Hummingbird Cake with Cream Cheese Frosting

The first time I encountered hummingbird cake, I was sitting at my grandmother's kitchen table in rural Georgia, watching her hands move between bowls with practiced ease. The kitchen smelled incredible, a blend of toasted pecans and sweet bananas that I'd never experienced before. She told me it was called hummingbird cake because it was sweet enough to attract them, though I later learned that was just one of many Southern tales attached to this beloved dessert. When she placed that three-layer masterpiece on the table, I understood immediately why people drive hours and cross state lines for a slice.

Last spring, I made this cake for my sister's baby shower, and I swear I saw actual tears when I brought it out. My aunt, who claims to dislike anything with fruit in dessert, went back for seconds and then asked for the recipe. There is something about this particular combination of flavors that feels like home, even if you have never set foot in the South. The way the toasted pecans crunch against the soft cake, the way the pineapple adds just the right amount of sweetness without making it cloying, it all works together in a way that feels almost magical.

Ingredients

• 3 cups all-purpose flour: I learned the hard way that spooning and leveling the flour matters too much here, because too much flour will make this beautiful cake dense and dry instead of tender and light
• 2 cups granulated sugar: This might seem like a lot, but remember you have three layers and the fruit needs this sweetness to balance their natural flavors
• 1 tsp baking soda: This is the only leavening agent, so make sure it is fresh, otherwise your cake will not rise properly
• 1 tsp ground cinnamon: The warmth of cinnamon ties everything together and gives it that signature Southern flavor profile
• ½ tsp salt: Never skip salt in baking, it enhances all the other flavors and keeps the cake from tasting flat
• 3 large eggs: Room temperature eggs will incorporate much better into the batter, creating a more uniform texture
• 1 cup vegetable oil: Oil keeps this cake incredibly moist for days, unlike butter which can firm up when chilled
• 2 tsp pure vanilla extract: Use the good stuff here because it really shines through in the final flavor
• 1 cup toasted pecans, chopped: Toasting the pecans first brings out their natural oils and deepens their flavor, which makes a huge difference in the final cake
• 2 cups ripe bananas, mashed: Use bananas with plenty of brown spots because they are sweeter and mash more easily into the batter
• 1 can crushed pineapple, undrained: Do not drain the pineapple because all that juice adds moisture and natural sweetness to the cake
• 8 oz cream cheese, softened: Make sure it is truly softened to room temperature to avoid any lumps in your frosting
• ½ cup unsalted butter, softened: Using unsalted butter lets you control the salt level in the frosting perfectly
• 4 cups powdered sugar, sifted: Sifting might feel like an extra step, but it prevents lumpy frosting and makes everything silky smooth

Instructions

Get your oven ready:

Preheat to 350°F and grease three 8-inch round pans, lining the bottoms with parchment paper because this cake is tender and needs all the help it can get to release cleanly

Mix the dry ingredients:

Whisk together flour, sugar, baking soda, cinnamon, and salt in a large bowl until they are completely combined and aerated

Combine the wet ingredients:

Beat eggs, oil, and vanilla until they look creamy and slightly thickened, which tells you they are ready to incorporate into the dry mixture

Add the fruit and nuts:

Fold in mashed bananas, crushed pineapple with all its juice, and toasted pecans until everything is evenly distributed throughout the batter

Mix gently:

Add wet ingredients to dry ones and fold just until no dry streaks remain, being careful not to overmix because that will make the cake tough

Distribute the batter:

Divide evenly among your three prepared pans, using a kitchen scale if you want perfectly matched layers

Bake to perfection:

Bake for 25 to 30 minutes until a toothpick comes out clean, rotating the pans halfway through for even baking

Cool patiently:

Let the cakes rest in their pans for exactly 10 minutes before turning them out to cool completely on wire racks

Make the frosting:

Beat softened cream cheese and butter until they are silky smooth, then gradually add sifted powdered sugar, vanilla, and salt until fluffy

Assemble with love:

Spread frosting generously between each layer and over the top and sides, then finish with extra toasted pecans for that beautiful crunch

Save

My cousin requested this cake for her wedding instead of a traditional tiered cake, and I have never felt more honored while frosting three layers at midnight. The next day, guests kept asking what bakery made it, and when I said I baked it myself, they looked at me like I had revealed a magic trick instead of a recipe. That is the thing about hummingbird cake, it has this way of making ordinary bakers feel like pastry chefs and ordinary moments feel like celebrations.

Making Ahead

I have learned through many last-minute situations that the cake layers can be wrapped tightly and frozen for up to a month, then thawed and frosted the day you need them. Actually, freezing them seems to lock in the moisture somehow, making them even more tender than when freshly baked. Just wrap each layer individually in plastic wrap and then foil, and let them thaw still wrapped so they do not collect any condensation.

Serving Suggestions

While this cake stands proudly on its own, I have discovered that serving it with slightly sweetened whipped cream on the side creates the most incredible bite. The lightness of the cream cuts through the dense, moist cake in a way that feels sophisticated yet completely unpretentious. For a dinner party, I like to plate each slice with a drizzle of caramel sauce and a few extra pecans, but honestly, my favorite way to eat it is standing at the kitchen counter with a fork while the frosting is still slightly soft.

Storing and Keeping

This cake needs to be refrigerated once frosted because of the cream cheese, but bring slices to room temperature for about 20 minutes before serving. The texture is completely different at room temperature, in the best possible way, becoming more tender and aromatic. I have kept it for up to five days in the refrigerator, though I have never personally seen it last longer than three.

• If you need to transport this cake, chill it completely first because the firm frosting is much less likely to get damaged during travel
• Use a cake dome instead of plastic wrap if possible because this cake needs to breathe slightly and plastic can make the pecans soft
• Individual slices freeze beautifully if you wrap them well in plastic and then foil, perfect for those moments when you need just one serving of happiness

Save

Every time I make this hummingbird cake, I think about how recipes are really just stories we tell with food, and this one happens to be one of the sweetest stories I know.

Recipe Q&A

→ Why is it called Hummingbird Cake?

The name originates from the idea that this sweet cake is tempting enough to attract hummingbirds. It first appeared in Southern Living magazine in 1978 and quickly became a Southern classic.

→ Can I make this cake ahead of time?

Absolutely. The cake layers can be baked a day ahead, wrapped tightly in plastic, and stored at room temperature. Frost and assemble shortly before serving for the best texture.

→ What makes this cake so moist?

The combination of mashed bananas and crushed pineapple with their natural juices creates exceptional moisture. The vegetable oil also contributes to the tender, moist crumb that stays fresh for days.

→ How should I store Hummingbird Cake?

Keep the frosted cake refrigerated in an airtight container or cake dome. It will stay fresh for up to 5 days. Bring to room temperature 30 minutes before serving for the best flavor and texture.

→ Can I freeze this cake?

Yes, wrap unfrosted cake layers tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.

→ Is there a substitute for pecans?

Walnuts work beautifully as a substitute. For a nut-free version, simply omit the nuts entirely—the cake will still be delicious thanks to the fruit and spices.