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Classic hummingbird cake recipe shown at a side angle with smooth cream cheese frosting layers

Hummingbird Cake Recipe

Hummingbird Cake Recipe
This classic Southern Hummingbird Cake features incredibly moist banana and pineapple cake layers finished with rich cream cheese frosting and toasted pecans. The oil-based batter creates a tender crumb that stays soft for days, making it ideal for celebrations and make-ahead desserts.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting/Cooling Time 1 hour 10 minutes
Total Time 2 hours 15 minutes
Servings: 12 Slices
Course: Cake
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • Cake Layers
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 3 large eggs
  • 1½ cups vegetable oil
  • 1½ teaspoons vanilla extract
  • 1 can 8 oz crushed pineapple in juice, undrained
  • 2 cups mashed ripe bananas
  • 1 cup toasted chopped pecans
  • Cream Cheese Frosting
  • 16 ounces cream cheese softened
  • 1 cup unsalted butter softened
  • 32 ounces powdered sugar
  • 2 teaspoons vanilla extract
  • Topping
  • 1 cup toasted pecan halves

Equipment

  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Electric mixer
  • 9-inch round cake pans
  • Offset spatula
  • Cooling racks
  • Kitchen scale

Method
 

  1. Preheat oven to 350°F and grease and flour three 9-inch round cake pans.
  2. Whisk together flour, sugar, salt, baking soda, and cinnamon in a large bowl.
  3. Add eggs and vegetable oil, stirring until dry ingredients are just moistened.
  4. Fold in vanilla extract, undrained crushed pineapple, mashed bananas, and toasted pecans.
  5. Divide batter evenly among prepared cake pans and smooth the tops.
  6. Bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
  7. Cool cakes in pans for 10 minutes, then transfer to cooling racks and cool completely for about 1 hour.
  8. Beat cream cheese and butter until smooth using an electric mixer.
  9. Gradually add powdered sugar, then mix in vanilla extract and beat until fluffy.
  10. Place one cake layer on a serving plate and spread frosting evenly over the top.
  11. Add the second layer and frost again.
  12. Place the final layer on top and frost the top and sides of the cake.
  13. Decorate with toasted pecan halves before serving.

Notes

  • Use heavily ripened bananas with brown spots for maximum sweetness and moisture.
  • Do not drain the pineapple; the juice is essential for proper texture.
  • Avoid overmixing once flour is added to maintain a tender crumb.
  • Toast pecans before adding to enhance flavor and crunch.
  • Ensure cake layers are fully cooled before frosting to prevent melting.
  • Measure flour using the spoon-and-level method to avoid dense layers.
  • Refrigerate cake due to cream cheese frosting requirements.
  • Allow refrigerated slices to sit at room temperature before serving for best texture.
  • Wrap unfrosted cake layers tightly before freezing to prevent freezer burn.
  • Use a serrated knife for clean slicing without compressing the layers.
Nutrition Information (Per Serving – Estimated)
  • Calories: 720
  • Carbohydrates: 88g
  • Protein: 6g
  • Fat: 39g
  • Saturated Fat: 14g
  • Sugar: 63g
  • Fiber: 2g
  • Sodium: 310mg
  • Cholesterol: 85mg