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
I have a question, and also some confusion regarding the recipe
The ingredient list states DONT drain the crushed pineapple. But in the comments you recommend draining half the pineapple juice before adding to the batter. Which is it?
Also, can I add about a cup or cup and a half of shredded carrot to the batter, to make a true carrot, spice, and banana cake combo? Or would it make it too moist?
Hi Lynn, we updated the recipe recently and made a few slight changes (all noted in the Notes section). The original version of the recipe called for draining off some of the pineapple juice, but now we recommend including all the juice. Hope this helps!
I make so many of your recipes!!! Cinnamon rolls, flourless chocolate cake, love your challenges, and Im making Hummingbird cake tonight! Thank you Sally!
Hi Sally! I would like to make this recipe but I am wondering if you have an alternative suggestions for the frosting? I live in Denmark and the bricks of cream cheese are not sold here, only the softened kind. I have tried making cream cheese frosting with it before and it always turns out runny. Would buttercream be too heavy?
Buttercream would definitely work here, Brittany!
Hi Brittany,
don’t you have Philadelphia in Denmark?
That works perfectly fine for me.
I just prepare the frosting differently, first making a heavily whipped buttercream from the butter and powdered sugar and THEN adding the cream cheese and flavorings. Works great!
Greets from Germany
Marco
i feel yhe hummingbird cake has far too much sugar
Hi Jess, sugar plays an important role in the taste, texture, and structure of baked goods. While you can try reducing it, keep in mind that the final results will be different than intended.
Can this be made as a sheet cake? Want to make this to take to church on a Sunday.
Hi Jan, 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.
Thanks so much. Will try that and let you know how it goes.
Hi, Sally! This cake looks scrumptious! Can I bake it in 2 9″ round cake pans?
Hi Mona, you can, yes, but the cakes will be pretty thick and the bake time will need to be extended. Tent the cakes if the edges are browning before the centers are cooked through. We’ve found 3 layers in 8-inch pan produces better results!
Okay! Thanks so much! M
Could I split this recipe into a square cake pan?
Hi Kinsey, If you are not making a layer cake, this batter fits into a 12×17-inch sheet pan. Our cake pan sizes and conversions post may be helpful!
Thank you! If I halved the recipe do you think it could work in a 10 inch square pan?
Halving the recipe would be best for a 9×13. There is still too much batter for a 10″. You could try your 10″ pan and make cupcakes with any extra batter.
Wondering if you could add rum to the batter? I would think that may work well with the other ingredients. A tablespoon or two?
Hi Julie, we haven’t tried, but that *should* work. Let us know how it turns out!
How come you don’t use cake flour?
Hi Barbara! Cake flour is much too light for a cake with heavier, wetter ingredients like this. Best to stick with all purpose flour here. The cake is still plenty soft and moist.
Reading your Hummingbird Recipe which I’m planning to make. In the changes you mention you’ve made to the published Souther Living recipe you don’t mention omitting the Baking Powder. Did you remove that also from the recipe or is it’s omission a mistake?
Hi Chris, I did remove it; I found the batter didn’t really need it but I did see your other comment about how you feel the cake still needs it. Let me review my notes from this time of testing.
Hi there. I’ve read a lot of comments here and your 9 crucial baking tips to prevent dry or dense cakes, but still have a lingering question about using cake flour for this recipe? Have you tried this recipe with cake flour before. I have both all purpose and cake flour and just wondering if using cake flour or a combo of both would help it to be lighter or fluffier.
Hi Jessica! Cake flour is much too light for a cake with heavier, wetter ingredients like this. Best to stick with all purpose flour here. The cake is still plenty soft and moist.
Hi! I did the math right and I have three 10″ layers and three 8″ layers in my freezer, for a tiered wedding cake. I’m figuring that I’ll need about 16 cups of frosting for crumb coat, between layers, and final frosting, plus possible repairs after traveling to the venue. How many cups of frosting does this recipe make, please?
Hi Melissa, our favorite cream cheese frosting recipe yields 3 cups.
Would this cake be good with the brown butter cream cheese frosting that you use on your banana cake?
It should be delicious. Enjoy!
Hi! I made this cake back in May to test it as the flavor for a wedding cake for my daughter, who is getting married in two weeks. She loves carrot cake, he does not, but they both adored this cake! I have a set of large pans, and this need not be a giant cake to feed 120, just a presentation cake for the cake slicing part of the ceremony. I made it last time in 9″ pans and split them to ice them. Any tips about making this a wedding cake with maybe a 10 or 12 inch base layer and then one or two smaller layers on top? Many thanks.
Hi Melissa, we’re so glad this cake was a hit! This recipe yields about 7 cups of batter, which is helpful for using different cake pan sizes and conversions. Our homemade wedding cake post will be a helpful resource for you, too!
I absolutely LOVE your cake & cupcake recipes, hands down they’re the BEST!!!
Can this cake be made into soft, moist & fluffy cookies?
Hi Christine, we’re so glad you enjoy our recipes! We haven’t tried a cookie version of hummingbird cookies, but let us know if you find a recipe you love.
This is my very first time making this type of cake and I was soo excited but My cake did not get fluffy at all, it stayed flat and I was bummed, unless that’s how this cake is supposed to be. If not, what did I do wrong?
Hi Liz, this cake is heavier than say, a white cake, thanks to all the bananas and pineapple, but if it seemed overly dense, be sure that the batter is not over mixed. That can cause cakes to bake up squat and dense. Make sure you’re using fresh baking soda as well. We find it starts to lose its power after about 3 months, even if not technically expired yet. This post on how to prevent dry and dense cakes should be a helpful resource, too. Thank you for giving this recipe a try!
I made this recipe for my son-in law’s birthday cake this year and it was a huge hit. Can I replace the flour with gluten free 1-1 flour to make it gluten free?
Thank you
Hi Tara, we haven’t tested this recipe with gluten free flours, but some of our readers have reported success using a 1:1 substitution with an all purpose gluten free flour like Cup4Cup or Bob’s Red Mill. If you give it a try, we’d love to know how it turns out!
Sally, I am gathering ingredients for this recipe. Do you have any idea of the measure for the amount of pineapple juice used? I am a novice baker and rely on precision for perfection.
You are my go-to baking goddess.
Hi Elizabeth, try to drain about half the juice. Enjoy!
Hey Sally! First off, I absolutely love this cake, but I am wondering what other frosting pairings you would recommend? My family isn’t a huge fan of cream cheese flavor. I feel like I changed something last time I made it and now I can’t remember, so I’d love any suggestions!
Hi Bree, you could try it with the coconut frosting from these pina colada cupcakes, caramel frosting, or Swiss meringue frosting, or vanilla buttercream. Just pay attention to how much each recipe makes, to see if you need to double it to make enough for this cake.
Holy moly!!! This cake is AMAZING!!!! Easy to make and you’re exactly right- tastes amazing cold the next day! This cake reminded me so much of the banana cake we had at our wedding but I think it’s even better! Thanks so much for sharing!
This recipe seems really fun to make! I have a quick question though: is there anything I should change for baking it at a high altitude?
I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
I accidentally used pineapple chunks instead of crushed pineapple (brain fog). Will that ruin my cake?
Hi Jackie, what you can do is crush the pineapple chunks yourself. Crush the pineapple with the juice, then slightly drain the crushed pineapple. You want a little juice, but not all of it!
I loved this recipe. I did make a few substitutions for my preferences. This cake was wonderful!
Made for my Mom’s bday. Frosted with a hummingbird. Coated the sides with coconut flakes. She and my dad adored it!!!
Good sweetness and everything!
I made this cake for a friend’s birthday- they had never had hummingbird cake and now it is their favorite cake ever!
I found it to be a pretty simple recipe to follow- I’m not a big baker – this is only the second cake I’ve ever made and it was easy to follow. I even forgot the vanilla and it still turned out wonderfully. I didn’t use up all of the frosting because I knew my audience doesn’t like things too sweet.
Finally, some other commenters had trouble with the cake being dense- I didn’t have that problem at all. I made sure to have fresh baking soda on hand just to be sure.
Hi Sally , I am an avid baker and do use my tried and true recipes most of the time because I know how they will tire out. I have tried your recipes for different things and have always had good results. However this cake was an absolute disaster. It was so dense and very ,very heavy, I did follow the recipe to a tee. I’m not sure if the recipe was missing something or not. I cannot even rate it .it was that bad!
Hi Edythe! Sounds like there was too much moisture in your cake, causing it to be dense and heavy. Did you drain the pineapple? Make sure to drain some of the juice off. Also check to make sure that your baking soda is fresh, it can lose strength after just a few months. Thank you for making our recipes!