Hummingbird Cake

Name: Hummingbird Cake
Prep time: 30 min
Cook time: 25 min
Total time: 85 min
Ingredients: 3 cups all-purpose flour ((360g)); 1 teaspoon baking soda; ½ teaspoon baking powder; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1½ cups vegetable oil ((360ml)); 1 cup granulated sugar ((200g)); ¾ cup packed light brown sugar ((165g)); 3 large eggs (room temperature); 2 teaspoons vanilla extract; 2 cups mashed very ripe bananas ((about 4 large bananas/450g)); 1 (8-ounce/227g) can crushed pineapple (undrained); 1 cup chopped pecans (toasted (120g)); 1½ cups unsalted butter (softened (340g)); 2 (8-ounce/227g) blocks cream cheese (room temperature); 1 teaspoon vanilla extract; 6 to 8 cups powdered sugar ((720-960g))

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This old fashioned hummingbird cake recipe is a soft cake packed with moisture from mashed banana and crushed pineapple. With toasted nuts for texture and a luscious cream cheese frosting slathered on top and between the layers, there are lots of flavors in this cake, but they work together beautifully. This moist cake is sure to delight your guests on any special occasion!

One important thing to remember for the best hummingbird cake recipe ever: The bananas need to be overripe. The browner, spottier, and softer, the better! If your bananas aren’t quite ripe enough, I have two easy shortcuts to ripen them in minutes in the Pro Tips section below. For more cake recipes, try my carrot cake, banana cake, and pineapple upside down cake.

What you need to make this recipe

Ingredients needed to make hummingbird cake.

Flour — no need for cake flour; this recipe for hummingbird cake works great with all-purpose flour!

Leavening — a combination of baking powder and baking soda helps the hummingbird cake rise and gives it a fluffy texture.

Salt — salt complements and balances the sweetness in this cake recipe.

Cinnamon — cinnamon adds warmth and a comforting element that makes hummingbird cake so popular. You could also add other warming spices like nutmeg, ginger, or allspice.

Oil — oil adds plenty of moisture, so you end up with a perfect “stick to your fork” cake. It also keeps the cake tender when refrigerated. Opt for a neutral-flavored oil like vegetable oil or canola oil.

Sugar — granulated sugar and brown sugar add the right amount of sweetness to the cake and a hint of caramel-like flavor from the brown sugar.

Eggs — ensure they’re room temperature eggs, so they incorporate into the batter well.

Vanilla — use a good vanilla extract for superior flavor.

Banana — you need overripe bananas that are very brown. You can ripen bananas faster by placing them in a paper bag with an apple or avocado.

Pineapple — an 8-ounce can of crushed pineapple with its juices, when paired with sweet mashed banana, gives the cake its signature tropical flair, and helps it stay moist for days.

Pecans — you can use them raw if needed, but I prefer toasting pecans for this recipe. It crisps them up and enhances their nuttiness. Learn how to toast pecans in a few different (and easy) ways!

Frosting — to make my favorite cream cheese frosting, you need softened unsalted butter, room temperature cream cheese, vanilla extract, and powdered sugar.

How to make hummingbird cake

Set of two photos showing dry ingredients whisked in a bowl and eggs whisked with brown sugar in another bowl.

1. Preheat the oven to 350°F and grease three 9-inch round cake pans lightly with baking spray or butter, and line the bottoms with parchment paper. Start by whisking together the dry ingredients in a large bowl, namely the all-purpose flour, baking soda, baking powder, salt, and cinnamon.

2. In a separate medium bowl, whisk together the wet ingredients: vegetable oil, white and brown sugar, eggs, and vanilla extract.

Set of two photos showing mashed bananas added to the wet ingredients and wet ingredients added to the dry ingredients.

3. Stir in the mashed bananas and crushed pineapple.

4. Pour the wet ingredients into the dry ingredients mixture.

Set of two photos showing batter mixed and chopped pecans added.

5. Stir together until just combined. A few streaks of flour should remain — don’t overmix the cake batter.

6. Add the toasted chopped pecans and fold them into the batter until all of the flour is mixed in and the pecans are well distributed.

Set of two photos showing batter added to cake pans and frosting mixed together in a mixer.

7. Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Set the cake pans on a wire rack and let the cake layers cool completely. Once cooled, invert the cake layers and remove the parchment paper. Set aside while you prepare the cream cheese frosting.

8. Make the rich cream cheese frosting in a large mixing bowl using a hand mixer, or a stand mixer fitted with the paddle attachment. Beat the softened butter on medium speed until very soft and smooth, about 1 minute. Add the room temperature cream cheese and beat until fluffy for about 30 seconds. Reduce to low speed and gradually add in the powdered sugar. Scrape down the bowl once combined and add the vanilla extract. Beat for about 1 minute on medium-low speed until fluffy and easily spreadable.

Set of two photos showing cake frosted and chopped pecans added on top.

9. Place one cooled cake layer top-side up on a cake stand and spread ¾ cup of frosting over the top, all the way to the edge of the cake, but not down the sides. Place another cake layer top-side up on top of that layer of cream cheese frosting. Spread another ¾ cup of frosting on top of that. Place the last cake layer bottom-side up on top. Spread the remaining frosting over the top and side of the cake.

10. You can save some of the frosting to pipe decorations onto the cake if you like. Or, decorate the top of the cake with toasted pecans. Chill it for 30 minutes to allow the frosting to set, then slice and serve.

A clear cake stand with a hummingbird cake topped with chopped pecans.

Pro tips for making this recipe

Weigh the flour. Using too much flour is a surefire way to end up with dry, crumbly hummingbird cake. The best and most accurate way to measure flour is to weigh it with a kitchen scale. If you don’t have one, fluff up the flour in its container and spoon it into your measuring cup, using a knife to level off the top. Don’t scoop directly from the flour container.
Use room temperature ingredients. Set the refrigerated ingredients out onto your kitchen counter 30 minutes or so before you start baking so they can warm to room temperature. This will allow the eggs to incorporate better with the other cake batter ingredients, and the butter and cream cheese to whip up into a velvety, smooth frosting.
Shortcut to ripen bananas. If you don’t have very ripe bananas, you can soften and sweeten them up by placing them in a 300°F oven or air fryer for 10 to 15 minutes or until black and very soft. Let them cool completely before opening and removing the fruit inside.
Don’t overmix the cake batter. Mix the wet and dry ingredients together until they’re just combined. You’ll likely see a few streaks of flour, and that is okay. Over-mixing yields a tough cake. The rest of the flour will be fully incorporated when you mix in the pecans.
To change the consistency of the cream cheese frosting: You’ll notice that the recipe calls for 6 to 8 cups of powdered sugar. More sugar will give you a firmer, sweeter frosting. Less sugar yields a runnier frosting. Add more or less, depending on your preference!
If you don’t want to use cream cheese frosting, then you can whip up a batch of vanilla buttercream frosting instead.
Use fabric baking strips for perfectly flat and extra tender layers. Using these strips helps protect the outside of the cake, creating an even rise and a much softer exterior. You can find these strips online or at many craft stores in the baking supply aisle. Be sure to soak them well in cold water, then wring them out, and wrap them around the outside of the baking pans before filling them with batter. Find more tips for how to get perfectly flat cake layers in my tutorial!
To bake an 8-inch layer cake: Divide the batter among three 8-inch round cake pans (greased and lined as directed in the recipe) and bake for 30-35 minutes. Frost as directed in the recipe. A smaller cake pan will give you taller layers.

A slice of hummingbird cake on a plate showing the three layers. A second slice in the background.

Frequently asked questions

Why is it called hummingbird cake?

Hummingbird cake originated in Jamaica. There, it was called Doctor Bird Cake, named after the country’s national bird, which is a type of hummingbird. It made its way to the US and rose to popularity here after Southern Living Magazine published a recipe submitted by Mrs. L.H. Wiggins of Greensboro, North Carolina. There’s also a theory that the cake got its name because it’s sweet enough to attract hummingbirds.

Can you make it ahead of time?

You can definitely make hummingbird cake a night ahead of time. Cover the cake and refrigerate it overnight. Allow it to come to room temperature before serving. Thanks to all of the fruit and vegetable oil, the cake stays moist for many days, so it’s an excellent one to make ahead!

What are the best bananas to use?

Overripe bananas that are too ripe to eat are ideal for hummingbird cake. They should be brown, spotty, and soft. Think of bananas you would use for banana bread; those are perfect for this cake recipe! See the Pro Tips section above for how to quickly ripen bananas.

Can you make it nut-free?

If you would prefer to make this cake without nuts, simply leave the pecans out of the batter and do not decorate the cake with them. You can also swap them out for pumpkin or sunflower seeds for a similar texture without nuts.

Does it need to be refrigerated?

Due to the cream cheese frosting, leftovers need to be refrigerated. Keep leftovers covered and refrigerated for up to 1 week. Be aware that as time passes, the cake will start to dry out in the fridge.

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