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Hummingbird cake is a sweet Southern classic that’s irresistibly soft, moist, and full of charm. Think banana bread meets tropical vacation—with crunchy pecans, warm cinnamon, nutmeg, and a hint of vanilla dancing through each bite. Crushed pineapple adds a juicy twist, while a rich, tangy cream cheese frosting wraps it all up in smooth, dreamy goodness. Whether you’re celebrating something big or just craving a cozy slice of comfort, this cake brings that perfect mix of homespun warmth and timeless elegance.
The warm spices, tropical fruit flavors and cream cheese frosting, along with crunchy pecans make hummingbird cake an irresistible treat you won’t forget in a hurry.
You might also like the yummy little hummingbird cupcakes, Also try hummingbird sheet cake and hummingbird loaf cake.
Why You’ll Love It
Easy to make: You simply need to combine the batter ingredients, bake the cake layers, combine the frosting ingredients and frost the cake.
So tasty: Tropical fruit flavors, warm earthy spices, crunchy pecans, and a smooth cream cheese frosting are just some of the factors making this yummy cake well worth whipping up.
Ideal for any occasion: Whether you’re looking for something for a special occasion or simply in a baking mood, hummingbird cake is always a welcome treat.
Hummingbird Cake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
All-purpose flour: Spooned and leveled for the most accurate measurement.
White sugar: For sweetness.
Ground cinnamon: Add a little extra if you want a bolder flavor.
Ground nutmeg: Complements the cinnamon and banana flavors.
Mashed bananas: Some recipes call for the bananas to be mashed prior, but I prefer to beat the bananas with the pineapple and oil to save time and extra dishes.
Crushed pineapple in juice: The juice will add moisture to the cake.
Eggs: Bring them to room temperature first.
Vanilla: Adds a sweet, floral aroma and flavor.
Pecans or walnuts: To decorate the cake and add crunch.
Cream cheese: Full-fat has the best flavor. Use room temperature cream cheese for easier mixing.
Unsalted butter: For the frosting. Let this reach room temperature too.
Powdered sugar: To sweeten the frosting.
Baking powder and baking soda: To achieve a light airiness in the cake.
How to Make Classic Hummingbird Cake
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the cake batter: Whisk the flour, sugar, cinnamon, nutmeg, baking soda, baking powder, and salt together. Beat the oil, bananas and pineapple in another bowl and beat in the eggs one at a time along with the vanilla extract. Mix the dry ingredients into the wet ones and fold in the nuts.
Bake the cake: Divide the batter between a pair of greased, floured cake pans and bake until the cake layers are done. Let then cool completely.
Make the frosting: Beat the cream cheese and butter and then mix in the vanilla and powdered sugar.
Assemble the cake: Frost the bottom cake layer, smoothing it with a spatula. Add the top cake layer and frost that too, smoothing it over the whole cake. Decorate with chopped nuts and chill until the frosting has set. Then slice, serve and enjoy!
Substitutions and Variations
Gluten-free option: If you want a gluten-free version, use gluten-free flour.
Butter: Salted or unsalted butter can be used for the cream cheese frosting. It helps control the sweetness of the frosting.
Cooking oil: Vegetable or canola oil work, or you can use another type.
Pecans: Walnuts can be used instead of pecans, or you could use some of each. Chopped hazelnuts are another tasty alternative.
Coconut: Add shredded coconut to the cake batter if you like and/or sprinkle some on top.
Serving Suggestions
Appetizers: Begin with buffalo wings or a melon prosciutto salad.
Main dishes: Next, serve Jamaican brown chicken stew or a Mediterranean chickpea skillet.
Desserts: Finish off with a slice of hummingbird cake (and perhaps a rum runner cocktail too!)
How to Store Hummingbird Cake
Store: Place the cake in an airtight container or cover it with plastic wrap and store it in the refrigerator for up to 5 days. Enjoy it chilled or bring to room temperature before serving. Don’t let this cake sit at room temperature for longer than 2 hours at a time due to the cream cheese frosting.
Freeze: Wrap the cake in plastic wrap and then in foil to prevent freezer burn and keep out the freezer “flavors.” Store it in the freezer for up to 3 months.
Thaw: Defrost the cake overnight in the refrigerator.
Top Tips
Level the top: If the cakes have a little bit of a dome on top, use a knife to slice off a little bit of the top to level it out.
Smooth the frosting: An offset spatula is useful for getting smooth, even frosting on the cake.
Check for doneness: When a toothpick inserted into the center comes out clean and the cake is golden brown on top, it’s done.
Hummingbird Layer Cake FAQs
A digital kitchen scale can help with this. Place one of the cake pans on the scale, press “tare,” then pour in the batter. Make a note of the weight. Place the second cake pan on the scale, press “tare,” then pour in the batter. Aim to get equal weights of batter in each pan. The “tare” function lets you subtract the container’s weight from the total weight so you can measure the weight of the contents only.
Whichever you prefer; it’s delicious either way!
Hummingbird cake originates in Jamaica where it’s known as “doctor bird cake.” A doctor bird is a type of hummingbird that’s found in the West Indies. This cake became popular in the US in the 1970s, and the tropical flavors of pineapple and banana are included because of the abundance of these 2 fruits in Jamaica.
Hummingbird Cake with Cream Cheese Frosting Recipe
Hummingbird Cake
Equipment
- 2 Cake Pans 8-Inch Round
- Electric Mixer or Stand Mixer with Paddle Attachment
- Pastry Bag with Large Round Tip
Ingredients
For the Cake:
- 2 Cups all-purpose flour, spooned and leveled, plus extra to dust pans
- 1 Cup granulated sugar
- 2 Teaspoons ground cinnamon
- 1 Teaspoon baking soda
- ½ Teaspoon ground nutmeg
- ½ Teaspoon salt
- ½ Teaspoon baking powder
- ⅓ Cup canola oil, or vegetable oil
- 2 bananas, large
- ¾ Cup crushed pineapple, undrained
- 2 eggs, large, at room temperature
- 1 Teaspoon vanilla extract
- 1 Cup pecans, or walnuts, finely chopped plus more for decorating the cake
- shortening or butter, to grease cake pans
For the Cream Cheese Frosting:
- 16 Ounces cream cheese, at room temperature
- 10 tablespoons unsalted butter, at room temperature
- 6 Cups powdered sugar
Instructions
Make the Cake Layers:
- Preheat the oven to 350°F.
- Grease and flour a pair of 8-inch round cake pans with shortening or butter. Set the pans aside.
- Whisk together the flour, sugar, cinnamon, baking soda, nutmeg, salt, and baking powder in a medium bowl until well combined.
- Chop or tear the bananas into 1-inch pieces.
- In a separate large bowl, beat the oil, bananas and crushed pineapple with an electric mixer at medium speed until smooth.
- Add the eggs one at a time and add the vanilla extract with the second egg. Mix until the eggs are just combined.
- Gradually mix in the dry ingredients to the wet ingredients until the mixture has become a thick, wet batter.
- Fold in the chopped pecans, distributing them evenly throughout the batter.
- Divide the batter evenly between the 2 prepared cake pans. Using a kitchen scale can help with having equal cake layers.
- Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean and the tops of the cake are golden brown.
- Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.
Make the Cream Cheese Frosting:
- In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy, 4 to 5 minutes.
- Add the vanilla extract and mix well.
- Gradually add the powdered sugar, a cup at a time, beating on a low speed after each addition until incorporated.
- Increase to a medium speed and beat until the frosting is light and fluffy.
Assemble the Cake:
- Place one cake layer on a cake plate or stand. For an even layer of frosting, transfer about ⅓ of the frosting to a large piping bag fitted with a round tip, and pipe a ½-inch layer of frosting over the bottom layer. Smooth it out with an offset spatula.
- Place the second cake layer on top of the frosted layer.
- Pipe another layer of frosting on top of the cake, then smooth it out.
- Carefully use a spatula to spread the frosting evenly along the outside of the cake until the whole cake is frosted.
- Sprinkle some extra chopped pecans on top of the cake.
- Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
Notes
Smooth the frosting: An offset spatula is useful for getting smooth, even frosting on the cake.
Check for doneness: When a toothpick inserted into the center comes out clean and the cake is golden brown on top, it’s done.
Nutrition
This hummingbird cake offers an irresistible combination of crushed pineapple and ripe banana with warm, earthy flavors and crunchy toasted pecans, plus a butter and cream cheese frosting. The tropical flavors make this cake so tasty and the combination of moist, tropical cake and silky cream cheese frosting is just heavenly. This moist cake is a bit like amped-up banana bread with extra flair, so if you’re a banana bread fan, you won’t want to miss out on this cake.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
