Hummingbird Cake is a classic, Southern cake recipe. Made with bananas, pineapple, and pecans and topped with a cream cheese frosting!
Hummingbird Cake is definitely 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, Hummingbird Cake is one of those cake recipes that is just a Southern classic.
As with so many Southern recipes, I’m not certain where the name of this cake originated. Although it is certainly filled with such sweetness that you can only enjoy just a little bit of it at a time, which again makes it perfect for serving at large gatherings like church socials and potluck dinners. Thankfully though, no birds are harmed in its making or consuming.
Although, I do remember my sister-in-law, Karen, making a hummingbird cake a few years ago for my mother-in-law’s birthday. Even though my my youngest nephew, who I believe was about four at the time, helped her make the cake he stood close by to my mother-in-law as she blew out her birthday candles. Then, he ever so gingerly leaned over and advised her to be careful of the birds. I always think of him when I make this cake now and I can’t help but smile.
As far as the original maker of 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 all a great favor by allowing our imaginations to conjure up all sorts of stories as sweet as her delicious cake.
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.
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.
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1½ teaspoons ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 (8-ounce) can crushed pineapple, undrained
- 3 (about 2 cups) ripe bananas, mashed
- 1 cup roasted pecans, finely chopped
- Cream Cheese Frosting
- Preheat oven to 350º F.
Prepare three 9-inch cake pans by spraying with baking spray or buttering and lightly flouring. - Whisk together the flour, sugar, baking soda, baking powder, salt, and ground cinnamon in a large bowl. Set aside.
- 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. 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 before frosting with cream cheese frosting.
Enjoy!
Robyn xo
From the Add a Pinch recipe archives. Originally published in 2011.
Natalie Jones says
What could I use to replace the bananas? Thank you!
Trisha says
Will this recipe work for two round cake pan’s versus three?
Stella says
I made this cake for my husband’s office and they loved it. It was very easy to make and tasted delicious. They all raved about it!
Robyn Stone says
I’m so happy everyone enjoyed it, Stella! Thanks so much for sharing that with me! xo
lois gray says
can I freeze this cake will the bananas turn brown thanks
Robyn Stone says
Hi Lois – I’ve not frozen this cake before, so I’m not sure about that. Thanks!
Darlene says
I only used two bananas and mine came out with that flavor dominating and overpowering the pineapple. It’s good, but too much like a banana bread than cake. Not sure where I went wrong, a few tweaks I think for next time. Frosting is AMAZING though, will definitely use for other cakes.
Robyn Stone says
Hi Darlene,
I am sorry it had too much of a banana flavor – I’ve not had that happen in my experience making the cake, so not sure what could have happened. I’m glad you like the frosting! Thanks so much!
Jacqui says
Excellent cake! Very moist! It was a huge hit as a birthday cake!
Robyn Stone says
I’m glad you enjoyed it! xo
Courtney says
Would I be able to substitute butter for the oil?
Debbe says
Cooked this cake, husband loved it. Easy to make, used Italian meringue frosting, will try your cream cheese frosting next time. Thank you for sharing…now I am sharing.
Robyn Stone says
So glad you loved it, Debbe! I’m sure that frosting was delicious as well! Thanks so much! xo
Patty niten says
con you use a tube cake pan for this cake. I like tube pan cakes because they are simple.
Kathy G says
I found this recipe years ago. It’s a favorite of mine. I make it in a 9 x 13 pan most of the time to share at work. Sometimes I just dust it with powdered sugar. It’s so moist & delicious.
Robyn Stone says
It’s a delicious favorite in our family as well, Kathy! Thanks so much!
Malinda Halloran says
I have already made this cake so many times and it always comes out perfect!
Super moist and delicious you can’t go wrong with this cake. It is my most requested cake. My aunt was famous for this cake but unfortunately passed away before I got the recipe. Robin I’m so glad I found your recipe. I will be making it for my nieces bridal shower, by her request. I know everyone will love it, and I will be making cupcakes for the guests to take home as one of the gifts.
Robyn Stone says
Malinda,
I love to hear when other families like these recipes as much as my family does. I wish your niece all the best in her new marriage. xo
Gail Fernandes says
I’ve made this cake and everyone loved it! I would like to make it when I go to Aspen,Co to visit my son & daughter in law. Do you know what adjustments I would have to make because of the higher elavation? Thanks in advance for any help you can give me.
Robyn Stone says
Hi Gail,
I am so happy you enjoyed the cake! It’s one of our favorites too!
I think you will need to make some adjustments for elevation, but I don’t know what they are. There may be information about baking at high elevations online or from other comments that may help.
I hope you have a great trip!
Thanks so much! xo