Hummingbird Cake Southern Classic

The first time my grandmother made hummingbird cake, I couldn't understand why she'd put fruit in something that looked so absolutely decadent. Three layers of golden perfection arrived at the Sunday table, and one bite completely erased my skepticism. That morning she'd hummed while mashing bananas and draining pineapple, explaining that hummingbirds are drawn to the sweetest things in life. Now whenever I bake it, the whole house fills with this incredible warm spice and fruit fragrance that makes everyone drift into the kitchen.

I baked this for my sister's baby shower last spring and watched eight grown women practically swoon over the layers. One friend actually asked if I'd cater her wedding on the spot. There's something about the combination of toasted pecans and sweet tropical fruit that feels like a hug from someone who loves you. My niece now requests it for every birthday, and I've learned to double the frosting recipe because people tend to sneak extra spoonfuls when nobody's watching.

Ingredients

• 3 cups all-purpose flour: This foundation gives the cake structure while letting all those fruit flavors shine through
• 2 cups granulated sugar: Sweetens the deal and helps create that tender crumb we're after
• 1 tsp baking soda: The lift that makes those three layers rise beautifully in the oven
• 1 tsp ground cinnamon: Warm spice that pairs so perfectly with the tropical fruits
• ½ tsp salt: Balances all that sweetness and brings out the nutty pecan flavor
• 3 large eggs: Room temperature eggs incorporate better and give the cake structure
• 1 cup vegetable oil: Keeps everything incredibly moist and tender, far better than butter would here
• 2 tsp pure vanilla extract: Pure vanilla makes all the difference in the final flavor
• 1 cup toasted pecans, chopped: Toast them first for that deep, nutty aroma throughout the cake
• 2 cups ripe bananas, mashed: About three very ripe bananas with plenty of brown spots
• 1 can crushed pineapple: Do not drain this, the juice adds essential moisture and sweetness
• 8 oz cream cheese: Make sure it's properly softened for silky smooth frosting
• ½ cup unsalted butter: Room temperature butter blends perfectly with the cream cheese
• 4 cups powdered sugar, sifted: Sifting prevents lumps and gives you that cloud-like texture
• 1 tsp pure vanilla extract: That beautiful fragrant finish in the frosting
• Pinch of salt: Just enough to balance the sweetness in the frosting

Instructions

Get your oven ready:

Preheat to 350°F and grease three 8-inch round pans, then dust with flour or line with parchment paper for easy removal.

Whisk the dry ingredients:

In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt until everything's evenly distributed.

Mix the wet base:

Beat eggs, oil, and vanilla in another bowl until the mixture turns pale and creamy.

Add the fruit and nuts:

Fold in mashed bananas, crushed pineapple with all its juice, and chopped pecans until everything's well combined.

Combine everything:

Pour wet ingredients into dry and mix gently until just combined, being careful not to overwork the batter.

Divide and bake:

Spread batter evenly among your three pans and bake for 25 to 30 minutes until a toothpick comes out clean.

Cool the layers:

Let cakes rest in pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.

Make the frosting:

Beat softened cream cheese and butter until smooth, then gradually add sifted powdered sugar, vanilla, and salt until fluffy.

Frost and garnish:

Spread frosting between layers and over the entire cake, then top with extra toasted pecans for that final crunch.

Save

My daughter helped me frost this last Thanksgiving and we ended up with more frosting on our faces than on the cake. That messy, laughter-filled kitchen moment became one of my favorite holiday memories. Now whenever she sees the bananas turning brown on the counter, she immediately asks if it's hummingbird cake day.

Making Ahead

The cake layers actually improve after a day, making them perfect for preparing in advance. Wrap each cooled layer tightly in plastic wrap and store at room temperature for up to 24 hours. The flavors deepen and the texture becomes even more moist and delicious.

Frosting Like a Pro

Chill your frosted cake for about 30 minutes before serving to help the frosting set. This makes slicing cleaner and prevents the frosting from smearing when you cut those beautiful tall slices. Bring it back to room temperature for the best texture.

Serving Suggestions

This cake deserves to be the star of any dessert table. Pair it with strong black coffee to cut through the richness or serve with sweet dessert wine for an elegant finish. The combination of flavors works beautifully for everything from casual potlucks to special celebrations.

• Use a serrated knife and gentle sawing motion for clean slices
• Let the cake come to room temperature before serving for optimal flavor
• Store any leftovers in the refrigerator, though it rarely lasts long

Save

Every time I pull this cake from the oven, I remember my grandmother standing in her sunny kitchen, humming while she worked. Some recipes are just meant to be shared and loved across generations.

Recipe Questions & Answers

→ Why is it called Hummingbird Cake?

The origin of the name remains a delightful mystery, though it's believed the cake is sweet enough to attract hummingbirds. First appearing in Southern Living magazine in 1978, this Southern classic has been a staple at gatherings and church suppers across the South for generations.

→ Can I make Hummingbird Cake ahead of time?

Absolutely! The cake layers actually improve with a bit of rest. You can bake the layers up to 24 hours in advance—wrap them tightly in plastic wrap once completely cooled. The frosting can also be prepared a day ahead and stored in the refrigerator. Bring to room temperature before spreading.

→ What makes Hummingbird Cake so moist?

The combination of mashed bananas and crushed pineapple (including its juice) creates incredible moisture. The vegetable oil also contributes to the tender texture, while the fruit adds natural sweetness that keeps the cake fresh for days. This is why it's known for staying moist longer than typical layer cakes.

→ Can I substitute the pecans?

Walnuts make an excellent alternative if you prefer. For a nut-free version, simply omit the nuts entirely—the cake will still be delicious thanks to the fruit. Some bakers add shredded coconut for extra texture and flavor variation.

→ How should I store the finished cake?

Due to the cream cheese frosting, store the assembled cake in the refrigerator, covered loosely with foil or in a cake container. It will keep for up to 5 days. Bring slices to room temperature 20 minutes before serving for the best flavor and texture.

→ Can I freeze Hummingbird Cake layers?

Yes! Wrap each cooled layer tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting. Unfrosted layers freeze better than the finished cake, as the frosting texture can change when frozen.