clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Hummingbird Cake on a plate with slices taken out

Hummingbird Cake

  • Author: Stephanie
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Total Time: 3 hours 25 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


Soft, moist and tender, this Hummingbird Cake features a spiced cake filled with banana, pineapple and toasted pecans all topped with a silky cream cheese frosting.


Units Scale

For the cake:

  • 1 cup chopped pecans
  • 3 cups all-purpose flour
  • 1 cup dark brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 can (8 oz) crushed pineapple, undrained
  • 2 cups finely chopped ripe bananas (about 4 medium bananas)

For the frosting:


  1. First, bake the cakes: Preheat your oven to 350°F. Spray three 8-inch round cake pans with baking spray (or spray with cooking spray and lightly coat in flour). Set aside.
  2. Spread 1 cup chopped pecans on a baking sheet. Bake for 7 to 10 minutes or until toasted and fragrant. Set aside to cool.
  3. In a large bowl, whisk together flour, brown sugar, granulated sugar, baking soda, salt, cinnamon and allspice until combined. Add eggs, vegetable oil and vanilla extract; whisk until combined. Stir in pineapple, bananas and toasted pecans until just incorporated.
  4. Divide batter evenly among prepared cake pans. Bake for 25 to 30 minutes or until the edges of the cakes are golden brown and a toothpick inserted in the centers comes out clean. Cool cakes in pans for 10 minutes, then carefully remove from pans and transfer to a cooling rack to cool completely.
  5. Once cakes are fully cooled, prepare the Cream Cheese Frosting as directed. Place one cake layer on a serving plate; top with 1 scant cup frosting. Use an offset spatula to spread to the edges of the cake. Top with second cake layer; top with another 1 scant cup frosting, then spread to the edges of the cake. Top with third cake layer, bottom side up; use the remaining frosting to decorate the top and sides of the cake.
  6. If desired, press chopped pecans to the sides of the cake, and top the cake with halved pecans. For best results, chill cake for 1 hour before serving.


  • Recipe adapted from Southern Living.
  • Store leftover cake covered with plastic wrap in the refrigerator for up to 5 days.
  • If you can’t find an 8-ounce can of crushed pineapple, use a kitchen scale and measure out 8 ounces of crushed pineapple + some juice in a bowl. I do not recommend using fresh pineapple, as it may not have enough moisture for the cake.
  • If you like a lot of frosting, double the Cream Cheese Frosting recipe for this cake.

Keywords: pineapple cake, banana cake, spice cake, cream cheese frosting