Hummingbird Cake is everything you want in a slice of something special. We're talking three tender, fruit-packed layers loaded with ripe bananas, sweet crushed pineapple, and buttery toasted pecans, all wrapped up in the most luscious cream cheese frosting you've ever tasted. It's rich, it's moist, and honestly it smells incredible the whole time it's baking. The first time I made this, I was looking for something a little more interesting than a basic banana bread situation.
If you love tropical, fruit-forward desserts, you might also enjoy our Easy Basque Burnt Cheesecake recipe or Easy Creamy Rice Pudding Recipe , Easy Cinnamon Baked Peaches recipe Both are just as easy and just as satisfying.
Why You'll Love This Hummingbird Cake
- The texture is incredibly moist thanks to the bananas and pineapple, which also means it stays soft and fresh for days.
- Toasting the pecans first makes a huge difference. It adds this deep, nutty flavor that you'd miss if you skipped the step.
- The cream cheese frosting is perfectly tangy and rich, and it balances all the sweetness from the fruit.
- It's a three-layer Hummingbird Cake that looks impressive at a party but comes together without any complicated techniques.
- Great for making ahead. In fact, the flavor gets even better the next day.
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Hummingbird Cake Ingredients
Here's everything that goes into the Hummingbird Cake and the frosting.
See Recipe Card Below This Post For Ingredients Quantities
For the Cake
- Pecans : Toasting them first brings out a deep, nutty warmth that adds real depth to every bite. Don't skip this step.
- All-purpose flour : The base of the Hummingbird Cake . Gives it structure while keeping things tender.
- Granulated sugar : Adds sweetness and helps the Hummingbird Cake bake up with a light, even crumb.
- Salt : Balances the sweetness and sharpens all the other flavors.
- Baking soda : Gives the Hummingbird Cake lift and a slight tender crumb.
- Baking powder : Works alongside the baking soda to help the Hummingbird Cake rise properly.
- Ground cinnamon : Adds a warm, cozy spice note that plays beautifully with the banana and pineapple.
- Eggs : Binds everything together and adds structure and moisture.
- Cooking oil : Oil keeps this Hummingbird Cake incredibly moist even after a few days. It's one of the reasons the texture is so good.
- Vanilla extract : Rounds out all the flavors and adds that classic bakery warmth.
- Crushed pineapple : The juice goes in too, so don't drain it. This is a big part of what keeps the Hummingbird Cake so moist and gives it that tropical flavor.
- Chopped bananas : Use ripe ones with plenty of brown spots. The riper the banana, the sweeter and more flavorful the Hummingbird Cake .
For the Cream Cheese Frosting
- Cream cheese : The star of the frosting. Use full-fat for the best, richest result, and make sure it's truly softened so the frosting stays smooth.
- Salted butter : Adds richness and helps the frosting whip up fluffy. Salted butter works perfectly here.
- Vanilla extract : Adds flavor depth to the frosting.
- Salt : Even in a sweet frosting, a tiny pinch of salt makes everything taste more balanced.
- Powdered sugar : Added gradually so the frosting comes together smooth and not grainy. This is what gives it body and sweetness.
How to Make Hummingbird Cake
Preheat and toast: Preheat your oven to 350 degrees F and set the rack in the center. Place the chopped pecans in a heavy-bottomed skillet over medium heat, stirring occasionally for 5 to 8 minutes until they're fragrant and lightly golden. Watch them closely because they can go from toasted to burnt pretty fast. Set them aside to cool.
Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, salt, baking soda, baking powder, and ground cinnamon until well combined.
Add wet ingredients: Add the beaten eggs and cooking oil to the dry ingredients and stir until just combined. Don't overmix here. You want it blended but not overworked.
Fold in the fruit and pecans: Stir in the vanilla extract, the full can of crushed pineapple with all its juice, the chopped bananas, and the toasted pecans. Mix gently until everything is just incorporated.
Prep the pans: Grease three 9-inch round Hummingbird Cake pans and line the bottoms with parchment paper. Grease the parchment too, then lightly flour the pans, tapping out any excess.
Divide and bake: Divide the batter evenly among the three prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. The tops should look set and lightly golden.
Cool the layers: Let the Hummingbird Cake cool in the pans for 10 minutes, then turn them out onto a wire rack. Allow them to cool completely before frosting, about 1 hour. Don't rush this step or your frosting will melt right off.
Make the frosting: In a large bowl, beat the softened cream cheese, butter, vanilla, and salt using an electric mixer on medium speed until completely smooth.
Add the powdered sugar: Add the powdered sugar one cup at a time, beating on low after each addition until incorporated. Once all 6 cups are in, beat on medium-high for 1 to 2 minutes until the frosting is fluffy and spreadable.
Assemble the cake: Place the first Hummingbird Cake layer on a serving platter. Spread 1 cup of frosting evenly over the top. Add the second layer and spread another cup of frosting. Top with the third layer and spread the remaining frosting over the top and down the sides.
Garnish and serve: Decorate the top with extra toasted pecans, fresh berries, or candied pineapple rings if you'd like. Slice and enjoy.
Substitutions and Swaps
- Oil: Vegetable oil, canola oil, or melted coconut oil all work well here.
- Pecans: Walnuts are a great swap if that's what you have on hand.
- Cream cheese frosting: If you need a lighter version, you can use a whipped cream cheese, but the frosting won't be quite as stable for stacking.
- Bananas: Make sure they're ripe. Under-ripe bananas won't give you the same sweetness or moisture.
- Pineapple: Fresh crushed pineapple works too, but canned is more consistent in juice content and flavor.
Equipment for Hummingbird Cake
- 3 nine-inch round Hummingbird Cake pans
- Heavy-bottomed skillet for toasting pecans
- Electric mixer (hand or stand)
- Parchment paper
- Serving platter or Hummingbird Cake stand
How to Store Hummingbird Cake
Because of the cream cheese frosting, this Hummingbird Cake needs to be stored in the refrigerator. Cover it loosely with plastic wrap or keep it in a cake carrier and it'll stay fresh for up to 5 days. The flavor honestly gets better after the first day, so don't worry about making it ahead.
You can also freeze individual slices. Wrap them tightly in plastic wrap and then in foil and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Expert tips
Toast the pecans: This is the one step people skip and always regret. Toasting them takes 7 minutes and the difference in flavor is significant.
Use very ripe bananas: The browner and spottier, the better. They're sweeter and mash more easily into the batter.
Don't drain the pineapple: All that juice goes straight into the batter and is a big part of what keeps this Hummingbird Cake so moist.
Cool completely before frosting: A warm Hummingbird Cake will melt cream cheese frosting fast. Give it the full hour on the rack.
Soften your cream cheese and butter fully: Cold cream cheese leads to lumpy frosting. Leave both out for at least an hour before making it.
Make it the day before: The flavors settle and deepen overnight in the fridge. It's genuinely better on day two.
FAQ
What does hummingbird cake have in it?
Hummingbird Cake is made with ripe bananas, crushed pineapple, toasted pecans, cinnamon, and a simple oil-based batter. It's layered and frosted with a classic cream cheese frosting. The combination of fruit and spice is what gives it that signature flavor.
Do you keep hummingbird cake in the fridge?
Yes, you do. Because the frosting is made with cream cheese, the Hummingbird Cake needs to be refrigerated. Store it covered in the fridge and it'll stay fresh for up to 5 days. Pull it out about 20 to 30 minutes before serving if you prefer it at room temperature.
Why is it called hummingbird cake?
The exact origin of the name is a little debated, but most people believe it refers to how sweet the cake is, sweet enough to attract hummingbirds. It's also sometimes called Doctor Bird Hummingbird Cake in Jamaica, where some versions of the recipe may have originated. Either way, the name suits it.
What is the best hummingbird cake recipe ever?
The one that uses ripe bananas, undrained crushed pineapple, toasted pecans, and a generous layer of cream cheese frosting on every layer. This one checks every single one of those boxes.
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Pairing
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Hummingbird Cake
Ingredients
Method
- In a medium skillet, toast the chopped pecans over medium heat for 5 to 8 minutes, stirring occasionally. prep
- In a large mixing bowl, whisk together the flour, sugar, salt, baking soda, baking powder, and cinnamon until well combined. mix
- Add the eggs and cooking oil to the bowl and stir until just combined. Do not overmix. mix
- Stir in the vanilla extract, crushed pineapple (with juice), chopped bananas, and toasted pecans. Mix gently until fully incorporated. mix
- Grease three 9-inch cake pans and line the bottoms with parchment paper. Dust with flour. Divide the batter evenly among the pans. prep
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool in the pans for 10 minutes, then remove the cakes and allow them to cool completely (about 1 hour). bake
- While the cakes are cooling, make the frosting by beating the softened cream cheese, salted butter, vanilla extract, and a pinch of salt with an electric mixer on medium speed until smooth. mix
- Gradually add the powdered sugar, one cup at a time, mixing on low speed after each addition. Once all sugar is incorporated, increase the speed to medium-high and beat for 1 to 2 minutes until fluffy. mix
- Once the cakes are completely cool, place the first layer on a serving platter. Spread 1 cup of frosting over the top. assemble
- Place the second cake layer on top and spread another cup of frosting. assemble
- Top with the third cake layer and spread the remaining frosting over the top and lightly around the sides. Garnish with pecans, berries, or candied pineapple rings. assemble
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