This classic Southern Hummingbird Cake recipe is the perfect easy dessert, tea time snack, or sweet breakfast treat! The moist spice cake is full of crunchy pecans, juicy pineapple, and fresh banana, and then finished off with a thin layer of homemade cream cheese frosting.
This classic Southern Hummingbird Cake recipe is the perfect easy dessert, tea time snack, or sweet breakfast treat! The moist spice cake is full of crunchy pecans, juicy pineapple, and fresh banana, and then finished off with a thin layer of homemade cream cheese frosting. It doesn’t get much better than that! 
What is Hummingbird Cake?
Hummingbird Cake is a banana-pineapple spice cake popular in the Southern United States. It’s often finished with a cream cheese frosting.
This hummingbird cake recipe tastes a lot like banana bread — with a few extra ingredients!
I was first introduced to hummingbird cakes when we moved to rural Central Virginia about 8 years ago. The little country market up the road from our house sells a homemade version that is delicious! These cakes are typically made in a bundt pan or in a layer cake style, but I scaled my version down to a smaller, more manageable “snack” size. I’m all about easy dessert recipes!
Why do they call it a Hummingbird Cake?
The origin of the cake goes all of the way back to Jamaica, but its namesake remains a mystery. That said, many folks speculate that the dessert gets its name because it’s so sweet!
What are the ingredients in a Hummingbird Cake?
Classic Hummingbird Cake ingredients include flour, sugar, salt, oil, banana, pineapple, cinnamon, pecans, vanilla, eggs and a leavening agent. That’s exactly what we’ve got here! I don’t add coconut to my recipe, but you can sprinkle some coconut on top of your frosting if you like!
How to Make an Old Fashioned Hummingbird Cake Recipe:
I tend to avoid any recipe that doesn’t start with a boxed cake mix, so I love that this made-from-scratch version is just as easy as preparing a quick bread like Banana Bread. Stir the ingredients together in one bowl and your job is basically done!
First, whisk together the dry ingredients in a large bowl.
Add the eggs, oil and vanilla extract, using an electric mixer to form a thick batter.
Don’t worry if it seems thicker than the average cake batter. By the time you add the fruit, it will be nice and smooth!
Stir in the pecans, bananas and pineapple…
and transfer the batter to a baking dish.
Bake at 350 degrees F for 30-35 minutes, or just until a toothpick inserted in the center comes out clean. Allow the cake to cool completely on a wire rack before preparing the frosting.
To make the Cream Cheese Frosting, simply mix together butter, cream cheese, and vanilla extract. Slowly add powdered sugar and mix until completely blended. Then add milk, one teaspoon at a time, just until the frosting reaches your desired thickness.
Spread the frosting on the cooled cake, sprinkle with chopped pecans, and serve!
How long does Hummingbird Cake last?
You can store this Hummingbird Cake recipe at room temperature for up to 5 days.
How to store Hummingbird Cake:
Cover the cake with plastic or foil and store at room temperature for up to 5 days.
Does a Hummingbird Cake recipe need to be refrigerated?
No, this cake does not need to be refrigerated.
Can Hummingbird Cake be frozen?
Yes! Wrapped tightly, the cake will last in the freezer for up to 2 months.
COOK’S TIPS AND RECIPE VARIATIONS:
- Garnish the frosting with chopped pecans or sprinkle with shredded coconut.
- For added whole grains, you can use 3/4 cup whole wheat pastry flour and 3/4 cup all-purpose flour.
- Use overripe bananas, since they offer the most sweetness and flavor. They also mix smoothly into the batter.
- To serve a larger crowd, double the recipe and bake the cake in a 9 x 13-inch dish. The cooking time should stay about the same. Don’t forget to double the frosting, too!
- Make Hummingbird Muffins by baking the batter in muffin tins. Bake muffins at 350 degrees F for about 20 minutes (or until a toothpick inserted in the middle comes out clean). Frosting is optional!
After I shared one of these cakes with my son’s preschool teacher, her teenage daughter returned the dish the next day and said, “that was the best cake EVER!” Then I got an e-mail from his teacher requesting the recipe, because her husband had finished the last piece and he couldn’t stop raving about it! So, have I convinced you to try it yet? Everyone loves this dessert!
Other easy cake recipes that you might enjoy:
- Aunt Bee’s 5-Minute 5-Ingredient Cherry Dump Cake
- 5-Ingredient Ice Cream Sandwich Cake
- Orange Pineapple Fluff Cake
- Claudia’s Easy Triple Chocolate Cake
- Chi-Chi’s Famous White Texas Sheet Cake
Hummingbird Cake Recipe
This classic Southern Hummingbird Cake recipe is the perfect easy dessert, tea time snack, or sweet breakfast treat! The moist spice cake is full of crunchy pecans, juicy pineapple, and fresh banana, and then finished off with a thin layer of homemade cream cheese frosting.
Ingredients
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup white granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 2 eggs
- 1/3 cup canola oil
- ¾ teaspoon vanilla extract
- ½ cup pecans chopped
- 1 cup diced banana (about 1 medium banana)
- 1/3 cup drained crushed pineapple
Cream Cheese Frosting:
- 1 ½ cups confectioners sugar
- ¼ cup butter at room temperature
- 1 ounce cream cheese at room temperature
- ½ teaspoon vanilla extract
- Approx. 3 teaspoons milk
Optional Garnish:
- ¼ cup chopped pecans
Instructions
- Preheat oven to 350 degrees F.
- Spray a round cake pan or an 8-inch or 9-inch square baking pan with cooking spray, and set aside.
For the cake, in a large mixing bowl whisk together flour, sugar, baking soda, salt, and cinnamon.
- Add eggs, oil, and vanilla extract to the flour mixture. Use an electric mixer to combine the ingredients to form a thick batter.
- Stir in pecans, bananas, and pineapple.
Pour batter into prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean.
- Cool in the pan on a wire rack.
Once the cake is cool, prepare the Cream Cheese Frosting:
Cream together butter, cream cheese and vanilla. Slowly add the confectioners sugar and mix until completely blended. Add the milk, one teaspoon at a time, until it reaches the desired consistency. I use about 3 teaspoons of milk, but you may need slightly less or slightly more.
Spread the frosting on top of the cool cake. Garnish with chopped pecans, if desired.
Recipe Notes
- Garnish the frosting with chopped pecans or sprinkle with shredded coconut.
- For added whole grains, you can use 3/4 cup whole wheat pastry flour and 3/4 cup all-purpose flour.
- Use overripe bananas, since they offer the most sweetness and flavor. They also mix smoothly into the batter.
- To serve a larger crowd, double the recipe and bake the cake in a 9 x 13-inch dish. The cooking time should stay about the same. Don't forget to double the frosting, too!
- Make Hummingbird Muffins by baking the batter in muffin tins. Bake muffins at 350 degrees F for about 20 minutes (or until a toothpick inserted in the middle comes out clean). Frosting is optional!
- You can store this Hummingbird Cake at room temperature for up to 5 days.
- This cake does not need to be refrigerated.
- Wrapped tightly, the cake will last in the freezer for up to 2 months.
This recipe was originally published in July, 2014. It was updated in January, 2018.
Blair, I have always wanted to make hummingbird cake. The name alone sold me. This looks yummy and the cream cheese frosting is just to die for. Thanks for sharing! Pinning!
Hi, Elizabeth! I hope that you get a chance to make it. I love the name, too! 🙂
I’ve never had hummingbird cake, but I have seen it pinned on Pinterest many times and have always been curious. I like that you scaled this down. Thanks for sharing on Merry Monday.
Thanks so much, Erlene!