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5 from 2 votes
Hummingbird cake on a plate with a piece of the cake on the fork
Hummingbird Cake Recipe
Prep Time
10 mins
Cook Time
30 mins
Cooling Time
1 hr
Total Time
40 mins

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.

Course: Dessert
Cuisine: American
Keyword: Easy Cake Recipe, Easy Dessert Recipe, Hummingbird Cake
Servings: 9 slices
Calories: 468 kcal
Author: Blair
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
  1. Preheat oven to 350 degrees F.
  2. Spray a round cake pan or an 8-inch or 9-inch square baking pan with cooking spray, and set aside.
  3. For the cake, in a large mixing bowl whisk together flour, sugar, baking soda, salt, and cinnamon.

  4. Add eggs, oil, and vanilla extract to the flour mixture. Use an electric mixer to combine the ingredients to form a thick batter.
  5. Stir in pecans, bananas, and pineapple.
  6. Pour batter into prepared pan. Bake for 30-35 minutes, or until a toothpick inserted in center comes out clean.

  7. Cool in the pan on a wire rack.
Once the cake is cool, prepare the Cream Cheese Frosting:
  1. 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.

  2. 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.
Nutrition Facts
Hummingbird Cake Recipe
Amount Per Serving (1 large slice)
Calories 468 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 5g31%
Cholesterol 53mg18%
Sodium 261mg11%
Potassium 148mg4%
Carbohydrates 65g22%
Fiber 2g8%
Sugar 47g52%
Protein 4g8%
Vitamin A 270IU5%
Vitamin C 3.1mg4%
Calcium 25mg3%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.