Hummingbird Cake Southern Classic

The afternoon humidity hung heavy in my grandmother's kitchen when she first taught me this recipe, her hands dusted with flour as she explained how the secret lies in not draining the pineapple juice. I watched, mesmerized, as she folded the mashed bananas into the batter, the smell of toasted pecans already filling every corner of the room.

I made this cake for my sister's baby shower last spring, standing in my tiny apartment kitchen with three cake pans crammed onto the counter. When I carried it in, dusted with those extra toasted pecans, my sister actually teared up, remembering exactly how it smelled at our childhood birthday parties.

Ingredients

• 3 cups all-purpose flour: The foundation that holds everything together, dont pack it down when measuring
• 2 cups granulated sugar: Sweetens the deal while letting the fruit flavors shine through
• 1 tsp baking soda: Helps the cake rise beautifully with all those heavy fruits
• 1 tsp ground cinnamon: Warm spice that makes the whole kitchen feel cozy
• ½ tsp salt: Balances the sweetness and wakes up all the flavors
• 3 large eggs: Room temperature eggs incorporate better and create a tender crumb
• 1 cup vegetable oil: Keeps the cake incredibly moist for days
• 2 tsp pure vanilla extract: Pure vanilla makes all the difference here
• 1 cup toasted pecans: Toasting first releases their natural oils and deepens their flavor
• 2 cups ripe bananas: The more spotted and brown the bananas, the sweeter and more flavorful your cake will be
• 1 can crushed pineapple: The juice is essential, do not drain it
• 8 oz cream cheese: softened completely makes frosting smooth and lump-free
• ½ cup unsalted butter: Also softened, this gives the frosting structure
• 4 cups powdered sugar: Sift it first or you will never get the lumps out
• Pinch of salt: Just enough to keep the frosting from being cloyingly sweet

Instructions

Get your oven ready:

Preheat to 350°F and grease three 8-inch round pans, then dust them with flour or line with parchment paper so nothing sticks.

Whisk the dry team:

In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt until everything is evenly distributed.

Beat the wet ingredients:

In another bowl, whisk eggs, oil, and vanilla until they are completely blended and slightly frothy.

Add the fruit and nuts:

Fold in the mashed bananas, crushed pineapple with all its juice, and those fragrant toasted pecans.

Bring it all together:

Pour the wet mixture into the dry ingredients and fold gently until just combined, some streaks of flour are okay.

Distribute and bake:

Divide the batter evenly among your three prepared pans and bake for 25 to 30 minutes until a toothpick comes out clean.

Let them cool:

Cool the cakes in their pans for 10 minutes, then turn them out onto wire racks to cool completely before frosting.

Make the frosting:

Beat softened cream cheese and butter until silky smooth, then gradually add sifted powdered sugar, vanilla, and salt.

Frost like a pro:

Spread frosting between each layer, then coat the top and sides, finishing with extra toasted pecans pressed gently into the frosting.

Save

This recipe has become my go-to for celebrations because it never fails to make people feel cared for. There is something about the combination of familiar flavors that turns a regular Tuesday dinner into something special.

Making It Ahead

The cake layers actually benefit from resting overnight. Wrap each cooled layer tightly in plastic wrap and frost the next day, the texture becomes more dense and velvety.

Frosting Like A Baker

Put a dab of frosting on your cake plate before setting down the first layer, it acts as glue and keeps the cake from sliding around while you work.

Serving Suggestions

This cake deserves to be the star of the show. Serve it with strong coffee or a sweet dessert wine and let people linger over their slices.

• Let the cake come to room temperature before serving for the best texture
• Use a serrated knife with a gentle sawing motion for clean slices
• Store any leftovers in the refrigerator, though it rarely lasts that long

Save

Every time I make this Hummingbird Cake, I am transported back to that humid kitchen, learning that some recipes are worth passing down hand to hand, year after year.

Recipe Questions & Answers

→ Why is it called Hummingbird Cake?

The name reportedly comes from the notion that this sweet, nectar-like cake is tempting enough to attract hummingbirds. It originated in Jamaica and gained popularity in the American South during the 1970s.

→ Can I make Hummingbird Cake ahead of time?

Absolutely. The cake layers can be baked up to a day in advance, wrapped tightly in plastic, and stored at room temperature. In fact, many bakers find the flavors develop better after resting overnight before frosting.

→ How should I store the finished cake?

Due to the cream cheese frosting, the assembled cake should be refrigerated. Cover loosely with foil or store in a cake container. It will keep for 3-4 days refrigerated. Bring to room temperature before serving for the best texture and flavor.

→ What makes this cake so moist?

The combination of mashed bananas and crushed pineapple (including its juice) creates exceptional moisture. The vegetable oil also contributes to a tender crumb that stays moist for days, unlike butter-based cakes that can dry out more quickly.

→ Can I freeze Hummingbird Cake?

Yes, you can freeze both unfrosted layers and the finished cake. Wrap unfrosted layers tightly in plastic and foil for up to 3 months. Frosted cake can also be frozen, though the frosting texture may change slightly when thawed.

→ Is there a substitute for pecans?

Walnuts make an excellent substitute if you prefer. For a nut-free version, simply omit the nuts entirely—the cake will still be delicious thanks to the fruit. You could add shredded coconut for extra texture if desired.