Hummingbird Cake Recipe

4.55 from 124 votes

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!

Prep Time25

Cook Time30

Total Time55

Course: Dessert

Cuisine: American, south, Southern

Servings: servings

Calories: 444kcal

Author: Jocelyn Delk Adams

Equipment

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

US Customary - Metric

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.

Notes

If anyone in your family has a nut allergy, feel free to omit them completely from the recipe. It will still taste amazing.

You can also avoid turning the cake into 4 layers by just leaving this a two layer cake if you desire as well.

For a stiffer frosting, go up to 4 cups of confectioner's sugar. It won't be as loose in texture when icing your cake.

Keep your Hummingbird Cake fresher for longer by storing it in an airtight container or tightly wrapped in plastic wrap and refrigerating, where it'll stay good for up to 5 days. For a longer storage option, consider freezing the cake; just ensure it's tightly wrapped or in a sealed container, and it can last for up to 3 months. Thaw in the refrigerator before serving.

Nutrition