This classic Southern hummingbird cake is impossibly moist, warmly spiced, and layered with old-fashioned comfort. With ripe bananas, crushed pineapple, and toasted pecans folded right into the batter, every bite delivers sweetness without being cloying. The crumb is tender and plush, closer to a carrot cake than a traditional yellow cake, and the cream cheese frosting adds just the right tang to balance everything out.
This is one of those recipes that has clearly earned its reputation over decades. I tested it for a family birthday, and it disappeared faster than any chocolate cake I have ever made. The batter comes together in one bowl, no mixer required, which makes it approachable even on busy days. The aroma alone, bananas, cinnamon, and vanilla drifting through the kitchen, is enough to make people hover near the oven.
If you have ever wondered why this is the most requested recipe in Southern Living’s history, one slice will answer that question immediately. It is unfussy, deeply nostalgic, and reliably impressive. Love this recipe? Pin it to your Dessert board on Pinterest so you don’t lose it.
Hummingbird Cake
Course: DessertsCuisine: AmericanDifficulty: Easy12
servings20
minutes40
minutes720
kcalA moist Southern layer cake made with bananas, crushed pineapple, pecans, and tangy cream cheese frosting.
Ingredients
- Cake Batter
3 cups all-purpose flour
2 cups granulated sugar
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
3 large eggs, lightly beaten
2 tsp vanilla extract
1 ½ cups vegetable oil
1 (8 oz) can crushed pineapple, undrained
2 cups ripe bananas, mashed
1 cup pecans, chopped
- Cream Cheese Frosting
½ cup unsalted butter, softened
16 oz cream cheese, softened
2 tsp vanilla extract
8 cups powdered sugar
½ cup pecans, finely chopped
Directions
- Preheat the oven to 180°C / 350°F. Grease three 9-inch round cake pans or one 9×13-inch baking pan. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon until evenly combined.
- Add the eggs, vanilla, oil, crushed pineapple with its juice, mashed bananas, and chopped pecans. Stir gently until the batter is fully moistened and no dry pockets remain. Do not overmix.
- Divide the batter evenly between the prepared pans. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
- Cool the cakes completely in the pans, then turn out onto a rack before frosting.
- To make the frosting, beat the butter, cream cheese, and vanilla until smooth. Gradually add powdered sugar, mixing until fluffy and spreadable.
- Frost the cooled cake and finish with chopped pecans on top.
Cooking Notes
Use very ripe bananas for the best sweetness and moisture.
Do not drain the pineapple; the juice is essential for texture.
If baking layers, rotate pans halfway through for even baking.
Cake layers freeze well, unfrosted, for up to two months.
Nutrition
Yields: 12 servings
Estimated Nutrition per Serving
Calories: 720 kcal
Fat: 44.5 g
Carb: 76.2 g
Protein: 7.8 g
Recipe Science
Hummingbird cake is a high-moisture, oil-based cake that relies on fruit sugars rather than creaming for tenderness. Bananas and pineapple contribute both sweetness and natural acidity, which helps activate the baking soda and produce a soft crumb. Vegetable oil, instead of butter, keeps the cake tender even after refrigeration.
The structure comes from flour hydration rather than aeration. Because the batter is mixed gently and does not rely on whipped fat, gluten development stays moderate, resulting in a cake that slices cleanly but remains plush. Nuts add textural contrast and slow moisture loss over time.
From a practical standpoint, this cake is well suited for make-ahead baking. It stores well, resists drying, and reheats without becoming tough. Substituting walnuts for pecans works seamlessly, and crushed pineapple can be replaced with well-drained canned mandarin oranges if needed.
Dietary Notes & Health Alerts: One serving exceeds 20% of the FDA Daily Value for saturated fat and added sugars. Those monitoring heart health may reduce frosting thickness or use reduced-fat cream cheese to moderate intake.
Why You’ll Love This Recipe
- One-Bowl Batter: No mixer required for the cake itself.
- Ultra Moist Texture: Fruit and oil keep it tender for days.
- Crowd-Proven Favorite: A guaranteed hit at gatherings.
- Make-Ahead Friendly: Bakes and freezes beautifully.
FAQ
- Can I bake this in a 9×13 pan?
Yes, bake for 35 to 40 minutes, checking for doneness at the center. - Can I reduce the sugar?
You can reduce the sugar by up to ½ cup, but the texture may be slightly less moist. - Does this cake need refrigeration?
Yes, once frosted, store covered in the refrigerator.
Conclusion
This hummingbird cake is proof that the simplest, most time-tested recipes are often the best. Make it once, and it will quietly earn a permanent place in your dessert rotation. What occasion would you bake this cake for first?
Happy cooking, from my kitchen to yours!