This cake is incredibly moist with a delightful combination of fruit and nuts that gives it texture and depth of flavor. The sweet cream cheese frosting adds a tangy balance, making each bite rich but not overly sweet. It’s a crowd‑pleasing dessert that’s surprisingly easy to make and perfect for birthdays, potlucks, or family dinners.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All‑purpose flour
Granulated sugar
Baking soda
Salt
Ground cinnamon
Eggs
Vegetable oil
Vanilla extract
Ripe bananas (mashed)
Crushed pineapple (drained)
Chopped pecans or walnuts
Cream cheese (for frosting)
Unsalted butter (for frosting)
Powdered sugar
Lemon juice or zest (optional for frosting)
Directions
Preheat the oven and grease two round cake pans.
In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
In another bowl, beat together eggs, vegetable oil, and vanilla.
Stir mashed bananas, drained crushed pineapple, and chopped nuts into the wet mixture.
Add the wet ingredients to the dry ingredients and mix until just combined.
Divide the batter evenly between the prepared cake pans.
Bake until a toothpick inserted into the centers comes out clean and the cakes are golden.
Let the layers cool in the pans briefly, then transfer to a wire rack to cool completely.
While the cakes cool, beat together cream cheese and butter until smooth, then gradually add powdered sugar and vanilla; add a little lemon juice or zest if you like brightness in the frosting.
Frost the cooled cake layers with the cream cheese frosting and decorate with extra nuts if desired.
Servings and timing
Serves about 10–12 people. Prep time: 25 minutes Bake time: 25–30 minutes Cooling and frosting time: 30–40 minutes Total time: ~1 hour 30 minutes
Storage/Reheating
Store leftover cake covered in the refrigerator for up to 3–4 days because of the cream cheese frosting. Before serving, bring slices to room temperature for the best flavor and texture. There’s no reheating needed — this cake is enjoyed chilled or at room temperature.
FAQs
What makes hummingbird cake different from other cakes?
Hummingbird cake includes banana, pineapple, and nuts in the batter, giving it a moist texture and tropical‑sweet flavor.
Can I make this cake gluten‑free?
Yes — substitute a gluten‑free all‑purpose flour blend measured 1:1, and check that other ingredients are gluten‑free.
Why is it called hummingbird cake?
The name suggests the sweet, nectar‑like ingredients that would attract hummingbirds, though the cake itself doesn’t contain hummingbirds.
Can I use different nuts?
Yes — walnuts or even toasted almonds can be used instead of pecans.
Can I make this in one pan?
You can bake it in a 9×13‑inch pan — adjust the bake time as needed until the center is set.
How ripe should the bananas be?
Very ripe bananas with brown speckles give the best sweetness and flavor.
Can I make the frosting less sweet?
Yes — reduce the powdered sugar slightly and add a bit of lemon juice to cut sweetness.
Can I freeze this cake?
You can freeze unfrosted cake layers tightly wrapped for up to 2 months; thaw before frosting.
How can I prevent the cake from being too dense?
Don’t overmix the batter — stir until ingredients are just combined.
What pairs well with hummingbird cake?
A scoop of vanilla ice cream, fresh berries, or a cup of coffee are lovely with a slice.
Conclusion
Hummingbird cake is a celebration of moist texture, warm spices, and sweet tropical flavors wrapped in rich cream cheese frosting. Easy to make and impressive to serve, it’s a dessert that brings joy to any table. Enjoy each slice with friends and family on special occasions or anytime you need a delicious treat.
A moist, warmly spiced cake made with bananas, pineapple, and pecans, then topped with tangy cream cheese frosting. This classic Southern dessert is festive, flavorful, and easy to make.
Author:Catherine
Prep Time:25 minutes
Cook Time:30 minutes
Total Time:1 hour 30 minutes
Yield:10–12 servings
Category:Dessert
Method:Baking
Cuisine:Southern American
Diet:Vegetarian
Ingredients
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 large eggs
1 cup vegetable oil
2 teaspoons vanilla extract
2 cups ripe bananas, mashed (about 3–4 bananas)
1 can (8 oz) crushed pineapple, drained
1 cup chopped pecans or walnuts
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
3–4 cups powdered sugar
1 teaspoon vanilla extract (for frosting)
Optional: 1 tablespoon lemon juice or zest (for frosting)
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
In a large bowl, whisk together flour, sugar, baking soda, salt, and cinnamon.
In a separate bowl, beat eggs, vegetable oil, and vanilla until combined.
Stir in mashed bananas, drained crushed pineapple, and chopped nuts.
Add the wet ingredients to the dry ingredients and stir until just combined — do not overmix.
Divide the batter evenly between the prepared pans and smooth the tops.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in the pans for 10 minutes, then turn out onto wire racks to cool completely.
To make the frosting, beat cream cheese and butter until smooth. Add vanilla and lemon juice or zest (if using). Gradually beat in powdered sugar until desired consistency is reached.
Frost cooled cake layers and decorate with extra chopped nuts if desired.
Notes
Use very ripe bananas for best flavor and moisture.Don’t overmix the batter — stir until just combined to keep the cake tender.You can bake this in a 9×13-inch pan instead of layers; adjust baking time as needed.Frosting can be adjusted in sweetness with less powdered sugar or lemon juice for balance.Store leftovers in the fridge; bring to room temp before serving for best texture.
