Southern Hummingbird Cake is like banana bread and carrot cake had a fancy, tropical cousin! Packed with ripe bananas, crushed pineapple, and crunchy pecans, this Southern classic is slathered in rich cream cheese frosting.
The first time I tried Southern Hummingbird Cake, I thought, “Where has this been all my life?” It’s like someone took all the best things—bananas, pineapple, pecans, and cream cheese frosting—and decided to throw a dessert party. The result? A moist, spiced, ridiculously delicious cake that tastes like a warm Southern hug. I love how every bite has a little crunch from the pecans, a little tang from the frosting, and just the right amount of sweetness. It’s the kind of cake that makes you want to sit on a front porch with a glass of sweet tea, swapping stories and sneaking just one more bite.
Try some of our other cake recipes: Chocolate Texas Sheet Cake, Homemade Strawberry Cake, Honey Bun Cake, or Black Forest Poke Cake.
Jump to:
Ingredients for Hummingbird Cake
- granulated sugar
- oil
- eggs
- all purpose flour
- baking soda
- salt
- vanilla extract
- ground cinnamon
- crushed pineapple
- bananas
- pecans
Cream Cheese Frosting
- unsalted butter
- cream cheese
- powdered sugar
- vanilla extract
FAQs
The exact origin of the name is a mystery, but some say it's because the cake is so sweet and irresistible, just like the nectar that hummingbirds love. Others think it’s because you’ll be humming with happiness after every bite!
Imagine banana bread and carrot cake had a baby, but instead of carrots, you get crushed pineapple and pecans. It’s moist, lightly spiced, and perfectly balanced with tangy cream cheese frosting.
Yes! Because of the cream cheese frosting, it’s best to store it in the fridge. Let it sit at room temperature for a bit before serving to bring back its soft, dreamy texture.
Absolutely! Just leave out the pecans if you prefer a nut-free version. It’ll still be just as moist and delicious.
Yes! Just divide the batter into cupcake liners and bake at 350°F for about 18-22 minutes, or until a toothpick comes out clean.
You bet! It’s been a beloved staple in the South for decades, especially at potlucks, birthdays, and Sunday dinners. It originally gained popularity after appearing in Southern Living magazine in 1978.
Yes! Wrap the unfrosted cake layers tightly in plastic wrap and freeze for up to 3 months. When ready to serve, thaw, frost, and enjoy!
Top Tips
- Let It Cool: Allow the cake to cool completely before applying the cream cheese frosting. This prevents the frosting from melting and keeps your layers intact.
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cake will be. They also mash more easily, creating a smooth blend throughout your batter.
- Drain the Pineapple: While the crushed pineapple adds moisture and flavor, make sure to drain it well before mixing it into the batter. Too much extra juice can make the cake overly wet.
- Don’t Overmix: When combining your wet and dry ingredients, mix until just incorporated. Overmixing can lead to a denser cake, and you want that light, airy texture.
- Proper Storage: Because of the cream cheese frosting, keep your cake refrigerated. Let it sit out for about 15 minutes before serving to soften and bring out the best texture and flavor.
How to make Hummingbird Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or three 9-inch round cake pans.
- In a large bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, and salt.
- In another bowl, beat eggs and oil, about 2-3 minutes. Gently fold in the chopped bananas, crushed pineapple with juice, and chopped pecans into the wet mixture.
- Add the dry ingredients to the wet mixture. Stir gently until just combined—do not overmix to keep the cake light and tender.
- Pour the batter into your prepared pan(s) and smooth the top. Bake in the preheated oven for 25-30 minutes (for 9-inch round pans), or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before frosting.
- In a bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
- Once the cake has completely cooled, use a big, serrated knife and carefully cut a thin layer off the top of each cake so they're nice and flat.
- Spread 1 cup of cream cheese frosting evenly over 1st and 2nd layer. Use the rest of the frosting over top and sides to cover.
- Garnish with extra chopped pecans if desired. Slice, serve, and enjoy a slice of Southern hospitality!
Southern Hummingbird Cake
Ingredients
Hummingbird Cake
- 3 cups all purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup canola or vegetable oil
- 3 eggs
- 2 teaspoon vanilla extract
- 3 ripe bananas, chopped or mashed (2 cups)
- 8 oz crushed pineapple, undrained
- 1 cup finely chopped pecans
Cream Cheese Frosting
- 2 8 oz cream cheese, softened
- 1 cup (2 sticks) unsalted butter, softened
- 2 teaspoon vanilla extract
- 4-4 ½ cups powdered sugar
Instructions
Hummingbird Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or three 9-inch round cake pans.
- In a large bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, and salt.
- In another bowl, beat eggs and oil, about 2-3 minutes. Gently fold in the chopped bananas, crushed pineapple with juice, and chopped pecans into the wet mixture.
- Add the dry ingredients to the wet mixture. Stir gently until just combined—do not overmix to keep the cake light and tender.
- Pour the batter into your prepared pan(s) and smooth the top. Bake in the preheated oven for 25-30 minutes (for 9-inch round pans), or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely before frosting.
Cream Cheese Frosting
- In a bowl, beat softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until the frosting is light and fluffy.
- Once the cake has completely cooled, use a big, serrated knife and carefully cut a thin layer off the top of each cake so they're nice and flat.
- Spread 1 cup of cream cheese frosting evenly over 1st and 2nd layer. Use the rest of the frosting over top and sides to cover.
- Garnish with extra chopped pecans if desired. Slice, serve, and enjoy a slice of Southern hospitality!
Leave a Reply