This Hummingbird Cake Will Make Everyone Think You’re a Baking Genius (And It’s Shockingly Easy)

You want a cake that wins birthdays, potlucks, and awkward office parties with one bite? This is it. Hummingbird Cake is the Southern showstopper that tastes like banana bread, pineapple upside-down cake, and carrot cake had a delicious, slightly tropical baby.

It’s insanely moist, unapologetically rich, and covered in tangy cream cheese frosting that should probably have its own fan club. The best part? It looks fancy, eats like a dream, and comes together with pantry basics.

Translation: maximum praise, minimal pain.

What Makes This Recipe So Good

• Ridiculous moisture: Mashed ripe bananas + crushed pineapple keep the crumb lush for days. No dry slice penalties here.
• Big flavor energy: Warm cinnamon, vanilla, and toasted pecans create cozy depth, while pineapple adds a bright, juicy pop.
• Zero mixer drama: It’s a simple stir-and-bake batter. No creaming butter.

  No delicate folding. Just bowl, whisk, win.

• Frosting royalty: Cream cheese frosting brings tang that balances all that sweetness. It’s the mic drop.
• Versatile format: Make it as a layer cake, a sheet cake, or cupcakes.

  It’s the Swiss Army knife of desserts.

What Goes Into This Recipe – Ingredients

• All-purpose flour – the structure.
• Granulated sugar – sweetness and moisture retention.
• Light brown sugar – caramel notes and extra tenderness.
• Baking soda – lift and lightness.
• Kosher salt – balances flavors.
• Ground cinnamon – that cozy bakery vibe.
• Ripe bananas, mashed (about 3 medium) – the backbone of moisture and flavor.
• Crushed pineapple in juice, well-drained – tropical brightness.
• Large eggs – binding and richness.
• Neutral oil (canola, vegetable, or light olive) – keeps it soft for days.
• Vanilla extract – flavor booster.
• Chopped pecans, toasted – nutty crunch and aroma.
• Optional: shredded coconut – for extra texture and tropical flair.

Cream Cheese Frosting

• Cream cheese, softened – tangy and smooth.
• Unsalted butter, softened – structure and silkiness.
• Powdered sugar – sweetness and body.
• Vanilla extract – flavor.
• Pinch of salt – balance.
• Optional: a splash of pineapple juice or lemon juice – extra brightness.

Instructions

1. Prep the pans: Heat oven to 350°F (175°C). Grease and line two 9-inch round cake pans (or a 9×13-inch pan). Dust with flour if you’re feeling pro.
2. Toast the pecans: Scatter on a sheet pan and bake 6–8 minutes until fragrant.

   Cool slightly, then chop. Worth it.

3. Mix dry ingredients: In a large bowl, whisk 2 1/2 cups flour, 1 cup granulated sugar, 1/2 cup light brown sugar, 1 1/2 teaspoons baking soda, 1 teaspoon kosher salt, and 1 1/2 teaspoons cinnamon.
4. Whisk wet ingredients: In another bowl, combine 3 mashed ripe bananas, 1 cup well-drained crushed pineapple, 3 large eggs, 3/4 cup neutral oil, and 2 teaspoons vanilla.
5. Combine: Pour wet into dry. Stir gently until just combined.

   Fold in 1 cup toasted chopped pecans (and up to 1/2 cup shredded coconut if using). Batter will be thick and speckled. Don’t overmix.

6. Bake: Divide batter between pans.

   Bake layers 25–32 minutes (sheet cake 35–42), until a toothpick comes out with a few moist crumbs.

7. Cool: Let cakes rest 10 minutes in pans, then turn onto racks to cool completely. Frosting + warm cake = slip-n-slide. Patience.
8. Make frosting: Beat 12 ounces cream cheese and 1/2 cup unsalted butter until smooth.

   Add 3–3 1/2 cups powdered sugar, 1 teaspoon vanilla, and a pinch of salt. Beat until fluffy, 2–3 minutes. Add 1–2 teaspoons pineapple or lemon juice if you want a brighter vibe.

9. Frost: Level cake layers if needed.

   Spread frosting between layers, then cover the top and sides. Press extra chopped pecans around the sides or sprinkle on top for crunch and drama.

10. Set and serve: Chill 20–30 minutes for cleaner slices. Serve slightly cool or at room temp.

How to Store

• Short term: Cover and refrigerate up to 5 days.

  Cream cheese frosting needs the fridge—non-negotiable.

• Room temp window: Cake can sit out for serving 1–2 hours. After that, back to the fridge.
• Freezing: Wrap unfrosted layers tightly and freeze up to 2 months. Thaw in the fridge overnight.

  You can also freeze frosted slices; just wrap well and expect slightly softer frosting texture on thaw.

• Refresh: If chilled, let slices sit out 15–20 minutes before serving for best flavor and texture.

Why This is Good for You

• Real fruit content: Bananas bring potassium and fiber; pineapple adds vitamin C and enzymes. Is it a salad? No.

  Is it better than neon sheet cake? IMO yes.

• Balanced sweetness: Tangy cream cheese and nuts help keep the sugar rush in check, at least flavor-wise.
• Satisfaction factor: The rich, moist crumb means smaller slices still feel indulgent. Built-in portion control… sort of.
• Mood food: Celebration desserts have social and emotional perks.

  Permission to enjoy fully, granted.

What Not to Do

• Don’t use unripe bananas: Green bananas = bland cake. Use spotty, fragrant bananas for peak flavor.
• Don’t skip draining the pineapple: Too much liquid makes a gummy, dense center. Drain well, but don’t wring it to death.
• Don’t overmix: Stir until just combined.

  Overmixing activates gluten and toughens the crumb. The whisk is not a steering wheel.

• Don’t frost warm cake: You’ll get sliding layers and melty frosting. Cool completely.
• Don’t overbake: Hummingbird Cake should be moist.

  Pull it when crumbs, not batter, cling to the tester.

Alternatives

• Nut-free: Skip pecans or swap with toasted pumpkin seeds for crunch.
• Gluten-free: Use a 1:1 gluten-free baking flour with xanthan gum. Add an extra 1–2 tablespoons oil if your blend runs dry.
• Dairy-free frosting: Use plant-based cream cheese and butter. Add a squeeze of lemon to sharpen the flavor.
• Lower sugar: Reduce powdered sugar in frosting by 1/2 cup and add a pinch more salt and lemon juice.

  Cake still slaps.

• Cupcakes: Bake 18–22 minutes; this recipe yields about 24 standard cupcakes.
• Sheet-cake shortcut: Bake in a 9×13-inch pan and frost the top only. Great for crowds and lazy Sundays.
• Spice twist: Add a pinch of nutmeg or cardamom for extra complexity.

FAQ

Why is it called Hummingbird Cake?

Many say the cake is so sweet it makes you hum with happiness. The recipe is often credited to Jamaica and popularized in the American South in the 1970s.

Cute name, serious flavor.

Do I have to use oil instead of butter?

Oil gives the crumb its signature plush texture and keeps it moist longer. Butter adds flavor, but the cake can turn denser and drier. If you insist, use half oil and half melted butter as a compromise.

Can I make it ahead?

Absolutely.

Bake layers a day ahead, wrap, and chill. Frost the day of serving. The flavors actually deepen overnight—future you will be grateful.

My frosting is runny.

What happened?

Your cream cheese or butter was too soft, or you added liquid too fast. Chill the bowl 15 minutes, then beat in a few tablespoons of powdered sugar to tighten. A tiny pinch of cornstarch can help in a pinch.

Is coconut traditional?

Not strictly, but it’s a common, delicious add-in.

If you love texture, go for it. If not, skip—this cake doesn’t need extras to be stunning.

Can I reduce the sugar in the cake?

You can shave off 1/4 cup granulated sugar without wrecking structure. Any more and you risk a drier, less tender crumb.

Consider balancing sweetness with tangier frosting instead.

How do I keep layers from doming?

Use bake-even strips or lower the oven temp to 335°F and extend bake time slightly. Level the cooled layers with a serrated knife if needed. No shame in the cake-surgery game.

The Bottom Line

Hummingbird Cake is the dessert equivalent of a standing ovation: bold flavor, lush texture, and a frosting that makes people close their eyes mid-bite.

It’s easy enough for weeknight baking and impressive enough for your biggest flex. Make it once, and watch it become your signature—because when a cake does this much heavy lifting, you get all the credit with none of the chaos.