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hummingbird cake
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5 from 1 vote

Hummingbird Cake

The most moist, flavorful cake you'll ever have. Loaded with pineapple and banana and spice, this cake is an old Southern favorite.
Course: Dessert
Cuisine: Southern American
Keyword: hummingbird cake, southern cakes
Servings: 12 servings
Author: Marianne



  • 3 cups all-purpose flour
  • 2 cups granulated white sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1.5 teaspoon ground cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon nutmeg
  • 3 large eggs beaten
  • 1 ½ cups vegetable oil
  • 2 teaspoons vanilla extract
  • 1 8-oz. can crushed pineapple in juice, do NOT drain
  • 2 cups mashed ripe banana roughly 3 large very ripe bananas
  • 1 cup pecan° pieces toasted

Cake Pan Prep

  • ¾ cup Flour most of this will be discarded after preparing pans
  • Butter as needed to grease pan

Cream Cheese Frosting

  • 16 ounces cream cheese softened
  • 5 cups powdered sugar 22 ounces or 600 grams
  • 1 cup salted butter softened
  • 2 teaspoons vanilla extract
  • ¾ cup pecan pieces toasted


  • Preheat the oven to 350°F. Prepare 3 9" cake pans by greasing the interior bottom and sides with butter, then shaking about ¼ cup of flour around the inside until every part of the inside of the pan is covered in flour. Shake off any excess flour.
    Ensure butter and cream cheese are softened.
  • In a large bowl, whisk 3 cups flour, 2 cups sugar, 1 teaspoon salt, 1 teaspoon baking soda, 1.5 teaspoon ground cinnamon, ½ teaspoon allspice, and ¼ teaspoon ground nutmeg.
    Add in the 1.5 cups vegetable oil, 3 eggs, and 2 teaspoons of vanilla, stirring just until the dry ingredients are moistened.
    Stir in the crushed pineapple plus all liquid in the can, 2 cups mashed bananas, and 1 cup toasted pecans.
    Divide batter equally between the 3 9" prepared cake pans.
    Bake at 350°F for 30 - 35 minutes. Cool in pans for about 15 minutes, then flip each layer onto a wire rack and allow them to cool for a full hour.
  • In a large bowl, combine the 16 ounces of softened cream cheese, 5 cups of powdered sugar, 1 cup softened salted butter, 2 teaspoons vanilla. Beat with a hand mixer until perfectly smooth.
  • Once the layers are completely cool: place one layer on a cake stand or plate. Frost the top of the layer. Place the second layer on top and frost it. Repeat for third layer. If you aren't worried about getting crumbs in your frosting, frost the cake immediately.
    For a crumb-free frosting: Cover the entire cake in a thin coating of frosting. Chill for at least 3 hours or overnight. Remove the cake from the cold and add a final layer of frosting over the cold frosting. Serve immediately.


How to toast pecans:
Spread pecans in an even layer on an ungreased baking sheet.
Bake in a 350F oven for 5 - 6 minutes, or until the pecans just begin to toast.