Hummingbird Cake is the kind of dessert I bake when I need something comforting but I also want people to say, wow, you really made this? Maybe you have a few sad bananas on the counter, a can of pineapple you forgot about, and a sweet tooth that will not quit. Or maybe you just want a cake that feels like a little celebration without being fussy. This one is moist, spiced, and packed with fruit, and it somehow gets better the next day. If you have ever felt nervous about baking layer cake, don’t worry, I’ll walk you through it like we are hanging out in the kitchen together. 
The Story Behind This Recipe
From my kitchen to yours—Hummingbird Cake mixes everyday ingredients with a buttery finish. Tested, tasted, and ready for your table. Hummingbird Cake is the kind of dessert I bake when I need something comforting but I also want people to say, wow, you really made this?…
Hummingbird Cake Ingredients
I love this cake because the ingredient list looks a little quirky at first, but it all makes sense once you taste it. The fruit keeps it tender, the spices warm it up, and the frosting turns it into a full on treat. Also, it is a great way to use bananas that are getting too spotty to eat.
Here is what I use for my Hummingbird Cake most of the time. You can absolutely make small swaps, but if it is your first time, I recommend sticking close to the classic.
- Ripe bananas, mashed (the spottier, the better)
- Crushed pineapple (with the juice, do not drain it)
- All purpose flour
- Sugar (granulated)
- Baking soda
- Salt
- Cinnamon (and a pinch of nutmeg if you like)
- Eggs
- Oil (neutral like vegetable or canola)
- Vanilla extract
- Pecans, chopped (optional, but very traditional)
For the frosting, I keep it simple and classic: cream cheese, butter, powdered sugar, vanilla, and a tiny pinch of salt. Cream cheese frosting is basically the best friend of this cake.
If you are on a fruity dessert kick lately, you might also like this sweet and easy 3 ingredient peach cobbler dump cake. It is a totally different vibe, but it scratches that warm dessert itch fast.
One quick tip: measure your mashed bananas after mashing, not before. Banana sizes are all over the place, and too much banana can make the layers heavy.
How To Make a Hummingbird Cake
This is not a scary cake. It is basically a stir together batter, and the layers bake up beautifully as long as you do not overthink it. I usually make it as a two layer cake, but you can do three thinner layers if you want it extra pretty.
My simple step by step approach
I’m going to explain it the way I actually do it at home, including the little things I check along the way.
1) Prep your pans and oven
Preheat your oven to 350 F. Grease two 9 inch round cake pans, line the bottoms with parchment if you have it, then lightly grease again. Parchment is the easiest stress reducer in baking.
2) Mix the dry ingredients
In a bowl, whisk flour, sugar, baking soda, salt, and cinnamon. I whisk for a good 20 seconds so the baking soda is evenly spread out.
3) Mix the wet ingredients
In a separate big bowl, stir together mashed banana, crushed pineapple with juice, eggs, oil, and vanilla. It will look kind of messy, that is normal.
4) Combine and finish the batter
Add the dry mix into the wet mix and stir until you do not see dry flour anymore. Stop there. If you are using chopped pecans, fold them in at the end.
5) Bake
Divide batter between pans and bake until a toothpick in the center comes out clean or with just a couple moist crumbs. In my oven it is usually around 25 to 35 minutes, depending on the pans.
6) Cool completely
Let the cakes cool in pans for 10 minutes, then turn them out onto a rack. Do not frost warm cake unless you like frosting puddles.
7) Frost and stack
Beat butter and cream cheese until smooth, then add powdered sugar slowly, then vanilla and salt. Frost the first layer, add the second layer, then cover the top and sides. I like a rustic swoopy look, so I do not stress about it being perfect.
If you are the kind of person who keeps a stash of quick treats around, you might want to bookmark these 4 ingredient cake mix peanut butter soft cookies for the days when you want dessert but not a sink full of dishes.
And because I know it helps to hear it from someone besides me, here is a little note a reader once sent after trying my version:
“I made this for my dad’s birthday and it disappeared so fast I barely got a slice. The pineapple makes it so soft, and the cream cheese frosting was the perfect tang. I’m officially putting this on my repeat list.”
Why Is My Hummingbird Cake Dry?
Let’s fix this one, because nobody wants dry cake, especially not a cake that is supposed to be super tender. The good news is that Hummingbird Cake is naturally moist, so if yours came out dry, it is usually a small, fixable thing.
The most common reasons (and quick fixes)
You overbaked it. This is the number one culprit. Start checking a few minutes early. The cake keeps cooking a bit as it cools.
Too much flour. Flour is easy to over scoop. If you can, spoon it into the measuring cup and level it off. Packed flour can dry out your crumb fast.
You overmixed the batter. Once the flour goes in, stir just until combined. Overmixing makes cakes tougher and can make them feel dry.
Your bananas were not ripe enough. Underripe bananas are less sweet and less soft, which can change the moisture feel. Go for very ripe.
You used pineapple that was drained. That juice matters. Classic Hummingbird Cake uses crushed pineapple with the juice for moisture and flavor.
If you already baked it and it is a little dry, here is a rescue move I actually use: brush the layers lightly with pineapple juice or simple syrup before frosting. Not soaking wet, just a light brush. It makes a big difference by the next day.
Also, store it covered. Fridge air dries cake out, so if you refrigerate (and you should because of cream cheese frosting), keep it in a sealed container or wrapped well.
What Does a Hummingbird Cake Taste Like?
To me, Hummingbird Cake tastes like banana bread and spice cake had a vacation in the tropics and came home with pineapple. It is sweet, but not flat sweet. The cream cheese frosting adds that tangy contrast that keeps you coming back for another bite.
The texture is tender and a little dense in a good way, not airy like a plain vanilla cake. You get little pops of fruit flavor, and if you add pecans, you get that soft crunch that makes each slice more interesting.
Flavor wise, it is big on:
Banana, pineapple, warm cinnamon, and that cozy richness from the cream cheese frosting.
If you are serving it to people who say they do not like fruit in cake, I have noticed this one still wins them over. The fruit is not chunky like fruitcake. It blends in and just makes everything better.
For another fun twist on creamy fruity dessert, these apple pie cheesecake trifles are super cute for parties and you do not even have to slice anything.
Why Is It Called Hummingbird Cake
This is one of those cake names that makes people smile. The most common story is that it is called Hummingbird Cake because it is sweet enough to attract hummingbirds, kind of like nectar. Another thing you will hear is that it became popular in the Southern United States after a version of the recipe was published in a magazine decades ago, and it stuck because it is memorable and just plain fun to say.
I also think the name fits because the cake feels lively. There is a lot going on in a good way. Banana, pineapple, spice, cream cheese frosting, and sometimes pecans. It is not a shy dessert, and it is definitely not boring.
When I bring Hummingbird Cake to a get together, someone always asks about the name. It is an easy conversation starter, and honestly, that is part of why I love it.
If you want another bold, crowd pleasing cake for your baking list, check out this best carrot cake ever. Similar cozy vibes, different flavor lane.
Common Questions
Can I make Hummingbird Cake ahead of time?
Yes, and it is actually better the next day. Bake the layers, cool them, wrap them well, then frost the next day. Or frost it and keep it covered in the fridge overnight.
Do I have to use pecans?
Nope. You can leave them out, or swap with walnuts. If you are serving someone with allergies, just skip nuts entirely and it is still delicious.
Should I refrigerate it?
Yes, because of the cream cheese frosting. Keep it covered so it does not dry out. Let slices sit out for 15 to 20 minutes before eating for the best texture.
Can I bake it in a 9 by 13 pan instead of layers?
Absolutely. Just watch the bake time. Start checking around 35 minutes, but it can take longer depending on your pan and oven.
Can I freeze Hummingbird Cake?
You can freeze the unfrosted layers really well. Wrap each layer tightly in plastic wrap, then foil. Thaw in the fridge overnight, then frost.
A sweet little wrap up before you bake
If you have ripe bananas and a can of pineapple, Hummingbird Cake is basically calling your name. Keep an eye on the bake time, do not overmix, and do not drain the pineapple, and you will get that tender, cozy crumb everyone loves. If you want to compare versions or just see more classic inspiration, I like looking at Hummingbird Cake – Sally’s Baking Addiction and Hummingbird Cake Recipe – Southern Living when I am in a cake mood. Now go grab those spotty bananas and make it happen, and if you do, save yourself a slice because it goes fast.
Hummingbird Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper, lightly greasing again.
- In a bowl, whisk together flour, sugar, baking soda, salt, and cinnamon for about 20 seconds.
- In a separate large bowl, stir together the mashed bananas, crushed pineapple with juice, eggs, oil, and vanilla.
- Add the dry ingredients into the wet mixture and stir until there are no visible dry flour bits. If using chopped pecans, fold them in at the end.
- Divide the batter evenly between the two prepared pans and bake for 25 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack. Allow to cool completely before frosting.
- In a medium bowl, beat the cream cheese and butter together until smooth.
- Gradually add the powdered sugar, then vanilla and salt. Mix until creamy and well combined.
- Frost the first layer of the cooled cake, add the second layer, and cover the top and sides with frosting.
