Southern-Style Hummingbird Cake Recipe with Pineapple and Banana

Why is it Called Hummingbird Cake?

The origin of the name “hummingbird cake” isn’t certain, but two common explanations circulate:

1. Sweet and enticing: The cake’s rich sweetness — from bananas, pineapple, and sugar — might have inspired the idea that it would attract hummingbirds seeking nectar.
2. Jamaican roots: The cake likely originated in Jamaica as “Doctor Bird Cake,” named after the island’s national bird (a type of hummingbird). When the recipe traveled to the U.S., the name evolved into “hummingbird cake.”

Whatever the etymology, the important part is that hummingbird cake is delicious and loved by many.

Why You’ll Love This Hummingbird Cake Recipe

• A family favorite for generations: This recipe has been a staple for over 40 years with small updates to keep it current — it’s consistently reliable and crowd-pleasing.
• Accessible to all skill levels: Although there are several ingredients, the method is simple: whisk dry and wet ingredients, fold in bananas and pecans, and bake. The frosting is forgiving and easy to work with.
• Rich, layered flavor: The cake combines elements of spice cake, banana cake, and pineapple desserts. The blend of banana, pineapple, pecans, and cinnamon makes each bite flavorful and balanced.

What’s in Hummingbird Cake?

Key mix-ins are crushed pineapple, ripe bananas, and chopped pecans. The rest of the ingredients are straightforward:

• Dry: All-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon.
• Wet: Eggs, vegetable oil, crushed pineapple, vanilla, and ripe bananas. The cream cheese frosting uses heavy cream, cream cheese, powdered sugar, vanilla, and a pinch of salt.

Overview: How to Make the Perfect Hummingbird Cake

Layer cakes can feel intimidating, so here’s a quick step-by-step overview to simplify the process:

• Combine dry ingredients: Whisk the flour, sugar, baking powder, baking soda, salt, and cinnamon until evenly mixed.
• Mix wet ingredients: In a separate bowl whisk the eggs, oil, crushed pineapple, and vanilla until combined.
• Bring together: Pour the wet ingredients into the dry and stir only until combined — do not overmix. Fold in the chopped bananas and toasted pecans gently.
• Bake: Divide the batter evenly among three round cake pans and bake at 350°F (177°C) for about 30–35 minutes, or until a tester comes out clean. Cool completely before frosting.

Let’s Decorate

The ideal finishing touch is a stable, no-fail cream cheese frosting made by folding whipped cream into sweetened cream cheese. This yields a tangy, creamy frosting that holds its shape without becoming too heavy.

Frost evenly between the layers, apply a thin crumb coat to seal in crumbs, chill briefly, then finish with a final coat or piped decoration. I like piping a border with a star tip and finishing with chopped toasted pecans for texture and visual appeal. Always make sure the cakes are completely cool before frosting — if the layers are even slightly warm, the frosting can melt.

More Cake Recipes:

When you make this Hummingbird Cake, leave a comment below — we love hearing from you and answering questions. Tag us on social media and share your photos!

Happy baking!
x, Caylie

Classic Hummingbird Cake

Author: Traci Crossland

Treat yourself to a slice of classic Hummingbird Cake. Packed with ripe bananas, juicy pineapple, and crunchy pecans, this moist cake is easy to make and a crowd-pleaser.

Print Recipe

Prep Time: 30 mins

Cook Time: 35 mins

Total Time: 1 hr 5 mins

Servings: 16 slices

Ingredients

Cake

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 Tablespoon baking powder
• 3/4 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 3 large eggs
• 1 1/2 cups vegetable oil
• 1 cup crushed pineapple
• 1 1/2 teaspoons vanilla extract
• 4 ripe bananas, chopped
• 1 cup pecans, chopped (toasted if desired)

Frosting

• 2 cups heavy cream
• 16 ounces cream cheese, chilled
• 1/4 teaspoon salt
• 4 cups powdered sugar, sifted
• 2 teaspoons vanilla extract

Instructions

Cake

1. Heat oven to 350°F (177°C). Spray three 9-inch round pans with cooking spray.
2. Whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk eggs, vegetable oil, crushed pineapple, and vanilla.
4. Pour wet ingredients into the dry ingredients and mix only until combined — do not overbeat.
5. Gently stir in chopped bananas and pecans. Divide the batter evenly among prepared pans.
6. Bake 30–35 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans about 10 minutes, then turn out onto a rack to finish cooling completely.

Frosting

1. Whip the heavy cream to stiff peaks.
2. Beat the cream cheese, adding it a little at a time until smooth.
3. Fold the whipped cream into the cream cheese mixture, then add sifted powdered sugar, salt, and vanilla. Stir gently until combined and smooth.
4. Assemble by spreading an even layer of frosting between each cooled layer, apply a thin crumb coat, chill briefly, then finish frosting and decorate with chopped pecans.

Notes + Tips

How to store your Hummingbird Cake

Refrigeration: Store the finished cake in an airtight container in the refrigerator to keep it moist and to prevent the cream cheese frosting from spoiling. It will stay fresh for up to 5 days.

Freezing: Wrap slices or layers tightly in plastic wrap and aluminum foil, place in a freezer-safe bag, and freeze up to 3 months. Thaw overnight in the refrigerator before serving.

Tips for the perfect cake

• Use ripe bananas: The riper the bananas, the sweeter and more flavorful the cake.
• Toast the pecans: Toasting enhances their flavor and adds extra crunch.
• Don’t overmix: Stir only until ingredients are combined to keep the cake tender.
• Cool completely: Make sure layers are fully cooled before frosting to avoid melting the frosting.
• Make ahead: Bake layers a day ahead and refrigerate or freeze them to save time on assembly day.

Tools You May Need

• Mixing bowls
• Whisk
• Rubber spatula
• 9-inch or 8×3-inch round cake pans
• Cake tester or toothpick
• Stand mixer or hand mixer (optional)
• Offset spatula and cake turntable (optional)