This cake is incredibly moist thanks to the fruit, with a naturally sweet flavor that doesn’t rely only on sugar. The combination of banana and pineapple gives it a tropical twist, while the cream cheese frosting adds a tangy balance. It’s perfect for celebrations, gatherings, or anytime you want a standout homemade dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
All-purpose flour
Granulated sugar
Baking soda
Salt
Ground cinnamon
Ripe bananas, mashed
Crushed pineapple, with juice
Eggs
Vegetable oil
Vanilla extract
Chopped pecans or walnuts
For the frosting:
Cream cheese
Unsalted butter
Powdered sugar
Vanilla extract
Directions
Preheat the oven to 350°F. Grease and flour two or three round cake pans, or a 9×13-inch baking pan.
In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
In another bowl, combine mashed bananas, crushed pineapple with juice, eggs, oil, and vanilla.
Add the wet ingredients to the dry ingredients and mix until just combined.
Fold in the chopped nuts.
Divide the batter evenly between prepared pans.
Bake until a toothpick inserted into the center comes out clean.
Let the cakes cool completely before frosting.
To make the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy.
Spread frosting between layers and over the top and sides of the cake.
Servings and timing
Servings: 10 to 12 slices Prep time: 20 minutes Bake time: 25 to 35 minutes Cooling time: 1 hour Total time: About 2 hours
Variations
Add shredded coconut for extra texture and flavor.
Use walnuts instead of pecans or omit nuts entirely.
Make cupcakes instead of a layered cake.
Add a hint of nutmeg for deeper spice flavor.
Top with toasted coconut or extra nuts for decoration.
Storage/Reheating
Store the cake in the refrigerator due to the cream cheese frosting for up to 5 days.
Keep it covered to prevent drying out.
Bring to room temperature before serving for the best texture.
You can freeze unfrosted cake layers for up to 2 months. Wrap them tightly before freezing.
FAQs
What is hummingbird cake?
It’s a Southern dessert made with bananas, pineapple, and often topped with cream cheese frosting.
Why is it called hummingbird cake?
The name is said to come from its sweet flavor, which is as appealing as nectar to hummingbirds.
Can I make it without nuts?
Yes, you can leave out the nuts if you prefer.
Can I use fresh pineapple?
Yes, just make sure it’s finely crushed and includes some juice.
Do I have to refrigerate it?
Yes, because of the cream cheese frosting.
Can I make it ahead of time?
Yes, it actually tastes better the next day as the flavors develop.
Can I use less sugar?
You can slightly reduce it, but keep in mind the fruit already adds sweetness.
Can I turn this into cupcakes?
Yes, just adjust the baking time to about 18 to 22 minutes.
Why is my cake dense?
Overmixing the batter can lead to a denser texture.
Can I freeze the finished cake?
Yes, but freezing unfrosted layers is usually better for texture.
Conclusion
Hummingbird Cake is a flavorful, moist dessert that combines fruit, spice, and creamy frosting into one unforgettable treat. It’s a beloved classic that’s easy to make and always a crowd-pleaser.
This classic Hummingbird Cake is a moist Southern dessert made with ripe bananas, crushed pineapple, warm spices, and topped with rich cream cheese frosting. Sweet, fruity, and perfectly balanced, this hummingbird cake recipe is ideal for celebrations, gatherings, or a comforting homemade treat.
Author:Catherine
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:2 hours
Yield:10–12 servings
Category:Dessert
Method:Baking
Cuisine:Southern American
Diet:Vegetarian
Ingredients
For the cake:
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1½ cups ripe bananas, mashed (about 3–4 bananas)
1 can (8 oz) crushed pineapple, with juice
3 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup chopped pecans or walnuts
For the frosting:
8 oz (225 g) cream cheese, softened
½ cup (115 g) unsalted butter, softened
3–4 cups powdered sugar
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C). Grease and flour two or three 8-inch round cake pans, or a 9×13-inch pan.
In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
In another bowl, mix mashed bananas, crushed pineapple (with juice), eggs, oil, and vanilla.
Add wet ingredients to dry ingredients and mix until just combined.
Fold in chopped nuts.
Divide batter evenly into prepared pans.
Bake for 25–35 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool completely before frosting.
For the frosting, beat cream cheese and butter until smooth.
Gradually add powdered sugar and vanilla, beating until creamy.
Spread frosting between layers and over the top and sides of the cake.
Notes
Do not overmix the batter to keep the cake light and tender.Use very ripe bananas for maximum sweetness and flavor.Drain pineapple slightly if it seems too watery, but keep some juice for moisture.The cake tastes even better the next day as flavors develop.
