I like this recipe because it’s incredibly moist and packed with flavor in every bite. I enjoy how the fruit keeps the cake tender while the cinnamon and nutmeg add warmth. It’s a beautiful cake for celebrations, but I also make it just because it’s that good.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Cake ▢3 cups all purpose flour ▢1 ¾ cup granulated sugar ▢1 teaspoon sea salt ▢1 teaspoon ground cinnamon ▢¼ teaspoon nutmeg ▢1 teaspoon baking soda ▢3 eggs,, lightly beaten ▢1 ⅓ cups light cooking oil ▢2 ½ cups chopped pecans,, divided ▢1 cup mashed banana,, (roughly 3 medium bananas) ▢8 ounces (1 can) crushed pineapple ▢1 teaspoon pure vanilla extract
For the Icing ▢½ cup butter,, softened ▢6 ounces cream cheese,, softened ▢2 teaspoons pure vanilla extract ▢2 cups powdered sugar
Directions
I begin by preheating the oven to 350˚F and lightly greasing and flouring three 9-inch round cake pans. I place parchment circles in the bottoms so the cakes release easily. In a large bowl, I whisk together the flour, sugar, salt, cinnamon, nutmeg, and baking soda. I add the eggs, oil, mashed banana, crushed pineapple, and vanilla, then stir until the batter is fully combined and moistened. I gently fold in 1 ½ cups of the chopped pecans. I divide the batter evenly between the prepared pans and bake for about 25 minutes, until the edges are lightly browned and a toothpick comes out clean. I let the cakes rest for 10 minutes, then remove them from the pans and allow them to cool completely.
To make the frosting, I beat the butter, cream cheese, and vanilla until light and fluffy. I gradually add the powdered sugar and mix until smooth, then refrigerate until ready to use. To assemble, I place a small amount of frosting on the cake plate, add the first cake layer, and spread about ¾ cup of frosting on top. I repeat with the remaining layers. I frost the top and sides with the remaining frosting and garnish with the rest of the chopped pecans before slicing and serving.
Servings and Timing
I usually get about 12 servings from this cake. Prep time takes about 1 hour, baking time is around 25 minutes, cooling time is about 1 hour, and the total time comes to roughly 2 hours and 30 minutes.
Variations
I sometimes toast the pecans for extra flavor before adding them to the batter. When I want a lighter frosting layer, I reduce the amount between cake layers. I also enjoy adding a touch more cinnamon when I want extra warmth.
Storage/Reheating
I store the frosted cake covered in the refrigerator for up to four days. Before serving, I let it sit at room temperature for about 20 minutes so the cake and frosting soften nicely. I don’t reheat this cake.
FAQs
Why is it called Hummingbird Cake?
I associate the name with its sweet, fruity flavor that feels light and irresistible.
Can I make this cake ahead of time?
I often bake the layers a day ahead and frost the cake the next day.
Do I need to drain the pineapple?
I don’t drain it because the juice helps keep the cake moist.
Can I make this as a sheet cake?
I can bake it in a large rectangular pan and adjust the baking time slightly.
What type of oil works best?
I use a light cooking oil so the flavor stays neutral.
Can I leave out the nuts?
I can omit the pecans if needed, though I enjoy the texture they add.
Is this cake very sweet?
I find it sweet but well-balanced by the fruit and cream cheese frosting.
Can I freeze hummingbird cake?
I freeze the unfrosted cake layers and frost them after thawing.
How do I know when the cakes are done?
I check that a toothpick inserted in the center comes out clean.
What occasions is this cake good for?
I love serving it for birthdays, holidays, and special gatherings.
Conclusion
I keep this Hummingbird Cake recipe because it’s moist, flavorful, and always impressive. With its fruity layers, warm spices, and creamy frosting, it’s a dessert I’m always happy to bake and share.
A classic Southern Hummingbird Cake made ultra-moist with banana, pineapple, warm spices, and crunchy pecans, all layered with smooth cream cheese frosting.
Ingredients
3 cups all-purpose flour
1 3/4 cups granulated sugar
1 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon baking soda
3 large eggs, lightly beaten
1 1/3 cups light cooking oil
2 1/2 cups chopped pecans, divided
1 cup mashed banana (about 3 medium bananas)
1 (8 oz) can crushed pineapple, undrained
1 teaspoon pure vanilla extract
1/2 cup butter, softened (for icing)
6 oz cream cheese, softened
2 teaspoons pure vanilla extract (for icing)
2 cups powdered sugar
Instructions
Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and line bottoms with parchment paper.
In a large bowl, whisk together flour, sugar, salt, cinnamon, nutmeg, and baking soda.
Add eggs, oil, mashed banana, crushed pineapple, and vanilla extract. Stir until fully combined.
Fold in 1 1/2 cups of chopped pecans.
Divide batter evenly among prepared pans.
Bake for about 25 minutes, until edges are lightly browned and a toothpick inserted comes out clean.
Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
For the frosting, beat butter, cream cheese, and vanilla until light and fluffy.
Gradually add powdered sugar and beat until smooth. Refrigerate until ready to use.
To assemble, place a small amount of frosting on a cake plate, add first layer, and spread about 3/4 cup frosting on top. Repeat with remaining layers.
Frost the top and sides of the cake and garnish with remaining pecans. Slice and serve.
Notes
Do not drain the pineapple; the juice keeps the cake moist.
Pecans can be toasted for extra flavor.
Unfrosted cake layers freeze well.
Allow cake to sit at room temperature before serving for best texture.
Reduce frosting between layers for a lighter cake.
