Hummingbird Cake Southern Classic

The first time I encountered hummingbird cake, I was visiting my grandmother's sister in Asheville, North Carolina. She pulled this three-layer masterpiece from her refrigerator and I honestly thought it was just another carrot cake until that first bite hit my tongue. The combination of bananas and pineapple creates this incredible moistness that I'd never experienced before, and those toasted pecans throughout add the most wonderful crunch. Now I make it whenever I need to bring something truly special to a gathering, and it never fails to disappear completely.

Last summer, I made this cake for my best friend's baby shower and watched her pregnant face light up when she saw those three towering layers on the dessert table. Her grandmother had passed down a similar recipe, and tasting it brought back such warm memories of family gatherings around her grandmother's kitchen table. Now every time I bake it, the whole house fills with this incredible cinnamon-banana aroma that makes everyone wander into the kitchen asking what's in the oven.

Ingredients

• All-purpose flour: The structure builder here, sift it if you can for an even lighter crumb
• Granulated sugar: Sweetens and helps create that tender texture we're after
• Baking soda: Works with the acidic fruit to give the cake its rise
• Ground cinnamon: The warm spice that makes everything taste like home
• Salt: Just a pinch to balance all that sweetness and enhance flavors
• Large eggs: Room temperature eggs incorporate better into the batter
• Vegetable oil: Keeps the cake incredibly moist, unlike butter which can firm up when chilled
• Pure vanilla extract: Don't skimp here, it makes all the difference
• Toasted pecans: Toasting them first brings out their natural oils and deep flavor
• Ripe bananas: The browner the spots, the sweeter and more flavorful your cake will be
• Crushed pineapple: Use the juice, every drop adds moisture and tropical sweetness
• Cream cheese: Full fat and completely softened prevents lumpy frosting
• Unsalted butter: Gives the frosting structure without making it too salty
• Powdered sugar: Sifting it first prevents those frustrating lumps in your frosting

Instructions

Get your oven ready:

Preheat to 350°F and grease those three cake pans really well, I like to line the bottoms with parchment paper too for easy removal.

Whisk the dry ingredients:

In your largest bowl, combine flour, sugar, baking soda, cinnamon, and salt until everything's evenly distributed.

Mix the wet base:

Beat those room temperature eggs with oil and vanilla until they're smooth and slightly thickened.

Add the fruits and nuts:

Fold in your mashed bananas, undrained pineapple, and chopped pecans until everything's evenly coated.

Bring it together:

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

Divide and bake:

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

Cool completely:

Let the layers rest in their pans for 10 minutes before turning them out onto wire racks to cool all the way through.

Make the frosting:

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

Frost and finish:

Spread that gorgeous frosting between layers and all over the outside, then top with extra toasted pecans for that beautiful finish.

Bookmark

This cake has become my go-to for birthdays and celebrations because it feels like such a special occasion dessert, yet it comes from such humble ingredients. Watching people take that first bite and seeing their eyes widen at how moist and flavorful it is never gets old.

Making It Ahead

I've learned through plenty of last-minute party prep that hummingbird cake actually gets better after a day in the refrigerator. The flavors meld together and the moisture from the fruit redistributes throughout the crumb. Wrap your cooled layers tightly in plastic wrap and frost the next day when you have more time.

Serving Suggestions

This cake is rich enough to stand on its own, but I've found that a cup of strong black coffee cuts through the sweetness beautifully. For afternoon tea, it pairs surprisingly well with an Earl Grey. My grandmother-in-law swears by serving it with a small glass of sherry on the side for a truly Southern dessert experience.

Storage and Freezing

The frosted cake keeps well in the refrigerator for up to five days, though it rarely lasts that long in my house. For longer storage, unfrosted layers freeze beautifully for up to three months. Just wrap each layer individually in plastic wrap, then foil, and thaw them in the refrigerator overnight before frosting.

• Bring refrigerated cake to room temperature 30 minutes before serving for the best texture
• Place a toothpick in the top of the cake before covering with plastic to prevent sticking
• If freezing unfrosted layers, wrap them while still slightly warm to lock in moisture

Bookmark

There's something so satisfying about slicing into this beautiful layered cake and seeing those specks of banana and pineapple throughout. Every bite tells the story of Southern kitchens and the magic that happens when simple ingredients come together with a little love and patience.

Recipe Questions

→ Why is it called Hummingbird Cake?

The name originated in the 1970s, supposedly because the cake is sweet enough to attract hummingbirds. It first gained popularity after appearing in Southern Living magazine and has since become a beloved Southern tradition.

→ 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.

→ What makes Hummingbird Cake so moist?

The combination of mashed bananas and crushed pineapple (including the juice) creates exceptional moisture. The vegetable oil also contributes to the tender texture, keeping the cake fresh for several days.

→ Can I substitute the pecans?

Yes, walnuts make an excellent substitute if preferred. For a nut-free version, simply omit the nuts entirely—the cake will still be delicious and moist thanks to the fruit content.

→ How should I store Hummingbird Cake?

Store the frosted cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week, though bring to room temperature before serving for best texture and flavor.

→ Can I freeze Hummingbird Cake?

Unfrosted cake layers freeze beautifully for up to 3 months. Wrap each layer separately in plastic and foil. Thaw overnight at room temperature before frosting. Already frosted cake can also be frozen, though the frosting texture may change slightly.