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Side shot of a slice of hummingbird cake with chopped pecans on top
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5 from 2 votes

Hummingbird Cake Recipe

This classic Southern Hummingbird Cake recipe is the perfect easy dessert, tea time snack, or sweet breakfast treat!
Course Dessert
Cuisine American, Southern
Keyword Hummingbird Cake, hummingbird cake recipe, old fashioned hummingbird cake recipe
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 3 hours
Total Time 3 hours 50 minutes
Servings 18 slices
Calories 317kcal
Author Blair Lonergan



  • 2 ¼ cups cake flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ teaspoon cinnamon
  • 1 ½ cups granulated sugar
  • 1 cup plus 2 tablespoons vegetable oil
  • 1 ½ very ripe bananas, chopped
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 8 ounces canned crushed pineapple, drained
  • ½ cup pecans, chopped (plus extra for garnish, if desired)


  • ½ cup (1 stick) salted butter, softened at room temperature
  • 16 ounces cream cheese, softened at room temperature
  • 1 tablespoon vanilla extract
  • 2 lbs. confectioners’ sugar, sifted



  • Preheat oven to 350°F. Grease a 9 x 13-inch baking pan (or two 8-inch or 9-inch round cake pans).
  • In a medium mixing bowl, whisk together the cake flour, baking soda, salt, and cinnamon. Set aside.
  • Using a stand mixer fitted with a paddle attachment, combine sugar, oil, and bananas until the bananas are mashed (about 3 minutes).
  • Add eggs one at a time, fully incorporating after each addition. Add vanilla extract; mix to combine.
  • Gradually add the flour mixture until blended. Scrape down the sides and bottom of the bowl.
  • Beat the batter on medium speed for about 5-7 minutes.
  • Add crushed pineapple and chopped pecans; mix until well blended.
  • Pour the batter into the prepared pan. Bake in the center of the oven for 30-35 minutes (for a 9 x 13-inch pan) or 25-30 minutes (for the smaller round pans), or until a toothpick inserted in the center comes out clean.
  • Cool completely on a wire rack before frosting.


  • Use an electric mixer to cream together the butter and cream cheese until light and fluffy, about 3 minutes. Scrape the bowl.
  • Add vanilla and beat for 1 more minute.
  • With the mixer on low speed, gradually add the confectioners’ sugar. Scrape the bowl, as necessary, to make sure that all of the ingredients are completely combined. Once you’ve added all of the sugar, beat on low for 3 more minutes.
  • Spread the frosting on top of the cake. If you're making a single-layer sheet cake, you will probably not need all of the frosting. Garnish with chopped pecans, if desired. Refrigerate for at least 1 hour before slicing and serving.


  • Use very ripe bananas (with plenty of black spots on the peels), since they offer the most sweetness and flavor. They also mix smoothly into the batter.
  • Make sure that all of your ingredients are at room temperature. This helps them blend together more easily and smoothly.
  • Refrigerate the cake for at least 1 hour before slicing and serving. The cream cheese frosting will be quite soft when first spread, so you'll have a cleaner cut if you give the cake time to firm up.
  • Sift the confectioners sugar to avoid any lumps in your frosting.
  • Use full-fat block-style cream cheese for the frosting. The cream cheese frosting will be thin and runny if you substitute with low fat cream cheese or cream cheese spread from a tub.
  • This recipe yields enough frosting for a two-layer cake. If you prepare a single layer sheet cake, you will not need all of the frosting. In fact, for a thin layer of frosting, you can cut the frosting ingredients in half.
  • Garnish the cake with chopped pecans or sprinkle with shredded coconut.
  • Recipe adapted from Vera Stewart.


Serving: 1slice of sheet cake (using about half of the frosting) | Calories: 317kcal | Carbohydrates: 54g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 217mg | Potassium: 58mg | Fiber: 1g | Sugar: 42g | Vitamin A: 290IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg