Classic Hummingbird Cake (Moist, Sweet & Southern-Style Perfection)

If comfort had a flavor, it would taste like Hummingbird Cake — a moist, spiced layer cake filled with ripe bananas, crushed pineapple, and chopped pecans, all wrapped up in rich cream cheese frosting.

Originally from the South, this cake has been a beloved tradition for generations. It’s sweet, fragrant, and beautifully old-fashioned — the kind of dessert that brings people together around the table.

Whether it’s for a Sunday dinner, Easter brunch, or just because you need something special, this cake never fails to impress. Serve this moist cake with classic carrot cake or chocolate cake for a beautiful dessert table. For gatherings, pair it with baked brie and cranberries.

Recipe Card

Servings: 10–12 Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes

Ingredients

For the Cake:

• 3 cups all-purpose flour

• 2 cups granulated sugar

• 1 teaspoon baking soda

• 1 teaspoon cinnamon

• ½ teaspoon salt

• 3 large eggs

• 1 cup vegetable oil

• 1 ½ teaspoons vanilla extract

• 1 (8 oz) can crushed pineapple, undrained

• 2 cups mashed ripe bananas (about 3–4 bananas)

• 1 cup chopped pecans

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened

• ½ cup (1 stick) butter, softened

• 4 cups powdered sugar

• 1 teaspoon vanilla extract

Instructions

1. Preheat the Oven: Preheat the oven to 350°F. Grease and flour three 9-inch round cake pans.

2. Combine Dry Ingredients: In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.

3. Add Wet Ingredients: Stir in eggs, oil, and vanilla until just moistened. Fold in mashed bananas, pineapple (with juice), and chopped pecans. Mix gently until well combined — do not overmix.

4. Bake: Divide the batter evenly between the pans. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.

5. Make the Frosting: Beat cream cheese and butter together until smooth. Gradually add powdered sugar, beating until fluffy. Mix in vanilla extract.

6. Assemble the Cake: Place one cake layer on a stand and spread with frosting. Repeat with remaining layers, finishing with a smooth top and sides. Garnish with extra pecans if desired.

Tips for the Best Hummingbird Cake

• Use ripe bananas for maximum flavor and moisture.

• Don’t drain the pineapple — the juice keeps the cake tender.

• Toast your pecans for a richer, nuttier flavor.

• Chill the cake for 30 minutes before slicing for cleaner layers.

• This cake tastes even better the next day after the flavors have melded.

Final Thoughts

This Classic Hummingbird Cake is pure Southern comfort — sweet, fruity, and perfectly spiced. It’s a cake that feels like home, loved by generations, and perfect for any celebration.

Serve it with a cup of coffee or sweet tea, and watch it disappear slice by slice.

FAQ

Q: Why is it called Hummingbird Cake? It originated in the South and is named for its sweet, irresistible flavor — just like something hummingbirds would love!

Q: Do I need to drain the crushed pineapple? No — use the pineapple with its juice for the best moisture and texture.

Q: Can I make this cake without nuts? Absolutely — pecans are traditional but completely optional.

Q: Why is my hummingbird cake dense? Overmixing the batter or packing the flour too tightly can make it dense. Stir gently until just combined.

Q: Does hummingbird cake need to be refrigerated? Yes — because of the cream cheese frosting. Store up to 5 days in the fridge.