Hummingbird Cake

I still remember the first time I tasted Hummingbird Cake. It wasn’t at some fancy bakery or a big family party—it was in a neighbor’s kitchen, where the smell of cinnamon and ripe bananas made the whole house feel warm and full of life.

One bite, and I was hooked. It wasn’t just sweet—it was rich, moist, tangy, nutty, and spiced just enough to make your taste buds stop and pay attention.

This cake isn’t flashy. It doesn’t need layers of fondant or food coloring to be impressive. It’s got soul.

Every forkful tells a story—of bananas mashed until smooth, crushed pineapple folded in gently, and toasted pecans adding that perfect crunch.

It’s not complicated or fussy. It’s just really, really good. The kind of dessert that makes people pause mid-bite and go, “Wait, what is this?!”

What I love most is how humble it looks, but how bold the flavor is. It’s the kind of cake you bake when you actually want people to remember what dessert tasted like—long after the plates are cleared.

So if you’re in the mood for something that feels homemade in the best way, with flavor that speaks louder than any decoration ever could, this one’s for you.

Let’s walk through how to make a cake that’s stood the test of time—no gimmicks, no fluff—just good ingredients, simple steps, and big flavor.

Table of Contents

Hummingbird Cake Recipe

Ingredients

For the Cake:

3 cups (375g) all-purpose flour (sifted and leveled)
2 cups (400g) granulated sugar
1 tsp baking soda
1½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp salt
3 large eggs (room temperature)
1 cup (240ml) vegetable oil
1 tsp pure vanilla extract
1 (8 oz / 225g) can crushed pineapple in juice (do not drain)
2 ripe bananas (mashed, about 1 cup)
1 cup (100g) chopped pecans (lightly toasted)
½ cup (120ml) buttermilk

For the Cream Cheese Frosting:

16 oz (450g) cream cheese (room temperature)
1 cup (230g) unsalted butter (room temperature)
6 cups (720g) powdered sugar (sifted)
2 tsp pure vanilla extract
1–2 tbsp heavy cream (as needed for consistency)

For Assembly and Decoration:

¾ cup (75g) finely chopped pecans (for side garnish)
½ cup (50g) whole pecan halves (for top decoration)
Optional: thin layer of pineapple chunks between layers for visual and flavor contrast

Instructions

Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
In a large bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, and salt.
In a separate bowl, beat eggs with oil and vanilla until well combined and slightly frothy.
Stir the wet mixture into the dry ingredients just until combined—do not overmix.
Fold in the crushed pineapple with juice, mashed bananas, chopped pecans, and buttermilk until just incorporated.
Divide the batter evenly between the three prepared pans. Tap pans on the counter to remove air bubbles.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
Let cakes cool in the pans for 10 minutes, then invert onto wire racks to cool completely.
In a large mixing bowl, beat the cream cheese and butter together until light, creamy, and completely smooth (3–5 minutes).
Gradually add sifted powdered sugar, one cup at a time, mixing on low speed and then beating on high after each addition.
Add vanilla extract and beat again. If frosting is too thick, add heavy cream one tablespoon at a time until spreadable but firm.
Place one cake layer on a cake stand or plate. Spread a generous layer of cream cheese frosting on top.
(Optional but true to the photo) Arrange a few pineapple chunks evenly on the frosted layer for added texture and tropical flair.
Repeat with the second layer: add cake, spread frosting, and top with optional pineapple chunks.
Place the final cake layer on top. Apply a crumb coat (a thin layer of frosting to seal in crumbs). Chill for 20 minutes.
Frost the entire cake with a thicker layer of cream cheese frosting using an offset spatula. Smooth the sides, keeping a rustic semi-naked look.
Gently press chopped pecans into the lower half of the cake’s sides, forming a band.
Neatly arrange whole pecan halves in a circular pattern around the top edge of the cake.
For a clean swirl on top, use the back of a spoon or an offset spatula to gently spiral from the center outward.
Refrigerate the assembled cake for at least 30 minutes before slicing for best presentation.
Serve at room temperature for optimal flavor and texture.

How Do I Keep Hummingbird Cake Moist?

To make sure your Hummingbird Cake stays soft and moist, follow these tips:

Use very ripe bananas: They add natural moisture and sweetness.
Don’t drain the pineapple: The juice keeps the batter extra tender.
Avoid overmixing: Stir just until everything is combined.
Measure flour correctly: Too much flour makes the cake dry. Use a spoon to fill the cup, then level it off.
Don’t overbake: Take it out of the oven when a toothpick comes out with just a few moist crumbs.
Store it well: Keep it covered or in an airtight container to trap in the moisture.

Does Hummingbird Cake Need To Be Refrigerated?

Yes, if the cake is frosted, especially with cream cheese frosting, it should be stored in the fridge.

Short term (same day): If your kitchen is cool, you can leave it out for up to 2 hours.
Long term: Store in the fridge in an airtight container to keep it fresh for up to 5 days.
Before serving: Let it sit at room temperature for 20–30 minutes to soften the frosting and bring out the flavors.

Can I Use Fresh Pineapple Instead Of Canned In Hummingbird Cake?

Yes, fresh pineapple works well too, but you’ll need to prepare it properly.

Chop finely: The pieces should be small, like crushed pineapple.
Drain a little juice: Keep some juice, but don’t let the batter get too watery.
Taste difference: Fresh pineapple adds a sharper flavor than canned.

Can I Freeze Hummingbird Cake?

Yes, freezing the cake is a great way to save leftovers or prep ahead.

Wrap slices individually: Wrap each piece tightly in plastic and store in a freezer-safe bag or container.
Freeze whole cakes: Wrap well in plastic and foil. Store for up to 3 months.
Thawing: Let it defrost in the fridge overnight, then bring to room temperature before serving.

Can I Make Hummingbird Cake As Cupcakes?

Yes, this cake recipe works perfectly as cupcakes too.

Same batter, smaller tins: Use a lined muffin pan.
Baking time: Bake at 350°F (175°C) for 18 to 22 minutes.
Check for doneness: A toothpick should come out clean or with a few crumbs.
Cool completely: Then frost with cream cheese frosting.

Can I Use Gluten-Free Flour For Hummingbird Cake?

Yes, you can swap in a gluten-free flour blend that’s made for baking.

Use 1:1 blend: Choose a flour that says it can be used cup-for-cup in place of regular flour.
Check for xanthan gum: If the blend doesn’t have it, add ½ teaspoon per cup of flour.
Texture tip: The cake may be a little more crumbly but still moist and delicious.

Why Is My Hummingbird Cake Too Dense?

If your cake turns out heavy or gummy, here’s what could be going wrong:

Overmixed batter: Stirring too much makes the cake dense.
Too much flour: Always measure carefully.
Not enough baking soda: Make sure you use fresh baking soda for good rise.
Wet ingredients overpowered: If you add too much banana or pineapple, the batter can turn heavy.
Underbaking: A dense, soggy center usually means it needed more time in the oven.