Easy Southern Hummingbird Cake Recipe with Cream Cheese Frosting

Looking for a dish that wows your guests without stressing you out? This Hummingbird Cake recipe is the perfect answer for your next spring gathering.

It is a dense, moist Southern classic. Your family will love the mix of banana and pineapple. It feels special but is surprisingly easy to make at home.

Why You’ll Love This Recipe

This cake is perfect for busy spring weeknights or Easter Sunday. It uses simple ingredients you likely already have. The fruit keeps every bite tender and sweet.

You don’t need fancy equipment for the batter. It is a crowd-pleasing dessert that travels well. Everyone always asks for the recipe after the first bite.

Simple Cooking Steps

Making a layer cake can feel scary for beginners. Don’t worry, I will guide you through it. This recipe is very forgiving and straightforward.

You mostly just mix and bake. The cream cheese frosting hides any small imperfections. You can feel confident serving this to anyone.

Ingredients You’ll Need

Most of these items are pantry staples in a busy kitchen.

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 3 large eggs, beaten
• 1 cup vegetable oil
• 1.5 teaspoons vanilla extract
• 1 can (8 oz) crushed pineapple, undrained
• 2 cups mashed ripe bananas (approx. 3 large)
• 1 cup chopped pecans
• 16 oz cream cheese, softened
• 1 cup unsalted butter, softened
• 32 oz powdered sugar, sifted
• 2 teaspoons vanilla extract (for frosting)

Step-by-Step Directions

1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round pans.
2. Whisk flour, sugar, baking soda, salt, and cinnamon in a bowl.
3. Add eggs, oil, and vanilla. Stir until just moistened.
4. Fold in pineapple, juice, mashed bananas, and pecans.
5. Divide the batter equally among the three prepared pans.
6. Bake for 25 to 30 minutes. A toothpick should come out clean.
7. Cool in pans for 10 minutes. Then move to wire racks.
8. To make frosting, beat cream cheese and butter until smooth.
9. Gradually add powdered sugar and vanilla. Beat until fluffy.
10. Spread frosting between layers. Cover the top and sides.

Best Ways to Enjoy It

Serve this cake slightly chilled or at room temperature. It pairs beautifully with a hot cup of coffee. Add some fresh berries on the side for color.

Set the table and enjoy this with your favorite people. It is ideal for Mother’s Day or a garden party. Every slice feels like a little celebration.

Storage & Reheating

Store leftovers in the fridge for up to five days. Keep it in an airtight container to stay moist. This cake actually tastes better the next day.

You can also freeze the layers before frosting them. Wrap them tightly in plastic wrap first. Let them thaw in the fridge before you frost.

Tips for Best Results

• Use very overripe bananas for the best flavor.
• Do not drain the pineapple juice from the can.
• Toast your pecans for a deeper nutty crunch.
• Make sure the cakes are fully cool before frosting.
• Sift your powdered sugar to avoid any lumps.
• For Thanksgiving, add an extra pinch of nutmeg.
• Use a serrated knife for the cleanest slices.

Easy Flavor Ideas

• Swap pecans for walnuts if you prefer them.
• Add half a cup of shredded coconut for texture.
• Use a gluten-free 1:1 flour blend if needed.
• Try honey instead of sugar for a milder sweetness.

Common Questions

Can I make this ahead of time?

Yes, you can bake the layers a day early. Wrap them well and store at room temperature. Frost them on the day you serve.

Do I have to use three pans?

Three pans make the layers look very professional. You can use two pans if needed. Just increase the bake time by five minutes.

Why is it called Hummingbird Cake?

Some say it is sweet enough for a hummingbird. Others say people hover over it like birds. Either way, it is a beloved Southern tradition.

I hope this sweet Southern treat brings joy to your table. Give it a try this weekend and let me know. Happy baking!

— Lidia

Hummingbird Cake

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings 12 servings

Calories 680 kcal

Ingredients

  

• 3 cups all -purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 teaspoon ground cinnamon
• 3 large eggs , beaten
• 1 cup vegetable oil
• 1.5 teaspoons vanilla extract
• 1 can (8 oz) crushed pineapple, undrained
• 2 cups mashed ripe bananas (approx. 3 large)
• 1 cup chopped pecans
• 16 oz cream cheese, softened
• 1 cup unsalted butter, softened
• 32 oz powdered sugar, sifted
• 2 teaspoons vanilla extract (for frosting)

Instructions

 

• Preheat oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
• In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
• Add the beaten eggs, vegetable oil, and vanilla extract to the dry ingredients, stirring until just moistened.
• Fold in the crushed pineapple with its juice, the mashed bananas, and the chopped pecans until evenly distributed.
• Divide the batter equally among the three prepared pans.
• Bake for 25 to 30 minutes, or until a wooden toothpick inserted into the center of the cakes comes out clean.
• Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
• To prepare the frosting, beat the cream cheese and butter until smooth and creamy.
• Gradually add the powdered sugar and vanilla, beating on low speed until combined, then high speed until fluffy.
• Assemble the cake by spreading frosting between layers and across the top and sides of the stacked cake.