Old Fashioned Hummingbird Cake

This Old Fashioned Hummingbird Cake is a Southern classic that I love baking whenever I want a cake that’s fruity, moist, and full of flavor. With bananas, pineapple, pecans, and warm spices, it’s naturally rich and comforting. The cream cheese frosting adds the perfect creamy tang, while a pecan topping gives it a beautiful finish.

Why You’ll Love This Recipe

I like this recipe because it combines fruit, nuts, and spices in a way that feels both special and homey. The bananas and pineapple keep the cake tender and moist without needing a lot of extra fuss. I enjoy how the cream cheese frosting balances the sweetness of the cake, and the pecan decoration makes it look stunning on the table. It’s the kind of dessert I bring out for family gatherings, birthdays, or holidays because it always impresses.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the cake
Cooking spray and flour for preparing the pan
1 cup (120 grams) chopped pecans
3 cups (360 grams) all-purpose flour
2 cups (400 grams) sugar
1 teaspoon fine sea salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
3 large eggs, beaten
1 ½ cups (350 ml) safflower oil
2 teaspoons (10 ml) pure vanilla extract
1 8-ounce 227-gram can crushed pineapple, including all the juice
1 ¾ cups (450 grams) mashed banana, from about five medium bananas

For the frosting
4 cups (480 grams) confectioners’ sugar, sifted
12 tablespoons (168 grams) good salted butter (such as Kerrygold)
2 teaspoons pure vanilla extract
2 8-ounce 225-gram packages cream cheese

To decorate
1 cup (120 grams) pecan halves

Directions

1. I preheat the oven to 350°F (175°C). I grease and flour three 9-inch round cake pans and set them aside.
2. I toast the chopped pecans in a dry skillet over medium heat until fragrant, then let them cool.
3. In a large bowl, I whisk together the flour, sugar, salt, baking soda, cinnamon, and nutmeg.
4. In another bowl, I mix the eggs, oil, and vanilla until well combined.
5. I stir the wet mixture into the dry ingredients until just blended.
6. I fold in the pineapple with its juice, mashed bananas, and toasted pecans.
7. I divide the batter evenly among the prepared pans and smooth the tops.
8. I bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
9. I let the cakes cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.
10. For the frosting, I beat the butter, cream cheese, and vanilla until smooth. I gradually add the confectioners’ sugar, beating until light and fluffy.
11. Once the cakes are completely cool, I frost between the layers, then cover the top and sides.
12. I decorate the top with pecan halves before serving.

Servings and Timing

This cake serves 12–14 people. The total time is about 1 hour and 20 minutes, including 20 minutes of prep, 30 minutes of baking, and cooling before frosting.

Variations

Sometimes I add shredded coconut to the batter for an extra tropical flavor. I also like using walnuts instead of pecans if that’s what I have on hand. For a lighter version, I bake it as a sheet cake in a 9×13-inch pan instead of stacking layers.

Storage/Reheating

I store the frosted cake in the refrigerator, covered, for up to 5 days. I bring slices to room temperature before serving so the frosting softens. I can also freeze the unfrosted cake layers, wrapped well, for up to 2 months.

FAQs

Why is it called Hummingbird Cake?

The name comes from its sweet, tropical flavors that are said to be as irresistible as nectar.

Do I have to toast the pecans?

I like toasting them for extra flavor, but I can use them raw if I want.

Can I make this cake without nuts?

Yes, I simply leave them out, and the cake is still delicious.

Can I reduce the sugar?

Yes, I sometimes reduce it by about ¼ cup without affecting the texture too much.

Can I use fresh pineapple instead of canned?

Yes, but I make sure to crush it finely and include some juice for moisture.

How ripe should the bananas be?

I use very ripe bananas with brown spots for the best sweetness and texture.

Can I bake this as cupcakes?

Yes, I divide the batter into lined muffin tins and bake for about 20–22 minutes.

Does this cake need to be refrigerated?

Yes, because of the cream cheese frosting, I always refrigerate it.

Can I make the frosting less sweet?

Yes, I reduce the confectioners’ sugar slightly if I want a tangier, less sweet frosting.

What can I serve with Hummingbird Cake?

I like pairing it with fresh fruit or coffee to balance the richness.

Conclusion

This Old Fashioned Hummingbird Cake is a wonderfully moist and flavorful dessert that always feels special. I enjoy the combination of bananas, pineapple, pecans, and warm spices, and the cream cheese frosting ties it all together perfectly. Whether I make it for a family celebration or just because, it’s a cake that always delights.

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