Traditional Hummingbird Cake

By Roger Rizzo 27 May, 2026 5 mins read 5 Views

Hummingbird cake is a classic recipe! People take one bite and immediately ask for the recipe. It’s soft, sweet, packed with banana and pineapple, and topped with a cream cheese frosting that is to die for!

Slice of hummingbird cake on a plate next to the cake stand with the rest of the cake.

Why This Classic Never Goes Out of Style

It’s crazy moist. The banana and pineapple keep it soft and never dry, even the next day.It looks impressive without being hard. A few steps, but totally doable and worth it.The frosting is everything. Creamy, a little tangy, and the reason everyone goes back for another slice.

Hummingbird Cake Ingredients

Flour: For a tender, moist cake, spoon and level the flour when measuring to avoid using too much. Mix the flour into the wet ingredients until just combined.Don’t Drain Pineapple: Add the can of pineapple juice with the pineapple. The juice will add moisture and flavor to the cake.Nuts: Leave the pecans out if you don’t like nuts.Coconut: Add coconut to the batter for added texture and flavor.

Overhead shot of labeled cream cheese frosting ingredients.

Overhead shot of labeled cream cheese frosting ingredients.

How to Make Hummingbird Cake

The recipe for Hummingbird Cake originated in Jamaica and has been a favorite in America since the 1970s. This cake is tender and moist thanks to the banana, crushed pineapple, and juices. You’re going to love it!

Cake

Prep & Combine Dry Ingredients: Preheat the oven to 350°F, then grease and line two 9-inch round baking pans with parchment paper and set aside. In a medium bowl, combine all-purpose flour, baking soda, cinnamon, and salt. Whisk to combine and set aside.WhiskWet Ingredients: In a large bowl, combine granulated sugar, eggs, and vegetable oil and whisk until combined. Mix in mashed ripe bananas, crushed pineapple, and vanilla extract. Stir until well combined.Combine: Add the flour mixture and chopped pecans to the banana mixture, stirring until the batter just comes together.Bake: Divide the cake batter between the prepared baking pans. Bake the cakes on the same rack for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove the baked cakes and set to cool in the pans for 10 minutes. Then gently remove the hummingbird cakes from the pan and continue cooling on a wire racks until completely at room temperature.

Dry ingredients added to a mixing bowl, ready to be whisked together.

Dry ingredients added to a mixing bowl, ready to be whisked together.

Wet ingredients added to a mixing bowl ready to be whisked together.

Wet and dry ingredients combined with pecans added in.

Two round cake pans filled with batter ready to go in the oven.

Cream Cheese Frosting

Beat: Add cream cheese and butter to a large mixing bowl. Beat together with a stand mixer or hand mixer until smooth and creamy. Mix in vanilla extract and salt.Continue Mixing: Gradually add in powdered sugar while mixing. Continue until the frosting has a smooth, spreadable consistency.Assemble: Place one of the cooled cakes on a cake stand or serving plate, and top with a thick layer of frosting. Smooth to make an even layer.Layer: Gently place the other cake layer upside down on the top. Cover the cake with the remaining frosting. Garnish hummingbird cake with chopped pecans, if desired.

Cream cheese and butter mixed together in a mixing bowl with a hand mixer.

Cream cheese and butter mixed together in a mixing bowl with a hand mixer.

Cream cheese frosting all mixed together ready to go on the cake.

First layer of hummingbird cake with a layer of frosting on top.

Second layer of cake added to on top of the layer of frosting.

lternative Baking OptionsCupcakes: Spoon batter into the cupcake liners, 2/3 full, and bake for 16-18 minutes.Sheet Cake: Bake in a 9 x 13-inch pan for 40-45 minutes.

Must Have Tools For This Recipe

9-inch Round Cake Pans– I baked my cake into two layers, but you could do 3 layers if you prefer.Offset Spatula– Makes frosting the cake easy.Electric Hand Mixer– Whips the frosting into a smooth, creamy consistency.

Traditional Hummingbird Cake

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Hummingbird Cake

#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }My hummingbird cake is loaded with banana and pineapple, layered with rich cream cheese frosting, and has classic Southern flavor in every bite.Course DessertCuisine Caribbean, SouthernKeyword banana pineapple cake, hummingbird, hummingbird cake, hummingbird cake recipePrep Time 30 minutesminutesCook Time 35 minutesminutesTotal Time 1 hourhour5 minutesminutesServings 14SlicesCalories 728kcalAuthor Alyssa Rivers

Ingredients

Cake

3cupsall-purpose flour1teaspoonbaking soda1teaspoonground cinnamonteaspoonfine salt2cupsgranulated sugar3largeeggs1 ¼cupsvegetable oil1 ½cupsmashed bananaabout 3 large bananas1(8-ounce)can crushed pineappleundrained2teaspoonsvanilla extract1cuptoasted chopped pecans

Cream Cheese Frosting

2(8-ounce)packages cream cheeseroom temperaturecupunsalted butterroom temperature6cupspowdered sugar2teaspoonsvanilla extractteaspoonfine saltchopped pecans for garnish optional

Instructions

Cake

Preheat the oven to 350 degrees Fahrenheit. Grease and line two 9-inch round baking pans with parchment paper and set aside. In a medium bowl, combine 3 cups all-purpose flour1 teaspoon baking soda1 teaspoon ground cinnamon, and ½ teaspoon fine salt. Whisk to combine and set aside. In a large bowl, combine 2 cups granulated sugar3 large eggs, and 1 ¼ cups vegetable oil and whisk until combined. Mix in 1 ½ cups mashed banana1 (8-ounce) can crushed pineapple, and 2 teaspoons vanilla extract. Stir until well combined. Add the flour mixture and 1 cup toasted chopped pecans to the banana mixture, stirring until the batter just comes together. Divide the batter between the prepared baking pans. Bake the cakes on the same rack for 30-35 minutes or until baked through, and a toothpick inserted in the center comes out clean. Remove the baked cakes and set to cool in the pans for 10 minutes. Then gently remove the cakes from the pan and continue to cool on a wire rack until cooled completely to room temperature.

Cream Cheese Frosting

Add 2 (8-ounce) packages cream cheese and ½ cup unsalted butter to a large mixing bowl. Beat together using a stand mixer or with a hand mixer until smooth and creamy. Mix in 2 teaspoons vanilla extract and the ¼ teaspoon fine saltGradually add in 6 cups powdered sugar while mixing. Continue until the frosting has a smooth, spreadable consistency. Assemble the cake by placing one of the cakes on the plate, and top with a thick layer of frosting. Smooth to make an even layer. Gently place the other cake layer upside down on the top. Cover the cake with the remaining frosting. Garnish with chopped pecans for garnish , if desired.

Video

Notes

Leftover and Make Ahead Instructions Fridge- Store in an airtight container in the fridge for up to 3 days.Freezer- Wrap unfrosted cake layers in plastic wrap and store in the freezer for up to 3 months.Make Ahead- Assemble and frost the cake up to 24 hours in advance and store in the fridge until ready to serve.

Nutrition

Calories: 728kcalCarbohydrates: 107gProtein: 5gFat: 33gSaturated Fat: 8gPolyunsaturated Fat: 13gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 57mgSodium: 222mgPotassium: 165mgFiber: 2gSugar: 82gVitamin A: 283IUVitamin C: 2mgCalcium: 21mgIron: 2mg