A southern classic, Hummingbird Cake delights all who taste it. Chock full of sweet tropical fruit and a cream cheese frosting pressed with toasted pecans, you’ll be migrating back to this perfect cake on a regular basis!
Need a different size of this fabulous cake? Click and slide the number next to ‘servings’ on the recipe card below to match how many you’re feeding—the recipe does the math for you and adjusts the ingredients automatically— it’s that easy.
How did Hummingbird Cake get its name?
It’s been said that this cake is sweet enough to attract hummingbirds, but since the recipe hails from Jamaica, it was likely named after Jamaica’s national bird, the hummingbird.
Should I make a Hummingbird Cake or a carrot cake?
Make both! But if you can’t live without banana and pineapple, definitely make this Hummingbird Cake.
Is this the 1978 Southern Living recipe for Hummingbird Cake?
This recipe draws inspiration from the original, but it lightens the cake up considerably for the modern palate without sacrificing flavor.
How ripe should the bananas be for Hummingbird Cake?
The bananas should be very ripe with dark brown skins and soft flesh.
What can I add to Hummingbird Cake if there isn’t enough banana?
If you don’t have quite enough banana, use applesauce, chopped apple, or pumpkin purée.
What can be used instead of allspice in Hummingbird Cake?
In place of allspice, feel free to use a pinch of nutmeg and a little extra cinnamon.
What kind of oil can be used in Hummingbird Cake?
You can use canola oil, vegetable oil, grapeseed oil, or even a very light olive oil for this recipe. You can also use melted butter in place of oil, in the same proportions.
What nuts can you use to make Hummingbird Cake?
Feel free to try toasted walnuts, chopped macadamia nuts, or cashews. Just watch each carefully, as toasting times may vary for different nuts.
Can coconut be added to hummingbird cake?
Shredded coconut can be added to the cake batter, or toasted coconut can be pressed against the frosting as a beautiful finishing touch.
For the Hummingbird Cake:
- 2 cups pecans chopped
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon Salt
- 2 cups bananas mashed (about 4)
- 1 (8 ounce) can crushed pineapple slightly drained
- 3 eggs at room temperature
- 2/3 cup vegetable oil canola, or coconut oil
- 1 cup brown sugar
- 3/4 cup sugar
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting:
- 2 (8 ounce) blocks cream cheese at room temperature
- 3/4 cup butter at room temperature
- 5 cups powdered sugar
- 1 tablespoon milk
- 2 teaspoons vanilla extract
- 1/8 teaspoon Salt or more to taste
To toast the pecans:
- Preheat the oven to 300 degrees. Spread pecans onto a lined baking pan. Toast for 8 minutes. Remove from the oven.
To make the Hummingbird Cake:
- Increase oven heat to 350 degrees, then grease and lightly flour three 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, allspice, and salt.
- In a large bowl, whisk together bananas, pineapple, eggs, oil, brown sugar, white sugar, and vanilla.
- Add dry ingredients to wet ingredients in 3 batches, stirring to combine after each addition. Fold in 1 1/2 cups toasted pecans (reserve the remaining for garnish).
- Spread batter evenly between the 3 prepared cake pans. Bake for 26-29 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
- Remove cakes from the oven and set on wire rack to cool completely. Once completely cooled, remove cakes from pans and use a serrated knife to level the tops so they are flat.
To make the cream cheese frosting:
- In a standing mixer with the paddle attachment, or using an electric mixer, beat cream cheese and butter together on high speed until smooth and creamy.
- Add powdered sugar, vanilla, milk, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add more salt if needed.
To assemble and frost the cake:
- Place 1 cake layer on cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with frosting.
- Finish with the third cake layer and spread the remaining frosting all over the top and sides. Garnish with leftover toasted pecans.
- Refrigerate for at least 30 minutes before slicing (or else the cake may gently fall apart as you cut).