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A delicious slice of layered Hummingbird Cake with cream cheese frosting and chopped pecans on a white plate.

Classic Southern Hummingbird Cake

A ridiculously moist Southern classic, this cake is packed with sweet banana, juicy pineapple, and toasted pecans. Slathered in a tangy, luxurious cream cheese frosting, it's an easy, no-mixer-required recipe perfect for any occasion.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12
Course: Dessert
Cuisine: Southern American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup packed light brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs, lightly beaten
  • 1 1/2 cups vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 2 cups mashed ripe bananas about 4-5 medium bananas
  • 1 1/2 cups chopped toasted pecans, divided
  • 4 cups powdered sugar, sifted
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Equipment

  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Three 9-inch round cake pans
  • Parchment paper
  • Wire cooling rack
  • Electric hand mixer or stand mixer
  • Offset spatula
  • Measuring cups and spoons
  • Toothpick or skewer

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. Line the bottom of each pan with a circle of parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, ground cinnamon, and 1/2 teaspoon of salt until well combined.
  3. In a separate medium bowl, stir together the lightly beaten eggs, vegetable oil, and 1 1/2 teaspoons of vanilla extract. Gently stir in the undrained crushed pineapple and mashed bananas.
  4. Pour the wet ingredients into the dry ingredients. Using a spatula, fold everything together until just combined. Do not overmix; a few streaks of flour are acceptable. Gently fold in 1 cup of the toasted pecans.
  5. Divide the batter evenly among the three prepared cake pans. Bake for 25 to 30 minutes, or until a wooden skewer inserted into the center of the cakes comes out clean.
  6. Let the cakes cool in their pans on a wire rack for 10 minutes before inverting them onto the rack to cool completely.
  7. While the cakes cool, prepare the frosting. In a large bowl using an electric mixer, beat the softened cream cheese and softened butter on medium speed until completely smooth and creamy.
  8. Gradually add the sifted powdered sugar, mixing on low speed until incorporated. Add 2 teaspoons of vanilla extract and 1/4 teaspoon of salt. Increase speed to medium-high and beat for 2-3 minutes until the frosting is light, fluffy, and spreadable.
  9. Once the cake layers are completely cool, assemble the cake. Place one layer on a serving plate and spread a generous amount of frosting over the top. Place the second layer on top and repeat. Top with the third layer.
  10. Use the remaining frosting to cover the top and sides of the cake. Garnish with the remaining 1/2 cup of toasted pecans.

Notes

Expert Tips: For the most tender cake, do not overmix the batter. Use room temperature ingredients (butter, cream cheese, eggs) for the smoothest frosting. Toasting the pecans is essential for developing a deep, nutty flavor.
Variations: For a more tropical twist, add 1 cup of sweetened shredded coconut to the batter. For a richer flavor, add 2 tablespoons of dark rum or bourbon. This recipe also works well in a 12-cup bundt pan; bake for about 60-70 minutes.
Substitutions: Walnuts can be used instead of pecans. Any neutral oil like canola can be substituted for vegetable oil. A pinch of nutmeg or allspice can be added with the cinnamon for extra warmth.