The first time I attempted a hummingbird cake, I was catering a friend's baby shower and wanted something special that wasn't the expected chocolate or vanilla. That cake disappeared so quickly I barely saved a slice for myself! Since then, this southern classic has become my most requested dessert for special occasions. After testing countless variations in my professional kitchen and at home with Max as my eager taste-tester, I've developed this foolproof recipe that delivers that perfect balance of sweet fruit, warm spices, and tangy cream cheese frosting.
What makes this cake special isn't complicated techniques or unusual ingredients, but understanding how the banana, pineapple, and spices work together to create something truly magical. While some versions turn out too dense or too sweet, this perfectly balanced recipe creates a cake that's impressively moist yet still has a beautiful tender crumb. As Max describes it: "It's like banana bread and pineapple upside-down cake had a really delicious baby!"
Why You'll Love This Hummingbird Cake
This recipe has converted even the most dedicated chocolate cake fans in my family. After years of baking it for birthdays, potlucks, and Sunday dinners, I've discovered exactly what makes people come back for seconds:
Incredible Flavor Profile:
- Perfectly ripened bananas provide natural sweetness and moisture
- Crushed pineapple adds tropical tang and juiciness
- Warm cinnamon and vanilla create depth and complexity
- Toasted pecans add wonderful texture and nutty richness
Practical Baking Benefits:
- Simpler than it looks (no creaming butter and sugar!)
- Stays moist for days
- Freezes beautifully
- Impressive presentation with minimal effort
The first time Max helped me make this cake, he was skeptical about the combination of ingredients. "Bananas AND pineapple? That's weird, Mom!" But when he took his first bite of the finished cake, his eyes widened in surprise. Now at seven, he proudly tells guests, "You might think the ingredients sound strange, but just wait until you taste it!" He's become quite the little food ambassador.
What truly makes this cake special is its versatility. I've adapted it into cupcakes for school events, a sheet cake for casual gatherings, and even a wedding cake for my cousin's tropical-themed ceremony. Each version maintains that distinctive moist texture and beautiful medley of flavors that makes hummingbird cake a timeless favorite.
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Hummingbird Cake Ingredients
For the Moist Cake Layers:
- Very ripe bananas (the spottier, the better!)
- Crushed pineapple with juice
- All-purpose flour
- Granulated sugar
- Vegetable oil (creates incredible moisture)
- Eggs at room temperature
- Pure vanilla extract
- Ground cinnamon
- Baking soda
- Salt
- Chopped pecans (or walnuts)
For the Tangy Frosting:
- Cream cheese (full-fat works best)
- Unsalted butter
- Powdered sugar
- Vanilla extract
- Pinch of salt
- Optional: toasted pecans for decoration
See recipe card for quantities.
How To Make Hummingbird Cake
Prepare Your Workspace:
- Preheat oven to 350°F
- Grease and flour three 9-inch cake pans
- Line bottoms with parchment paper
- Toast pecans lightly for enhanced flavor
Mix the Batter:
- Whisk dry ingredients in large bowl
- Mash bananas in separate bowl until mostly smooth
- Add remaining wet ingredients to bananas
- Combine wet and dry mixtures with minimal stirring
- Fold in chopped nuts
Bake to Perfection:
- Divide batter evenly between prepared pans
- Bake for 25-30 minutes
- Test center with toothpick
- Cool in pans for 10 minutes
- Transfer to racks for complete cooling
Frost and Assemble:
- Beat cream cheese and butter until fluffy
- Add powdered sugar gradually
- Mix in vanilla and salt
- Layer cake with generous frosting between
- Cover entire cake with remaining frosting
- Decorate with toasted pecans
Substitutions
Flour Options:
- All-purpose → White whole wheat (use 25% less)
- Regular → Gluten-free blend with xanthan gum
- Standard → Cake flour for lighter texture
- Traditional → Measure-for-measure gluten-free
Sweetener Choices:
- White sugar → Light brown sugar (more caramel notes)
- Regular amount → Reduce by ¼ cup (still sweet enough)
- Standard → Coconut sugar (deeper flavor)
- Traditional → Half honey, half sugar (more moisture)
Nut Alternatives:
- Pecans → Walnuts
- Tree nuts → Toasted coconut
- Regular → Toasted sunflower seeds
- With nuts → Completely nut-free still works!
Oil Options:
- Vegetable → Melted coconut oil
- Regular → Applesauce (for reduced fat)
- Standard → Light olive oil (neutral flavor)
- Traditional → Half oil, half yogurt
Hummingbird Cake Variations
After years of baking this beloved dessert, I've developed some variations that have become favorites with family and friends:
Tropical Hummingbird Cake:
- Add 1 cup toasted coconut to batter
- Include 1 teaspoon coconut extract
- Mix in ¼ cup finely diced mango
- Top with toasted coconut flakes
Spiced Hummingbird Bundt Cake:
- Double the cinnamon
- Add 1 teaspoon ground ginger
- Include ¼ teaspoon nutmeg
- Drizzle with caramel instead of frosting
Quicker Hummingbird Sheet Cake:
- Bake in 9x13 pan for about 35 minutes
- Spread frosting in single layer
- Sprinkle nuts on top
- Perfect for potlucks and easy serving
Easy Hummingbird Cupcakes:
- Bake for just 18-20 minutes
- Pipe frosting in decorative swirls
- Top each with a pecan half
- Great for portion control
Equipment For Hummingbird Cake
Must-Have Basics:
- Three 9-inch round cake pans (for classic layer cake)
- Large mixing bowls (one for wet, one for dry ingredients)
- Measuring cups and spoons
- Rubber spatula (for folding in nuts without overmixing)
- Wire cooling racks
- Offset spatula (for smooth, professional-looking frosting)
Helpful Extras:
- Cake turntable (makes frosting much easier)
- Parchment paper rounds (prevents sticking)
- Stand mixer (not necessary but speeds up frosting prep)
- Cake leveler or serrated knife (for even layers)
- Cake dome or carrier (for storage and transport)
Storage Tips
Counter Storage (3-4 days):
- Keep in airtight container or cake dome
- Room temperature maintains best texture
- Cut surfaces should be covered with plastic wrap
- Avoid direct sunlight or heat
Refrigerator Tips (up to 1 week):
- Refrigerate if your kitchen is warm
- Bring to room temperature before serving
- Cover tightly to prevent absorbing fridge odors
- Cream cheese frosting firms up when chilled
Freezer Magic (up to 3 months):
- Freeze unfrosted layers wrapped in plastic and foil
- Freeze frosted cake uncovered until firm
- Then wrap well for longer storage
- Thaw in refrigerator overnight
Pro Tip: The flavors in hummingbird cake actually develop and deepen overnight, making this the perfect make-ahead dessert for special occasions. I often bake the layers a day before I need to serve it, and Max and I assemble and frost it the next morning.
What to Serve It With
Hummingbird cake is substantial enough to stand on its own, but certain pairings can elevate this already special dessert:
Perfect Accompaniments:
- Fresh coffee with cream (the slight bitterness balances the sweet cake)
- Cream sherry for special occasions
- Vanilla bean ice cream for a temperature contrast
- Fresh berries for a tart counterpoint
Beverage Pairings:
- Hot tea with honey and lemon
- Coconut rum for adults (echoes the tropical flavors)
- Cold milk for kids (Max's preference)
- Prosecco for celebrations
For brunch gatherings, I like to serve smaller slices alongside fresh fruit and coffee. For dinner parties, a slightly larger portion with a small scoop of vanilla bean ice cream makes for an impressive finale.
Max's serving suggestion might be my favorite though - he likes to warm his slice for 10 seconds in the microwave and says it makes the whole dessert taste "cozy." There's something about the slightly warm cake with the room temperature frosting that does enhance the spices beautifully.
Top Tip
1. The Banana Secret: Use VERY ripe bananas with lots of brown spots - they're significantly sweeter and more flavorful. If your bananas aren't ripe enough, place them in a paper bag with an apple overnight to speed up ripening.
2. The Perfect Frosting Ratio: For the ideal cake-to-frosting balance, use this formula: 1½ cups frosting between each layer and 2 cups for the top and sides. I measured this precisely after years of "eyeballing" it and getting inconsistent results.
3. The Pineapple Trick: Don't drain the pineapple juice! That liquid gold provides essential moisture. However, DO blot the pineapple chunks lightly with paper towels to remove excess surface moisture that could make your cake too wet.
4. The Resting Magic: Allow the finished cake to rest at room temperature for at least 8 hours before serving. This might seem excessive, but this resting period allows the flavors to meld and deepen dramatically - the difference is truly remarkable.
5. The Foolproof Crumb Coat: Apply a thin layer of frosting first, then refrigerate for 20 minutes before adding the final coat. This "crumb coat" seals in any loose crumbs, ensuring a beautifully smooth finish that looks professional.
Grandmama's Magic Touch
My grandmother's version of hummingbird cake included one special ingredient that transformed this already delicious cake into something truly extraordinary: a splash of dark rum in both the batter and the frosting. "Just enough to wake up the spices," she'd say with a wink.
When I make her version for adult gatherings, I follow her exact method: two tablespoons of good-quality dark rum gently folded into the batter at the very end, and another teaspoon whipped into the frosting. The alcohol bakes out, leaving behind a complex caramel note that enhances the banana and spices beautifully.
Her other signature touch was rubbing orange zest into the sugar before mixing. "It releases the oils," she'd explain, showing me how the sugar became fragrant and slightly orange-tinted. This simple step distributes the citrus flavor throughout the cake in a way that just adding zest doesn't achieve.
When Max helps me make Grandmama's version (minus the rum, of course), he's in charge of the "orange sugar magic" as he calls it. His little hands work the zest into the sugar while he inhales deeply, announcing "The smell is changing, Mom! The orange is waking up!" These moments in the kitchen connect him to a great-grandmother he never met but whose legacy lives on through recipes like this.
FAQ
Why do they call a hummingbird cake a hummingbird cake?
Hummingbird cake originated in Jamaica in the 1960s, where it was called "Doctor Bird Cake" (doctor bird is Jamaica's native hummingbird). The name likely comes from the cake being sweet enough to attract hummingbirds, and like the bird, the recipe eventually migrated north to the American South where it became a beloved classic. Some also say the cake is as sweet as the nectar hummingbirds love!
What's the difference between carrot cake and hummingbird cake?
While both feature cream cheese frosting and warm spices, carrot cake uses grated carrots and often includes raisins, while hummingbird cake uses bananas and pineapple for moisture and sweetness. Hummingbird cake has a tropical flavor profile compared to carrot cake's earthy sweetness. Both contain nuts (typically pecans in hummingbird, walnuts in carrot cake) and both use oil instead of butter in the batter.
What is the flavor of the hummingbird cake?
Hummingbird cake has a delightful tropical-meets-southern flavor profile. The dominant tastes are sweet banana and pineapple, complemented by warm cinnamon and vanilla, with a nutty richness from pecans. The tangy cream cheese frosting provides the perfect contrast to the sweet, moist cake. Max describes it as "banana bread and pineapple upside-down cake had a really delicious baby!"
Can hummingbird cake be made in a 9x13 pan?
Absolutely! A 9x13 pan works perfectly for hummingbird cake. Bake at 350°F for about 35-40 minutes or until a toothpick comes out clean. This sheet cake version is actually my go-to for casual gatherings – it's easier to transport, serves a crowd, and still has all the wonderful flavor with less fuss. Simply spread the cream cheese frosting on top once cooled.
Ready to Bake a Southern Classic!
Now you have all the secrets to creating a perfect hummingbird cake - from selecting perfectly ripe bananas to achieving that ideal balance of moisture and structure. This beloved southern dessert proves that sometimes the most impressive recipes are actually the simplest to make.
Looking for more delicious cake inspiration? Try our The Best Hawaiian Pineapple Cake Recipe that brings tropical flavors to your table. Short on time? Our Easy Black Forest Cake: Just 5 Ingredients! delivers impressive results with minimal effort. And for the ultimate simple indulgence, you won't believe how delicious our Easy 3 Ingredient Caramel Cake turns out!
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Pairing
These are my favorite dishes to serve with Hummingbird Cake
Hummingbird Cake
Equipment
- 9-inch cake pans (Greased and lined with parchment)
- Mixing bowls (One for wet, one for dry ingredients)
- Rubber spatula (For folding nuts and batter)
- Wire cooling rack (For cooling cake layers)
- Offset spatula (For frosting and decorating)
- Stand or Hand Mixer (For preparing frosting)
- Measuring cup set (Dry and liquid measuring)
- Measuring spoons set (For precision)
Ingredients
For the Cake:
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon - Or 2 teaspoon for spiced version
- ½ teaspoon Salt
- 1 cup Granulated sugar
- 2 Eggs - Room temperature
- ¾ cup Vegetable oil - Or light olive oil
- 1 teaspoon Vanilla extract
- 1 cup Mashed bananas - Very ripe (about 2 large bananas)
- 1 cup Crushed pineapple - With juice (do not drain)
- ½ cup Chopped pecans - Toasted preferred
For the Cream Cheese Frosting:
- 8 oz Cream cheese - Full-fat, softened
- ½ cup Unsalted butter - Softened
- 3 cups Powdered sugar - Sifted for smooth texture
- 1 teaspoon Vanilla extract
- 1 pinch Salt - Balances sweetness
- ¼ cup Chopped pecans - Optional, for topping
Instructions
- Preheat oven to 350°F. Grease and line three 9-inch cake pans with parchment.
- Lightly toast chopped pecans in a dry skillet over medium heat until fragrant. Cool.
- In a large bowl, whisk together flour, baking soda, cinnamon, and salt.
- In a separate bowl, mash bananas. Add sugar, eggs, oil, vanilla, and pineapple with juice. Mix until combined.
- Add wet mixture to dry mixture. Stir gently until just combined.
- Fold in toasted pecans using a rubber spatula.
- Divide batter evenly among prepared pans. Bake 25–30 minutes or until toothpick comes out clean.
- Cool cakes in pans 10 minutes. Turn out onto wire racks and cool completely.
- Beat cream cheese and butter until smooth. Add powdered sugar gradually, then mix in vanilla and salt.
- Layer cake with frosting between layers and on top/sides. Decorate with pecans.
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