If you’ve never had hummingbird cake before, imagine the perfect blend of banana bread, pineapple cake, and carrot cake — all layered together with creamy cream cheese frosting.
That’s hummingbird cake. It’s moist, flavorful, a little tropical, and always impressive on the table.
It’s the kind of dessert that makes people ask for seconds — and the recipe.
What Makes Hummingbird Cake Unique?
Hummingbird cake has Southern roots, with its origins often traced back to Jamaica before it became a staple in the American South. What sets it apart from other cakes is its combination of fruit and spice. Bananas bring sweetness and moisture, pineapple adds brightness, and cinnamon ties it all together with warmth.
It’s also one of the rare cakes where oil, not butter, provides the fat. That means the cake stays soft and moist for days. And let’s be honest — the cream cheese frosting is what takes it over the top.
Ingredients You’ll Need
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 (8-ounce) can crushed pineapple, undrained
- 2 cups mashed ripe bananas (about 3–4 bananas)
- 1 cup chopped pecans (optional)
For the Cream Cheese Frosting:
- 1 (8-ounce) package cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Optional garnish: extra chopped pecans for topping
Mix the Dry Ingredients
Start by whisking together the flour, sugar, baking soda, cinnamon, and salt in a large bowl. This ensures everything is evenly distributed before you add the wet ingredients.
One of the things I love about hummingbird cake is that it’s a one-bowl wonder. No need for fancy techniques — just mix and bake.
Add the Wet Ingredients
In the same bowl, add the eggs, oil, and vanilla extract. Stir gently until everything is just combined. Then fold in the mashed bananas, crushed pineapple (juice and all), and pecans if you’re using them.
The batter will be thick and full of fruit — that’s exactly what you want. It’s the fruit that keeps this cake so moist and flavorful.
Bake the Cake Layers
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans (or line them with parchment paper). Divide the batter evenly among the pans.
Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then remove and transfer to wire racks to cool completely.
At this point, the cakes already smell amazing — warm cinnamon, bananas, and pineapple fill the kitchen.
Make the Frosting
Beat the cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, one cup at a time, until light and fluffy. Stir in the vanilla extract.
This frosting is rich and tangy, the perfect balance to the sweetness of the cake layers.
Assemble and Decorate
Place one cake layer on a serving plate or stand. Spread frosting evenly on top, then repeat with the second and third layers. Frost the outside of the cake, smoothing the sides as best you can.
For a classic finish, sprinkle the top with chopped pecans. They add crunch and a nutty flavor that pairs beautifully with the fruit inside the cake.
Why This Cake Always Impresses
Hummingbird cake is special because it feels decadent but approachable. It’s not overly fussy, yet it has a “wow” factor when you bring it to the table. The combination of flavors — sweet bananas, juicy pineapple, warm cinnamon, tangy frosting — means every bite has a little bit of everything.
It’s also a cake that gets better the next day. The flavors have time to mingle, and the cake stays incredibly moist.
Tips for Baking the Best Hummingbird Cake
- Don’t overmix: Stir until just combined to keep the cake tender.
- Use ripe bananas: The riper, the sweeter and more flavorful the cake will be.
- Don’t drain the pineapple: The juice adds moisture and flavor.
- Toast the pecans: If you’re adding nuts, toasting them first brings out their flavor.
- Chill before slicing: A brief chill in the fridge makes cleaner slices.
Storing and Serving
Store the cake covered in the refrigerator for up to 5 days. Bring it to room temperature before serving for the best flavor and texture.
You can also freeze individual slices by wrapping them tightly in plastic wrap and storing in a freezer-safe container for up to 2 months. Just thaw overnight in the fridge before enjoying.
Final Thoughts
Hummingbird cake is one of those desserts that makes an impression. It’s tall, gorgeous, and full of flavor, yet the recipe is wonderfully straightforward. I think that’s why it has become a classic — anyone can bake it, and everyone loves it.
For me, it’s the cake I turn to when I want something that feels celebratory without being complicated. It’s tropical, spiced, and comforting all at once. Pair it with a cup of coffee or tea, and you’ve got a slice of pure happiness.
So next time you want to wow your family or friends, bake a hummingbird cake. It’s a little taste of the tropics, a little Southern charm, and a whole lot of deliciousness.
