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
Made this as a Bundt cake for Mother’s Day and it was a big hit!! Everyone loved even if they were not a sweets person. I halved the frosting recipe and just did in lines over it so it wasn’t as icing heavy. Will love to make again.
This is outstanding. The frosting is simply outrageous. Will make a cake just to have this again!
How long to bake for in a 12×17 sheet pan?
Hi Britt! Here is everything you need to know about converting recipes to different Cake Pan Sizes. We’re unsure of the exact bake time – always use a toothpick to test for doneness.
I was so disappointed with this cake. I made it exactly as directed. It looked gorgeous and the frosting was perfect but it was dry as a bone. I’ve made this cake once before and it was so moist. I used the Southern Living recipe before which says do NOT drain the pineapple AND uses almost twice as much oil! I’ll stick with that recipe next time!
Hi Donna, thank you so much for sharing your feedback. Appreciate it!
I made this recipe exactly as a dry run before a birthday cake. I made cupcakes for my guinea pigs – I mean my kids and their friends. Definitely enough for 36 cupcakes. The kids (5-6yo) loved it! Even with the allspice. For cupcakes and tiny appetites, I did pulse the pineapple to be finer. However, I think I drained too much juice, and maybe used half a banana too much. I didn’t get any pineapple flavor. But it was still very good. Great texture, not dense or wet. 24 cupcakes took right at 26min @ 300 for me. It passed the test, with some minor balancing on my part for the big cake.
I made this tonight according to the instructions. My cakes did not rise above 1/4”. All my ingredients were new so that was not it. I noticed there were mo baking powder in the recipe. What would make the cake so flat??
Hi Debra, 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!
I only have two 9-inch cake pans so I will have to make it two layers. That should work, right? I will reduce the frosting amount because I won’t need as much.
Hi Melissa, this is too much batter for only 2 pans. You can bake the cakes in batches, baking your first two rounds while leaving the remaining batter in a bowl (covered) at room temperature while waiting for the other layers to bake and cool. Once cool, remove the cake layers, clean out your pan, prepare it again, and then pour in the remaining batter and bake. Hope you enjoy it!
Sally the cake tasted great but I had problems with density and texture. I used an electric mixer, but you say to whisk the ingredients. Do you mean a whisk like you would use to stir something in a sauce pan without electricity?
Hi Pam, since we’re not creaming any butter and sugar for this recipe, you can simply use a hand whisk, although a hand mixer can certainly be used if you prefer. With either method, be sure to mix until just combined, as over mixing can lead to an overly dense cake. Was that the issue you were experiencing with the density and texture? This post on how to prevent dry and dense cakes may be a helpful resource. Let us know if we can help troubleshoot further!
We just made this for the first time. My husband added all the pineapple juice but in the end I don’t think it was a problem. The frosting was not stiff enough so I had to add 1 1/2 more cups of powdered sugar. But the layers still slid around even with toothpicks. So I refrigerated it overnight and took it out 3 hours before serving it to company, it was very dense and hard to cut. It had a good flavor but I don’t think I will make it again.
Delicious! Made for a family birthday dinner and well received by all. The cream cheese frosting is a nice compliment to texture of the cake.
We had this cake for dessert with Easter dinner. Didn’t have quite enough banana, added some extra pineapple. It was divine. I think I like it better than carrot cake, but will have to make a 2nd one just to be sure. I may throw in some maraschino cherries next time for some additional colour.
I am hoping to make mini-cakes versions of this for a friend’s tea party. What size pans and how long should I leave them in for? Looks delicious!
Hi Kelly, it baking time will really depend on the size pan you choose. Whatever size, be sure to fill the pan about 1/2 way (not full to the brim). This cake pan sizes and conversions guide may be a helpful resource. Hope the cake is a hit!
One Word: OUTSTANDING!
Hello! Just wondering if I can omit the sugar in the recipe, and whether it would affect the texture of these? Thanks and looking forward to baking these up!
Hi Maya, sugar plays an important role in the taste, texture, and structure of baked goods. While you can try reducing it, we do not recommend omitting it completely. If reducing the sugar, keep in mind that the final results will be different than intended.
First time making this cake, I used a 6-inch pan and froze for a few days before frosting. With the extra batter, I also made about 10 cupcakes. Will make again.
A wonderful Recipe. Cooking for a big crowd. Can this cake be frozen?
Hi Suzanne, Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.
The Humming bird cake is our new family favorite . Thank you, everting I’ve made from you is so good ! I wrapped my layers in saran wrap and froze them . Iced the cake and pot on air tight cake keeper . So moist !
We made this cake for my mother’s 70th birthday party. Followed all the directions and ingredients without changes and it came out beautifully. Everyone enjoyed it. Many thanks for sharing the recipe! I’ll be making it again.
Can you clarify how much of the pineapple juice is used? Some recipes call for all of the juice in the crushed pineapple
Hi Mary, try to drain about half the juice – enjoy!
I absolutely love this recipe!! I used it to make my sister’s birthday cake, and it was a hit!! She said it was the best one she’d ever had!!
Hi! I wanted to make a gift-version of this for Christmas gifts as mini loaves, do you have any recommendations on the best way to do that? I have mini loaf pans (about 2×4 inches) but i wasn’t sure about cook times or temperatures if you had any advice regarding that?
Also would some kind of glaze be good on this? I have some who are not a fan of cream cheese frosting (wildly lol!)
Thank you!!
Hi Kelly, We haven’t tested this recipe in mini loaves, although you absolutely can. Use the same baking temperature but the bake time will be shorter, keep your eye on them and test them with a toothpick to check for doneness. You can drizzle the top with vanilla icing instead of the frosting if you wish!
ok perfect, thank you!
I use your carrot cake recipe every time so was very happy to see you have a recipe for Hummingbird Cake (reason for it’s name is You see it and in a flash it is gone, just like a Hummingbird.
I noticed that frosted cupcakes can be kept in the freezer for up to 2 months – could prepped frosting be frozen in advance and then defrosted as well?
Hi Caitlin, absolutely! Store separately and thaw overnight in the refrigerator. You may want to add a splash of milk to the hawed frosting and run the mixer for a minute to help smooth it back out again before using.
I was really disappointed with this recipe, it did not hardly raise at all. . . I measured everything according to the recipe. .. I do live in high altitude (7300 ft) should I have added more baking soda or powder?
Hi Lisa, We wish we could help, but we have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
Any advice to make this a six inch cake? Thanks!
Hi Anna, halving this recipe will give you enough for a 3, 6 inch cake (fill your pans no more than 2/3 way full and use any leftover batter for a few cupcakes on the side). Or, you can make the recipe as is with the same filling instructions and use the leftover batter for quite a few cupcakes on the side (or to freeze for later!)
Tastes like frosted banana bread to me. Hardly taste pineapple at all. Ok but probably won’t make again.
Hi. I have a recipe for hummingbird cupcakes in one of my baking cookbooks. One of the ingredients is “…1/2 canned crushed pineapple in juice, with juice”.
How do I measure such an ingredient–in a liquid or dry measuring cup, and why?
Hi Allison! We would spoon out the crushed pineapple (making sure to get some of the liquid) into a measuring cup.
I’m omitting the nuts and want to add coconut. How much should I add?
1 cup sweetened shredded coconut would be wonderful!
Hi! Can I make this in 2 9inch round pans instead?
Hi Brianna! This recipe would make two quite thick cake layers which may overflow or be difficult to bake through properly. You could fill your pans 1/2 to 2/3 full and use the leftover batter for a few cupcakes. Let us know how it goes!
I just made 2 9-inch cakes using this recipe. I ended up dividing the batter in half. Cooking for the temperature and time in the recipe. Then covered both with tin foil and cooked for an additional 10 minutes.
Sooo delicious!
I just removed my layers from the oven. They smell amazing! BUT when I stuck them with a toothpick, they seemed tough. I still plan to use the cake, as it was a trial run that I’m feeding to my most loyal taste testers Any idea why they may be tough? I baked 26 min and rotated half way through.
Hi Kristie! A tough cake can be a result of over-mixing. Make sure to only mix the batter until combined. Also make sure your baking soda is fresh and always be careful to not over-measure your flour – here’s more on properly measuring baking ingredients!
Hi! How much juice do you drain from the crushed pineapple? How much does “slightly” drain mean?
Hi Donna, try to drain about half the juice – enjoy!
There is no step to add sugar? I used a Bundt pan and the cake split. Was the oven to hot? Or did I cook it to long. I cooked it for 65 minutes.
Hi Marjorie, You’ll add sugar in step 3 – whisk the rest of the cake ingredients in a medium bowl.
I drained very little and it turned out super moist.