If you love carrot cake and banana bread, hummingbird cake might just become your new favorite dessert. This classic Southern layer cake is unbelievably moist, packed with ripe bananas, crushed pineapple, warm spices, and toasted pecans, and finished with tangy cream cheese frosting.
I originally published this recipe in 2017, and I’ve since updated it with new photos and extra success tips for consistently excellent results.
A friend from Savannah served hummingbird cake at her bridal shower, and after 1 bite, I knew this cake was something special. Forget mingling, because I needed a moment alone with my cake! 😉
If you’ve never had the pleasure of tasting it before, hummingbird cake is an ultra-moist, spiced cake made with banana and pineapple, layered with tangy cream cheese frosting and pecans. When I first began making this cake from scratch, I was curious about its name and origins. I learned that it became wildly popular after appearing in Southern Living magazine in 1978, where it quickly became one of the magazine’s most requested recipes. I also learned that its roots trace back to Jamaica, where a similar “Doctor Bird Cake” inspired it!
Think of hummingbird cake as a cross between:
…and yes, it’s as delicious as that sounds!
It’s an unforgettable layer cake that’s surprisingly easy to make—no mixer required for the cake batter! Whether you’re baking it for Easter dessert, a spring gathering, or simply because you have overripe bananas on the counter, hummingbird cake always gets rave reviews.
One reader, Marcy, commented: “Made this for the first time yesterday and shared with my colleagues today (I had never had hummingbird cake before). Delicious!!!! And my colleagues LOVED it. Recipe was easy to follow and not complicated. ★★★★★“
Why You’ll Love Hummingbird Cake
This recipe is a longtime favorite because it checks every box for a truly fabulous homemade layer cake:
- Incredibly moist crumb: Crushed pineapple and mashed bananas add natural sweetness and tons of moisture.
- No mixer needed for the cake batter: Just whisk, stir, and pour into pans.
- Warm cozy spices: Cinnamon and allspice give the cake a subtle spice cake flavor.
- Cream cheese frosting: The tangy frosting balances the sweetness of the fruit-filled cake layers.
- Perfect for making ahead: Like carrot cake, the flavor actually improves after a day!
Key Ingredients in Hummingbird Cake
- Pecans: Chopped pecans add texture. You’ll use some in the batter and the rest as garnish. Toast them first—it only takes 8 minutes and it makes a world of difference, trust me!
- Baking Soda + Baking Powder: We’re using both leaveners here, for double-duty to lift up this naturally heavy cake.
- Cinnamon + Allspice: These warm spices pair beautifully with the banana and pineapple.
- Vegetable Oil: Oil helps create a soft, plush crumb that stays moist for days. For hummingbird cake, you want a neutral-flavored oil that won’t overpower the banana and pineapple. Vegetable oil is my top choice, though avocado oil also works nicely here.
- Bananas: You want the super-ripe, brown and spotty ones like you use for banana cake. You can also use thawed, previously frozen bananas. See How to Freeze & Thaw Bananas for Baking.
- Pineapple + Juice: Crushed and canned—be sure to include the juice, too. Pineapple doesn’t see nearly enough action in the baking/dessert world, and that’s a shame! If you want even more pineapple flavor in your hummingbird cake, try layering in some pineapple curd like we do in this pineapple coconut cake.
You also need flour, salt, eggs, brown sugar, granulated sugar, and vanilla.
This cake comes together in just a few simple steps. Start by whisking the dry ingredients together, then mix the wet ingredients in a separate bowl. Combine the two and gently fold in the pecans. Divide the batter between your round cake pans.
I recommend using 8-inch round cake pans, which produce thick, lofty cake layers. 9-inch pans can work in a pinch, but expect thinner layers.
Let the cakes cool completely before frosting with cream cheese frosting and finishing with the leftover toasted pecans.
Cream Cheese Frosting
Hummingbird cake wouldn’t be the same without silky cream cheese frosting! It’s tangy, creamy, and perfectly complements the sweet banana-pineapple cake layers.
I increased my favorite cream cheese frosting recipe to ensure I had enough for the 3-layer cake. You only need a few ingredients: full-fat brick-style cream cheese, butter, confectioners’ sugar, vanilla, and a pinch of salt.
Beat until smooth, fluffy, and spreadable. Cream cheese frosting can be gloppy (technical term), so if yours is extra creamy and thin, it can benefit from a brief chill in the refrigerator before using to frost the cake.
It’s light and creamy, so it glides onto the cake pretty effortlessly. I use a large flat icing spatula to frost the layers and exterior of the cake.
Crumb coat? While you can certainly add one, there’s no need for a crumb coat; the cake isn’t super crumbly and the frosting is ultra soft and creamy. If needed, use this post and video tutorial on how to assemble a layer cake as your guide!
The cake is even better after a few hours because the flavors have had a chance to settle, mingle, and marry. For that reason, it’s a wonderful cake to make ahead of time… even the day before! Honestly, I enjoyed the cold leftover slices more than anything.
If you can’t get enough of these flavors together, try my hummingbird Bundt cake next.
Tips for Success
After testing this recipe many times, here’s what my team and I learned:
- Don’t drain the crushed pineapple: The juice is essential for moisture.
- Toast the pecans first: Toasting makes for deeper nutty flavor.
- Measure flour correctly: Weigh or spoon and level it to avoid a dense cake.
- Use room-temperature eggs: They mix more evenly into the batter.
- Chill the cream cheese frosting & the cake: Let it firm up a bit before you assemble the cake, then chill the whole cake after assembling/frosting, to ensure it’s stable before you cut into it.
Hummingbird Cake
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Total Time: 3 hours, 30 minutes
- Yield: serves 12
- Category: Cake
- Method: Baking
- Cuisine: American
Description
This hummingbird cake is an ultra-moist Southern layer cake made with bananas, pineapple, warm spices, and toasted pecans, all topped with tangy cream cheese frosting. I adapted this recipe from Southern Living magazine; though it was delicious as-is, we loved the cake with a little less oil and banana, plus a little more leavening and vanilla. We also reduced the total amount of sugar, and incorporated brown sugar and allspice into the mix.
Ingredients
- 2 cups (250g) chopped pecans*
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 3 large eggs, at room temperature
- 1 cup (226g/240ml) vegetable oil (or avocado oil)
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 2 teaspoons pure vanilla extract
- 1 and 1/2 cups (345g) mashed bananas (about 3 large ripe bananas)
- one 8-ounce can (226g) crushed pineapple (do not drain)
Cream Cheese Frosting
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar
- 1 and 1/2 teaspoons pure vanilla extract
- pinch of salt, to taste
Instructions
- Toast the nuts: Preheat the oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans (or walnuts) on the prepared baking sheet and bake for 6–8 minutes, or until fragrant. Give the pan a shake halfway through baking. Remove from the oven and allow to cool for 10–15 minutes.
- Turn the oven temperature up to 350°F (177°C). Grease three 8-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, allspice, and salt together. In a separate large bowl, whisk the eggs and oil together. Whisk in the sugar, brown sugar, and vanilla extract. Finally, whisk in the mashed banana and crushed pineapple.
- Pour the banana/pineapple mixture into dry ingredients and whisk until completely combined. Fold in 1 and 1/2 cups toasted pecans. (Save the rest for garnish.) You should have around 6 to 7 cups of batter.
- Spread batter evenly between the 3 prepared cake pans. Bake for about 26–29 minutes or until a toothpick inserted in the center comes out clean.
- Remove cakes from the oven. Cool the cakes in the pans set on a cooling rack for 1 hour. Run a knife around the edges to help loosen the sides, remove the cakes from the pans, peel off the parchment, and place on the rack to finish cooling. The cakes must be completely cool before frosting and assembling.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Scrape down the sides of the bowl as needed. Add the confectioners’ sugar, vanilla, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. If the frosting seems a bit thin and runny, refrigerate it for 30 minutes before using.
- Assemble the cake: (For extra help with this step, see this video & post on how to assemble a layer cake.) First, using a large serrated knife or cake leveler, slice a thin layer off the top of each cake to create a flat surface. Place a cake layer on your cake turntable, cake stand, or serving plate. Evenly cover the top with 3/4 to 1 cup (180–240g) of the frosting. Top with the second cake layer, upside down, and spread the same amount of frosting as on the first layer. Top with the third layer, right side up, and spread the top and sides with the remaining frosting. Garnish with the remaining toasted nuts (I applied them around the bottom of the cake and a few on top). Refrigerate the cake for at least 20 minutes and up to 4 hours before slicing. This helps the cake hold its shape when cutting.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days. I like to use a cake carrier for storing and transporting.
Notes
- Make Ahead & Freezing Instructions: The cake layers can be baked, cooled, covered, and stored at room temperature overnight. Likewise, the frosting can be prepared, then covered and refrigerated overnight. When ready to decorate, let the frosting sit at room temperature to slightly soften for 15 minutes, then give it one more mix with the mixer on medium speed for about 1 minute before frosting cake. Frosted cake or unfrosted cake layers can be frozen up to 2–3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving. See this post on how to freeze cakes.
- Special Tools (affiliate links): Baking Sheet | 8-inch Cake Pans | Parchment Paper | Electric Mixer (Handheld or Stand) | Glass Mixing Bowls | Whisk | Cooling Rack | Cake Turntable | Icing Spatula | Cake Carrier (for storage)
- Nuts: Feel free to omit the pecans. No other changes to the recipe required.
- Frozen Bananas: You can use thawed frozen bananas in this recipe. Thawed bananas are extra wet, so drain off as much of the excess liquid as you can before mashing. See How to Freeze & Thaw Bananas for Baking.
- Cupcakes: This recipe will yield around 3 dozen cupcakes. Fill liners 2/3 full and bake 20–22 minutes or until cooked through.
- Non-Layer Cake: This recipe also fits into a bundt pan, though the bake time will be long—55–65 minutes. Use a toothpick to test for doneness, or use my recipe for Hummingbird Bundt Cake. There is too much batter for a 9×13-inch pan, but a 12×17-inch sheet pan would be perfect. Bake for about 20–25 minutes, keep a close eye to not over-bake.
- Update in 2024: After additional recipe testing, and in an effort to lighten up the crumb, I made a few changes to the recipe including adding baking powder, using a touch more granulated sugar than brown sugar, increasing the oil, and decreasing the banana (so it tastes less like dense banana bread and more like a moist cake). If you prefer the old version, leave out the baking powder, reduce the oil down to 3/4 cup (180ml), use 3/4 cup (150g) each brown sugar and granulated sugar, increase the mashed banana to 2 cups, and drain off about half of the pineapple juice from the can of crushed pineapple.
- Adapted from Southern Living
Reader Comments and Reviews
This turned out so perfect! Thank you!
What a show-stopping cake! It was incredible. I took out the pecans but added in a cup of shredded coconut to my family’s preference, and it really was so good. This is a super moist and flavorful cake that I’ll make again.
Hi,
Do you think this would work with a rum and cream cheese frosting? I was going to use 4-5 tbsp dark rum and just fix the consistency by adding some more icing sugar if needed.
Hi Sarah! We don’t see why that wouldn’t work – you can leave out the milk and use all rum if you would like. Hope it’s a hit!
Hi, Sally!
This recipe sounds amazing! I was wondering though, and sorry if it was already asked, would I be able to substitute spelt flour, whole wheat flour or whole wheat pastry flour? Any recommendations for other alterations if I used one of those instead of all purpose flour? I was looking to reduce the sugar as well, as I saw that it still worked out great for a previous commenter.
Thanks!
Hi Mica, we haven’t tested this recipe with any of those flours, so we really can’t say for certain. They will change the taste and texture of the final cake, likely making them more dense. It’s best to stick to all-purpose flour here! Same with the sugar — reducing it will change the taste, texture, and structure of the cake, but certainly feel free to experiment if you’d like. Let us know what you try!
Hi Sally,
Fan/Lurker/Baker of yours (since your chocolate chip cookies in the old format). This is ANOTHER 10/10!!
Thank you for your loyal readership, Midge — we’re glad the Hummingbird Cake was another hit!
Thank you Sally for the detailed steps. I made it for a dinner party and it turned out really well, except that it wasn’t as moist as I was expecting it to be. I added exact amount of canned pineapple with quite some juice and four bananas. I wonder what can be done to make it moist. I divided the batter into two cake pans though instead of three.
Nevertheless the taste was incredible and everybody loved it!
Made this recipe as cupcakes for a bday at work yesterday. They are so good! I love all your recipes that I have tried and always refer everyone who asks to pick any recipe on here for when they need something something delicious.
First time making this cake (and I’ve never tried any before either) and it tasted delicious! Thank you for sharing a yummy recipe!
I made this cake for family and they couldn’t believe how moist it came out. My family aren’t big on nuts in cakes, this Hummingbird cake still got high ratings.
I’ll be making this cake to leave at the doors of friends dealing with covid.
I used this recipe and it won 2nd prize at the Fairtrade Cake off in Feb earlier this year before lockdown and all this craziness started! I tweaked it like I always do with every recipe- didn’t have allspice, add ground cardamom, ground cloves, ground nutmeg. Used rapeseed oil here in the UK. I think it’s the same as canola. Used a mix of dark brown & light brown sugar. For the cream cheese frosting I do it in reverse order as I find it gets too runny if I beat the butter and creamcheese together first. I beat the icing sugar & butter first then add the creamcheese bit by bit until I’m happy with the consistency. Thank you for your recipes Sally- they provide me with so much inspiration!!
Hello Sally, can i replace pecan nuts with walnuts? or it makes a lot of difference?
Also what is the best substitute for allspice & it’s measurement.
Im also thinking if it will be ok to just have 2 9” layer as i only have 2 pans, to save baking time. Then just put thicker middle frosting…
Thanks!
Hi Kath, you can use walnuts instead of pecans. For the allspice, feel free to leave it out. You could also replace it with the same amount of ground ginger, nutmeg, or cinnamon. (Making the total amount of cinnamon 2 teaspoons.
I’ve been wanting to try a hummingbird cake for years. So glad I started with this one. It’s delicious and it was so easy! The cake is moist and dense and lovely. The frosting is a tad sweeter than my usual cream cheese frosting, but they pair perfectly. I’ll definitely make this again.
Made this for the first time today. Lovely flavours but only a faint taste of pineapple. Would have loved it to be more fruity. Not sure if I should increase the amount of tinned fruit next time as the cake might get too soggy?!
Tried this for my daughter’s birthday cake and it was delicious. My family loved it.
Hello, do you know how this recipe would work with a gluten free all purpose flour or almond flour? I absolutely love hummingbird cake and would like to make this for a friend who is gluten intolerant. I have limited experience baking gluten free and don’t know if it’s a case of just switching out the flours needed. Thank you!
Hi Heidi, We haven’t tested this cake with gluten free flour. If you would like to try I recommend using an all purpose gluten free flour instead of almond flour (they are very different). Let us know if you try it!
Sally, I can’t wait to try out this recipe. My sister asked me to bake her a hummingbird cake for her birthday. I had never heard of one before and your recipes have been great in the past. My sister lives about 3 hours away. I plan to make the cake a day ahead of time and refrigerate it. I have a cake carrier. Should I do anything special to transport the cake in the car, like put ice packs on the sides of the cake carrier?
Hi Zach, It really depends on what temperature you keep your car 🙂 After decorating anything with buttercream or cream cheese frosting, it’s fine for 1 day at room temperature, so if it’s hot out just be sure your air conditioning is on. But, use your best judgment and whatever you are comfortable with- we’ve never had any problems leaving frosted desserts at room temperature for a day. I hope your sister has a great birthday!
Hi Sally,
When I removed the cooled cakes from the pan they were somewhat damp/wet on the bottom. Is this normal for this type of cake?
Also, do I wrap the un-iced cakes in one or two layers of saran wrap? I plan on making the rest of the cake tomorrow.
Your cake looks delicious and I can hardly wait to try it. Am baking it for my auntie’s birthday on Saturday.
Thank you,
Brenda
Hi Brenda! I’m just seeing your question/comment now, my apologies. The cake may be wet/damp on the bottom from the greased pan. Sometimes mine are as well (from the nonstick spray I use). This is a super moist cake. As it cools, the bottom should dry out a bit. I usually wrap the cakes in 1 layer of plastic wrap. How did it taste?
When my bananas are starting to get really ripe I freeze them. Is it okay to use them for this cake (after thawing of course)?
Hi Katie, absolutely! You can use frozen bananas. Thaw them at room temperature and drain off any excess liquid before using in the recipe.
My cake came out so flat! I followed it to the letter too, so sad, was so looking forward to it!
Hi Sue, These are thinner cake layers due to all the wet/moistening/heavy ingredients, but the cakes should still rise quite a bit. Make sure you’re following the recipe closely and that your baking soda is fresh. Thank you for trying this recipe!
Could this cake batter be baked in a half sheet pan for construction of a 3 layer cake like the Milk Bar Birthday cake? Would this cake hold up well enough to make the bottom layer out of scraps?
Hi Ashley, This cake batter fits into a 12×17 sheet pan. We have never tested assembling it that way so I’m unsure if the bottom layer would hold up. You can simply bake as instructed for three round layers though!
Hi Sally,
This recipe looks gorgeous.. and I cannot wait to try it.. but my only concern is the pecan nuts.. they arent available here… and i love the nutty texture so can they be replaced with Walnuts? Also we get tinned pineapple but in slices… and the tin contains a sweet liquid… so should I crush the pineapples with the liquid or without it ?
Hi Niyati, You can certainly use chopped walnuts in place of pecans. For even more flavor, try toasting them first. For the pineapple, crush the pineapple with the juice, then slightly drain the crushed pineapple. You want a little juice, but not all of it!
Hi Sally, I am going to make this for my mom’s birthday. She can cheat with gluten, but I was hoping to be able to substitute the flour a gluten free flour substitute. Do you have any tips or recommendations? I usually use Bob’s Red Mill one-to-one substitution gluten-free flour. My second son is due the same day as my mom’s birthday. Today, we made your amazing confetti sprinkle cupcakes with your buttercream frosting recipe and froze them to celebrate when he arrives. My husband’s grooms cake was your peanut butter double chocolate cake. Thank you for all the ways you have sweetened our lives through the years!
Hi Lindsay, We are thrilled that these recipes have played a part in your celebrations! We haven’t tested this cake recipe with gluten free flour but please let us know if you try it!
Just made this for my mom’s birthday (her request) and it came out beautifully! I topped with the toasted pecans and candied flowers and it was lovely. Thank you!
I made this for my birthday with just 2 layers of cake and everyone raved!
I made a 3 layered 6 inch cake and it turned out great! If I want to make cupcakes with the leftover batter in 2 days. Do I bake the cupcakes and refrigerate it or can I refrigerate the raw cake batter until I’m ready?
Thanks!
Hi Christina, It’s best to bake the batter right away. Once the batter is mixed the leaveners are activated and should be baked as soon as possible for the cake/cupcakes to rise.
Could you make this cake with just the banana? My son isn’t a big fan of pineapple.
Hi Tiffany, I recommend just making a Banana Cake! 🙂
This turned out so good!
I recently made this cake for father’s day, and it was a big hit! My family said it was the best cake I’ve made! Five stars, all the way! Most delicious hummingbird cake I’ve had. 🙂
Definitely an amazing cake! I have celiac, so I use gluten-free flour (walmart/great value) without any other modifications, and it is so delicious! My family NEVER tosses the brown bananas. Definitely do the three cake layers, as the frosting to cake ratios are perfect. I frost it, and keep in the fridge overnight to let everything set up, and it tastes even better the second day. My kids love eating this for breakfast, too!
I have made this recipe for my husband’s birthday two years in a row and it’s his absolute favorite. Everyone should have this cake before they die.