Hummingbird Cake
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Posted: 03/30/25
Updated: 03/31/25
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Hummingbird Cake is a classic Southern dessert that’s moist, flavorful, and packed with delicious ingredients like bananas, pineapple, and warm spices. Topped with a rich cream cheese frosting, this easy homemade cake is perfect for holidays, special occasions, or anytime you want a sweet and satisfying treat.
If you are looking to switch it up from a classic carrot cake, this Hummingbird Cake is here to save the day! Our Hummingbird Cake recipe gives you a cake that is so moist because of the mashed bananas and crushed pineapple with a perfect cream cheese frosting and decorated so well with pecans. Simple but bursting with flavor.
I love the nutty flavor the pecans add to this cake and they also make it look so pretty. If you love a cake with nuts, I know this recipe for Hummingbird cake will be one to add to your list of favorites to bake and to eat.
Next time you are having guests over for the afternoon or you need a quick and easy, unique birthday cake, definitely give this Hummingbird cake a try!
why you’ll love this recipe
- This humming bird cake is so moist and flavorful thanks to the banana and pineapple.
- This layer cake looks so fancy and yet it is so easy to decorate.
- Chances are, you already have everything you need to bake this cake in your home!
why is it called hummingbird cake?
This delicious treat is called Hummingbird Cake because it is said that it is sweet enough to attract a hummingbird that is searching for sweet nectar!
The cake was originally called Doctor Bird Cake when it came to the Southern States from Jamaica. The hummingbird is Jamaica’s national bird.
Ingredients Needed
- Butter – We use unsalted butter to bake this cake.
- Vegetable oil – Oil adds to the overall moistness of a cake. You can also use canola or another light tasting oil.
- Brown sugar – Use packed, light brown sugar for a richer taste.
- Granulated sugar – This will add even more sweetness to this delicious cake.
- Eggs – Use large eggs and if possible, leave them on the counter to come to room temperature before baking.
- Bananas – Check the ripe banana stash in the freezer! The riper, the better.
- Pineapple – Canned crushed pineapple gives great flavor and keeps your cake moist so don’t drain the juices.
- Vanilla extract – Vanilla gives a depth of flavor.
- Flour – Use all-purpose flour for this cake.
- Baking soda – This leavening agent will help the cake to become light and fluffy.
- Baking powder – This is also a leavening agent that will give you a light, fluffy cake.
- Ground cinnamon – Cinnamon is the perfect spice for a coffee cake.
- Salt – You always need a little salt in your baking!
- Pecans – This recipe uses both chopped pecans and pecan halves.
- Cream cheese – Softened cream cheese will be easier to stir into the delicious cream cheese frosting.
- Powdered sugar – The perfect sweetener for frosting because it dissolves so well! You will get a nice smooth frosting.
do i have to use pecans?
Hummingbird Cake traditionally has nuts in it but you do not necessarily have to use pecans. You can also use walnuts if you prefer.
can i make this gluten free?
I have not tested this out with a gluten free flour, but I think you should be able to bake it with a 1:1 substitute. If you try this, I would love to know how it turned out!
how to make hummingbird cake
Combine butter, oil and sugars in a large bowl and beat together until creamy with an electric mixer.
Add eggs and mix to combine. Add bananas, crushed pineapple and vanilla extract and mix until combined.
In a separate medium bowl, whisk together flour, baking soda, baking powder, cinnamon and salt until combined.
Use a spatula to fold dry ingredients into wet ingredients. Add in the chopped pecans and stir until completely combined, but don’t over-mix.
Divide cake batter evenly into greased round cake pans.
Bake cakes on center rack of oven preheated to 350 degrees Fahrenheit and bake for about 39 minutes (8-inch cake pans) or 34 minutes (9-inch cake pans) until a toothpick comes out clean or with a few moist crumbs.
Allow cakes to cool in the pan for 10 minutes before running a knife around the inside of the pans to loosen the cake. Carefully invert onto a wire rack to cool completely.
Prepare cream cheese frosting by combining butter and cream cheese in the bowl of a stand mixer with the paddle attachment and beat until creamy.
Add in the vanilla, mix to combine.
On low speed, gradually add powdered sugar until combined. Don’t forget to scrape the sides and bottom of the bowl so ingredients are evenly combined.
When cake is completely cooled, place one layer of the cake on a serving platter. Top with cream cheese frosting and spread evenly. Add second cake on top and frost the top and sides of cake.
Place pecan halves around the outside of the top of the cake and use chopped halves to decorate the outside of the cake.
pro tips
- Cakes are baked when a tooth pick inserted into the center of the cake comes out clean or with just a few moist crumbs.
- Don’t over mix the cake batter or you might have a dry cake.
- It is really important that the cake is cooled completely before you add the frosting so that the frosting doesn’t melt.
- Toast your pecans to really elevate their flavor.
how to serve hummingbird cake
Of course, a coffee cake like this Hummingbird cake is best served with coffee and tea. Make a batch of Vanilla Syrup to sweeten the coffee or if you need a cool drink on a warm day, a Homemade Arnold Palmer might do the trick.
If you are looking for a few more yummy ideas to fill a table, add an Easy Fruit Salad to the mix. Another delicious option is a Classic English Scone with tangy and sweet Lemon Curd on the side.
How to store Hummingbird Cake
FRIDGE: Store Hummingbird Cake in an airtight container. There is so much moisture from all of the ingredients, you don’t have to worry about the fridge drying it out.
FREEZER: You can also freeze leftovers in the freezer for a couple of months. I recommend slicing it and freezing the individual slices wrapped tightly in plastic wrap and placed in an airtight container to keep them the most fresh. Thaw in the fridge before enjoying.
This super moist cake is sure to become a favorite in your house! Whether you make it for a special occasion or just because, it is going to be a hit!
more amazing cakes!
- Not only does this layered Strawberry Cake taste amazing with strawberry frosting, the cake itself is pink! It’s so much fun!
- If the thought of vegetables in cake weirds you out, you have got to try this super moist Chocolate Chip Zucchini Cake. I promise you won’t even notice the green squash!
- You can never go wrong with a classic Bundt Coffee Cake next time you are having guests over for an afternoon tea. Walnuts and cinnamon swirls make this cake oh so yummy.
- Need a quick and easy dessert with only 5 ingredients? Try our Caramel Apple Dump Cake and you will not be disappointed.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Hummingbird Cake Recipe
Enjoy the best Hummingbird Cake with this easy recipe! Moist, flavorful, and packed with bananas, pineapple, and warm spices, topped with creamy frosting. Perfect for holidays or special occasions!
Ingredients
CAKE
- ½ cup unsalted butter room temperature
- ¾ cup vegetable oil
- 1 cup light brown sugar firmly packed
- ½ cup granulated sugar
- 3 large eggs lightly beaten, room temperature
- 2 cups mashed overripe bananas about 4 bananas
- 8 ounces crushed pineapple (1 can), do not drain
- 1 Tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 cup chopped pecans
CREAM CHEESE FROSTING
- ½ cup unsalted butter softened
- 16 ounces cream cheese softened
- 2 teaspoons vanilla extract recommend clear vanilla
- 32 ounces powdered sugar (1 bag)
DECORATING
- 1 ½ cup chopped pecans
- ⅓ cup pecan halves
Instructions
CAKE
- Preheat the oven to 350 degrees Fahrenheit and grease the sides and bottoms of two 8 or 9 inch round pans with non stick spray. Set aside.
- Combine butter, oil, and sugars in a large bowl and use an electric mixer to beat together until creamy and well-combined.
- Add in the eggs and mix to combine.
- Add in the bananas, crushed pineapple, and vanilla extract and mix until combined.
- In a separate, medium-sized bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt until thoroughly combined.
- Using a spatula, gradually fold dry ingredients into wet. Add in the chopped pecans and stir until completely combined, but don't over-mix the batter or you could end up with a dry cake.
- Evenly divide cake batter into prepared baking pans. Put the cake on the center rack of the preheated oven at 350 degrees Fahrenheit and bake for about 39 minutes if using 8 inch pans and about 34 minutes if using 9 inch pans or until a toothpick inserted in the center comes out clean or preferably with a few moist crumbs.
- Allow to cool for 10 minutes in the pan then run a knife around the inside of the pan to loosen the cake and carefully invert onto a cooling rack to cool completely.
- Once cooled completely, prepare cream cheese frosting.
CREAM CHEESE FROSTING
- Combine butter and cream cheese in a large bowl or in the bowl of a stand mixer and beat until creamy and well-combined.
- Add in the vanilla and mix until combine.
- Gradually, with your mixer on low speed, stir in powdered sugar until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are evenly combined.
ASSEMBLE
- Place one layer of the cake on a serving platter. Top with cream cheese frosting and spread evenly. Add the second cake on top of the first. Frost top and sides of cake and serve.
DECORATING
- Place pecan halves around the outside of the top of the cake. Then use the chopped halves to decorate the outside of the cake.
Tips
FRIDGE: Store Hummingbird Cake in an airtight container. There is so much moisture from all of the ingredients, you don’t have to worry about the fridge drying it out.
FREEZER: You can also freeze leftovers in the freezer for a couple of months. I recommend slicing it and freezing the individual slices wrapped tightly in plastic wrap and placed in an airtight container to keep them the most fresh. Thaw in the fridge before enjoying.
Nutrition Information
Serving: 1slice, Calories: 1009kcal (50%), Carbohydrates: 140g (47%), Protein: 10g (20%), Fat: 48g (74%), Saturated Fat: 19g (119%), Polyunsaturated Fat: 7g, Monounsaturated Fat: 18g, Trans Fat: 1g, Cholesterol: 120mg (40%), Sodium: 430mg (19%), Potassium: 383mg (11%), Fiber: 4g (17%), Sugar: 109g (121%), Vitamin A: 1080IU (22%), Vitamin C: 4mg (5%), Calcium: 107mg (11%), Iron: 3mg (17%)
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