The Best Hummingbird Cake Recipe

A classic Southern recipe, hummingbird cake is known for its tropical flavors. This deliciously spiced layer cake is insanely moist and topped with velvety cream cheese frosting and crunchy toasted pecans, which enhance the sweet flavors of pineapple and banana in the cake.

What Is Hummingbird Cake?

Hummingbird cake is a pineapple banana spice cake that originated in Jamaica and is a popular dessert in the South.

Hummingbird Cake Ingredients

You’ll need:

For The Cake Layers:

• 1¾ cups of chopped pecans
• 3 cups of all-purpose flour
• 2 cups of granulated sugar
• 2 teaspoons of ground cinnamon
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• 1 teaspoon of salt
• 2 cups (3 to 4) of ripe mashed bananas
• 1¼ cups of vegetable oil
• 3 large eggs
• 1 (8-ounce) can of crushed pineapples, undrained
• 2 teaspoons of pure vanilla extract

Cream Cheese Frosting for Moist Hummingbird Cake

• 2 (8-ounce) packages of cream cheese, softened
• ½ cup salted sweet cream butter, softened
• 2 teaspoons of pure vanilla extract
• 3½ cups of powdered sugar

Tips And Tricks For The Best Hummingbird Cake Recipe

FLOUR: Gluten-free flour can be used in place of all-purpose flour in a 1:1 substitution.

Cake flour, which has a lower gluten content but is not gluten-free, can also be substituted with one cup plus two tablespoons of cake flour for every cup of all-purpose flour.

COCONUT: Add one cup of shredded coconut to the batter or press the coconut to the top and sides of the cake after frosting.

NUT-FREE: You can omit the nuts altogether from the batter or top of the cake without requiring a substitute, or you can add one cup of sultana or golden raisins to the batter for another fruity surprise in place of the pecans.

ALCOHOL: Some Southern cooks like to add a splash of bourbon or spiced rum to the frosting or the cake batter.

LOWER-FAT VERSION: Reduce the oil to ¼ cup and add ¾ cup of applesauce.

How To Make A Hummingbird Cake

STEP ONE: Preheat the oven to 300°F. Line a baking sheet with parchment paper.

STEP TWO: Evenly spread the chopped pecans on the prepared baking sheet.

STEP THREE: Roast the pecans for six to eight minutes, keeping a close eye on the pecans to ensure they do not burn. 

STEP FOUR: Remove the pecans and allow them to cool completely. Once the pecans are cooled, divide them into 1 cup for the cakes and ¾ cup for garnish.

STEP FIVE: Increase the oven temperature to 350°F. Line the bottom of three 9-inch round cake pans and lightly spray with cooking spray. Set them aside.

STEP SIX: Using a large bowl, whisk together the all-purpose flour, sugar, ground cinnamon, baking soda, baking powder, and salt. Set flour mixture aside.

STEP SEVEN: Using a medium-sized mixing bowl, whisk together the mashed bananas, vegetable oil, eggs, undrained crushed pineapple, and pure vanilla extract until thoroughly combined.

STEP EIGHT: Carefully whisk the wet ingredients into the dry ingredients and whisk until all the ingredients are well incorporated. Fold in one cup of the cooled pecans.

STEP NINE: Evenly divide the cake batter between the three prepared pans. 

STEP TEN: Bake for 25 to 28 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow the cakes to cool completely.

STEP ELEVEN: Cream together the softened cream cheese and the softened butter for 1 to 1½ minutes.

You can do this either in the bowl of a stand mixer or a medium-sized mixing bowl with a hand mixer, on medium-high speed.

STEP TWELVE: Lower the mixer speed to low, add the vanilla extract and the powdered sugar.

Keep the mixer on low speed until the powdered sugar starts to combine, increasing the speed to medium, and mix for another 1 to 1½ minutes until smooth.

STEP THIRTEEN: Remove the first cake from the pan and place it onto a serving plate.

Using a silicone spatula or an offset spatula, spread a thin layer of frosting over the top of the cake.

STEP FOURTEEN: Place the second cake on top of the first layer and repeat the thin layer of frosting. 

STEP FIFTEEN: Place the third cake on top of the second layer.

STEP SIXTEEN: Mound a thicker layer of frosting on top of the third layer.

Use the silicone spatula or the offset spatula to spread the frosting evenly across the top and around the sides of the cakes. 

STEP SEVENTEEN: Once the cake is completely frosted, spread the remaining chopped pecans around the top edge of the cake. 

What To Serve With Humming Bird Cake

This old-fashioned hummingbird cake recipe would be the ultimate choice for dessert on a special occasion such as a birthday or Easter.

The cake’s richness means that you can slice smaller portions, making it stretch farther for a family gathering. Add a creamy scoop of vanilla ice cream on the side.

You could also leave the icing off and serve this as a breakfast cake or cupcake.

For other irresistible cakes, try our banana cake, Kentucky butter cake, or coconut poke cake.

How To Keep A Moist Hummingbird Cake

IN THE FRIDGE: You can keep this delicious cake covered in the refrigerator for five to seven days. 

Take the cake out at least an hour before serving to allow it to reach room temperature.

IN THE FREEZER: You can freeze the unfrosted cake layers for up to three months.

Allow the frozen layers to come to room temperature before frosting.

Why You’ll Love This Old Fashioned Hummingbird Cake Recipe

This is the best hummingbird cake around and will make your taste buds hum with delight. It is a rich layer cake loaded with plenty of tropical banana and pineapple and topped with velvety icing that never disappoints.