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Hummingbird Cake

Moist, spiced cake, bursting with tropical fruits and crunchy pecans, crowned with a tangy cream cheese frosting, Hummingbird Cake is a Southern classic. It blends the sweetness of banana and pineapple with warm cinnamon and pecans, creating a cake that is irresistibly moist and flavorful.

  • Total Time: 50 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 3 cups all-purpose flour, spooned and leveled
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 ½ cups vegetable oil
  • 4 large eggs, at room temperature
  • 1 ½ teaspoons vanilla extract
  • 1 cup buttermilk or plain yogurt
  • 2 cups ripe bananas, mashed (about 3–4 bananas)
  • 1 (8-ounce) can crushed pineapple, undrained
  • 1 cup chopped pecans or walnuts, toasted (optional)

Cream Cheese Frosting:

  • 8 ounces full-fat cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Extra chopped pecans for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
  2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, whisk together oil, eggs, vanilla, and buttermilk.
  4. Gradually add wet ingredients to dry ingredients, mixing until just combined.
  5. Stir in mashed bananas and crushed pineapple until incorporated.
  6. Fold in toasted pecans or walnuts, if using.
  7. Divide batter evenly among cake pans and bake for 25-30 minutes, until a toothpick inserted comes out clean.
  8. Cool layers in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. For frosting, beat cream cheese and butter until smooth. Gradually add sifted powdered sugar and vanilla, mixing until creamy.
  10. Assemble cake by layering frosting between cake layers and covering top and sides.
  11. Garnish with extra chopped pecans, if desired.

Notes

For extra flavor, toast the pecans before adding them to the batter. Store the cake in the refrigerator for up to 3-4 days in an airtight container. Bring to room temperature before serving for the best texture.

  • Author: Camilia
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 38g
  • Sodium: 250mg
  • Fat: 22g
  • Saturated Fat: 6g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 58g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 50mg

Keywords: Hummingbird Cake, banana cake, pineapple cake, cream cheese frosting, Southern desserts