The Hummingbird Cake is a Southern treasure—a moist, tender cake loaded with ripe bananas, crushed pineapple, and toasted pecans, all warmed with cinnamon and vanilla. Topped with a generous layer of tangy cream cheese frosting, it’s a dessert that embodies Southern hospitality.
This three-layer beauty is perfect for birthdays, holidays, or any time you want to impress. The cake is incredibly moist and flavorful, thanks to the fruit and nuts, and the cream cheese frosting is the perfect tangy counterpart. One bite and you’ll understand why this cake is a beloved classic.
Instructions
Toast the Pecans
Preheat your oven to 350°F (175°C). Spread pecans on a baking sheet and toast for 5-7 minutes until fragrant. Set aside to cool. Chop 1 cup for the cake batter, and reserve 1 cup of pecan halves for decoration.
Prep and Preheat
Keep oven at 350°F (175°C). Grease and flour three 8-inch or 9-inch round cake pans. Line the bottoms with parchment paper rounds.
Combine Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
Combine Wet Ingredients
In a separate bowl, whisk together the eggs, oil, and vanilla until well combined.
Add Bananas and Pineapple
Stir the mashed bananas and undrained crushed pineapple into the wet ingredients.
Mix Wet and Dry
Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Do not overmix. Fold in the chopped toasted pecans.
Fill the Pans
Divide the batter evenly among the three prepared pans. Smooth the tops with a spatula.
Bake
Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Make the Cream Cheese Frosting
In a stand mixer fitted with the paddle attachment, beat the softened cream cheese and butter together until smooth and creamy, about 2-3 minutes.
Gradually add the powdered sugar, beating on low speed until combined. Add the vanilla and salt, then increase speed to medium-high and beat for 2-3 minutes until light and fluffy.
Level the Cakes
If needed, use a serrated knife to level the domed tops of the cooled cakes.
Assemble the Cake
Place one cake layer on a serving plate. Spread about 1 cup of cream cheese frosting evenly over the top. Place the second layer on top and repeat with another cup of frosting. Place the third layer on top.
Crumb Coat and Chill
Apply a thin layer of frosting over the entire cake to lock in crumbs. Refrigerate for 30 minutes to set.
Final Frosting
Apply the remaining frosting generously to the top and sides, smoothing with an offset spatula.
Decorate
Press toasted pecan halves onto the sides of the cake or arrange them artfully on top. Garnish with edible flowers if desired.
Serve
Slice and serve at room temperature. Store leftovers in the refrigerator.
Pro-Tips for Hummingbird Cake Perfection
- Use Very Ripe Bananas: The riper, the better. Brown-spotted bananas add more sweetness and moisture.
- Don’t Drain the Pineapple: The juice adds moisture and flavor. Add it all.
- Toast the Pecans: Toasting brings out their nutty flavor and keeps them crunchy in the cake.
- Don’t Overmix: Overmixing develops gluten and can make the cake tough. Fold just until combined.
- Room Temperature Ingredients: Cold cream cheese and butter will make lumpy frosting. Let them warm up first.
- Chill Before Frosting: A crumb coat and a chill in the fridge makes for a cleaner final frosting.
- Refrigerate Leftovers: Cream cheese frosting needs to be refrigerated. Bring slices to room temperature before serving.
- Make Ahead: The cake layers can be baked a day ahead and wrapped tightly. Frost the day of serving.
This Classic Hummingbird Cake is a pineapple, banana, pecan dream.
