Hummingbird Cake

I’m sharing my version of Hummingbird Cake—a moist, fragrant Southern-style layer cake filled with mashed bananas, crushed pineapple, warm spices, and crunchy pecans, all wrapped in a silky cream cheese frosting.

Why I’ll Love This Recipe

I love how the tropical sweetness of banana and pineapple blends with cinnamon-spiced batter and toasted pecans to create rich, layered flavor. The oil-based cake keeps it incredibly moist, and the tangy cream cheese frosting balances the sweetness beautifully. It’s simple enough for everyday baking yet stunning enough for special occasions.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake

• all‑purpose flour

• baking soda (and optionally baking powder for a lighter crumb)

• ground cinnamon (and optionally nutmeg)

• salt

• granulated sugar and brown sugar

• vegetable oil (neutral-flavored, like canola or avocado oil)

• large eggs

• ripe bananas, mashed

• canned crushed pineapple in juice (not drained)

• toasted pecans or walnuts, chopped

• vanilla extract

For the frosting

• cream cheese, softened

• unsalted butter, softened

• powdered sugar

• vanilla extract

• (optional) a splash of whipping cream to lighten frosting

directions

1. I preheat the oven to 350 °F (175 °C) and grease and flour two or three round cake pans.

2. I whisk together flour, baking soda (and baking powder if using), salt, cinnamon (and nutmeg if using), and sugars in a large bowl.

3. In another bowl, I whisk eggs, oil, mashed bananas, crushed pineapple with juice, vanilla, and nuts until combined; then I gently stir into dry ingredients until just mixed.

4. I divide the batter evenly between pans and bake for 25–35 minutes, until a toothpick inserted into the center comes out clean. I use lower baking time for convection ovens (around 320 °F) if indicated.

5. I let layers cool in pans 5–10 minutes, then transfer to wire racks to cool completely before frosting.

6. Meanwhile, I beat softened cream cheese and butter until smooth, whip in powdered sugar, vanilla, and optionally cream until fluffy and spreadable.

7. When cakes are fully cooled, I assemble by layering cake and frosting, covering the sides and top entirely. I usually garnish with pecan halves or crushed nuts for decoration.

Servings and timing

This cake serves about 12 slices (or up to 16 smaller servings).
Prep time is about 15–30 minutes; baking time roughly 25–35 minutes; total time about 1 hour to 1 hour 15 minutes including cooling and assembly.

Variations

• I sometimes add shredded coconut or carrot for extra texture and tropical twist.

• I substitute walnuts for pecans when preferred or to accommodate allergies.

• I’ve made it into cupcakes, a Bundt cake, or sheet cake—adjusting bake time accordingly.

• I occasionally lighten the recipe by reducing banana or increasing oil and adding baking powder for a fluffier texture.

storage/reheating

I store this cake tightly covered in the refrigerator—thanks to the cream cheese frosting, it’s best chilled and stays fresh for up to 4–5 days. I let it sit at room temperature about 30 minutes before serving so the flavors soften and bloom.

FAQs

What gives hummingbird cake its tropical flavor?

I get its tropical punch from the combination of mashed bananas and canned crushed pineapple in juice. The pineapple keeps the cake moist and fragrant.

Is this cake similar to carrot cake?

Yes—it’s often compared to carrot cake. Instead of carrots, it uses bananas and pineapple along with spices and nuts for similar flavor and texture.

Can I make a smaller or mini version?

Absolutely—I make cupcakes (yield ~32) or halve the recipe. Bake time is about 20–25 minutes for cupcakes. I also sometimes bake it in a Bundt or sheet pan with adjusted timing.

Do I need cream cheese frosting?

I find the tanginess of cream cheese frosting is important—it complements the sweetness of the cake. But I’ve also made versions with a simple buttercream, yogurt frosting, or light whipped filling.

Why oil instead of butter?

Using vegetable oil means I don’t need to cream butter, and the cake stays super moist even days later. It also keeps mixing simpler and faster.

Conclusion

I adore making this Hummingbird Cake—it’s moist, fruity, spice-kissed, and finished with rich cream cheese frosting. Whether for a holiday, afternoon tea, or casual delight, it’s always a crowd-pleaser. When I bake it, I savor every bite of banana-pineapple sweetness, cinnamon warmth, and creamy tang in each slice.

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