This old fashioned hummingbird cake recipe feels so grand with its three tiers of banana spice cake, chopped pecans, sweet pineapple, and pretty swoops of rich cream cheese frosting.
Why this recipe works
I know quite a few of you are thinking… what is hummingbird cake? This vintage beauty is typically comprised of three round layers containing bananas, cinnamon, pineapple, and pecans, all topped off with a rich cream cheese frosting. There are even some versions that use coconut, too. It’s one of those recipes that has been passed down from generation to generation, each with their own special touches on what makes it their tried and true hummingbird cake recipe.
If you like carrot cake or banana bread, this recipe is right up your alley. It’s fruity and sweet from the crushed pineapple, which is balanced out by the tangy swoops of cream cheese frosting and bits of chopped pecans throughout. Bananas add lots and lots of moisture to the base, and the cinnamon is added for even more flavor. I’m telling you, you just have to try it for yourself.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
FLOUR – I always, always recommend using a kitchen scale to measure your ingredients. Especially when it comes to measuring flour. Too much flour can leave you with a dry, dense cake instead of a tender, moist one. If you do not own a scale, use the scoop and sweet method. Scoop flour with a spoon into a measuring cup until overflowing. Gently level off the top with the back end of a butter knife. Do not pack your flour in or scoop directly from the bag with the measuring cup to avoid overmeasuring.
BANANAS – Ripe bananas are essential. Bright yellow with a few brown spots are ideal, green tips on bananas mean they are underripe.
PECANS – I highly recommend toasted pecans for the best flavor, though it isn’t detrimental to the recipe. Otherwise, the even regular pecans add a very welcome touch of texture and crunch to such a soft cake.
PINEAPPLE – You’ll need an 8 ounce can of crushed pineapple in juice. Don’t drain your crushed pineapple! Those juices keep the cake nice and moisture-rich (and of course adds flavor).
FROSTING – Cream cheese frosting is traditional when it comes to hummingbird cake, it helps cut the sweetness and adds a nice pop of tang. A simple vanilla buttercream would also work if you aren’t a fan of cream cheese.
How to Make Hummingbird Cake
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
For the Cake
- Preheat the oven to 350 degrees F. Grease and flour three 9-inch cake pans.
- Whisk together the flour, sugar, baking soda, salt, and cinnamon in the bowl of your mixer.
- Whisk the oil, eggs, and vanilla in a medium bowl. Add to the flour mixture, and beat on low until combined. Batter will be very thick, almost the consistency of taffy.
- With mixer on low, add in the pineapple (with the juice), pecans, and bananas. Increase speed to medium until well combined.
- Divide the batter evenly among the prepared pans and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool the cakes in the pans for 10 minutes, then turn out onto racks to cool completely.
For the Cream Cheese Frosting
- With a mixer at medium-high speed, beat the butter until creamy. Reduce mixer speed to low and slowly add the sifted powdered sugar. Increase speed and beat until fluffy, about 2 minutes.
- Add the cream cheese, one piece at a time, and beat until smooth. Beat in the vanilla and salt.
- Spread about 1 1/2 cups of the frosting on one cake layer. Top with a second cake layer and another 1 1/2 cups frosting. Top with the final cake layer and spread the top and sides of the cake with the remaining frosting.
Frequently Asked Questions & Expert Tips
In the late 1970’s Southern Living magazine published a recipe from L.H. Wiggins called Hummingbird Cake. While that may have been the first known publication, it’s said that this cake has been a traditional favorite in the American South since the mid-19th century, with possible roots from Jamaica.
It’s said that some think the name of the cake derives from its sweet flavor… sweet as the sugar water that attracts hummingbirds. Others claim that because the cake is so good, it makes you “hum” with excitement.
Of course! Prepare your cake layers a day in advance, allow them to cool, then cover them with an airtight lid or wrap them well with plastic wrap. The day of, prep the frosting and assemble the cake as normal. Keeping the cake layers wrapped well is key to making this cake in advance, that way, it stays moist and tender.
If you plan on freezing, I would suggest only freezing the cake layers by themselves instead of an entirely assembled cake. Prep, cool, and wrap the cake layers well with plastic wrap followed by aluminum foil. Freeze for up to 2 months. Thaw them in the refrigerator overnight and then frost as you would normally.
Serving Suggestions
This hummingbird cake recipe has been with me for quite a few years at this point, even before I first shared it here back in 2015. It lives up to its old fashioned feel with the canned pineapple and mashed bananas, two super popular cake ingredients back in the 70’s.
Hummingbird cake is a real treat, awesome for birthday parties, family reunions, you name it. It’s especially great on the Easter dessert table. I hope you love it just as much as I do!
More Old Fashioned Dessert Recipes
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Hummingbird Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 14.6 ounces all-purpose flour 3 cups
- 15.1 ounces granulated sugar 2 cups
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup canola oil
- 3 large eggs
- 1 Tablespoon vanilla extract
- 8 ounces crushed pineapple packed in juice 1 can, undrained
- 1 ½ cups pecans toasted and chopped, plus extra for garnish
- 2 ripe bananas peeled and chopped, about 1 1/4 cup
Cream Cheese Frosting
- 2 sticks unsalted butter 16 Tablespoons, softened at room temp
- 16 ounces powdered sugar sifted. 4 cups
- 16 ounces cream cheese cut into 8 pieces, softened
- 1 ½ teaspoons vanilla extract
- Pinch of salt
Things You’ll Need
- Stand mixer or hand mixer
Before You Begin
- Ripe bananas are essential. Bright yellow with a few brown spots are ideal, green tips on bananas mean they are underripe.
- Don’t drain your crushed pineapple! Those juices keep the cake nice and moisture-rich (and of course adds flavor).
- I always, always recommend using a kitchen scale to measure your ingredients. Especially when it comes to measuring flour. Too much flour can leave you with a dry, dense cake instead of a tender, moist one. If you do not own a scale, use the scoop and sweet method. Scoop flour with a spoon into a measuring cup until overflowing. Gently level off the top with the back end of a butter knife. Do not pack your flour in or scoop directly from the bag with the measuring cup to avoid overmeasuring.
Instructions
For the Cake
- Preheat the oven to 350 degrees F. Grease and flour three 9-inch cake pans.
- Whisk together the flour, sugar, baking soda, salt, and cinnamon in the bowl of your mixer.14.6 ounces all-purpose flour, 15.1 ounces granulated sugar, 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon ground cinnamon
- Whisk the oil, eggs, and vanilla in a medium bowl. Add to the flour mixture, and beat on low until combined. Batter will be very thick, almost the consistency of taffy.1 cup canola oil, 3 large eggs, 1 Tablespoon vanilla extract
- With mixer on low, add in the pineapple (with the juice), pecans, and bananas. Increase speed to medium until well combined.8 ounces crushed pineapple packed in juice, 1 1/2 cups pecans, 2 ripe bananas
- Divide the batter evenly among the prepared pans and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool the cakes in the pans for 10 minutes, then turn out onto racks to cool completely.
For the Frosting
- With a mixer at medium-high speed, beat the butter until creamy. Reduce mixer speed to low and slowly add the sifted powdered sugar. Increase speed and beat until fluffy, about 2 minutes. Add the cream cheese, one piece at a time, and beat until smooth. Beat in the vanilla and salt.2 sticks unsalted butter, 16 ounces powdered sugar, 16 ounces cream cheese, 1 1/2 teaspoons vanilla extract, Pinch of salt
- Spread about 1 1/2 cups of the frosting on one cake layer. Top with a second cake layer and another 1 1/2 cups frosting. Top with the final cake layer and spread the top and sides of the cake with the remaining frosting.
Expert Tips & FAQs
- Make Ahead – Prepare your cake layers a day in advance, allow them to cool, then cover them with an airtight lid or wrap them well with plastic wrap. The day of, prep the frosting and assemble the cake as normal. Keeping the cake layers wrapped well is key to making this cake in advance, that way, it stays moist and tender.
- Freezing – If you plan on freezing, I would suggest only freezing the cake layers by themselves instead of an entirely assembled cake. Prep, cool, and wrap the cake layers well with plastic wrap followed by aluminum foil. Freeze for up to 2 months. Thaw them in the refrigerator overnight and then frost as you would normally.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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christie says
I make this cake alot. But instead of oil I use the same amount of unsweetened apple sauce. Makes the cake super moist. You can’t taste the difference.
I do the same when I make cupcakes for my little one. Just substitute the same amount of applesauce for oil.
Sydney Richman says
I’ve been making Hummingbird Cake for years. Instead of layers, I use small loaf pans and keep them in the freezer to have when I need one. They freeze well and I don’t use icing as I keep kosher and serve it quite often after a meat dinner. It can be made in one large bowl and not bother with the mixer.
It is a very good and easy cake.
mellie says
Oh this looks so good. I could dive right into your beautiful pictures. You have a pretty cake stand too! Thank you for sharing this recipe. I will have to try it soon.
Amanda Formaro says
Thank you so much Mellie!
Auntiepatch says
WHAT are those AWFUL flashing, eye twitching ads that are popping up and WHY do you allow them? Please, please, please take them off!
Amanda Formaro says
Sorry you had trouble. I am working on a different site design but it’s taking longer than I had hoped. Hopefully you won’t have that trouble too much longer.
kathy says
can’t wait to make these recipes
Patricia Coe says
I used a family version (approximately 75 years old) of Hummingbird cake as a base for Grooms’ cakes when both of my handsome sons were married. Their beautiful brides became the next generation keepers of the recipe and it secret ingredient. This cake has always been a favorite in our family and is prepared and served at Easter and consumed after several of us have given up various foods for Lent in preparation of eating the whole cake!
Amanda Formaro says
What a fun tradition!
Cheri says
Yummy!!! I am going to have to give this a try!!
Amanda Formaro says
Thanks Cheri, hope you like it!
Angie | Big Bear's Wife says
Hummingbird cake is perfect (without the coconut) just like you made it here! mmm Now I want a slice!
Amanda Formaro says
Thanks Angie! I use coconut in my banana cake – so I could see how it would work well in Hummingbird Cake too. But I thoroughly enjoyed this version!
Denise @ Creative Kitchen says
Hi Amanda!! I’ve always been intrigued by this hummingbird cake, and have yet to make it. I’m bookmarking yours…totally looks doable. Mmm…… After a hiatus, I’m back to blogging & it feels great! Nice to “see” you. ;)
Amanda Formaro says
I’m glad to see you back Denise! Hope we get to run into each other again in person soon :)