Best Southern Hummingbird Cake

Here’s my treasured Southern hummingbird cake recipe, with its moist layers of banana-pineapple cake, warm spices, and creamy cream cheese frosting topped with crunchy pecans.

This hummingbird cake is what everyone asks me to bring to family gatherings and church potlucks. I always end up making an extra one because it disappears so quickly at parties. And let’s be honest – who doesn’t love having a slice of this sweet cake with their morning coffee?

What Kind of Bananas Should I Use?

For hummingbird cake, you’ll want to use very ripe bananas – the ones with lots of brown spots or that have turned mostly brown. These overripe bananas are sweeter and mash more easily, which is exactly what you want for this classic Southern cake. If your bananas aren’t quite ripe enough, you can speed up the process by placing them in a paper bag with an apple for a day or two. When measuring, remember to mash the bananas first and then measure out the amount you need – this ensures you get the right proportion for the recipe. If you have extra ripe bananas, they can be frozen (peeled and stored in a freezer bag) until you’re ready to bake, just thaw them completely before using.

Options for Substitutions

This classic Southern cake is pretty adaptable! Here are some helpful swaps you can try:

• Regular flour: You can use cake flour for a lighter texture – just add 2 extra tablespoons per cup. For a gluten-free version, try a 1:1 gluten-free flour blend, but the texture might be slightly different.
• Vegetable oil: Feel free to use melted coconut oil, canola oil, or even applesauce (use 1/2 cup oil + 1/4 cup applesauce) for a lighter version.
• Pecans: Walnuts make a great substitute, or you can use chopped macadamia nuts for something different. If you need a nut-free cake, just leave them out!
• Cream cheese: For the frosting, mascarpone cheese works well as a swap. If you’re dairy-free, try dairy-free cream cheese – just note that the frosting might be a bit softer.
• Crushed pineapple: This is pretty important for the classic flavor, but in a pinch, you can use the same amount of well-drained crushed mandarin oranges or extra mashed banana.
• Icing sugar: Also called powdered sugar or confectioner’s sugar – there’s really no substitute for this in the frosting if you want that smooth texture.

Watch Out for These Mistakes While Baking

The biggest mistake when making Hummingbird Cake is not properly draining your pineapple – while the recipe calls for undrained pineapple, excess liquid can make your cake too wet, so give it a gentle squeeze in a fine-mesh strainer to remove any excess juice while keeping the flavorful bits. Another common error is overmixing the batter, which can lead to a tough, dense cake – instead, fold the ingredients just until combined, and you’ll get that perfect tender crumb. When it comes to the cream cheese frosting, starting with cold ingredients is a recipe for disaster – make sure both your cream cheese and butter are properly softened to room temperature (about 1 hour on the counter) to avoid lumpy frosting. For the best texture and flavor development, let your finished cake chill in the fridge for at least 2 hours before serving, as this allows the frosting to set and the flavors to meld together perfectly.

What to Serve With Hummingbird Cake?

This sweet Southern classic pairs wonderfully with a hot cup of coffee or tea, making it perfect for afternoon gatherings or dessert time. Since hummingbird cake is rich and sweet with its cream cheese frosting, fresh fruit on the side like strawberries or fresh pineapple slices can add a nice balance. For a true Southern experience, serve it alongside a scoop of vanilla ice cream or a dollop of fresh whipped cream. If you’re hosting a dessert party, this cake goes great with other Southern favorites like pecan pralines or butter cookies for a varied dessert spread.

Storage Instructions

Keep Fresh: Since this Hummingbird Cake has cream cheese frosting, it needs to be kept in the refrigerator. Place it in an airtight container or cover it well with plastic wrap, and it’ll stay fresh for up to 5 days. The cake actually gets even better after a day as the flavors have time to meld together!

Freeze: You can freeze this cake either frosted or unfrosted for up to 3 months. If freezing the whole cake, place it in the freezer unwrapped for an hour until the frosting hardens, then wrap it well in plastic wrap and foil. For individual slices, wrap them separately – this way you can thaw just what you need when the craving hits!

Serve: When you’re ready to enjoy your refrigerated cake, let it sit at room temperature for about 30 minutes before serving – this lets the frosting soften up a bit. If you’re thawing from frozen, move the cake to the fridge overnight, then let it come to room temperature before serving.

Preparation Time	20-30 minutes
Cooking Time	45-50 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4500-5000
• Protein: 40-50 g
• Fat: 230-250 g
• Carbohydrates: 600-650 g

Ingredients

• 3 cups regular flour
• 2 teaspoons cinnamon powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups sugar
• 3/4 cup oil (vegetable)
• 3 large eggs
• 1 3/4 cup bananas, mashed (measure after mashing)
• 8 ounces crushed pineapple, undrained
• 1 teaspoon vanilla essence
• 1 cup pecans, chopped
• 1 block (8 ounces) cream cheese, softened
• 1/2 cup salted butter (1 stick)
• 3 cups icing sugar
• 1 teaspoon vanilla essence
• 1/2 teaspoon cinnamon powder
• Optional: extra chopped pecans for topping

Step 1: Prepare the Baking Dish and Preheat Oven

Preheat your oven to 350°F (175°C).

Spray a 9×13-inch baking dish with nonstick baking spray, preferably one with flour in it, to ensure the cake doesn’t stick.

Set the prepared dish aside while you move on to the next steps.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cinnamon, baking soda, and salt.

Make sure the ingredients are evenly distributed, then set this bowl aside for later use.

Step 3: Combine Wet Ingredients

In another large bowl, whisk together the sugar and vegetable oil.

The mixture will begin lumpy but aim for as much uniformity as possible.

Next, whisk in the eggs until the mixture becomes smooth.

Add in the mashed banana, pineapple, and vanilla extract, and whisk until all ingredients are well combined and smooth.

Step 4: Combine Wet and Dry Mixtures

Gently stir the dry flour mixture into the wet banana mixture.

Mix until you have a batter with no dry patches.

Lastly, fold in the pecans until evenly distributed throughout the batter.

Step 5: Bake the Cake

Spread the batter evenly into the prepared baking dish.

Place it in the preheated oven and bake for about 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

The cake should be golden brown and spring back to the touch.

Allow the cake to cool completely before frosting.

Step 6: Prepare the Cream Cheese Frosting

Once the cake has fully cooled, start making the frosting.

In the bowl of a stand mixer fitted with a paddle attachment, combine softened cream cheese and butter.

If a stand mixer is not available, use a large bowl and a hand mixer instead.

Whip the mixture until smooth and fully combined.

Gradually add in the powdered sugar, incorporating it fully before adding more.

Add the vanilla extract and ground cinnamon, then stir to combine.

Increase to medium speed and whip the mixture for about 3 minutes, or until it becomes light and fluffy.

Step 7: Frost and Finish the Cake

Spread the prepared frosting evenly over the cooled cake.

Optionally, sprinkle with additional pecans for extra crunch and flavor.

Slice the cake into portions and serve.

Enjoy your delicious homemade cake!