The Ultimate Hummingbird Cake Recipe: A Southern Classic That’ll Steal Your Heart

If you’ve never experienced the magic of Hummingbird Cake, you’re in for an absolute treat! This Southern dessert masterpiece is a moist, spiced layer cake loaded with bananas, crushed pineapple, and crunchy pecans, all topped with the most heavenly cream cheese frosting you’ve ever tasted. It’s like banana bread and carrot cake had a tropical baby—sweet, fruity, and absolutely irresistible.

This cake is perfect for special occasions like Easter brunch, Mother’s Day celebrations, summer potlucks, or any time you want to impress guests with minimal effort. Despite its fancy reputation, Hummingbird Cake is surprisingly straightforward to make, even if you’re not an experienced baker. The batter comes together in one bowl, and the cake stays incredibly moist for days thanks to all that delicious fruit. Whether you’re baking for a crowd or treating your family to something special, this recipe delivers bakery-quality results right in your own kitchen.

History / Background

The story of Hummingbird Cake is as sweet as the dessert itself. This beloved Southern classic first appeared in Southern Living magazine in February 1978, submitted by Mrs. L.H. Wiggins of Greensboro, North Carolina. The recipe quickly became the magazine’s most requested recipe of all time, and it’s held that title for decades—which tells you everything you need to know about how delicious it is!

But where did the name come from? There are a few theories floating around. Some say it’s called Hummingbird Cake because it’s sweet enough to attract hummingbirds. Others believe the name comes from the way people hum with delight when they taste it. The most likely explanation, though, is that the cake originated in Jamaica, where it was called “Doctor Bird Cake” after Jamaica’s national bird, the red-billed streamertail hummingbird.

The cake’s roots in Jamaican cuisine explain the tropical ingredients—bananas and pineapple are staples in Caribbean cooking. When the recipe made its way to the American South in the 1970s, Southern bakers embraced it wholeheartedly, adding their signature cream cheese frosting and making it a staple at church suppers, family reunions, and celebrations throughout the region. Today, Hummingbird Cake represents true Southern hospitality—it’s a cake that says “you’re special” to everyone who gets a slice.

Why You’ll Love This Recipe

This isn’t just another cake recipe—it’s the cake that’ll become your signature dessert, the one everyone requests for birthdays and holidays. The combination of textures and flavors is absolutely unbeatable, and once you make it, you’ll understand why it’s been a Southern favorite for nearly five decades.

Here’s why this Hummingbird Cake will become your new obsession:

• Incredibly moist and stays fresh for days – Thanks to the banana and pineapple, this cake won’t dry out like typical layer cakes
• No mixer required – The batter comes together with just a wooden spoon, making cleanup a breeze
• Perfectly balanced sweetness – The cream cheese frosting cuts through the sweetness of the cake beautifully
• Feeds a crowd – This recipe makes a generous three-layer cake that serves 12-16 people
• Looks impressive but is beginner-friendly – Even novice bakers can nail this recipe on the first try
• Make-ahead friendly – You can bake the layers a day in advance and frost before serving
• Crowd-pleaser guaranteed – I’ve never met anyone who doesn’t love this cake, from kids to grandparents
• Uses pantry staples – You probably have most of these ingredients already

Ingredient Notes

Let me walk you through what makes this cake so special. Each ingredient plays an important role in creating that signature Hummingbird Cake texture and flavor.

All-Purpose Flour: The foundation of our cake. Don’t substitute cake flour here—all-purpose gives us the structure we need to support all that fruit and frosting. Measure correctly by spooning flour into your measuring cup and leveling it off.

Granulated Sugar: We use a full three cups, which might seem like a lot, but remember we’re sweetening a large cake with tart pineapple. The sugar also helps keep the cake moist.

Ground Cinnamon: This warm spice is what gives Hummingbird Cake its distinctive flavor. Don’t skip it! Use fresh cinnamon for the best results—if yours has been sitting in the cabinet for years, it’s time for a new jar.

Ripe Bananas: You want bananas that are yellow with brown spots—the riper, the better. They should mash easily and smell sweet. Overly ripe bananas add incredible moisture and natural sweetness. You’ll need about 3-4 medium bananas to get 2 cups mashed.

Crushed Pineapple: Use canned pineapple in its own juice (not syrup). Don’t drain it! That juice adds so much flavor and moisture. I prefer the crushed variety over chunks for even distribution throughout the cake.

Chopped Pecans: Pecans are traditional and add wonderful crunch and nutty flavor. Toast them lightly before adding to enhance their taste. You can substitute walnuts if needed, but pecans are more authentically Southern.

Vegetable Oil: Oil keeps this cake incredibly moist and tender. Don’t substitute butter—oil is the secret to that perfect, melt-in-your-mouth texture that lasts for days.

Eggs: Use large eggs at room temperature. They incorporate more easily and create better structure. Let them sit out for 30 minutes before baking, or place them in warm water for 5 minutes.

Cream Cheese: For the frosting, use full-fat brick cream cheese, not spreadable. It needs to be very soft for smooth frosting—leave it out for at least an hour before making the frosting.

Butter: Unsalted butter gives you control over the salt level. Like the cream cheese, it should be softened to room temperature, not melted.

Vanilla Extract: Use pure vanilla extract, not imitation. It makes a noticeable difference in the frosting’s flavor.

Powdered Sugar: Also called confectioners’ sugar, this dissolves easily into the frosting for that silky-smooth texture. Sift it if it’s lumpy.

Equipment Needed

You don’t need a fancy kitchen to make this stunning cake. Here’s what you’ll need:

• Three 9-inch round cake pans – For those beautiful layers (you can make it in two pans for thicker layers, but three is traditional)
• Parchment paper – Line your pans for easy release
• Large mixing bowl – Big enough to mix all the batter without overflow
• Wooden spoon or rubber spatula – For stirring the batter (no mixer needed!)
• Measuring cups and spoons – For accurate measurements
• Wire cooling racks – Essential for cooling the cakes completely
• Electric mixer (hand or stand) – For the cream cheese frosting only
• Offset spatula – Makes frosting the layers so much easier
• Toothpick or cake tester – To check for doneness
• Serrated knife – For leveling cake layers if needed
• Cake stand or serving plate – For gorgeous presentation

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Tips & Variations

Lighter Version: You can reduce the sugar in the cake to 1¾ cups if you prefer a less sweet cake. You can also use half the frosting and make it a naked cake with frosting just between the layers.

Coconut Hummingbird Cake: Add 1 cup of sweetened shredded coconut to the batter along with the pecans. You can also toast some coconut and press it onto the frosted sides for gorgeous texture.

Chocolate Lover’s Twist: Fold in ½ cup of mini chocolate chips to the batter, or drizzle melted chocolate over the frosted cake for an extra indulgent touch.

Two-Layer Version: If you don’t have three pans, divide the batter between two 9-inch pans and bake for 30-35 minutes. You’ll have thicker, more dramatic layers.

Cupcake Format: This batter makes about 24 cupcakes. Fill cupcake liners two-thirds full and bake at 350°F for 18-22 minutes. Perfect for parties and potlucks!

Spice It Up: Add ½ teaspoon of ground nutmeg or a pinch of ground cloves for extra warmth and depth of flavor.

Nut-Free Option: Simply omit the pecans if you have allergies. The cake will still be delicious and moist.

Pro Chef Tips

Toast those pecans properly: Spread them on a baking sheet and toast at 350°F for 5-7 minutes, stirring halfway through. You’ll smell them when they’re ready—don’t let them burn! Toasting unlocks incredible nutty flavor that raw pecans just don’t have.

Use overripe bananas: The more brown spots, the better. Really ripe bananas are sweeter, easier to mash, and add more moisture. If your bananas aren’t ripe enough, you can speed up the process by placing them in a paper bag overnight or roasting them in their peels at 300°F for 15-20 minutes.

Don’t overmix the batter: Stir just until the ingredients are combined. Overmixing develops gluten, which makes the cake tough and dense instead of tender and crumbly. It’s okay if you see a few small flour streaks—they’ll disappear during baking.

Level your cake layers: Use a long serrated knife or a cake leveler to trim any domed tops before assembling. This creates a stable, professional-looking cake that won’t lean or topple.

Apply a crumb coat: For a bakery-perfect finish, spread a thin layer of frosting over the entire cake first and refrigerate for 20 minutes. This “crumb coat” traps any loose crumbs, so your final frosting layer will be smooth and beautiful.

Soften cream cheese correctly: Don’t microwave it! Leave it out on the counter for at least an hour. If you’re in a rush, cut it into small cubes—they’ll soften faster. Properly softened cream cheese is the key to lump-free frosting.

Common Mistakes to Avoid

Using under-ripe bananas: Green or barely yellow bananas lack sweetness and moisture. Wait until your bananas have plenty of brown spots—they should be soft and fragrant. This is the number one mistake that leads to dry, bland cake.

Draining the pineapple: Don’t do it! The juice from the canned pineapple adds essential moisture and flavor. Dump the whole can—juice and all—right into the batter.

Frosting warm cake layers: This is a disaster waiting to happen. Warm cake will melt your frosting, causing it to slide off in a goopy mess. Be patient and let those layers cool completely, even if it takes two hours.

Making the frosting too far ahead: Cream cheese frosting is best made the same day you assemble the cake. If you make it days in advance, it can separate or become too stiff. If you do refrigerate it, let it come to room temperature and re-whip it before using.

Overbaking: Check your cake at 23 minutes. Every oven is different, and overbaked cake will be dry. The toothpick should come out with a few moist crumbs—not completely clean. The cake will continue cooking slightly as it cools in the hot pan.

Storage & Meal Prep

Because of the cream cheese frosting, this cake must be stored in the refrigerator. Cover it loosely with plastic wrap or place it in a cake container to prevent it from absorbing refrigerator odors. Properly stored, Hummingbird Cake stays fresh and moist for up to 5 days—though in my house, it never lasts that long!

For the best flavor and texture, remove the cake from the refrigerator 30-45 minutes before serving. Letting it come to room temperature allows the flavors to bloom and the frosting to soften slightly. Cold cake straight from the fridge just doesn’t taste as good.

Leftover slices: Wrap individual slices in plastic wrap and store them in an airtight container in the refrigerator. This way, you can grab a slice whenever you want without exposing the whole cake to air repeatedly. Slices will stay fresh for 5 days.

Room temperature storage: If you haven’t frosted the cake yet, you can keep the unfrosted layers at room temperature, tightly wrapped in plastic wrap, for up to 2 days. Once frosted, the cream cheese requires refrigeration.

Make-Ahead & Freezer Notes

This cake is incredibly freezer-friendly, making it perfect for holiday planning or getting ahead on special occasion baking.

Freezing unfrosted layers: This is my preferred make-ahead method. Bake the cake layers, let them cool completely, then wrap each layer tightly in plastic wrap followed by aluminum foil. Freeze for up to 3 months. When you’re ready to assemble, let the layers thaw at room temperature for about 2 hours (still wrapped), then frost as directed. Frozen layers are actually easier to frost because they’re firmer and shed fewer crumbs!

Freezing frosted cake: You can freeze the assembled and frosted cake, but it requires more care. Freeze it uncovered for 30 minutes until the frosting is firm, then wrap the entire cake carefully in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator, still wrapped. The texture may be slightly different, but it’s still delicious.

Freezing the frosting: Cream cheese frosting freezes beautifully on its own. Store it in an airtight container for up to 1 month. Thaw overnight in the refrigerator, then let it come to room temperature and re-whip it with your mixer until smooth and fluffy before using.

Make-ahead timeline: If you’re baking for an event, bake the layers 1-2 days ahead, wrap tightly, and store at room temperature or refrigerate. Make the frosting the morning of your event, then assemble the cake 2-4 hours before serving. This gives the frosting time to set but keeps everything fresh.

Serving Suggestions

Hummingbird Cake is so rich and flavorful that it really shines on its own, but here are some wonderful accompaniments to make your dessert course extra special.

Classic pairings: Serve slices with a hot cup of coffee or tea. The slight bitterness of coffee balances the cake’s sweetness perfectly. Southern sweet tea is also traditional and delicious.

Ice cream: A scoop of vanilla bean ice cream alongside a slice of this cake is pure heaven. The cold, creamy ice cream contrasts beautifully with the moist, spiced cake. Butter pecan or cinnamon ice cream also pair wonderfully.

Fresh fruit: Add fresh berries—strawberries, blueberries, or raspberries—to the plate for a pop of color and a tart contrast to the sweet cake. Sliced fresh pineapple or banana slices also work nicely, tying back to the flavors in the cake.

Whipped cream: While the cream cheese frosting is already rich, some people love adding a small dollop of freshly whipped cream on the side. Lighten it up by whipping in a little vanilla extract and a pinch of cinnamon.

Caramel drizzle: Warm caramel sauce drizzled over each slice takes this cake over the top. The caramel echoes the brown sugar notes from the ripe bananas.

Special occasion presentation: For holidays, top the cake with sugared pecans, edible flowers, or fresh mint leaves. For baby showers or spring celebrations, use pastel-colored frosting or add a few drops of pink or yellow food coloring to half the frosting for a two-toned effect.

FAQs Section

Can I make this cake in a different pan size?
Absolutely! You can make this recipe in a 9×13-inch baking pan for a sheet cake version—bake for 40-45 minutes. You can also make it in two 8-inch or 9-inch round pans for taller layers (bake 30-35 minutes), or use a bundt pan (bake 50-60 minutes). Just adjust the baking time and watch for doneness.

Can I use fresh pineapple instead of canned?
While fresh pineapple is delicious, canned crushed pineapple works better in this recipe. The canned version is softer and releases more juice into the batter, which keeps the cake extra moist. If you really want to use fresh, chop it very finely and add 2-3 tablespoons of pineapple juice or water to compensate for the missing liquid.

Why is my frosting too runny?
This usually happens if your cream cheese or butter was too soft or if your kitchen is very warm. The fix is simple: refrigerate the frosting for 15-20 minutes, then re-whip it. If it’s still too soft, gradually beat in more powdered sugar, ¼ cup at a time, until it reaches spreading consistency.

Can I make this cake gluten-free?
Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend that contains xanthan gum. Bob’s Red Mill 1-to-1 Baking Flour works great. The texture will be slightly different but still delicious. Make sure all your other ingredients are certified gluten-free.

How do I know when the cake is done?
Insert a toothpick or cake tester into the center of the cake. It should come out with just a few moist crumbs clinging to it—not wet batter, but not completely clean either. The top should spring back when lightly touched, and the edges should just begin pulling away from the pan sides.

Can I reduce the sugar in this recipe?
You can reduce the sugar in the cake to 1¾ cups without drastically affecting texture, but I don’t recommend going lower. The sugar not only sweetens but also contributes to the tender crumb and moisture retention. For the frosting, you can use less powdered sugar for a less sweet frosting, but it may be softer.

What’s the best way to transport this cake?
If you’re taking this cake to a party, refrigerate it for at least an hour before transporting so the frosting is firm. Use a sturdy cake carrier or box. If it’s hot outside, pack ice packs around the carrier to keep it cool. Alternatively, transport the unfrosted layers and frosting separately, then assemble at your destination.

Conclusion

There’s a reason Hummingbird Cake has been the most requested recipe from Southern Living magazine for over 40 years—it’s simply irresistible. The combination of sweet bananas, tropical pineapple, crunchy pecans, and tangy cream cheese frosting creates something truly magical. Every bite is moist, flavorful, and absolutely soul-satisfying.

Whether you’re baking this beauty for Easter dinner, a summer birthday party, or just because it’s Tuesday and you deserve something special, this cake will deliver smiles and requests for seconds. It might look fancy, but remember—it’s just a one-bowl wonder that anyone can make. Don’t be intimidated by the three layers; take it step by step, and you’ll have a showstopping dessert that tastes like you spent all day in the bakery.

I’d love to hear how your Hummingbird Cake turns out! Drop a comment below and let me know if you added any fun twists or variations. And please—do me a favor and share this recipe on Pinterest so other home bakers can discover this Southern classic. Pin it to your dessert boards, tag me in your photos, and let’s spread the Hummingbird Cake love!

Now grab those overripe bananas sitting on your counter and get baking. Your family is going to flip when they see this gorgeous cake coming to the table! 🍰✨