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A delicious slice of Hummingbird cake on a white plate, topped with cream cheese frosting and chopped pecans, with a fork beside it.
Maryam

Hummingbird Cake

This classic Southern Hummingbird Cake features moist, spiced banana-pineapple layers piled high with a rich cream cheese frosting, making it an irresistible treat for any occasion.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: Southern, American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp salt
  • 1.5 cups vegetable oil
  • 3 large eggs room temperature
  • 1 tsp vanilla extract
  • 1 20-oz can crushed pineapple undrained
  • 2 cups ripe bananas mashed (about 3-4 medium bananas)
  • 1 cup chopped pecans plus extra for garnish
For the Cream Cheese Frosting
  • 16 oz cream cheese full-fat, softened
  • 1 cup unsalted butter softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Two 9-inch round cake pans
  • Large mixing bowls
  • Electric mixer (stand or hand-held)
  • Wire cooling rack

Method
 

Prepare for Baking
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or spray with baking spray. Line the bottoms with parchment paper for easy removal, if you like.
  2. In a large bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, and salt. Make sure there are no lumps.
  3. In a separate large bowl, whisk the vegetable oil, eggs, and vanilla extract until well combined. This is your wet mixture.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed with an electric mixer (or by hand) until just combined and no streaks of flour remain. Be careful not to overmix! Gently fold in the undrained crushed pineapple, mashed bananas, and chopped pecans until evenly distributed throughout the batter.
  5. Divide the batter evenly between the two prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in the pans on a wire rack for 10-15 minutes before inverting them onto the rack to cool completely. This is crucial before frosting!
Make the Cream Cheese Frosting
  1. While the cakes cool, prepare the frosting. In a large bowl, using an electric mixer, beat the softened cream cheese and softened unsalted butter together on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  2. Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated, then increase to medium and beat until light and fluffy. Add the vanilla extract and beat for another minute until everything is well combined and the frosting is smooth and spreadable.
Assemble the Cake
  1. Once the cake layers are completely cool (this is super important, or your frosting will melt!), place one layer on your serving plate. Spread a generous amount of cream cheese frosting over the top. Place the second cake layer on top and cover the entire cake (top and sides) with the remaining frosting. If desired, lightly press additional chopped pecans around the sides or sprinkle them on top for a beautiful finish. Slice and enjoy!

Notes

1. For the best flavor and texture, use very ripe bananas for this cake – the ones with lots of brown spots are perfect!
2. Ensure your cream cheese and butter are truly at room temperature for the frosting. This prevents lumps and ensures a super smooth, fluffy consistency.
3. You can bake the cake layers a day in advance. Once completely cool, wrap them tightly in plastic wrap and store at room temperature. The frosting can also be made ahead and stored in the fridge for up to 3 days; let it come to room temperature and re-whip before frosting the cake.