Hummingbird Cake is a two-layer Southern spice cake made with mashed bananas, crushed pineapple, chopped pecans, and cream cheese frosting. It is genuinely moist — the fruit does that work — and it comes together without a stand mixer or any special technique. If you need a cake that feeds a crowd, holds up well overnight, and doesn’t require babysitting, this is a reliable choice.
The technique that matters
The single most important thing here is how you combine the batter. You stir the wet ingredients into the dry by hand — no electric mixer, no vigorous beating. Overworking the flour develops gluten, and a tough, dense crumb is the result. Stir until the dry streaks just disappear, then fold in the pecans and stop. The batter will look thick and a little rough; that’s correct. The second thing worth getting right is pan preparation. Grease and flour both pans thoroughly, including the sides. Banana-heavy batters stick more than plain cake batters, and a torn layer is hard to frost cleanly.
Common problems and fixes
- Sunken center: The layers sank in the middle after baking. This usually means the oven door was opened too early, or the batter was underbaked. Use the toothpick test at the center, not the edge — the edges always set first. If your oven runs cool, add 3–5 minutes before checking.
- Frosting too soft to spread cleanly: The cream cheese frosting slides if either the butter or cream cheese was too warm going in, or if the cakes weren’t fully cool. Chill the frosting for 20 minutes before assembling if your kitchen is warm. Never rush the cooling step.
- Watery batter: Some canned crushed pineapple is packed in a lot of juice. Use the full 8 oz can including juice as written, but if your can seems unusually wet, drain off just a tablespoon or two. Too much liquid throws off the batter consistency.
- Pecans sinking to the bottom: If the nuts aren’t evenly distributed through the slice, they were likely added before the batter was thick enough to hold them. Fold them in last, after the wet and dry ingredients are already combined, and distribute quickly.
- Layers sticking or crumbling when unmolded: Wait the full 10 minutes in the pan before turning out. Any sooner and the structure hasn’t set. Run a thin offset spatula or butter knife around the edge first — skip the garnish of extra pecans pressed into the sides, not worth the extra dish and they fall off anyway.
Storage and make-ahead
Once frosted, this cake needs to be refrigerated because of the cream cheese frosting — cover it loosely and it keeps well for up to 4 days. Pull it out 30 to 45 minutes before serving so the crumb softens back up; cold cake straight from the fridge tastes denser than it should. For make-ahead baking, the unfrosted layers can be wrapped tightly in plastic wrap and kept at room temperature for 1 day, or frozen for up to 2 months. Thaw frozen layers overnight in the refrigerator still wrapped, then bring to room temperature before frosting. The frosting itself can be made up to 3 days ahead and stored in the fridge in a sealed container; re-beat it briefly before using.
Hummingbird Cake
Equipment
- 9-inch round cake pans
- Mixing Bowls
- Electric Mixer
- Wooden spoon or silicone spatula
- wire rack
Ingredients
For the Cake Batter:
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 teaspoon ground cinnamon
- 1 cup vegetable oil
- 3 large eggs preferably at room temperature
- 2 teaspoons vanilla extract
- 2 cups mashed ripe bananas about 4 large bananas
- 1 can crushed pineapple with juice 8 oz can
- 1 cup chopped pecans
For the Cream Cheese Frosting:
- 8 oz cream cheese softened
- 1 cup unsalted butter softened
- 4 cups powdered sugar sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.
- In a large mixing bowl, whisk together the flour, baking soda, salt, sugar, and cinnamon.
- In a separate bowl, combine the oil, eggs, vanilla extract, mashed bananas, and crushed pineapple.
- Add the wet ingredients to the dry ingredients, stirring gently with a wooden spoon. Fold in the chopped pecans until evenly distributed, careful not to overmix.
- Pour the batter evenly into the prepared cake pans.
- Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn onto a wire rack to cool completely.
- While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat the softened cream cheese with the butter until smooth and creamy. Gradually add the powdered sugar, beating until fluffy. Add the vanilla and mix until incorporated.
- Once the cakes are cool, spread the frosting between the layers and on the top and sides of the cake.
Notes
Tammy’s Tips:Â
- To enhance the flavor, toast the pecans lightly before adding them to the batter.
- If looking for a health-conscious version, substitute half of the all-purpose flour with whole wheat flour.
- For a twist, add a pinch of nutmeg to the batter.
Nutrition
FAQ
Can I use fresh pineapple instead of canned?
Stick with canned crushed pineapple for this recipe. Fresh pineapple contains an enzyme that can interfere with the batter’s structure and produces inconsistent moisture levels — the canned version gives you a predictable result every time.
How ripe do the bananas need to be?
Use bananas that are heavily spotted or fully brown-skinned. Underripe bananas won’t mash smoothly and contribute far less sweetness and moisture, which affects both the flavor and the texture of the finished cake.
Can I make this as a 9×13 sheet cake instead of layers?
Yes, a 9×13 pan works well. Bake at the same temperature and start checking at 35 minutes with a toothpick. You’ll use the same amount of frosting spread across the top only.
My cream cheese frosting looks lumpy — what went wrong?
Lumps almost always mean the cream cheese or butter was still cold when you started beating. Both need to be fully softened at room temperature before mixing — at least an hour out of the fridge. If it’s already lumpy, keep beating on medium speed; it usually smooths out with more time.
Can I leave out the pecans or swap them for a different nut?
You can leave them out entirely without changing the bake time or method. Walnuts are a straightforward substitute; just chop them to a similar size so they distribute evenly through the batter.
Do I need to sift the powdered sugar for the frosting?
Yes, sifting matters here. Unsifted powdered sugar often has small lumps that don’t beat out fully, leaving a gritty texture in the finished frosting. It takes less than a minute and makes a noticeable difference.
Try these next
- Southern Classic Pecan Pie
- Caramelized Banana Tart
- Tropical Coconut Tres Leches Cake
- Soft and Sweet Banana Bread Cookies