Hummingbird Cake
Prep time
Cook time
Total time
Hummingbird Cake is a beloved, classic southern cake recipe packed with banana and pineapple that looks so impressive for a holiday or birthday party!
Recipe type: Dessert
Cuisine: Southern
Serves: 10
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 cups granulated sugar
  • 1 ½ cups canola oil
  • 3 large eggs, room temperature, beaten
  • 1 (8 oz) can crushed pineapple, drained (a little of the juice is fine)
  • 2 cups mashed ripe bananas (approx. 3-4 large bananas)
  • 2 teaspoons vanilla extract
  • 1¾ cups chopped pecans
  • 2 (8 oz) packages cream cheese, softened to room temperature
  • ½ cup (1 stick) unsalted butter, softened to room temperature
  • 6-8 cups powdered sugar, sifted
  • 1-2 teaspoons vanilla extract
  1. Preheat oven to 300 degrees F
  2. On a baking sheet, spread chopped pecans out evenly
  3. Toast for 8-9 minutes
  4. Remove from oven and set aside
  5. Increase oven heat to 350 degrees F
  6. Grease and flour three 9 inch round cake pans
  7. In a large mixing bowl, whisk together flour, salt, baking soda and cinnamon
  8. In a medium bowl, blend together the sugar and oil until smooth
  9. Whisk beaten eggs into sugar mixture until well combined
  10. Add mashed bananas, pineapple and vanilla to egg mixture until well combined
  11. Fold in chopped pecans
  12. Gradually add flour mixture until mixture is smooth and well combined
  13. Divide batter evenly amongst into cake pans
  14. Bake for 25-30 minutes or until toothpick inserted in the center comes out clean
  15. Cool on wire racks before frosting
  16. Remove from pans and frost with cream cheese frosting
  17. Store leftovers in refrigerator
  18. Frosting
  19. In a large mixing bowl, beat cream cheese until smooth
  20. Add in butter; beat butter smooth
  21. Gradually add in powdered sugar, mixing in between each additional until desired consistency is achieved and mixture is smooth
  22. Beat in vanilla
  23. Frost cake, putting a nice thick layer of frosting in between each cake layer.
  24. Store leftovers, covered, in refrigerator for up to 3-4 days.
Recipe by Wishes and Dishes at