This post may contain affiliate links.
Hummingbird Cake is the moist, banana-and-pineapple Southern layer cake that tastes like a tropical vacation, all tucked under a cloud of tangy cream cheese frosting. I made this for a lazy Sunday afternoon with Maddie and Lizzie and it vanished before the coffee finished brewing. If you love a pretty ring-shaped version, try our Hummingbird Bundt Cake next.
This is a no-mixer-needed sheet cake, so you get all the cozy flavor with almost none of the fuss.
Hummingbird Cake Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 50 minutes
- ⏳ Total Time: 1 hour 10 minutes
- 🍽️ Serving: 15 servings
- ⚡ Calories: 588kcal
- 🌶️ Flavor Profile: Sweet, fruity, and warmly spiced with tangy cream cheese frosting
- ✋ Difficulty: Easy, about as simple as our classic marble cake
Quick Answer
Hummingbird Cake is a moist Southern cake made with mashed banana, crushed pineapple, warm cinnamon, and chopped pecans, then topped with cream cheese frosting. There is no mixer needed for the cake batter, you simply whisk the wet and dry ingredients together, bake it in a 9×13 dish, and frost once cooled.
Jump to:
Why This Recipe Works
Click to see the technique science
- Banana and pineapple keep it incredibly moist. The mashed banana and undrained crushed pineapple soak the crumb with natural moisture and fruity flavor, so the cake stays tender for days.
- Oil beats butter for the batter. Vegetable oil stays liquid at room temperature, which gives you a softer, more moist crumb than a butter-based cake.
- Pecans add the signature crunch. Chopped pecans fold right into the batter and sprinkle on top, giving every bite that toasty Southern texture.
- Cream cheese frosting balances the sweetness. The tangy, slightly salty cream cheese frosting cuts through the sweet fruit and spice so the cake never feels cloying.
- No mixer required for the cake. You whisk the whole batter by hand in two bowls, which means fewer dishes and zero special equipment.
- A 9×13 dish makes it foolproof. Baking it as a single sheet cake skips the layering and leveling, so even brand-new bakers nail it.
Why You’ll Love This Recipe
- It is genuinely easy, no cake layers to stack or frost smooth, just whisk, bake, and spread.
- It feeds a crowd, making it perfect for potlucks, Easter, and brunch alongside our strawberry angel food cake.
- It tastes even better the next day, so you can bake it ahead and let the flavors deepen overnight.
Key Ingredients
A handful of simple pantry and produce staples come together for this cake. Here are the ones that matter most.
- Mashed banana: Use very ripe, spotty bananas for the sweetest flavor and the most moisture.
- Crushed pineapple: Do not drain it, the juice adds moisture and that signature tropical tang.
- Pecans: Chopped pecans go in the batter and on top, toast them first for an even deeper flavor.
- Cream cheese: Full-fat, softened block cream cheese makes the frosting rich and tangy.
- Ground cinnamon: Warm cinnamon ties the banana, pineapple, and pecans together.
See recipe card for exact quantities.
Variations and Substitutions
This cake is forgiving and easy to make your own. A few favorite twists:
- Make it a layer cake: Divide the batter between two 9-inch round pans and stack with frosting in the middle.
- Swap the nuts: Use chopped walnuts instead of pecans, or leave them out entirely for a nut-free cake.
- Add coconut: Fold in a half cup of shredded sweetened coconut for an extra tropical note.
- Try a Bundt: Bake the same batter in a Bundt pan and drizzle with glaze like our Hummingbird Bundt Cake.
How to Make Hummingbird Cake
- In a large bowl, whisk together the flour, cinnamon, baking soda, and salt, then set it aside.
- In another large bowl, whisk the sugar with the vegetable oil, then whisk in the eggs until smooth.
- Whisk in the mashed banana, pineapple, and vanilla, stir in the flour mixture until no dry patches remain, then fold in the pecans.
- Spread the batter evenly into a greased 9×13-inch baking dish.
- Bake at 350 degrees Fahrenheit for 45 to 50 minutes, until golden and a toothpick comes out clean, then cool completely.
- Whip the cream cheese frosting, spread it over the cooled cake, top with extra pecans, then slice and serve.
Recipe Tips & Tricks
- Soften the cream cheese and butter to room temperature before whipping so the frosting comes together smooth and lump-free.
- Do not drain the pineapple, the juice is what keeps this cake so moist and flavorful.
- Toast the pecans in a dry skillet for a few minutes to deepen their nutty flavor before folding them in.
- Cool the cake completely before frosting, or the cream cheese frosting will melt and slide right off.
- Use very ripe bananas with plenty of brown spots for the sweetest, most banana-forward flavor.
- Store it covered in the fridge because of the cream cheese frosting, and let slices sit out a few minutes before serving.
Serving Ideas and Suggestions
This Hummingbird Cake is a showstopper all on its own, but a hot cup of coffee or a cold glass of milk makes it feel like a true Southern treat. Serve it chilled or at room temperature for the best texture.
It is a natural fit for spring and Easter gatherings, potlucks, and birthday spreads. Set it out next to our classic moist pound cake and a lemon blueberry pound cake for a dessert table everyone will remember.
For a pretty finish, press extra chopped pecans around the edges or pipe a few frosting swirls on top before slicing. It travels well, so it is an easy one to bring to a friend.
Hummingbird Cake FAQs
Hummingbird Cake is a classic Southern dessert made with mashed banana, crushed pineapple, warm cinnamon, and pecans, then topped with cream cheese frosting. It is known for being extra moist and is traditionally served as a layer cake or, like this version, an easy 9×13 sheet cake.
Yes, and it actually tastes better the next day. You can bake the cake up to two days ahead, store it covered in the fridge, and frost it the day you plan to serve. The flavors deepen and the crumb stays beautifully moist.
Because of the cream cheese frosting, store the cake covered in the refrigerator for up to five days. Let individual slices come to room temperature for about 15 minutes before serving for the softest texture.
You can. Freeze the unfrosted cake tightly wrapped for up to three months, then thaw overnight in the fridge and frost before serving. You can also freeze fully frosted slices on a tray, then wrap them individually.
The cake batter comes together entirely by hand with a whisk because it uses oil instead of creamed butter. You only need a mixer for whipping the cream cheese frosting until it is light and fluffy.
Absolutely. Divide the batter between two greased and floured 9-inch round pans and bake for 25 to 30 minutes, until a toothpick comes out clean. Cool completely, then stack and frost with the cream cheese frosting.
Looking for more cozy bakes? Try our rich marble cake or a tangy batch of chocolate cream cheese frosting for your next dessert.
Hummingbird Cake
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 cups granulated sugar
- ¾ cup vegetable oil
- 3 large eggs
- 1 ¾ cup mashed banana
- 8 ounces crushed pineapple do not drain
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
For the frosting:
- 8 ounces cream cheese softened
- ½ cup unsalted butter
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- chopped pecans for garnish optional
Instructions
- Preheat the oven to 350°F. Spray a 9×13 with baking spray, set aside.
- In a large bowl whisk together the flour, cinnamon, baking soda, and salt, set aside.
- In a large bowl whisk together the sugar with the vegetable oil, mixture will be lumpy.
- Whisk in the eggs until smooth. Add the mashed banana, pineapple, and vanilla, whisk until smooth.
- Stir in the flour mixture until combined with no dry patches. Stir in the pecans.
- Spread the batter into the prepared baking dish, bake for 45-50 minutes until a toothpick inserted into the center comes out clean. The cake will be golden brown.
- Place it on a wire rack and let it cool completely.
- Once the cake is cooled, make the frosting by placing the cream cheese and the butter into the body of a stand mixer with the paddle attachment or in a large bowl with an electric hand mixer, whip until smooth.
- Add the powdered sugar a little at a time until fully combined. Add the vanilla and cinnamon, stir to combine. Place on medium speed and whip for 3 minutes until light and fluffy.
- Spread the frosting on top of the cake and add more pecans if using. Slice and serve.
Notes
- Make sure you DO NOT drain the pineapple juice, we need the liquid for the texture and flavor.
- Use only crushed pineapple for this recipe, chunks will be too big and ruin the texture.
- You can switch up your frostings if you like, see some ideas above.
- If you want you can halve this cake and bake in a 9×9-inch pan.
- The nuts really make the cake but you can swap for walnuts or omit them completely.
- This can be frozen, see above on how to do that.
Nutrition
Love This Recipe?
Follow @ThisSillyGirlsKitchen on Instagram and @danadevolk on Pinterest for more!
