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Heavenly Southern Hummingbird Cake

Category: Sweet Treats for Every Craving

A classic Southern favorite with pineapple, banana, and pecans. Ready in 2 hours, with a creamy top and a swirl decoration.
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Clare Greco
Updated on Mon, 26 May 2025 17:59:10 GMT
Southern Hummingbird Cake Save
Southern Hummingbird Cake | homebitesbyana.com

Picture this: banana bread and carrot cake join forces, then get kicked up a notch. That’s this hummingbird cake—an iconic Southern treat with an island vibe. After so many tries to get just the right mix of nuts, pineapple, and banana, I found the real magic is in the tiny choices—like getting those pecans nice and toasty, using super spotty bananas, and taking your time when creaming together the frosting.

I took this cake to a family reunion last year—didn’t even finish dessert before three folks asked how I made it. Sometimes the stuff that ties us to old memories also brings in a spark of new excitement.

Must-Have Ingredients

  • Toasty Pecans: Toast them up; it takes the flavor way up
  • Squishy Bananas: Extra ripe, with lots of brown spots
  • Canned Pineapple: Get that juice out so things don't get soggy
  • Warm Spices: Cinnamon plus nutmeg, for that cozy taste
  • Butter & Cream Cheese: Together they make that legendary frosting
Hummingbird Cake Shortcut Save
Hummingbird Cake Shortcut | homebitesbyana.com

Building Your Showpiece

Frosting Magic Whip up cream cheese with butter until they’re totally smooth, then mix in the powdered sugar so it's sweet and tangy.
Putting It All Together Once you throw the dry stuff in, go easy—no overmixing. Fold in bananas, pineapple, and those toasted pecans gently.
Making Layers Drop your eggs in, one at a time. Let each one blend before adding the next; slow and steady builds great cake layers.
Start With Creaming Beat butter, oil, and both sugars until they look fluffy and pale. That airiness sets up awesome texture.

The very first time I rushed cooling, everything smooshed out. An oozy, frosting disaster. Lesson learned: chill out and let your cake chill too.

Epic Layering

Scoop big spoonfuls of frosting between each layer, then spread more all around. Don’t stress about perfect edges—swirly and messy looks cool.

Fun Ways to Serve

Let your cake reach room temp for best flavor, though lots of folks say it's also amazing straight out of the fridge.

Make It Different

Sprinkle toasted coconut on top or mix some into the batter. For a tropical boost, splash a little rum into the frosting.

Storing It Right

Store in the fridge for about four days. If you want to save it longer, wrap and freeze for up to three months.

Original Hummingbird Classic Save
Original Hummingbird Classic | homebitesbyana.com

This cake is my go-to for Sunday dinners and special celebrations. It doesn’t need anything fancy; the simple ingredients totally shine through every single time.

Recipe FAQs

→ Is it okay to make this cake early?
Absolutely, prepare it 1-2 days in advance. Keep it in the fridge and allow a couple of hours to warm up before eating.
→ What makes this cake stand out?
The mix of banana, pineapple, pecans, and warm spices gives the cake its signature tropical twist.
→ Can I turn this recipe into cupcakes?
Sure, just fill cupcake liners 2/3 full and bake them for 18-22 minutes at the same temperature.
→ Why is draining the pineapple important?
Too much liquid from the pineapple can mess up the texture and make the cake soggy.
→ Can this cake be frozen?
Yes, freeze cake layers (unfrosted) for up to 3 months or the frosted cake for 1 month.

Sweet Hummingbird

A moist cake from the South, filled with pineapple, banana, and pecans, and topped with creamy frosting. Just right for celebrations or indulgent moments.

Prep Time
75 min
Cooking Time
30 min
Total Time
105 min
By: Ana

Category: Desserts

Skill Level: Advanced

Cuisine: American

Yields: 14 Servings

Dietary Preferences: Vegetarian

Ingredients

→ For the hummingbird cake

01 325g (2 1/2 cups) plain flour
02 1 1/2 teaspoons of baking powder
03 1/2 teaspoon salt
04 1/2 teaspoon baking soda
05 1/4 teaspoon of nutmeg
06 1 1/2 teaspoons ground cinnamon
07 120ml (1/2 cup) vegetable oil
08 112g (1/2 cup) unsalted butter, softened
09 225g (1 cup) tightly packed brown sugar
10 104g (1/2 cup) granulated sugar
11 3 eggs, large
12 1 egg white, large
13 1 teaspoon extract of vanilla
14 Mash 4-5 overripe bananas to make 1 3/4 cups
15 One cup of finely crushed and drained canned pineapple (from two 8 oz cans)
16 107g (1 cup) toasted and chopped pecans

→ For the cream cheese frosting

17 452g (16 oz) cream cheese at room temperature
18 10 cups (1150g) powdered sugar
19 172g (3/4 cup) softened butter
20 2 teaspoons vanilla extract

Steps

Step 01

Put parchment circles in the base of three 8-inch cake pans and grease their sides. Get that oven set to 350°F (176°C).

Step 02

In a medium-sized bowl, stir together the flour, salt, spices, baking powder, and baking soda. Keep it aside for later.

Step 03

Use a mixer to whip together the sugars, butter, oil, and vanilla until it’s nice and fluffy—takes around 2-3 minutes. Toss in the eggs one by one, then add the egg white last, and beat lightly after each addition.

Step 04

Add the dry mix (half of it first), then the mashed bananas, before combining the rest of the dry ingredients. Mix well between each step. Gently fold in the pineapple and pecans at the end.

Step 05

Split the batter equally into the pans and pop them into the oven for 27-30 minutes. A toothpick should come out clean when ready. Let them cool for a few minutes in the pans, then transfer to racks to continue cooling.

Step 06

Blend together the butter and cream cheese until smooth, then mix in half the powdered sugar. Add the vanilla next, followed by the rest of the powdered sugar.

Step 07

If the cake layers are domed, level them off first. Lay the first layer on a serving dish and spread on a cup of frosting. Repeat with the second layer and frosting, then top it with the third layer. Cover the outside with frosting and make a spiral design if you’d like. Decorate the edge with piped shells and sprinkle chopped pecans on top if you want.

Notes

  1. Keep it in the fridge for 3-4 days.
  2. Take it out about 2 hours early to let it warm up before eating.
  3. Be thorough when draining the pineapple to avoid too much liquid.
  4. Don’t rush creaming the butter and sugar! It’ll make a big difference.
  5. Mix gently to avoid overworking the batter.

Required Equipment

  • Three 8-inch round pans
  • Paper circles for lining the pans
  • Mixer (electric is easiest)
  • Racks for cooling
  • Angled spatula

Allergen Information

Review each ingredient for potential allergens and consult a healthcare professional if needed.
  • Contains dairy (butter, cream cheese)
  • Eggs are included
  • Tree nuts (pecans) are present
  • Gluten is in the flour

Nutrition Facts (Per Serving)

These details are for informational purposes only and don’t replace medical advice.
  • Calories: 932
  • Fat: 42.7 g
  • Carbs: 135.5 g
  • Protein: 7.4 g