Old-Fashioned Hummingbird Cake Recipe

Old Fashioned Hummingbird Cake recipe is a nostalgic, spring-ready dessert. This moist, tender layer cake combines bananas and crushed pineapple, is finished with cream cheese frosting, and is traditionally topped with pecans — ideal for birthdays, showers, and other special gatherings.

Why this Old-Fashioned Hummingbird Cake Recipe is a Keeper

This old-fashioned hummingbird cake is a southern classic, joining the ranks of beloved comfort bakes like banana bread and carrot cake. Its flavor comes from ripe bananas and crushed pineapple mixed into a spiced batter, and it’s traditionally frosted with a tangy cream cheese frosting rather than buttercream. Here are a few reasons to make this cake:

• Party Pleaser: It’s beautiful on a cake stand and consistently popular at gatherings, from casual family dinners to celebratory events.
• Simple, Familiar Ingredients: Most items are pantry staples or easily found at any grocery store.
• Family Friendly: The sweet, fruity flavors and creamy frosting are popular with both kids and adults.

If you enjoy layer cakes, try exploring other classic cakes and poke-style desserts for more crowd-pleasing options.

Why is it Called Hummingbird Cake?

The exact origin of the name “hummingbird cake” is unclear. Some trace it to Jamaica, where the native hummingbird — sometimes called the “doctor bird” — may have inspired the name. Others connect it to the American South after its publication in regional magazines. Regardless of its name, the cake’s sweetness and popularity have earned it nicknames like “the Nothing Left Cake” or “the Cake That Won’t Last.”

Hummingbird Cake Ingredient Notes

• Pineapple: Crushed pineapple (fresh or canned, undrained) adds brightness and moisture. Use about one small can per layer if following the classic proportions.
• Bananas: Ripe, mashed bananas provide natural sweetness and texture — three ripe bananas is typical for this scale of cake.
• Cream Cheese: The frosting is cream cheese-based for a tangy balance to the cake’s sweetness; ensure the cream cheese and butter are at room temperature for a smooth frosting.

See the recipe section below for exact measurements and full instructions.

Variations and Substitutions

• Spices: If you like, add or swap ground nutmeg for a warmer spice profile along with the cinnamon.
• Coconut: Fold shredded coconut into the batter or sprinkle coconut flakes on top for extra texture and tropical flavor.

How to Make Old-Fashioned Hummingbird Cake

This classic southern three-layer cake is straightforward to make and yields a moist, flavorful dessert. The following steps summarize the process; refer to the recipe card below for exact amounts and the full ingredient list.

Basic steps at a glance:

1. Prep

Preheat the oven to 350°F (175°C). Grease and spray three 9-inch round cake pans (or three 8-inch pans for slightly smaller layers). Line the pans with parchment for easier removal.

2. Mix Dry Ingredients

Whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, salt, and ground cinnamon until evenly combined.

3. Make Cake Batter

In a separate bowl, combine eggs, vegetable oil, vanilla extract, crushed pineapple (with its juice), and mashed ripe bananas. Add the dry ingredients and stir until just combined; avoid overmixing for the lightest texture.

4. Bake and Make Frosting

Divide the batter evenly between the prepared pans. Bake at 350°F for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. While the cakes bake, prepare the cream cheese frosting by beating room-temperature cream cheese and butter until smooth, then gradually adding powdered sugar and vanilla until fluffy.

5. Frost the Cakes

Allow the cakes to cool in the pans for about 20–25 minutes, then turn them out onto a wire rack and cool completely. Stack the layers with an even amount of frosting between them, coat the top and sides, and sprinkle roasted pecans or decorations on top as desired. Chill briefly to set the frosting before serving.

Pineapple and Banana Cake FAQs

Recipe Notes for Making Classic Hummingbird Cake

• Decorate: Finish the cake with frosting, extra bananas or pineapple, and a scattering of toasted pecans or coconut.
• Line Pans: Lining pans with parchment makes removal easier and preserves the layers’ shape.
• Cupcakes: This batter can be baked as cupcakes — adjust baking time accordingly.
• Level Layers: Use a serrated knife or cake leveler to trim domes for neat, even layers.
• Test for Doneness: A toothpick or cake tester should come out clean when the cakes are done.

What to Serve with Hummingbird Cake

• Southern-style coffee punch or your preferred coffee brew
• Freshly whipped cream or stabilized whipped cream for a lighter topping
• Spiced pecans or cinnamon-crusted pecans for a crunchy contrast

Old Fashioned Hummingbird Cake

Old Fashioned Hummingbird Cake is a nostalgic layer cake full of banana and pineapple, finished with cream cheese frosting and pecans.

Recipe Details

Prep Time: 14 mins | Cook Time: 30 mins | Cooling: 30 mins | Total Time: 1 hr 14 mins | Servings: 16

Course: Dessert | Author: Christina Hitchcock

Equipment

• Three 9-inch round cake pans
• Mixing bowls
• Measuring cups and spoons
• Cooling rack
• Whisk and spatula

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
• 8 oz crushed pineapple, undrained
• 3 ripe bananas, mashed
• 1 cup roasted pecans
• Cream cheese frosting (see below)
• For the frosting: 16 oz cream cheese (room temperature), 1 stick butter (room temperature), 3 cups powdered sugar, 1 1/2 teaspoons vanilla

Instructions

1. Preheat the oven to 350°F. Grease three 9-inch cake pans and line with parchment if desired.
2. Whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon in a large bowl.
3. In a separate bowl, combine the eggs, vegetable oil, vanilla, crushed pineapple (with juice), and mashed bananas.
4. Fold the dry ingredients into the wet mixture until just combined. Do not overmix.
5. Divide the batter evenly among the three prepared pans. Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool the cakes in the pans about 20–25 minutes, then turn out onto a cooling rack to cool completely.
7. Prepare the cream cheese frosting by beating the cream cheese and butter until smooth, then gradually adding powdered sugar and vanilla until light and fluffy.
8. Level the cake layers if needed, then stack with frosting between layers. Frost the top and sides, and sprinkle with roasted pecans. Chill briefly to set the frosting before serving.
9. Store the cake covered in the refrigerator for up to 5 days. To freeze, wrap tightly and freeze up to 3 months.

Notes

• Decorate with extra fruit, coconut, or chopped pecans for added texture and visual appeal.
• This recipe scales well — you can make cupcakes or halve the recipe for fewer servings.
• Bring cream cheese and butter to room temperature for a smooth frosting without lumps.

Nutrition (per serving, approximate)

Calories: 570 kcal | Carbohydrates: 75 g | Protein: 6 g | Fat: 29 g | Saturated Fat: 17 g | Sugar: 53 g | Sodium: 319 mg

The nutritional information is an estimate and should be verified with your preferred resource if needed.