By Dulcia
If banana bread and carrot cake had a delicious baby, it would be this Hummingbird Cake recipe. There is something truly magical about the combination of tropical fruit and warm spices. It’s dense, incredibly moist, and covered in the most luscious cream cheese frosting you’ve ever tasted. Whenever I serve this at gatherings, people stop mid-bite to ask, “What is this?” It’s not just a cake; it’s a Southern institution. This updated version, with a lighter crumb and exceptional flavor, truly takes the cake!
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I remember the first time I baked this. I was worried it would be too heavy, but the pineapple enzymes work miracles on the crumb. It’s fail-proof if you follow my tips! This recipe is a refined version that ensures it tastes less like dense banana bread and more like the perfect moist cake. Whether you are a seasoned baker or just starting, this guide will help you create a showstopper. Before we dive into the sweet stuff, if you are planning a full dinner party, you might want to start with my Reuben Sliders Delight or perhaps some Cheesy Potato Stack Bites for appetizers. But make sure you save room for dessert!
Why Is It Called Hummingbird Cake?
This is the most common question I get! The history is as sweet as the cake itself. Originally called the “Doctor Bird Cake,” it hails from Jamaica, named after the island’s national bird, the scissor-tailed hummingbird (or Doctor Bird). You can learn more about its origins on Hummingbird cake – Wikipedia or explore Jamaica’s culture on the Jamaica Tourist Board History site.
In the late 1960s, the Jamaican tourist board sent press kits to the U.S. to promote tourism, including recipes that used local bananas and pineapples. The recipe eventually made its way into Southern Living magazine in 1978, submitted by Mrs. L.H. Wiggins. It became their most requested recipe in history! You can read more about its journey to popularity on Southern Living – The History of Hummingbird Cake. Some say it’s called hummingbird cake because it’s sweet enough to attract the birds, while others say you’ll hum with delight after one bite.
Ingredients You’ll Need for Success
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The Ultimate Hummingbird Cake Recipe: Insanely Moist & Easy
- Total Time: 4 hours
- Yield: 1 three-layer 8-inch cake (12–14 servings) 1x
- Diet: Vegetarian
Description
Homemade hummingbird cake is exceptionally moist and flavorful with 3 delicious layers and silky cream cheese frosting!
Ingredients
Cake:
2 cups (250g) chopped pecans*
3 cups (375g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
1 and 1/2 cups (345g) mashed bananas (about 3 large ripe bananas)
one 8 ounce can crushed pineapple (do not drain)
3 large eggs, at room temperature
1 cup (240ml) vegetable oil
3/4 cup (150g) packed light or dark brown sugar
3/4 cup (150g) granulated sugar
2 teaspoons pure vanilla extract
Cream Cheese Frosting:
16 ounces (452g) full-fat brick cream cheese, softened to room temperature
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
4 cups (480g) confectioners’ sugar
1 and 1/2 teaspoons pure vanilla extract
pinch of salt, to taste
Instructions
1. Toast the pecans: Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7–8 minutes. Remove from the oven and allow to cool for 10–15 minutes.
2. Turn the oven temperature up to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
3. Make the cake: Whisk the flour, baking powder, baking soda, cinnamon, allspice, and salt together in a large bowl.
4. Whisk the rest of the cake ingredients in a medium bowl. Pour wet ingredients into dry ingredients and whisk until completely combined. Fold in 1 and 1/2 cups toasted pecans. Save the rest for garnish. You should have about 6 to 7 cups of batter.
5. Spread batter evenly between the 3 prepared cake pans. Bake for 26–29 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
6. Remove cakes from the oven and allow to cool completely in the pans set on a wire rack. Once completely cooled, remove cakes from pan and level the tops off so they are flat using a serrated knife.
7. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes.
8. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Adjust consistency with more confectioners’ sugar, a little milk, or more salt as needed. Frosting should be soft, but not runny.
9. Assemble and frost: Layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake turntable, cake stand, or serving plate. Evenly cover the top with frosting. Top with 2nd layer, more frosting, and then top with the 3rd layer. Spread remaining frosting all over the top and sides. Decorate the sides and top of the cake with the remaining toasted pecans.
10. Refrigerate cake for at least 15–20 minutes before slicing so it holds its shape when cutting.
11. Cover leftover frosted cake tightly and store in the refrigerator for up to 5 days.
Notes
Make Ahead Instructions: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container, then bring to room temperature when ready to use. Frosted or unfrosted cakes may be frozen up to 2 months; thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.
Special Tools: Baking sheet, 8-inch cake pans, parchment paper, electric mixer (handheld or stand), mixing bowls, whisk, cooling rack, cake turntable, icing spatula, cake carrier for storage.
Pecans: You can leave out the pecans without replacing them with anything. Stirring in 1 cup of sweetened shredded coconut would be wonderful though!
Frozen Bananas: You can use thawed frozen bananas in this recipe. Thawed bananas are extra wet, so drain off as much of the excess liquid as you can before mashing.
Cupcakes: This recipe will make at least 32–35 cupcakes. Fill liners 2/3 full and bake 20–22 minutes or until cooked through. You can halve the recipe for fewer cupcakes.
Non-Layer Cake: This recipe also fits into a bundt pan (bake 55–65 minutes), or a 12×17-inch sheet pan (bake about 20–25 minutes). There is too much batter for a 9×13-inch pan.
Update in 2024: To lighten up the crumb, you can add baking powder, increase the oil, and decrease the banana so it tastes less like dense banana bread and more like a moist cake. If you prefer the old version, leave out the baking powder, reduce the oil to 3/4 cup (180ml), and increase the mashed banana to 2 cups.
Adapted from Southern Living.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: hummingbird cake, banana cake, pineapple cake, cream cheese frosting
To get that authentic “Southern hummingbird cake with cream cheese frosting” flavor, you need specific ingredients. Don’t swap these out!
- Chopped Pecans: Toast them first! This enhances their flavor and adds a delightful crunch.
- All-Purpose Flour: Spooned and leveled for accuracy. This is the structural base.
- Baking Powder & Baking Soda: Our leavening duo for that perfect rise and light crumb.
- Spices: Ground cinnamon and allspice are non-negotiable for that warm, comforting flavor.
- Salt: Essential for balancing sweetness.
- Mashed Bananas: About 3 large ripe ones. The browner, the better. They provide natural sweetness and moisture.
- Crushed Pineapple: Crucial Tip: Do not drain it! The juices are vital for moisture.
- Large Eggs: Make sure they are at room temperature for better emulsification.
- Vegetable Oil: The secret to why this cake stays incredibly moist for days.
- Brown Sugar & Granulated Sugar: A balanced blend for depth of flavor and sweetness.
- Pure Vanilla Extract: Enhances all the other flavors.
- Cream Cheese Frosting:
- Full-Fat Brick Cream Cheese: Softened to room temperature.
- Unsalted Butter: Softened to room temperature.
- Confectioners’ Sugar: For sweetness and structure.
- Pure Vanilla Extract: More vanilla for that irresistible frosting.
- Pinch of Salt: To cut the sweetness and enhance flavor.
Step-by-Step Instructions
1. Toast Your Pecans and Prep Your Pans
First, preheat your oven to 300°F (149°C). Line a large baking sheet with parchment paper and spread your chopped pecans. Toast them for 7–8 minutes until fragrant, then let them cool completely. This really makes a difference in flavor! Next, turn your oven up to 350°F (177°C). Grease three 8-inch cake pans, then line them with parchment paper rounds and grease the paper too. This ensures your beautiful cake layers release seamlessly.
2. Whisk the Dry Ingredients
In a large mixing bowl, combine your all-purpose flour (remember to spoon and level it!), baking powder, baking soda, ground cinnamon, allspice, and salt. Whisk them together thoroughly. This step is super important for an even distribution of leavening and flavor throughout your cake.
3. Mix the Wet Ingredients
In a separate medium bowl, whisk together your mashed bananas (about 1 and 1/2 cups), the entire 8-ounce can of undrained crushed pineapple, room temperature eggs, vegetable oil, brown sugar, granulated sugar, and pure vanilla extract. Whisk until everything is completely combined and looks smooth. This is where all that tropical moisture comes from!
4. Combine and Fold in Pecans
Pour the wet banana mixture directly into your bowl of dry ingredients. Whisk until the ingredients are just combined—be careful not to overmix! Once nearly smooth, gently fold in 1 and 1/2 cups of your cooled, toasted pecans. Save the rest of those delicious pecans for garnishing later. You should have a wonderfully thick, aromatic batter, about 6 to 7 cups in total.
5. Bake the Cake Layers
Divide the batter evenly among your three prepared 8-inch cake pans. Place them in the preheated 350°F (177°C) oven and bake for 26-29 minutes. You’ll know they’re done when a toothpick inserted into the center of a cake comes out clean. Remember to rotate your pans halfway through baking to ensure an even cook! If you need a savory break while baking, check out my Beef and Broccoli Ramen Stir Fry for a quick lunch idea!
6. Cool and Level the Cakes
Once baked, remove the cakes from the oven and let them cool completely in their pans on a wire rack. This is crucial—don’t rush it! Once fully cooled, carefully remove the cakes from the pans. Using a large serrated knife or a cake leveler, gently level the tops of the cakes so they are perfectly flat. This makes for a beautiful, stable stack. You can snack on the trimmed cake tops – I always do!
7. Make the Frosting and Assemble
For the irresistible cream cheese frosting, beat the softened cream cheese and butter in a large bowl (using a handheld or stand mixer) on medium-high speed until smooth, about 2 minutes. Gradually add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then crank it up to high for 3 minutes until it’s wonderfully creamy and combined. Adjust with more sugar or a touch of milk if needed. To assemble, place one leveled cake layer on your serving plate or cake stand, and spread an even layer of frosting. Repeat with the second and third layers. Finish by spreading the remaining frosting all over the top and sides. Decorate with your reserved toasted pecans. For a cleaner cut, refrigerate the cake for at least 15-20 minutes before slicing.
Troubleshooting Common Issues
Why is my cake dense?
This updated recipe helps prevent density with baking powder and careful banana measurement. However, overmixing the batter after adding the flour can still lead to a dense crumb. Whisk until just combined. Also, ensure your baking soda and baking powder are fresh!
My frosting is runny!
If your kitchen is too hot or your cream cheese and butter weren’t properly softened (or were too warm), the frosting can become runny. Pop the bowl in the fridge for 20 minutes to firm up before icing the cake. Ensure your cream cheese is full-fat brick style, not whipped or spreadable, which has too much moisture.
Can I freeze this?
Absolutely! The oil content and moisture make this cake freeze beautifully. Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the refrigerator. Frosted cakes can also be frozen, wrapped tightly, for up to 2 months. If you’re looking for other freezer-friendly meals, my Savory Herb Infused Roast Turkey leftovers freeze great too.
Notes from My Kitchen
- Make Ahead: You can prepare the cakes and frosting a day in advance. Keep the cakes covered tightly at room temperature, and refrigerate the frosting in an airtight container. Bring the frosting to room temperature before using.
- Pecans: If you have a pecan allergy, you can simply leave them out! For a delightful twist, stirring in 1 cup of sweetened shredded coconut would be wonderful.
- Frozen Bananas: Thawed frozen bananas work perfectly, just make sure to drain off any excess liquid before mashing them.
- Cupcakes or Bundt Cake: This recipe makes about 32-35 cupcakes (bake for 20-22 minutes) or a beautiful bundt cake (bake for 55-65 minutes). There’s too much batter for a standard 9×13-inch pan, but it fits perfectly in a 12×17-inch sheet pan, baking in about 20-25 minutes.
Serving Suggestions
This cake is rich, so a small slice goes a long way. It pairs perfectly with a hot cup of coffee or a cold glass of milk. It’s ideal for Easter, Mother’s Day, or any spring gathering.
If you are planning a full menu, this cake is a great finish after a hearty meal like my Zesty Mexican Rice Delight. The cool cream cheese balances out spicy main courses perfectly.
I hope you love this hummingbird cake recipe as much as I do. It’s a slice of history and a whole lot of comfort, now perfected for an even lighter, moister crumb. Happy baking!