This post may contain affiliate links. Please read my disclosure policy.

Hummingbird Cake is a delicious classic, Southern cake recipe. Made with bananas, pineapple, and pecans and topped with a cream cheese frosting

Looking for more delicious cake recipes? I think you’ll love my Cream Cheese Pound Cake, Best Chocolate Cake, Coconut Cake, and Best White Cake.

Hummingbird Cake Recipe | ©addapinch.com

Hummingbird Cake is a favorite cake recipe of my family. My grandmother would make it for special occasions, especially around Valentine’s Day, Easter, Mother’s Day, or spring birthdays. It was always front and center at any family gatherings or church socials. Full of delicious banana, pineapple, and roasted pecans, and topped with my Cream Cheese Frosting, Hummingbird Cake is one of those cake recipes that is just a Southern classic.

Hummingbird Cake Recipe

Hummingbird Cake Recipe | ©addapinch.com

How to Make Hummingbird Cake

Ingredients

To make this favorite cake, you’ll need these ingredients:

  • all-purpose flour
  • granulated sugar
  • baking soda
  • baking powder
  • salt
  • ground cinnamon
  • eggs
  • vegetable oil
  • vanilla extract
  • bananas
  • crushed pineapple
  • roasted pecans

Step-by-Step Instructions

Prep. Preheat the oven to 350 degrees. Prepare three 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

Whisk Dry Ingredients. Whisk the flour, sugar, baking soda, baking powder, salt, and ground cinnamon in a large bowl and set aside.

Mix Wet Ingredients. Cream the eggs, vegetable oil, vanilla extract, pineapple, mashed bananas, and finely chopped roasted pecans in another large bowl.

Stir. Stir the egg mixture into the flour mixture until just combined.

Bake. Then, divide the batter evenly between the three prepared cake pans and bake for about 20 to 25 minutes, or until a toothpick or skewer inserted in the center of the cake comes out clean. You can follow my tips for how to tell when your cake is done.

Remove from oven once done and cool in the cake pans for about 10 minutes. Then, turn the cakes onto a wire rack to allow the cakes to cool completely.

Frost. Once the cakes are completely cool, frost them with Cream Cheese Frosting. I usually make my frosting while my cake is in the oven.

Then serve and enjoy!

Origins of Hummingbird Cake

As far as the original maker of the hummingbird cake, it was submitted to Southern Living magazine for the February 1978 issue by Mrs. L.H. Wiggins of Greensboro, North Carolina. Even though she provided her lovely recipe, she did not include the story behind it or its name. Some would say that is a loss, but I think Mrs. Wiggins did us a great favor by allowing our imaginations to conjure up stories as sweet as her delicious cake.

Hummingbird Cake Recipe | ©addapinch.com

Be sure to add this cake recipe to your must-make list for your next get together. It is sure to delight as well as quickly disappear. Remember to cut the slices thinly as it is rich and as sweet as southern sweet tea.

How Long Does Hummingbird Cake Last?

I prefer to store this cake in the refrigerator since it contains fruit and is topped with cream cheese frosting. In the refrigerator, it will last up to a week.

Hummingbird Cake Recipe | ©addapinch.com

Here’s the Hummingbird Cake recipe my family has used for years. It’s a bit different from Mrs. Wiggins’ original, but I sure love the changes.

4.90 from 29 votes

Hummingbird Cake Recipe

Dessert 35 mins

Hummingbird Cake Recipe | ©addapinch.com
Prep Time 10 mins
Cook Time 25 mins
Servings 24
Course Dessert
Cuisine American
Author Robyn Stone | Add a Pinch
Hummingbird Cake is a classic, Southern cake recipe. Made with bananas, pineapple, and pecans and topped with a cream cheese frosting!

Ingredients  

  • 3 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 (8-ounce) can crushed pineapple, undrained
  • 3 ripe bananas, mashed (about 2 cups)
  • 1 cup roasted pecans finely chopped
  • Cream Cheese Frosting

Instructions 

  • Prep. Preheat oven to 350º F. Prepare three 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.
  • Whisk Dry Ingredients. Whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon in a large bowl. Set aside.
  • Cream Wet Ingredients. Cream together the eggs, oil, vanilla extract, pineapple, mashed bananas, and finely chopped pecans in another large bowl. Stir the egg mixture into the flour mixture until just combined.
  • Bake and cool. Evenly divide the batter between the three prepared pans and bake for about 20 to 25 minutes, or until a toothpick or skewer inserted in the center of the cake comes out clean. Remove from the oven and allow to cool for about 10 minutes. Turn cakes onto a wire rack and allow to cool completely.
  • Frost. Frost with cream cheese frosting.
  • Store. Store in the refrigerator covered with plastic wrap or a cake dome for up to a week.

Shout Out

Did you make this recipe?

Mention @addapinch or tag #addapinch!


Share it with the world!

Enjoy!
Robyn xo

Hummingbird Cake Recipe - Hummingbird Cake is a classic, Southern cake recipe perfect for serving at so many special occasions or when entertaining. Get this heirloom Hummingbird Cake recipe for your next event. // addapinch.com

From the Add a Pinch recipe archives. Originally published in 2011.

Cake Recipes

Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Review




Comments

    1. Amanda, you can make these as cupcakes. I would decrease the temperature to 325º F for the cupcakes.

  1. I’d like to make this cake but in a 13×9 cake pan. What temperature and how long do you think this cake would need to bake for

  2. 5 stars
    My Grandpa turned 85 this week. I was searching for a cake recipe that ‘suited him’ and debated between black forest, peanut butter chocolate…but when I came across this recipe on pinterest I knew immediately it was the one!
    My 4 and 2 year old helped me with everything and we surprised Papa with his cake.
    It was delicious! Easy to follow recipe and came out great. We will definitely make this again!

    1. Thanks, Moxie. I’m so happy this cake worked so well for you. Happy late birthday to your Grandpa.

  3. 5 stars
    I made this cake for dessert after lunch with a friend. This cake is easy to make, moist, flavorful and just plain delicious! Will definitely bake for another occasion.

  4. Quick question about this recipe. Is there anything else I can use instead of bananas? They trigger my migraines so I cannot eat them, but I still really want to make this cake!

    1. I have not substituted the bananas with anything in this recipe, Faith, but someone commented that she replaced them with mangoes. Other substitutions you may try are applesauce but you can add only one cup of applesauce or the batter will be too thin, pureed pumpkin, avocado, and pureed sweet potato. Maybe someone else on here has tried one of these or another substitution and can tell you what they didl

  5. Can I make your Hummingbird cake the night before and frost it the next day?
    If so…where to keep it? Covering??

    🙏🏻Thank you,
    Julie

    1. Julie, I would store the layers in the refrigerator once they have completely cooled. Wrap them securely in plastic wrap or store in an airtight container to make sure the layers don’t dry out in the refrigerator.

Load More