If you want a show-stopping dessert, this hummingbird cake is it. Ultra-moist and full of tropical flavor, it combines mashed bananas, crushed pineapple, warm spices and crunchy pecans, then gets a rich cream cheese frosting that keeps everyone coming back for seconds. It looks beautiful and tastes even better.
This cake is absolutely delicious! Loved the combination of flavors. This recipe is definitely a keeper! Thank you. <3
-Ana
What is Hummingbird Cake?
Hummingbird cake is a classic three-layer (or two-layer) cake made with mashed bananas, crushed pineapple, chopped pecans and warm spices like cinnamon and allspice. It’s traditionally finished with a cream cheese frosting that balances the cake’s sweet, tropical flavors.
The cake became widely popular in the Southern United States after a recipe was submitted to Southern Living Magazine in the 1970s. Today it’s a favorite for celebrations—birthdays, showers, holidays—or any occasion when you want an impressive, crowd-pleasing dessert.
Why is it called Hummingbird Cake?
The exact origin of the name is uncertain, but the cake likely traces back to Jamaica. It’s sometimes called “Doctor Bird Cake,” a nod to the Jamaican red-billed streamertail hummingbird, nicknamed the “Doctor Bird.”
Why you’ll love this recipe
This version of hummingbird cake is popular for good reason. Highlights include:
- Only about 15 minutes of active prep time
- Clear, easy-to-follow instructions
- A simple two-layer presentation that’s great for both new and experienced bakers
- A rich, tropical flavor profile
- A pleasing contrast of moist cake and crunchy pecans
Ingredients Overview
This recipe uses common pantry ingredients and is a great way to use overripe bananas. The full ingredient list and measurements are provided in the recipe card below; here’s a quick summary:
Cake
- All-purpose flour
- Baking powder and baking soda
- Salt, ground cinnamon and allspice
- Unsalted butter (room temperature)
- Granulated sugar
- Eggs
- Buttermilk
- Pureed or very smoothly mashed ripe bananas
- Drained crushed pineapple
- Vanilla extract
- Chopped pecans
Cream Cheese Frosting
- Cream cheese, softened
- Unsalted butter, softened
- Vanilla extract
- Powdered sugar
- A pinch of salt
- A splash of milk or heavy cream, if needed
How to make this hummingbird cake
Follow these straightforward steps to bake a beautiful two-layer cake. The full, exact measurements and step-by-step recipe are in the recipe card below.
Cake
- Preheat and prepare pans. Heat the oven to 350°F. Grease two or three 8-inch springform pans (sides and bottoms) and line each with a parchment circle for easy removal.
- Prepare bananas. Puree or very smoothly mash 3–4 large ripe bananas to yield 1½ cups. Pureeing gives a smoother batter texture.
- Drain pineapple. Drain the crushed pineapple well and set aside.
- Combine dry ingredients. Whisk together the flour, baking powder, baking soda, salt, cinnamon and allspice.
- Cream butter and sugar. Beat room-temperature butter and granulated sugar with an electric mixer for 1–2 minutes until light and fluffy.
- Add wet ingredients. Beat in the eggs, buttermilk, pureed banana, drained pineapple and vanilla.
- Fold in dry ingredients and pecans. Gently add the flour mixture and chopped pecans, mixing until just combined—avoid overmixing.
- Divide batter and bake. Evenly divide the batter between pans (about 3 cups per pan for two pans, 2 cups per pan for three). Bake: two pans 40–50 minutes, three pans 32–37 minutes, or a 9×13 pan 45–55 minutes, until a toothpick comes out clean.
- Cool completely. Let the cakes cool fully before frosting to prevent the frosting from melting.
Cream Cheese Frosting
- Beat cream cheese and butter. With the cream cheese and butter at room temperature, beat them on medium until whipped and fluffy, about 1–2 minutes.
- Add vanilla and powdered sugar. Mix in vanilla and powdered sugar on low, scraping the bowl as needed, until smooth.
- Adjust consistency. If the frosting is too thick, add a splash of milk or heavy cream and beat until spreadable.
Assemble the cake
- Level layers. If necessary, level the cooled cake layers with a cake leveler or serrated knife.
- Layer and frost. Spread a small smear of frosting on the cake plate to anchor the cake. Place one layer down, spread ¾–1 cup frosting evenly over it, top with the second layer and add another ¾–1 cup of frosting. Finish by covering the sides and top with the remaining frosting and sprinkle chopped pecans on top if desired.
Top tips for success
To get the best results from this classic recipe, keep these tips in mind:
- Use block cream cheese. Avoid the spreadable tub varieties; the block style gives a firmer, more stable frosting.
- Expect some lumps. Small lumps from bananas and pineapple are normal—mix only until dry spots disappear to keep the cake tender.
- Cool completely before frosting. Frosting a warm cake will melt the frosting and create a messy finish.
- Use very ripe bananas. Brown-spotted bananas are ideal, as they add natural sweetness and flavor.
- Stick with crushed canned pineapple if you prefer convenience. Fresh crushed pineapple works too, but canned is consistent and easy.
Decoration ideas
You can keep this cake elegantly simple or dress it up. After frosting, top with whatever you like. Popular ideas:
- Chopped or crushed pecans
- Fresh fruit
- Edible flowers
- Whipped cream
- Chocolate or coconut shavings
Storage and freezing
Store leftover cake in an airtight container or tightly wrapped in the refrigerator for up to five days.
Freezing
To freeze a decorated cake, flash-freeze it for 30–60 minutes to set the frosting. Once set, wrap the cake tightly in plastic wrap, then add a layer of aluminum foil if freezing long-term. Label with the date. Thaw the cake in the refrigerator overnight (keep it wrapped to avoid condensation), then bring to room temperature before serving.
FAQs
A dense cake can result from overmixing, inaccurate measurements, expired leavening agents, not properly creaming butter and sugar, incorrect oven temperature, or overbaking. Mix just until combined, check that baking powder/soda are fresh, and monitor baking time and oven temperature to help keep the cake light.
More layer cake recipes
- Moist Funfetti Cake
- German Chocolate Cake
- Red Velvet Cake
- Black Forest Chocolate Cake
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Super Moist Hummingbird Cake Recipe
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Equipment
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Glass Mixing Bowl
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Spatula
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Kitchen Scale
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8 inch springform pan
Ingredients
Cake
- 2 ½ cups (300g) all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp allspice
- ¾ cup (170g) unsalted butter, room temperature
- 1 ½ cups (297g) granulated sugar
- 3 large eggs
- ½ cup (118ml) buttermilk
- 1 ½ cups (340g) pureed or very smoothly mashed ripe bananas
- 8 oz crushed pineapple, drained
- 1 Tbsp vanilla extract
- 1 cup (114g) chopped pecans
Cream Cheese Frosting
- 8 oz (226g) cream cheese, softened
- ½ cup (113g) unsalted butter, softened
- 1 ½ tsp vanilla extract
- 3 cups (340g) powdered sugar
- ⅛ tsp salt
- dash of milk or heavy cream
Video
Instructions
Cake
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Preheat the oven to 350º F. Grease two or three 8 inch springform pans with butter and line each with parchment. Set aside.
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Puree or very smoothly mash 3–4 large ripe bananas to equal 1½ cups. Set aside.
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Drain the crushed pineapple and set aside.
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Whisk together the flour, baking powder, baking soda, salt, cinnamon and allspice.
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Beat the butter and sugar in a large bowl with an electric mixer for 1–2 minutes until fluffy.
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Add eggs, buttermilk, pureed banana, drained pineapple and vanilla; beat until combined.
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Gradually add the flour mixture and pecans, mixing until just combined.
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Divide the batter among pans and bake until a toothpick comes out clean (times vary by pan count).
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Cool completely before frosting.
Cream Cheese Frosting
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Beat room-temperature cream cheese and butter until fluffy.
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Add vanilla and powdered sugar, beat on low until incorporated, then adjust consistency with milk if needed.
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Assemble the cake: level layers if needed, spread frosting between layers and around the cake, and top with chopped pecans if desired.
Notes
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Substitutions or quantity changes will alter the estimates.
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