So first, let’s talk cake. A maaaaajor major delicious cake flavor that I’ve never really paid attention to until recently. You see, my dear friend had her bridal shower earlier this month. She’s from Savannah, GA and she chose hummingbird cake as their wedding cake flavor. Sure I’ve tasted it a few times in the past, but I don’t think I’ve ever had traditional, stick-to-your-fork-moist hummingbird cake before. It’s her favorite and her sister even made it for the bridal shower that afternoon. I sliced off a sliver (literally the smallest sliver… what was I thinking?) and sat down to mingle with other guests as I ate my dessert.
I needed a moment of silence. In fact, I think someone asked me a question during those first few hummingbird cake moments and I blatantly ignored them. Excuse me, I’m with my cake here. Obviously 1 sliver turned into 1 sliver + 1 giant piece + weird moments of silence sitting with cake + zero guilt.
For years, I thought carrot cake was my favorite cake. Sadly, I’ve been mistaken. Tastebuds, you’re wrong. MOVE OVER CARROTS. Make room for banana + pineapple + deliciously spiced hummingbird cake. Of course we’re using cream cheese frosting and there’s toasted pecans too. Is there a better cake than hummingbird? Nope. The answer is a big fat straight-up no.
We’re working with 2 main flavors today: banana and pineapple. Well, we also have lots of cinnamon and a dash of allspice to round things out, but the main event is all about those fruits. There’s no butter; just oil. We want a delectably moist cake—and we don’t want butter to overpower the banana and pineapple. And since we’re relying on 2 fruits for flavor, we have to make sure we’re using the correct forms of both.
- BANANAS: Brown and spotty. The uglier your bananas, the better the flavor. Odd, but true. You can also use previously frozen bananas. Thaw the frozen bananas at room temperature. Drain off any excess liquid, mash, then use as instructed in the recipe below. See How to Freeze & Thaw Bananas for Baking.
- PINEAPPLE: Crushed and canned. You may want to use fresh pineapple that you crush yourself and yes, that’s absolutely fine!
I based this recipe off of Southern Living, the recipe that the bride’s sister made for the shower. I baked the original cake first, but found there were a few things I wanted to change. First, I reduced the oil and sugar and used some brown sugar in addition to white for some flavor. I also reduced the banana, so you can taste the pineapple a bit more. I left out the nutmeg and used allspice (and more of it) instead. Allspice’s flavor tastes like a mix of nutmeg + cinnamon + cloves, with a VERY slight peppery note. It’s phenomenal in hummingbird cake. I also increased the toasted pecans and used my own cream cheese frosting recipe.
Two bowls. 1 medium, 1 large.
Wet ingredients in medium. Dry ingredients in large. ↑
Mix together.
Up close and personal with those toasted pecans. ↓
Don’t skip the toasting part. You will *NEVER* regret toasting nuts for this cake.
Frosting: Cream cheese. A classic made for cakes like this. I increased my favorite cream cheese frosting recipe to ensure I had enough for the 3 layer cake. And by “enough” I mean thick layers. YES to thick cream cheese frosting layers!
If you’re not one for cream cheese frosting, this cake is equally fantastic with vanilla buttercream.
The cake is even better after a few hours because the flavors have had a chance to settle, mingle, and marry. For that reason, it’s a wonderful cake to make ahead of time—even the day before. Honestly, I enjoyed the cold leftover slices more than anything.
If you can’t get enough of these flavors together, try my hummingbird Bundt cake next.
You’ll need a moment of silence too.
PS: wondering why it’s called hummingbird cake? I found this article discussing some theories. Anyone know the real answer?!
PrintHummingbird Cake
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Total Time: 3 hours, 30 minutes
- Yield: serves 12-14
- Category: Cake
- Method: Baking
- Cuisine: American
Description
Homemade hummingbird cake is exceptionally moist and flavorful with 3 delicious layers and silky cream cheese frosting!
Ingredients
- 2 cups (250g) chopped pecans*
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon salt
- 1 and 1/2 cups (345g) mashed bananas (about 3 large ripe bananas)
- one 8 ounce can crushed pineapple (do not drain)
- 3 large eggs, at room temperature
- 1 cup (240ml) vegetable oil
- 3/4 cup (150g) packed light or dark brown sugar
- 3/4 cup (150g) granulated sugar
- 2 teaspoons pure vanilla extract
Cream Cheese Frosting
- 16 ounces (452g) full-fat brick cream cheese, softened to room temperature
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 4 cups (480g) confectioners’ sugar
- 1 and 1/2 teaspoons pure vanilla extract
- pinch of salt, to taste
Instructions
- Toast the pecans: Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7–8 minutes. Remove from the oven and allow to cool for 10–15 minutes.
- Turn the oven temperature up to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Make the cake: Whisk the flour, baking soda, cinnamon, allspice, and salt together in a large bowl.
- Whisk the rest of the cake ingredients in a medium bowl. Pour wet ingredients into dry ingredients and whisk until completely combined. Fold in 1 and 1/2 cups toasted pecans. (Save the rest for garnish.) You should have about 6 to 7 cups of batter.
- Spread batter evenly between the 3 prepared cake pans. Bake for 26-29 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
- Remove cakes from the oven and allow to cool completely in the pans set on a wire rack. Once completely cooled, remove cakes from pan and level the tops off so they are flat. I simply use a serrated knife. Discard the tops or eat. YUM!
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Add more confectioners’ sugar if frosting is too thin, a little milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet. Frosting should be soft, but not runny.
- Assemble and frost: First, using a large serrated knife or cake leveler, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake turntable, cake stand, or serving plate. Evenly cover the top with frosting. Top with 2nd layer, more frosting, and then top with the 3rd layer. Spread remaining frosting all over the top and sides. Decorate the sides and top of the cake with the remaining toasted pecans. Refrigerate cake for at least 15-20 minutes before slicing. This helps the cake hold its shape when cutting.
- Cover leftover frosted cake tightly and store in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container, then bring to room temperature when ready to use. Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.
- Special Tools (affiliate links): Baking Sheet | 8-inch Cake Pans | Parchment Paper | Electric Mixer (Handheld or Stand) | Glass Mixing Bowls | Whisk | Cooling Rack | Cake Turntable | Icing Spatula | Cake Carrier (for storage)
- Pecans: I’ve gotten several questions about leaving out the pecans due to allergy. You can leave them out without replacing with anything. Stirring in 1 cup of sweetened shredded coconut would be wonderful though!
- Frozen Bananas: You can use thawed frozen bananas in this recipe. Thawed bananas are extra wet, so drain off as much of the excess liquid as you can before mashing. See How to Freeze & Thaw Bananas for Baking.
- Cupcakes: This recipe will make at least 32-35 cupcakes. Fill liners 2/3 full and bake 20-22 minutes or until cooked through. You can halve the recipe for less cupcakes, but things get tricky with the eggs. I recommend using 1 egg plus this: crack a 2nd egg in a separate bowl, whisk it, and use about half.
- Non-Layer Cake: This recipe also fits into a bundt pan, though the bake time will be long—55-65 minutes. Use a toothpick to test for doneness. Or use my recipe for Hummingbird Bundt Cake. There is too much batter for a 9×13-inch pan, but a 12×17-inch sheet pan would be perfect. Bake for about 20-25 minutes, keep a close eye to not over-bake.
- Update in 2024: After continuous recipe testing, and in an effort to lighten up the crumb, I made a few changes to the recipe including adding baking powder, increasing the oil, and decreasing the banana (so it tastes less like dense banana bread and more like a moist cake). If you prefer the old version, leave out the baking powder, reduce the oil down to 3/4 cup (180ml), and increase the mashed banana to 2 cups.
- Adapted from Southern Living.
The cake came out perfectly! And I am so not a baker. This was an easy recipe and I would def make it again 🙂
I made this cake exactly as suggested opting for the coconut oil. It is the most amazing cake I’ve ever had, hands down!! This cake is super moist and will awaken your taste buds!! Thank you for sharing. It’s also a beautiful cake.
I got three layers from this recipe, but they are so thin. Did I need to put baking powder in with all purpose flour? My layers were only about 3/4 inch each. I used 9 inch pans.
Hi Shellie! These are thinner cake layers due to all the wet/moistening/heavy ingredients, but the cakes should still rise quite a bit. Make sure you’re following the recipe closely and that your baking soda is fresh.
I have three large bananas that will mash up to about a cup and a half but definitely won’t make it all the way to two cups. Can I get away with it on this recipe?
Hi Shannon! That will be plenty, yes, but you can try supplementing with unsweetened applesauce.
What do you oil the cake pans with? I have canola oil, extra virgin olive oil it coconut oil?
Hi Sherry, I use and prefer nonstick baking spray.
I made this by request for a work event and it got rave reviews. Usually there’s a piece or two left over. But not this time. A very competitive person was not happy that it was said to be better than hers. I’d never made it before and I wasn’t sure what to expect. Ended up printing off this recipe for several people. ( Yay Sally! )
Made exactly as per recipe except for walnuts instead of pecans because it’s what was on hand.
I liked it a lot, sort of like an excellent cake version of banana bread.
Having said that, it’ll never replace carrot cake as my go to autumn cake. The recipe was great, obviously, but Hummingbird Cake was just a bit of an anticlimax for me after all the buildup.
I’d happily make it again if it was requested, though.
Is the 12×17 pan recommendation for dividing and making a layer cake or as one large sheet cake?
Not much of a baker, but I can follow a recipe. : )
Hi Larry, a 12×17 pan would be for a one layer sheet cake. Enjoy!
Can you make this cake in two 8 inch pans instead of three 6 inch pans?
Hi Samantha! Use 3 9-inch cake pans. There is simply too much batter for 2 8-inch pans, unless you use any extra for a few cupcakes on the side!
I made this today and it was amazing. I did use apple sauce instead of oil. I will definitely make this again. When I look up a dessert recipe, you are my go to!
I give this 5 stars! I made this for Memorial Day BBQ. It was BIG hit. I love allspice so it was a give in to try this recipe. One couple who never eat dessert asked to take home 2 slices for their morning coffee! I only used 1 cup of pecans in the cake, but I did toast them, and sprinkled extra on the top. Don’t skip toasting them! OMG so good. I used dark brown sugar because it’s my favorite but cut back to 3/8 cup granulated sugar. Also used melted coconut oil because everything I bake turns out so tender. My frosting was a bit soft so didn’t piping didn’t hold very well. Stored in frig so not a problem but next time I will omit milk until I know the consistancy. After making countless cream cheese frostings I should have known better:( Don’t skimp on the cream cheese for wonderful flavor. The frosting makes very generous amount so I was generous between the layers. Love hummingbirds, love this cake! Will definitely make this cake again. Yummy!
I made this and followed to the letter. It was a huge freaking success! Sally, you’re a genius! Everyone in my office couldn’t stop raving about them. I made medium-sized cupcakes out of the batter and it rendered 17. My only niggle is my frosting came up a bit on the liquidy side. How do I “firm” it up?
I’m so glad the cake was a success! For the frosting make sure your butter and cream cheese are at room temperature but not too warm and if it’s still to thin you can add more powdered sugar.
I loved this cake, I made it for a bake-off and got so many compliments. The only caveat is that I made the cream cheese frosting as per the instructions and and was so glad I tasted it before putting in onto the cake. So so over sweet. In the end I took about 1/10 of the frosting and mixed it with another tub of cream cheese and that was a lot better, so I would recommend considering this too anyone having a go.
Made this cake as a second cake for my daughter’ s birthday and the guests were simply oohing and aahing about the taste….and rightly on gentleman commented, with each bite the flavor would simply hit you….Thank you for this wonderful recipe. i tweaked it a bit by adding some dessicated coconut and walnuts instead of pecans.
Hi! This sounds amazing. I’m wondering if I could possibly use pumpkin pie spice instead of allspice…
You can certainly try it!
I just made this cake today for my boyfriend’s mom’s birthday and oh my lanta it is delicious. Few slight changes – I only had 2 8″ cake pans so made a double layer cake plus some extra cupcakes. Omitted the nuts and used coconut instead. And in a last minute light bulb moment, I added some leftover crushed pineapple and a bit of its juice to the cream cheese frosting, turning it into pineapple cream cheese frosting. Easily could have eaten the entire bowl with a spoon but had a bit of will power. Topped the cake with some toasted coconut and man it was amazing…might be my new favorite cake!
I made this cake for by husband’s birthday and it was a hit! And I’m not a baker. It seemed more like making an easy banana bread. one thing I did differently was I pushed finely chopped pecans into the side of the frosted cake, all the way around and left the top plain cream cheese frosting. I saw that on a carrot cake and thought it looked nice.
I’m so glad it was a hit, John!! I hope he had a fantastic birthday 🙂
Hi Sally! Can I do this recipe for 2 layer cake instead? Thank you!
Hi Tin! You certainly could, but I’m unsure of the ratio and measurement of ingredients. I recommend making the batter as is and using any extra batter for a few cupcakes on the side. You can freeze them.
I accidentally used two stick of butter in the frosting instead of 3/4 cup and the frosting still came out fluffy and tasted great. Now I’m afraid to try it with the right amount of butter because my family said that was the best cream cheese frosting I’ve ever made.
Haha- if it worked for you then do it again! 🙂
I made this for a Church coffee hour. It was my first attempt at a layer cake, so hooray for the delicious frosting to hold it all together!
People went CRAZY for it, it was a huge hit! I got a few comments like, “Better than carrot cake!” and even “Better than my Grandmas!” which, no matter what kind of cook Grandma was, is a huge compliment!
I love your recipes, thank you so much!
Is there an alternative for the bananas?
It’s the main flavor, so I don’t suggest it. How about a carrot cake or spice cake instead?
This is baking now, and the aroma is just incredible!
Trying it for my mom’s birthday tomorrow – I can’t wait! 🙂
I made some cherry-almond shortbread cookies as backup, because there’s a weirdo in the group who doesn’t like bananas! Those are the best, though…
Haha! Both desserts should be fabulous!
The cherry cookies were also to pay off a debt I owed my sister from her early-April birthday, so I was able to give her a bunch and make a cute little plate to go along with the cake. I always make a double batch of those! They’re SO perfect, they’re my favorite cookie from your site. Well, that I’ve tried yet, at least…and I do love all of them!
The cake…OMG, it was delicious! So moist, like a spice cake and banana bread and a carrotish-cake all combined, with that frosting! I did add probably an extra cup of sugar to the frosting because it was still fairly thin even after refrigerating. It didn’t seem too warm in the kitchen, but maybe the butter I added was too soft, or I had a sub-par cream cheese – I don’t know. I also need to learn how to frost better! 🙂
Thanks for another fabulous recipe!!
I can’t wait to try this recipe! Sally, what size of a bundt pan would you recommend? I have a 12-cup pan, but I have a feeling that this would just be too much batter for the pan that I have.
Thank you for all of your wonderful recipes! (Your pineapple upside down cake recipe is the ONLY recipe I’ll use! )
I’d say a 12-cup Bundt is your best bet. Any leftover batter, you can make cupcakes 🙂
I LOVE that pineapple upside-down cake recipe too!!
I just made this for Mother’s Day and man, the flavors!!! Yum!!! But mine came our super dense. It was basically banana bread consistency. Did I go wrong somewhere or is that how this cake is supposed to taste? Either way, super delicious and I’ll definitely be making it again!!
Mine turned out the same way! So dense and kind of hard to slice. Flavor was amazing and loved the icing, it just seems like it should’ve raised more and been more cakey like your pictures. Wondering if I used too much pineapple bc I got the 8 oz out of a 20 oz can and didn’t use a scale??
Supposed to be dense like carrot cake/banana bread. 🙂
I finally had the chance to make this recipe this week! It was amazing–my family and I have eaten it all up in just three days. 🙂
Sally I made this cake yesterday. It was just amazing. Seriously, one of the softest cakes you have ever created. Everyone loved it. 🙂 Thank you
Hi Raschelle! Cake flour is much too light for this hummingbird cake batter. All-purpose is best.