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 recipe was great. I usually forgo layer cakes but decided to try it this time. The batter was about 7 cups, just like you said, so it was easy to divide and get the layers relatively even. The texture was wonderful when baked. I wanted to reduce the banana and add more pineapple like suggested in the comments, but I decided to first try following the recipe. I enjoyed the flavor, but I’d never be mad if I tasted even more pineapple. I did what one commenter suggested about only using 1.5 cups of sugar for the frosting (which is perfect since that ended up being all I had left of powdered sugar!), and it was delicious. Loved all the textures and flavors coming from this cake, and I love your site! It is my top go-to.
Sally, I am planning on baking this cake this week. I notice that when you mix the cake you don’t indicate using a stand mixer. Is that by design? Would it be okay to mix the ingredients using a stand mixer?
Hi Kerri, yes, you can use a stand mixer here. We mix by hand since there isn’t any butter to cream and it helps to prevent over mixing. Be sure to mix until just combined. Hope you enjoy the cake!
I make your recipes all the time and they are always amazing. The only thing I have trouble following is leaving the cake in the pan until completely cooled. I get nervous of it continuing to bake in the pan or even getting stuck. Do you factor that in when making a recipe?
Hi Annie, we’re so glad to hear that you love our recipes! You’ll lightly grease and flour the pans so that the cake doesn’t get stuck. It’s best to leave the cake in the pan while cooling. Enjoy!
I made this exactly as directed but the cream cheese frosting came our WAY too runny! I added 3 Tbsp corn starch, and put it in the fridge for over an hour, and it was still ridiculously runny, like a sauce instead of like frosting. Any ideas?
Hi Macy, with only one TBSP of milk, this shouldn’t be a runny frosting. You could see if adding more confectioners sugar helps.
I figured out what the issue was. My husband mistakenly bought Neufchâtel instead of proper cream cheese. Apparently Neufchâtel has a lower fat and higher moisture content than cream cheese, which is I think why my icing turned out so runny. I made it again with proper cream cheese and it worked much better. Delicious cake, everyone liked it!
Sally,
I will be making this cake this weekend and was wondering if you have ever layered this with your triple chocolate cake recipe? I was hoping to either make this full recipe or cut it in half and do half of the triple chocolate cake recipe or just have all five layers. Do you think this will hold up and do you think the hummingbird cake and chocolate cake flavors will go well together?
Thanks in advance!:)
Hi Annie, We haven’t combined the two cakes but it’s personal preference if you like those flavors together. If you do stack them, we suggest using the chocolate cake as the top layer(s) as it’s not sturdy enough to be on the bottom. Let us know if you give it a try!
How deep is the 9” pan you’ve used? When I click on the link it goes to the 2”, is that the ones you’ve used? Thanks so much. Looking forward to baking this for my in-laws 55th anniversary this weekend. It’s so hard to find recipes you can trust but the many amazing comments give me hope.
Hi Tanya, the pans we use are 2 inches deep. Hope you love this cake!
I made this recipe a few months ago and added coconut. I also did it as a sheet cake and used butter cream frosting. It was amazing! Now I’d like to know what your suggestion would be if I attempted to put in a bundt pan?
Hi Lisa, See the recipe note “non-layer cakes” for details.
Hi! I am planning on making this cake soon and freezing it. I know the notes indicate that it is okay to do this, but admittedly I am a bit concerned with doing so. My question is: Will the cake lose any of it flavor or texture as a result of freezing/defrosting? I am imagining that defrosted pecans in a cake or defrosted mashed bananas having a different taste/texture. But maybe the fact that it is baked first “fixes” that? Anyway, any input/experience you can share on this would be appreciated!
-Jim
Hi Jim, mega flavorful cakes like this one freeze and thaw beautifully — we often find their taste is even better after the proper freezing/thawing process! Follow these tips for how to freeze cakes closely, and you’ll find your frozen and thawed cakes just as tasty as baked fresh. Hope you enjoy it!
Excited to make this recipe! Could I add more pineapple and less banana?
Brilliant recipe, has anyone made cupcakes with it!
So glad you loved it, Donna! See the recipe notes for cupcake instructions.
I am excited to make this cake later this week. Can you please tell me how many cups of batter the recipe makes. Thank you.
Hi Kathleen, you should have about 7 cups of batter.
Baked this for my cousins baby shower, everyone loved it. I followed the recipe exactly as directed and it turned out wonderfully. I baked the cake the night before and wrapped it tight after letting it cool. Then did the icing and assembled the following day. I’m a believer that banana bread and carrot cake always taste better the next day after the flavour develops and I feel this helped with this cake. I love your recipes, thanks so much!
Do you have any recommendations for an alternative to the all purpose flour in this? Could I make it with oat or coconut flour for example? I ADORE hummingbird cake and I’ve been obsessed with every recipe of yours but need to use an alternative flour. Hope you can give me advice so I can try this amazing recipe!!!
Hi Kelli, We haven’t tested this cake with flour substitutes. 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!
I haven’t made this yet, but I’m planning to this week. I have made several of your recipes and they never disappoint, always easy to follow and delicious?
I have a question- I usually have bananas in my freezer for banana bread. Would I do something differently if using frozen (thawed) bananas or should I just stick to fresh ones?
Thank you
Hi Deborah, fresh bananas are best if possible! Frozen bananas can add quite a bit of moisture to baked goods, but thawing and dabbing some of the moisture will help combat this issue. Hope you enjoy the cake!
Excellent cake. First cake I ever made that was not from a box. It was easy and tasted great.
I followed the recipe with a few changes. I cut back on the nuts and added coconut and a pinch more cinnamon as I like cinnamon. For the frosting I used 3 cups of confectioners sugar as I don’t like overly sweet icing. Instead of milk I used a little of the pineapple juice for some sweetener and flavor. I also toasted coconut and sprinkled in on and around the icing on the cake.
I don’t need the quantity of a 3 layer cake. I was considering cutting the recipe down to 2/3 (yes, I already did the math) and baking in a 9×13 pan. Had anyone tried this? Any feedback? Thanks.
Hi Barb, we’d recommend baking for about 20-25 minutes, but keep a close eye to not overbake. You can use a toothpick to test for doneness.
Hi what timings would you suggest for muffins? Would you recommend changing any of the measurements? Thank you
Hi Francesca!nSee the recipe notes for cupcake instructions. Enjoy!
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. I made only two cake layers instead of three and came out perfectly (just left them in a little longer). Recipe was easy to follow and not complicated. Thank you for sharing your delicious recipes!!!
Hi! I’m planning on making this cake and was wondering if you used crushed pineapples in juice or in heavy syrup?
Hi Madison! We use crushed pineapple in juice. Slightly drain the crushed pineapple. You want a little juice, but not all of it!
I made the cake and frosting yesterday, refrigerating the frosting and leaving cake at room temperature. Today I will be frosting and serving. Will I still need to refrigerate the cake before serving? This is my first cake like this so not sure.
Hi Kim, we do recommend refrigerating the assembled cake for at least 30 minutes before slicing or else the cake may gently fall apart as you cut.
If I want to have coconut and nuts in it how much of each should I put in the recipe?
Hi Kim, we’d recommend one cup of nuts and one cup of shredded coconut.
Do you have any suggestions for an alternative to pecans? There are nut allergies in the family. I assume it would need more dry ingredients of some sort? Would it be too liquidy to leave out all together?
P. S. I have loved every recipe I’ve used!
You can leave the pecans out without replacing with anything. Stirring in 1 cup of sweetened shredded coconut would be wonderful though!
Hello! Flavour is amazing however the texture was pancakes like. Might I have done something wrong? I did blend the bananas almost to a liquid..
Hi Mariah! Extra moist and liquid-y bananas could lead to a very dense and heavy texture. It’s best just to mash them before adding them to the batter!
This was so delicious. Baked as directed except I added cardamom in the frosting and reduced the sugar a little bit. I made cupcakes and ended up with about 30. So lovely!
Hi Sally. Your recipe calls for 2/3 c. Oil. The Southern living recipe calls for 1 1/2. Otherwise the recipes look identical. How does this modification affect the cake’s crumb? I’ve never made either recipe, and I’m hoping less oil is a good modification! Thanks!
Hi Claudia! The recipes are definitely similar. This recipe uses less sugar, salt, oil, and I like using mashed bananas instead of chopped. Mashed bananas are considered a liquid and so that’s why (I assume) the other recipe uses more oil in its place.
I was wondering the same thing, but I am a bit confused by this comment – in the blog it says you baked the Southern Living Recipe first and made some adjustments and this is the finished product. Is there a different SL recipe out there?
There may be, but yes I have tried a SL hummingbird cake recipe before (both tasting it and making it myself!). I do like this version with less oil and using mashed banana. So sorry for that confusion!
I would really like to try this recipe! Can I leave out the nuts completely?
Yes, you can leave them out!
Hello! Can I add coconut somewhere? Most recipes have coconut and I love it so much.
Thanks!
Hi Bree, you could reduce the pecans to 1 cup and add 1 cup of sweetened coconut in its place. Hope you enjoy this cake!
That’s an excellent idea!
I made this cake for my MIL for Mother’s Day. It was wonderfully moist and dense. Everyone loved it! Whatever size slice you choose, make sure you half it because this cake is substantial and VERY filling.
I do have one criticism, and it’s not even a criticism, really. I wish there was a bit more pineapple flavor. Do you have any suggestion to increase the pineapple flavor? Could you decrease the banana by a bit and maybe increase the pineapple by the same amount?
Hi Kat, we’re thrilled this cake was such a hit for Mother’s Day! Absolutely — you can replace some of the mashed banana with more crushed pineapple. Enjoy!
I grew up eating this cake because it was my grandma’s favorite. We always called it Doctor Bird Cake…I don’t know why. The recipe is the same. As an adult and baking for my own needs, I’ve switched the allspice for ground cardamom. I also add about a half teaspoon of ground cardamom (I’ve never measured, I always just add until I can taste it) to the cream cheese frosting. It’s really wonderful, and I get lots of compliments every time I make it.
I’ve made this several times and it’s always a hit with friends and family. Thanks for sharing such a wonderful
recipe with us!
Great recipe! I baked mine in a 13×18 sheet pan for 20 minutes. The cake is super moist. I let it cool for a good three hours and then used a 3.5 inch circle cookie cutter to cut out shapes for mini tier cakes. The left over cake will be crushed and combined with some cream cheese frosting to make some hummingbird truffles dipped in white chocolate!
I made this yesterday and it is WONDERFUL. I only used 1.5 cups of sugar in the frosting instead of 5 cups and I think it’s the perfect sweetness level. Will be making this one again!
Perfect cake. Best cake ever!
Sugar – One and a half, Yes, For me that sounds about right. Thx ! ( that was encouraging )
Had some ripe bananas … looked for a new recipe…thankfully found this recipe…OMGOSH DELICIOUS!!!
Can I use cake flour instead of all-purpose?
Hi Paul, cake flour is much too light for a cake with heavier, wetter ingredients like this. Best to stick with all purpose flour here!