This Southern Hummingbird Cake recipe is a deliciously moist cake filled with ripe banana, perfectly sweet pineapple and chopped pecans that’s topped with an irresistibly rich cream cheese frosting! It tastes almost tropical! If you love desserts like these, definitely check out my Pineapple Coconut Cake, Banana Bread, Banana Cake, Pineapple Upside Down Cake and Pineapple Hummingbird Cake!!
THE BEST HUMMINGBIRD CAKE RECIPE ONLINE!
Shh! Listen, do you hear that? The birds are chirping again! Now that I’m here in Dallas, Texas (OMG) a lot more, I’m experiencing the earliest Spring I’ve ever seen. Chicago’s Winter months last for what seems like a lifetime. Ugh.
But that’s all changed now! I woke this morning to the sound of mockingbirds singing outside of my window. And with a lovely melody and a lifted spirit, I made my way to the kitchen to start my Spring baking. I couldn’t think of any other way to celebrate warmer weather and budding trees than with a Hummingbird Cake.
Filled with fruit, spice and everything nice, Hummingbird Cake is my idea of the perfect Springtime dessert. It’s bright, airy, sweet and oh so good! Whether you’re still stuck in a Wintery chill or basking in the sun, let’s welcome in a little extra sunshine together!
HISTORY OF HUMMINGBIRD CAKE
First and foremost, let’s ask the most important question: what is a Hummingbird Cake? A Hummingbird Cake recipe is a dense, cinnamon-scented layer cake filled with tropical fruit. This lavish, aromatic cake is topped with a cream cheese frosting and chopped pecans. There are many variations that also include coconut, dried fruit and even shredded carrots.
The most popular version of this cake was submitted to Southern Living by Mrs. L.H. Wiggins of Greensboro, North Carolina in 1978. The recipe featured a three layered cake filled with crushed pineapple and bananas, then topped with a cream cheese frosting. Wiggins’ recipe spread like wildfire and inspired home cooks all across the South to create their own rendition.
BONUS: Rumors of a “Doctor Bird Cake” that originated in Jamaica is incredibly similar to this cake. It was named after Jamaica’s native swallow-tailed hummingbird. A connection between the two cakes has yet to be made.
HOW TO MAKE HUMMINGBIRD CAKE RECIPE
I love making this cake on a Sunday afternoon. With my apron tied on tight, I measure, sift, whisk and bake while music bumps and my baby girl dances. There is something so restorative about these moments and it doesn’t hurt that there’s cake to be eaten.
This Hummingbird Cake recipe requires a few extra ingredients, a little more patience and a whole lot of love. Trust me, it’s worth it.
Here’s what you’ll need this Sunday:
Cinnamon
Hummingbird Cake is intended to be quite aromatic. Cinnamon has a warm, woodsy and spiced flavor that creates a beautiful scent.
Crushed Pineapple
Pineapples are the balance between sweet and tart. The added moisture is welcome while the pops of juice are light and refreshing.
Mashed Bananas
Just like a banana bread, bananas layer in moisture and caramelized sweetness. I would suggest using overripe bananas (ones with a brown-spotted exterior) for a deeper flavor. Need to ripen your bananas quickly? Check out this tutorial.
Chopped Pecans
Pecans are rich, buttery tree nuts. I find that pecans have an almost maple-like flavor. Their addition layers in a crunchy yet smooth textural element.
CAKE BAKING 101
I’ve been making cakes for as long as I can remember. I grew up in my Big Mama’s kitchen with a wooden spoon in hand and a stool under my feet. We made every kind of cake imaginable about a million times over.
I’ve got tons of cake making tips, tricks and do-nots. I’m here to impart a little wisdom so you can make the best Hummingbird Cake ever!
Measure Properly
The difference between a well-balanced cake and an utter disaster can come down to a simple mis-measurement. Be patient and measure carefully.
When using measuring cups, use the “spoon & level” method. Simply use a spoon to scoop the ingredient into the measuring cup. Do not pack down or tap the measuring cup. Use the back of a knife to level off the excess.
Don’t Over-mix, Don’t Under-mix
Make sure you’re mixing any cake batter just until the ingredients are combined. Over-mixing will knock out the air and replace it with gluten. That means tough, dense cake.
Bounce-Back Test
Yes, using a toothpick is always a good way to test a cake’s doneness. But, I prefer a simple bounce-back test.
Remove the cake from the oven and gently (and carefully) press down on the cake with a finger. If your finger left a dent in the cake, it needs more time. But, if the cake bounces back, it’s done!
GRANDBABY CAKES’ BEST CAKES
Want more Southern inspired goodness? Treat yourself to a few of Grandbaby Cakes’ tastiest cake recipes!
STRAWBERRY PUNCH BOWL CAKE
HONEYBUN CAKE
KENTUCKY BUTTER CAKE
SOCK IT TO ME CAKE

Hummingbird Cake Recipe
Ingredients
For the Cake
- 3 cups all purpose flour
- 2 cups granulated sugar
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1 tsp salt
- 3 large eggs beaten
- 1 1/4 cup vegetable oil
- 2 tsp vanilla extract
- 8 oz crushed pineapple with juice
- 1 3/4 cup ripe mashed bananas about 4-5 bananas
- 1 cup chopped pecans if desired
For the Cream Cheese Frosting
- 1 cup unsalted butter room temperature
- 8 oz cream cheese room temperature
- 3 1/2 cups confectioner's sugar up to 4 cups if you want it stiffer
- pinch of salt
- 2 tsp pineapple juice
- 2 tsp vanilla extract
- 1/4 cup finely chopped pecans for garnish if desired
Instructions
For the Cake
- Preheat oven to 350 degrees. Prepare 2 9” inch round cake pans by spraying with non stick baking spray then lining each pan with parchment paper then lastly spraying the top of the parchment paper.
- In a large bowl, add flour, sugar, cinnamon, baking soda and salt then whisk together until combined.
- Next whisk in eggs, oil, vanilla, pineapple with juice, mashed bananas and pecans if using until completely combined. The final batter will be thick.
- Evenly divide the batter into prepared cake pans and bake for 24-30 minutes or until a toothpick inserted into the center comes out clean.
- After cooling for 10-15 minutes, remove cakes and allow them to cool to room temperature before frosting.
For the Frosting
- Add butter and cream cheese to the bowl of your mixer and beat on high speed until it begins to thicken and fluff.
- Next, slow down the mixer and carefully add in the confectioner's sugar. Once all sugar has incorporated, turn mixer back to high to continue whipping.
- Add in pineapple juice and vanilla and continue whipping until it is smooth, light and a fluffy frosting.
To Assemble
- Level the cakes, if necessary, and slice each cake into two layers making a total of four layers of cake (if desired or you can leave as two layers).
- Add frosting between layers then frost entire cake with remaining frosting. Garnish with additional pecans if desired. Serve at room temperature.
I made this as the cake and it moist and delicious. I substituted the egg with flax egg and use vegan cream cheese for the frosting. Thank you for recipe.
Question I want to make this for a church potluck, can I make it as a sheet cake? I will be able to get more servings this way.
Thank you!
I love this recipe.Would I be able to bake it in advance for a special occasion and freeze it?
Absolutely! You can freeze the layers and then thaw when you want to frost and serve.
I live at 6000 ft. Altitude and want to make this cake. Any suggestions for high altitude adjustments?
Absolutely! I have a whole post of tips for high altitude! https://grandbaby-cakes.com/high-altitude-baking-tips/
I made this cake and it was soooo good! Shared recipe with all the bakers I know! Im wondering of I can make cupcake or muffins from the recipe and, if so, what would be baking time, temp a d what size muffins orcupcakes? YUM!
I made this for my mother’s birthday last year – she said it was the best cake she ever had. Of course, I’m making it for her again this year. 🙂 Thanks for a great recipe!
Wow thank you so much!
My daughter ordered me this cake for my birthday because she knows I’m a fan of Grandbabycakes!
This cake just melts in your mouth and has given me everything I’ve been missing from an amazing hummingbird cake!
Wow this just made me so happy! You have a wonderful daughter.
Made two of these as sheet cakes for a birthday party, one with pecans, and one without. I added about 15 minutes to the baking time, and they were perfect! Everyone raved, and I had requests for the recipe. I will definitely make it again! !
I tried this recipe for our Sunday dinner dessert with my son and his family. It turned out very well. The cake is very moist. I was surprised at how much juice was in the crushed pineapple. The recipe called for 8 oz of crushed pineapple with juice. The cans of crushed pineapple in my area were all the 20 oz size. So I also made your banana cake to taste and see the difference between the two cakes. This cake is very sweet. I did not use nuts because my grandchildren do not eat nuts. I do love the cinnamon in this cake and the 1 teaspoon amount was just perfect. I thought there should’ve been more when I mixing it up, but one teaspoon was just enough. This hummingbird cake had a great texture, a little heavier than the banana cake and the frosting with the whipped cream cheese and butter was a delicious accompaniment to the cake. The banana flavor in this cake was a little muted by the pineapple and cinnamon, but the flavor combination was tasty, flavorful and sweet. My granddaughter will have her first birthday soon and my daughter-in-law had a banana cake in mind, a cake with a lot of flavor and texture. Both cakes are delicious and it was a hard choice, but the Banana Cake won this birthday round.
Hi,
I made this a few days ago. The cake came out wonderful but the frosting was not stiff at all and not suitable for frosting a cake. I placed it he frosting in the refrigerator overnight hoping it would thicken. It did, but by the time I arrived at work, it had started to almost fall of the cake. The flavor was fine (everyone loved it) but to me, the consistency and texture almost seemed a little curdled. Any thoughts as to what I might have done wrong?
That’s strange. You can also add in more powdered sugar to stiffen it more.
Sounds like you may have beat the cream cheese and butter too long …make sure they are room temp.