tsp ground nutmeg
• 1 1/2 cups packed light brown sugar
• 1 tbsp vanilla extract
• 12 oz canned crushed pineapple (well drained, I use Dole)
• 1 1/2 cups white sugar
• 5 large eggs (room temperature, about 70°F)
• 2 1/2 tsp ground cinnamon (for best flavor and aroma)
• 1/3 cup pure pineapple juice
• 1 1/2 tsp baking soda
• 3 cups mashed overripe bananas (about 5-6 medium bananas)
• 1 tsp salt
• 1 3/4 cups canola oil (or other neutral oil like vegetable)
• 1/2 cup chopped pecans (toasted for more flavor)

For the frosting:

• 1 tbsp pure vanilla extract
• 16 oz full-fat cream cheese (softened, I prefer Philadelphia)
• 8 oz unsalted butter (softened, about 70°F)
• 6 cups sifted confectioners’ sugar

Step 1: Prepare the Cake Pans and Oven

Preheat your oven to 350°F (175°C).

Cut out three 9-inch circles of parchment paper to fit your cake pans.

Spray the bottoms and sides of each pan generously with nonstick cooking spray, lay the parchment circles in the bottoms, and spray again.

Make sure every surface is well-coated so the cakes release easily after baking.

Set the prepared pans aside.

Step 2: Mix the Dry Ingredients

• 4 1/4 cups cake flour
• 1 1/2 tsp baking soda
• 2 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp salt

In a large bowl, whisk together the cake flour, baking soda, ground cinnamon, ground nutmeg, and salt until well combined.

Set this mixture aside; you’ll add it to the wet ingredients later.

Step 3: Prepare the Batter

• 1 1/2 cups white sugar
• 1 1/2 cups packed light brown sugar
• 1 3/4 cups canola oil
• 5 large eggs, room temperature
• 1 tbsp vanilla extract
• 3 cups mashed overripe bananas
• 12 oz canned crushed pineapple, well drained
• 1/3 cup pure pineapple juice
• 1/2 cup pecans, chopped
• Flour mixture from Step 2

In the bowl of a stand mixer fitted with the paddle attachment, combine the white sugar, brown sugar, and canola oil.

Beat until smooth, about 2 minutes.

Add the eggs one at a time, beating well after each addition.

Mix in the vanilla extract, mashed bananas, crushed pineapple, and pineapple juice until incorporated.

Then, with the mixer on low speed, add the flour mixture from Step 2 in thirds, mixing just until combined after each addition.

Finally, fold in the chopped pecans with a spatula, being careful not to overmix the batter.

I like to scrape the bowl and make sure everything is evenly incorporated, but gentle folding helps keep the cake tender.

Step 4: Bake the Cakes

• Cake batter from Step 3

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

Bake in the preheated oven for 35–40 minutes, or until a cake tester or toothpick inserted into the center comes out clean.

Allow the cakes to cool in their pans for 15 minutes, then carefully turn them out onto a wire rack to cool completely before frosting.

Step 5: Make the Cream Cheese Frosting

• 16 oz full-fat cream cheese, softened
• 8 oz unsalted butter, softened
• 1 tbsp pure vanilla extract
• 6 cups sifted confectioners’ sugar, more as needed

While the cakes cool, beat the softened cream cheese, unsalted butter, and vanilla extract together in a stand mixer or with a hand mixer on medium-high speed until completely smooth, about 2 minutes.

Reduce the speed to low and gradually add the sifted confectioners’ sugar.

Once all the sugar is added, raise the speed to high and beat for 1–2 minutes until the frosting is fluffy.

If you need a stiffer frosting, you can add a bit more confectioners’ sugar.

I like to taste and adjust the frosting here—sometimes a pinch of salt or a splash of extra vanilla makes it just perfect.

Step 6: Assemble and Frost the Cake

• Cooled cake layers from Step 4
• Cream cheese frosting from Step 5
• Additional pecans, if desired

Once the cake layers have completely cooled, place one layer onto your cake stand or plate.

Spread a generous portion of frosting over the top and sides of this layer.

Gently place the second cake layer on top and press lightly to seal.

Repeat the frosting process, then add the third layer.

Finish frosting the top and sides of the cake until smooth and completely covered.

If you like, decorate the finished cake with additional nuts.

Slice and serve, or store in the fridge covered for up to 3 days.

Let the cake come to room temperature before serving for the best texture.