Ultimate Hummingbird Cake: Easy Southern Dessert

I remember the first time I baked hummingbird cake, it felt like magic bringing those tropical flavors to my busy kitchen. Over the years, this recipe has become my go-to for a moist, flavorful Southern classic that’s surprisingly easy to make. Today, I want to share my ultimate hummingbird cake recipe that takes about two hours from start to finish, including cooling and frosting.

Why This Hummingbird Cake is a Kitchen Essential

If you’ve ever wanted to impress with a cake that’s both sweet and comforting, this hummingbird cake recipe is for you. It’s a delightful blend of banana, pineapple, and warm cinnamon with a luscious cream cheese frosting. From prepping your pans to slicing the perfect layers, this guide covers everything so you can bake with confidence, even on a hectic weekday.

Key Features of the Perfect Hummingbird Cake

• Exceptionally Moist and Tender: Thanks to ripe bananas, crushed pineapple with juice, and vegetable oil, the cake stays irresistibly moist every time.
• Rich, Balanced Flavor: The blend of warm cinnamon and tropical fruits offers a unique taste that hits all the right notes.
• Stress-Free Baking: Clear step-by-step instructions and practical tips ensure even beginner bakers find success.
• Cream Cheese Frosting Magic: A fluffy, tangy topping that perfectly complements the cake’s sweetness, made smooth with easy techniques.

The History and Origins of Hummingbird Cake

Hummingbird cake is a beloved Southern dessert known for its moist layers and tropical flavors. But why is it called hummingbird cake? The name is believed to evoke the sweetness and lightness that “hummingbirds” represent, much like how these flavors attract fans with their lively, fresh taste. This cake combines mashed bananas, crushed pineapple, pecans, and warm cinnamon for a unique, fragrant profile that’s both nostalgic and inviting.

The Science of a Moist Hummingbird Cake

The secret behind this cake’s moist texture lies in the ingredients. Ripe mashed bananas add natural sweetness and moisture, much like they do in an ultimate super moist banana bread recipe, while the undrained crushed pineapple contributes acidity and keeps the crumb soft. Vegetable oil replaces butter in the batter, providing consistent moisture and preventing dryness. The combination of these three creates a tender cake that’s rich but never heavy.

Everything You Need for Your Hummingbird Cake

Cake Ingredients:

• 3 cups all purpose flour
• 2 cups granulated sugar
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1 tsp salt
• 3 large eggs (beaten)
• 1 1/4 cup vegetable oil
• 2 tsp vanilla extract
• 8 oz crushed pineapple with juice
• 1 3/4 cup ripe mashed bananas (about 4-5 bananas)
• 1 cup chopped pecans (if desired)

Cream Cheese Frosting Ingredients:

• 1 cup unsalted butter (room temperature)
• 8 oz cream cheese (room temperature)
• 3 1/2 cups confectioner’s sugar (up to 4 cups if you want it stiffer)
• pinch of salt
• 2 tsp pineapple juice
• 2 tsp vanilla extract
• 1/4 cup finely chopped pecans (for garnish if desired)

Essential Ingredient Tips for Success

Tips on ingredients: Use very ripe bananas with brown spots for maximum sweetness and moisture, essential for a moist paleo banana bread too. Be sure to use crushed pineapple with juice—not drained—to keep the cake tender. If you don’t have buttermilk, you can substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes; although this recipe doesn’t call for buttermilk, it’s a handy swap for Southern baking staples.

Recommended Tools for Baking a Hummingbird Cake

To bake your hummingbird cake with ease, having the right tools helps a lot. A stand mixer or hand mixer makes combining the butter and cream cheese into fluffy frosting effortless. Using parchment paper in your cake pans ensures easy release and clean edges. A food scale helps with ingredient accuracy, particularly flour, for the perfect texture. If you want professional-looking layers, a cake leveler is a worthwhile investment to slice precise layers without crumbling.

Step-by-Step Instructions to Bake Hummingbird Cake

1. Preheat oven to 350 degrees. Prepare 2 9” round cake pans by spraying with non-stick baking spray, then lining each with parchment paper and spraying the parchment tops.
2. Combine dry ingredients. In a large bowl, whisk together flour, sugar, cinnamon, baking soda, and salt until evenly mixed.
3. Add wet ingredients. Whisk in beaten eggs, vegetable oil, vanilla extract, crushed pineapple with juice, mashed bananas, and pecans if using until the thick batter is fully combined.
4. Bake evenly. Divide batter evenly between pans and bake for 24-30 minutes. Test doneness with a toothpick; it should come out clean.
5. Cool the cakes. Let the cakes cool in pans for 10-15 minutes before removing, then allow to cool completely to room temperature before frosting to prevent melting.
6. Prepare the frosting base. Beat butter and cream cheese on high speed in a mixer until thick and fluffy.
7. Add sugar gradually. Slow mixer speed while adding confectioner’s sugar carefully, then return to high speed to whip fully.
8. Flavor and finish frosting. Mix in pineapple juice and vanilla extract, continuing to whip until light, smooth, and fluffy.
9. Layer your cake. Level cakes if necessary and slice each into two layers for four total, or leave as two layers.
10. Assemble and frost. Spread frosting between layers, then cover the entire cake. Garnish with pecans if desired. Serve at room temperature.

Expert Tips for a Professional Finish

• Toast your pecans lightly on the stove before adding to bring out their flavor.
• Measure flour by spooning into your cup and leveling with a knife to avoid dense cake from too much flour.
• Avoid overmixing the batter to keep the cake tender; stir just until combined.
• Make sure cakes are completely cool before frosting to stop the frosting from sliding.
• Use a cake leveler to achieve even layers; crumb coat first for a polished, smooth finish.

Troubleshooting Your Cream Cheese Frosting

If your frosting looks grainy, it might mean the sugar wasn’t incorporated slowly enough. Add sugar gradually and mix thoroughly. For runny frosting, chill it briefly to firm up. If it curdles, stop mixing immediately, let the bowl rest, then gently remix at low speed. Beat the butter and cream cheese until fluffy first—this is key to smooth, light frosting that spreads beautifully.

Hummingbird Cake Variations and Substitutions

How to Store and Transport Your Hummingbird Cake

Store the cake at room temperature for up to two days, covered loosely with a cake dome or foil. For longer freshness, refrigerate in an airtight container for up to a week. You can freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to three months. Assemble after thawing. When transporting a frosted layer cake, use a sturdy box and place the cake on a flat surface with a non-slip mat underneath. Chill the cake beforehand to firm up the frosting and prevent sliding during transit.

Solving Common Hummingbird Cake Baking Issues

• Dry Cake: Often caused by overbaking or insufficient moisture. Check your oven temperature and don’t bake beyond the toothpick test.
• Uneven Layers: Use parchment and spray, bake on the middle rack, and level cakes with a cake leveler after cooling.
• Crumbly Cake: Avoid overmixing and allow cakes to cool completely before cutting or frosting.
• Runny Frosting: See the frosting troubleshooting section for detailed fixes—chill or remix as needed.
• Cake Sticking to Pan: Be sure to spray pans well and line with parchment paper for easy release.

Frequently Asked Questions About Hummingbird Cake

Final Thoughts: Share Your Hummingbird Cake Success

I hope this hummingbird cake recipe brings you the same joy and comfort it brings me after long days. Remember, perfect baking comes with practice, and I’m cheering you on every step of the way. Don’t forget to leave a comment sharing your baking success or questions. For more easy, comforting recipes, check out my weeknight dinners and easy air fryer meals. Sign up for my newsletter to get fresh ideas delivered straight to your inbox. Let’s keep baking simple, joyful, and delicious together!

Hummingbird Cake

This classic Hummingbird Cake is a moist and flavorful dessert packed with bananas, pineapple, and pecans, topped with a rich cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 27 minutes mins

Total Time 2 hours hrs 12 minutes mins

Servings: 12 slices

Calories: 520

Ingredients Equipment Method Notes

Ingredients

  

Cake

• 3 cups all purpose flour
• 2 cups granulated sugar
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1 tsp salt
• 3 large eggs beaten
• 1 1/4 cup vegetable oil
• 2 tsp vanilla extract
• 8 oz crushed pineapple with juice
• 1 3/4 cup ripe mashed bananas about 4-5 bananas
• 1 cup chopped pecans if desired

Cream Cheese Frosting

• 1 cup unsalted butter room temperature
• 8 oz cream cheese room temperature
• 3 1/2 cups confectioner’s sugar up to 4 cups if you want it stiffer
• pinch salt
• 2 tsp pineapple juice
• 2 tsp vanilla extract

Garnish

• 1/4 cup finely chopped pecans for garnish if desired

Equipment

• Oven
• Round cake pans
• Mixing bowls
• Whisk
• Electric mixer
• Parchment paper
• Toothpick
• Wire rack
• Spatula/Offset spatula (implied)

Method

 

Cake Preparation

1. Preheat oven to 350°F. Prepare two 9-inch round cake pans by spraying, lining with parchment, and spraying again.
2. In a large bowl, whisk together flour, sugar, cinnamon, baking soda, and salt.
3. Whisk in eggs, oil, vanilla, crushed pineapple with juice, mashed bananas, and pecans until well combined; the batter will be thick.
4. Divide batter evenly into prepared pans and bake for 24-30 minutes, or until a toothpick comes out clean.
5. Let cakes cool in pans for 10-15 minutes, then remove and cool completely on a wire rack before frosting.

Cream Cheese Frosting

1. In a mixer, beat room temperature butter and cream cheese on high speed until thick and fluffy.
2. Gradually add confectioner’s sugar on low speed, then increase speed to high and whip until fully incorporated.
3. Add pineapple juice and vanilla extract, then whip until the frosting is smooth, light, and fluffy.

Assembly

1. If desired, level the cake layers and slice each into two, creating a total of four layers.
2. Frost between layers and cover the entire cake with frosting, garnishing with pecans if desired, then serve at room temperature.

Notes

Ensure all refrigerated ingredients like butter and cream cheese are at room temperature for the best frosting consistency. Avoid overmixing the cake batter to keep it tender. Allow cakes to cool completely before frosting to prevent melting.