Moist Hummingbird Cake with Cream Cheese Frosting

There’s something special about hummingbird cake that always brings a smile to my face. Growing up, I’d watch my mom make this Southern classic for family gatherings, and now it’s become one of my go-to recipes when I want to make someone’s day a little sweeter. The combination of bananas, pineapple, and pecans creates such a cozy, homey flavor that it’s impossible not to feel happy while eating it.

I’ve made this cake so many times over the years that I could probably mix it up in my sleep. But what really makes it shine is the cream cheese frosting – thick, creamy, and just tangy enough to balance out the sweetness of the cake. Every time I bring this to a potluck or serve it at home, people ask for the recipe, and I’m always happy to share. It’s just that kind of cake – the type that brings people together and makes any occasion feel special.

What Kind of Bananas Should I Use?

For hummingbird cake, you’ll want to use bananas that are fully ripe – we’re talking about those speckled ones with dark spots on the peel that might look past their prime for snacking. These overripe bananas are actually perfect because they’re sweeter and more flavorful than their yellow counterparts. While you can use regular yellow bananas, they won’t give you that rich, sweet banana flavor that makes hummingbird cake so special. Just make sure to avoid bananas that are completely black or have started to ferment, as these can add an off-putting flavor to your 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.

Options for Substitutions

This classic Southern cake has some room for adjustments if you need them. Here are some helpful swaps:

• All-purpose flour: You can use cake flour for a lighter texture – just add 2 extra tablespoons per cup of flour. For a gluten-free version, try a 1:1 gluten-free flour blend that contains xanthan gum.
• Pecans: Not a fan of pecans or have an allergy? Walnuts make a great substitute, or you can skip the nuts altogether. For the topping, try using toasted coconut flakes instead.
• Vegetable oil: Feel free to swap in canola oil, melted coconut oil, or even applesauce (use 3/4 cup applesauce plus 1/2 cup oil for a lighter version).
• Cream cheese: The cream cheese frosting is pretty essential to this cake, but if needed, you can use mascarpone cheese. Just avoid low-fat cream cheese as it can make the frosting runny.
• Crushed pineapple: If you can’t find canned crushed pineapple, you can pulse fresh pineapple in a food processor. Just make sure to drain it really well – excess moisture can make your cake too wet.
• Bananas: This is a must-have ingredient that gives the cake its signature taste – there’s no good substitute. Just make sure they’re nice and ripe with lots of brown spots for the best flavor.

Watch Out for These Mistakes While Baking

The success of your Hummingbird Cake heavily depends on properly draining the crushed pineapple – excess moisture can make your cake dense and heavy, so let it drain in a fine-mesh strainer for at least 15 minutes, pressing gently with a spoon to remove as much liquid as possible. When it comes to the bananas, avoid using overripe ones as they’ll make the cake too wet and dense – instead, choose bananas that are ripe but still firm enough to dice into small pieces. For the cream cheese frosting, a common mistake is using cold ingredients, which leads to lumpy results – make sure both your cream cheese and butter are properly softened at room temperature for at least 2 hours before mixing. To prevent your cake layers from sticking, don’t forget to both grease your pans and line them with parchment paper, and always let the layers cool completely before frosting to avoid a melty mess.

What to Serve With Hummingbird Cake?

This sweet Southern cake is rich and filling, so I like to keep the accompaniments simple and complementary. A good cup of coffee or tea works perfectly – I especially love serving it with a smooth medium roast coffee that doesn’t overpower the cake’s banana-pineapple flavors. For afternoon gatherings, try adding a scoop of vanilla ice cream on the side, which pairs wonderfully with the cake’s cream cheese frosting and nutty pecans. If you’re serving this at a party, consider putting out some fresh fruit like strawberries or sliced peaches to add a light, fresh element to balance the cake’s richness.

Storage Instructions

Counter Storage: Your frosted Hummingbird Cake can hang out on the counter for up to 2 days if kept in a cake carrier or under a dome. The cream cheese frosting means you shouldn’t leave it out for too long, especially if your kitchen is warm.

Refrigerate: This cake stays fresh in the fridge for up to 5 days when stored in an airtight container. The cream cheese frosting will firm up nicely, and the banana-pineapple flavor actually gets better after a day or two! Just remember to let it sit at room temperature for about 30 minutes before serving.

Freeze: Want to save some for later? You can freeze unfrosted cake layers wrapped well in plastic wrap and foil for up to 3 months. For frosted cake, freeze individual slices on a baking sheet until firm, then wrap each piece well – they’ll keep for about 2 months. When you’re ready to eat, thaw overnight in the fridge.

Preparation Time	30-45 minutes
Cooking Time	25-30 minutes
Total Time	55-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 4000-4500
• Protein: 40-50 g
• Fat: 240-260 g
• Carbohydrates: 500-550 g

Ingredients

• For the cake:
• 3 cups (about 380 grams) all-purpose flour
• 2 cups white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking soda
• 1 teaspoon cinnamon powder
• 3 eggs, beaten
• 1 1/4 cups vegetable oil
• 1 1/2 teaspoons vanilla essence
• 1 (8-ounce) can crushed pineapple, thoroughly drained
• 1 cup chopped pecans
• 2 cups firm ripe bananas, diced
• For the cream cheese frosting:
• 16 ounces softened cream cheese
• 1 cup butter, at room temperature
• 2 pounds powdered sugar
• 2 teaspoons vanilla essence
• 1/2 to 1 cup chopped pecans, toasted if desired

Step 1: Prepare the Cake Pans and Oven

Start by gathering all the necessary ingredients for both the cake and frosting.

Preheat your oven to 350°F (175°C).

Generously grease and flour three 9-inch round cake pans to ensure easy removal of the cake once baked.

Step 2: Mix the Dry and Wet Ingredients

Sift the flour, sugar, salt, baking soda, and cinnamon together into a large mixing bowl several times to ensure they are well combined and aerated.

In the same bowl, add the eggs and vegetable oil to the dry ingredients.

Stir with a wooden spoon until everything becomes moistened.

Next, mix in the vanilla extract, drained pineapple, and 1 cup of pecans.

Finally, stir in the chopped bananas until everything is well incorporated.

Step 3: Pour and Bake the Cake

Spoon the batter evenly into the prepared cake pans.

Place the pans in the preheated oven and bake for 25 to 30 minutes.

The cake is done when a wooden pick or cake tester inserted into the center comes out clean.

Once baked, cool the layers in the pans for 10 minutes before turning them out onto cooling racks to cool completely before frosting.

Step 4: Prepare the Frosting

While the cake layers are cooling, gather the frosting ingredients.

In a mixing bowl, combine the cream cheese and butter using an electric mixer; beat until smooth and creamy.

Add the confectioners’ sugar, turning the mixer on low speed until combined.

Then, increase the speed to medium-high and continue beating until the frosting is light and fluffy.

Stir in the vanilla extract for extra flavor.

Step 5: Assemble and Decorate the Cake

Once the cake layers are completely cool, begin frosting the tops of all three layers, stacking them carefully.

After stacking, frost the sides of the cake to create an even coat.

For the finishing touch, sprinkle 1/2 to 1 cup of chopped pecans evenly over the top of the cake.

Step 6: Finish and Serve

Once decorated, slice the cake, serve, and enjoy your delicious creation with friends and family!