A moist, tender crumb with chunks of fruit and crunchy pecans, topped with creamy, tangy frosting.
This moist hummingbird cake is a nostalgic Southern favorite, packed with bananas, pineapple, and toasted pecans, all wrapped in a luscious cream cheese frosting.
Why you'll want it now — The perfect blend of fruity sweetness and creamy tanginess makes it irresistible.
Why this recipe works
The combination of mashed bananas and crushed pineapple keeps the cake incredibly moist, while toasted pecans add a delightful crunch. Cream cheese frosting enhances the cake's sweetness with a tangy finish.
Equipment
Three 8-inch (20 cm) round cake pans
Mixing bowls
Electric mixer with paddle attachment
Cooling rack
Offset spatula
How to make it
Preheat the oven to 350°F (175°C). Grease and flour three 8-inch (20 cm) round cake pans.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, and salt.
In another bowl, beat the eggs, vegetable oil, and vanilla extract until well combined. Stir in the mashed bananas and crushed pineapple.
Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the chopped pecans.
Divide the batter evenly among the prepared cake pans.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn out onto a cooling rack to cool completely.
For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until creamy.
Once the cakes are cool, spread a layer of cream cheese frosting on top of one cake layer. Place the second layer on top and repeat. Finish with the third layer and frost the top and sides of the cake.
Enjoy a slice of this classic hummingbird cake as a sweet, nostalgic treat.
How you'll know it's ready
You'll know the cake layers are ready when a toothpick inserted into the center comes out clean and the edges have slightly pulled away from the pan.
Convection oven? (and if you don't have one)
If using a convection oven, lower the temperature to 325°F (160°C) and start checking for readiness a few minutes earlier, as convection ovens bake faster.
Frosting, filling & glaze notes
The frosting should be thick and creamy, spreading smoothly over the cake without running.
Troubleshooting
If the cake is too dense, ensure the baking soda is fresh and the bananas are ripe.
If the frosting is too runny, add more powdered sugar until desired consistency is reached.
For uneven cake layers, level them with a serrated knife before assembling.
If the cake sticks to the pans, ensure they are well-greased and floured.
Storage
Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture.
Make ahead
The cake layers can be baked and frozen for up to 1 month. Thaw before frosting.
Variations
Add shredded coconut to the batter for extra texture and flavor.
Substitute walnuts for pecans if preferred.
Include a touch of nutmeg for added warmth.
Frequently asked questions
What is hummingbird cake?
Hummingbird cake is a moist, flavorful cake made with bananas, pineapple, and pecans, typically frosted with cream cheese frosting.
Can I make hummingbird cake without nuts?
Yes, you can omit the nuts if desired, though they add a nice texture and flavor.
How do I keep my cake layers from sticking?
Ensure the cake pans are well-greased and floured, or line them with parchment paper.
What type of frosting is best for hummingbird cake?
Cream cheese frosting is traditional and complements the cake's flavors perfectly.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
