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Three-layer Hummingbird Cake with cream cheese frosting, garnished with chopped pecans and toasted coconut, displayed on a rustic wooden cake stand with a cozy background.
Jana Rae

Hummingbird Cake Recipe

Discover how to make a classic Hummingbird Cake with pineapple, bananas, and pecans, topped with cream cheese frosting. Perfect for anytime!
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Cake:
  • 3 cups all-purpose flour 360g
  • 2 cups granulated sugar 400g
  • 1 teaspoon baking soda 5g
  • 1 teaspoon ground cinnamon 2.6g
  • 1/2 teaspoon salt 2.5g
  • 3 large eggs beaten
  • 1 cup vegetable oil 240ml
  • 1 1/2 teaspoons vanilla extract 7.5ml
  • 1 can crushed pineapple undrained (8 ounces or 227g)
  • 1 cup mashed ripe bananas about 2 large bananas
  • 1 cup chopped pecans 120g
For the Cream Cheese Frosting:
  • 1 package cream cheese softened (8 ounces or 226g)
  • 1/2 cup unsalted butter softened (115g)
  • 4 cups powdered sugar sifted (480g)
  • 1 teaspoon vanilla extract 5ml

Method
 

Prepare the Cake Layers
  1. Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line the bottoms with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt until well combined.
  3. Add the beaten eggs and vegetable oil to the dry ingredients, stirring until just combined.
  4. Stir in the vanilla extract, crushed pineapple with juice, mashed bananas, and chopped pecans until evenly distributed.
  5. Divide the batter evenly among the prepared cake pans.
  6. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes, then remove them from the pans and transfer to a wire rack to cool completely.
Prepare the Cream Cheese Frosting
  1. In a large bowl, beat the cream cheese and butter together until smooth and creamy.
  2. Gradually add the powdered sugar, one cup at a time, beating well after each addition until the frosting is smooth and spreadable.
  3. Stir in the vanilla extract until fully incorporated.
Assemble the Cake
  1. Place one cake layer on a serving plate. Spread a generous amount of cream cheese frosting over the top.
  2. Add the second cake layer and repeat the frosting process.
  3. Place the third cake layer on top and frost the top and sides of the cake with the remaining frosting.
  4. For an optional garnish, sprinkle additional chopped pecans over the top of the cake.

Notes

Tips for the Best Hummingbird Cake

  • Use Ripe Bananas: Overripe bananas with brown spots provide natural sweetness and enhance the cake's flavor.
  • Don't Overmix: Stir the batter until the ingredients are just combined to ensure a tender crumb.
  • Room Temperature Ingredients: Ensure that the cream cheese and butter for the frosting are at room temperature for a smooth, lump-free frosting.
  • Storage: Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving.