Hummingbird Cake – Jo Cooks

If you’ve never had Hummingbird Cake, you’re in for a treat. It’s soft, moist, and packed with warm Southern flavors—ripe bananas, crushed pineapple, toasted pecans, and just the right touch of cinnamon. Think banana bread meets spice cake, with a rich cream cheese frosting to tie it all together.

What is Hummingbird Cake?

Hummingbird Cake is a classic Southern dessert, known for its ultra-moist texture, warm spices, and tropical flavors from bananas and pineapple.

I’ll be honest—I used to think this cake was just another banana cake. I was wrong. The first time I made it, I realized how special it is. The pineapple keeps it incredibly moist, the pecans add the perfect crunch, and that frosting? Absolutely irresistible. This is the kind of cake that tastes like a hug, makes your kitchen smell incredible, and keeps people coming back for seconds.

Before You Start – Read This First!

Before you dive into making this Southern classic, let’s talk about what makes this cake so special and how to get the best results. Hummingbird Cake is known for being incredibly moist, flavorful, and foolproof, but there are a few things to keep in mind to make sure it turns out perfectly every time.

Why This Cake Works

✔ Bananas + Pineapple = Ultimate Moisture – This isn’t just a banana cake! The crushed pineapple adds natural sweetness and keeps the cake super soft without making it dense. Overripe bananas are key—think banana bread-level ripeness (dark spots are good!).

✔ No Butter? No Problem! – Traditional Hummingbird Cake uses oil instead of butter, which keeps it extra tender and moist for days. If you love cakes that stay fresh and soft, this one’s for you.

✔ Cream Cheese Frosting is Non-Negotiable – The tangy, rich frosting perfectly balances the sweetness of the cake. Trust me, it’s what makes this cake next-level.

✔ Toasted Pecans & Coconut = Next-Level Flavor – Don’t skip toasting your pecans and coconut! It brings out a deep, nutty flavor that takes this cake from good to unforgettable.

Key Ingredients & Pro Tips

Bananas – How Ripe is Too Ripe?

The riper, the better! If your bananas have brown spots and feel soft, they’re perfect. If they’re almost black, that’s even better! Just mash them well so they blend into the batter.

Pro Tip: If your bananas aren’t ripe yet, pop them in a 350°F oven for 10-15 minutes until the skins turn black—instant ripeness boost!

Crushed Pineapple – Do I Drain It?

Yes, but not completely! You want to remove excess liquid, but leaving a little juice helps keep the cake super moist. Just press it lightly with a spoon in a sieve—don’t squeeze it dry.

Toasting the Pecans & Coconut – Worth It? 100%!

It takes 5 extra minutes but makes a huge difference in flavor. Toast them in a dry skillet over medium-low heat for a few minutes, stirring occasionally, until they smell fragrant. Watch closely—they burn fast!

Why Oil Instead of Butter?

Butter gives flavor, but oil makes cakes softer and stays moist longer. Since this cake already has bananas and pineapple for flavor, oil is the way to go for the best texture.

Final Thought – Keep It Simple & Enjoy!

This cake is incredibly forgiving, so don’t stress! As long as you use ripe bananas, lightly drained pineapple, and toast those pecans, you’re in for a bakery-worthy cake that’s moist, flavorful, and totally irresistible. Now that you’re prepped, let’s make this beauty!

Alright, let’s do this! If you can mix, pour, and frost, you can make this cake. No fancy techniques, just simple steps that guarantee a bakery-worthy result. Follow along, and I’ll walk you through exactly how I make it.

First things first—preheat your oven to 350°F (175°C) and get your cake pans ready. I always line mine with parchment paper because nothing is worse than a cake that sticks! Spray the pans, add parchment rounds, then spray again. Extra insurance = stress-free cake removal.

In your stand mixer bowl, whisk together the flour, sugar, salt, baking soda, baking powder, and cinnamon. No sifting needed! Just a quick mix to distribute everything evenly.

Why? Mixing the dry ingredients first prevents overmixing when the wet ingredients go in. Overmixed cake = dense cake. We want light and fluffy!

Now for the magic. Add the beaten eggs, vegetable oil, vanilla extract, crushed pineapple (lightly drained!), and mashed bananas. Mix just until combined—you don’t want to overwork the batter. DO NOT OVERMIX!

The Pineapple & Banana Trick: Both of these add natural sweetness and moisture. If your bananas aren’t soft enough, mash them until almost smooth so they incorporate fully into the batter.

Time for the crunch! Fold in the toasted pecans, but don’t overmix. You just want them evenly distributed.

Toasting is non-negotiable! It deepens the flavor and makes the pecans extra crunchy. Trust me, it’s worth the extra 5 minutes.

Evenly divide the batter between your two prepared cake pans and bake for 25-30 minutes.

How to Know It’s Done: Insert a toothpick in the center—if it comes out clean or with a few moist crumbs, the cake is ready. If there’s batter, give it a few more minutes.

Let the cakes cool in the pans for 5 minutes, then transfer them to a wire rack. Cool completely before frosting. I know, the wait is torture, but warm cake + frosting = disaster.

This is what takes Hummingbird Cake to the next level. In a stand mixer, beat the cream cheese and butter together until smooth. Add the vanilla and powdered sugar gradually, beating until fluffy, creamy, and spreadable.

Frosting Tips:

• Room temp ingredients are key for the smoothest, lump-free frosting.
• Mix cream cheese & butter first, then add sugar. This prevents clumps.
• If it’s too soft, chill for 10-15 minutes before spreading.

✔ Make sure the cakes are completely cool before frosting. Even slightly warm cakes = melted frosting.

✔ Trim the domes off your cakes so they stack evenly. A sharp serrated knife works best.

✔ Place the first layer on a cake stand and spread a generous layer of frosting.

✔ Stack the second layer on top and cover the whole cake in frosting. Don’t stress about perfection—rustic swirls look beautiful!

Now for the part that makes this cake look bakery-worthy. Using your hands, gently press the toasted coconut onto the sides of the cake. Sprinkle the top with chopped pecans.

This step isn’t just for looks—it adds crunch and flavor that takes this cake over the top.

You could dive in immediately, but chilling the cake for at least 30 minutes helps set the frosting and makes slicing much cleaner. When you’re ready to serve, cut into thick slices and watch it disappear!

Make It Your Own – Customization & Variations

I prefer to keep this cake store in the refrigerator because of the cream cheese. Keep the cake in a closed cake container in the fridge for up to 4 days.

• Make it a sheet cake – Don’t want to deal with layers? Bake the batter in a 9×13-inch pan at the same temp for about 35-40 minutes.
• Turn it into cupcakes – Divide the batter into lined muffin tins and bake at 350°F for 20-22 minutes. Great for parties!
• Swap the nuts – Not a pecan fan? Try walnuts, almonds, or even leave them out completely.
• Make it gluten-free – Use a 1:1 gluten-free flour blend like King Arthur or Bob’s Red Mill. No other adjustments needed!
• Lower the sugar – Reduce the sugar by ¼ to ½ cup for a less sweet cake—it’ll still be moist and flavorful!
• Add mix-ins – Shredded carrots or raisins can add even more texture and depth to this cake.
• Make it dairy-free – Swap the cream cheese and butter in the frosting for vegan alternatives. The cake itself is already dairy-free!

First-Time Making This?

If this is your first time making Hummingbird Cake, don’t stress! This is one of the most forgiving cakes out there—just be sure to use ripe bananas, lightly drained pineapple, and toast those pecans for the best flavor. You’ve got this!

Have you tried Hummingbird Cake before? Let me know in the comments what filling or frosting twist you’d love to try!

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Hummingbird Cake

Prep 40 minutes minutes

Chilling Time 1 hour hour

Cook 30 minutes minutes

Total 2 hours hours 10 minutes minutes

This classic Southern Hummingbird Cake is packed with bananas, crushed pineapple, and toasted pecans, all wrapped in a rich cream cheese frosting and finished with toasted coconut for the perfect texture. Moist, flavorful, and incredibly easy to make, this cake is a guaranteed crowd-pleaser for any occasion!

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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

Cake

• Preheat the oven to 350°F.

• You will need 2 cake pans, each 8 inches in diameter. Cut out 2 parchment paper circles that will fit inside the cake pans. Spray the bottom of the cake pans with cooking spray, this is so the parchment paper sticks to the pans. Place the parchment papers inside and spray more cooking spray over the parchment paper.

• n the bowl of your mixer combine all the dry ingredients together; flour, sugar, salt, baking soda, baking powder and cinnamon.

• To the mixer bowl add the beaten eggs, vegetable oil, vanilla extract, vanilla extract, crushed pineapple and mashed bananas. Mix well until combined. Stir in pecans.

• Evenly divide the batter between the two prepared pans and transfer to the oven.

• Bake for 25 to 30 minutes or until the cake is cooked. Insert a toothpick in the middle of the cake, if it comes out clean, the cake is done.

• Place the cake pans on a cooling rack and cool in the pans for 5 minutes, then remove them from the pans and allow the cakes to cool completely on the cooling rack.

Frosting

• In the bowl of your mixer, add the cream cheese, and butter and beat using the paddle attachment until smooth. Add the vanilla extract and powdered sugar and beat on low until all combined. Increase the speed and continue beating until the frosting is smooth and fluffy, about 3 minutes.

Assemble the cake

• Once the layers have cooled off completely, cut off the dome part of the cake so that each layer is flat on top. To assemble the cake, place one cake on a serving platter and spread a layer of frosting evenly. Repeat with remaining cake layer and frost the cake all around.

• Using your hands, apply toasted coconut to the sides of the cake all around. Sprinkle the top with chopped pecans.

• Chill the cake until ready to serve.

Notes

1. Bananas Matter – The riper, the better! You want those deep yellow bananas with plenty of brown spots for max sweetness and moisture. Not ripe enough? Pop them in a 350°F oven for 10-15 minutes until the skins turn black.
2. Pineapple Trick – Lightly drain, don’t squeeze! You want some moisture to keep the cake soft, but too much liquid will make it dense. Just press lightly with a spoon to remove excess juice.
3. Toasting Nuts & Coconut – DO NOT SKIP THIS! It makes a huge difference in flavor. Toast pecans and coconut in a dry pan over medium heat for a few minutes until golden and fragrant. Watch closely—they burn fast!
4. Don’t Overmix – Mix just until everything is combined. Overworking the batter = dense, tough cake. We want light and fluffy!
5. Let the cake cool completely before frosting it. If the cake is still warm it will turn the frosting into a runny liquid.
6. Cream cheese frosting is a must. No other frosting compares.
7. Frosting Tips – Room temp butter and cream cheese = smoothest frosting. If it’s too soft, chill for 10-15 minutes before spreading.
8. A stand mixer works great but remember if you don’t have one, a hand mixer will work just as well.
9. Line the cake pans as instructed, to avoid the cake sticking to the bottom of the pan, plus it’s so much easier to remove the cakes from the pans.
10. Storage – Because of the cream cheese frosting, store this cake covered in the fridge for up to 5 days. Let it sit at room temp for 30 minutes before serving for the best texture.
11. Freezing – Freeze unfrosted cake layers for up to 3 months (wrap tightly in plastic wrap). Frosted cake? Freeze slices individually for an easy grab-and-go treat!

Nutrition Information

Serving: 1servingCalories: 741kcal (37%)Carbohydrates: 98g (33%)Protein: 7g (14%)Fat: 38g (58%)Saturated Fat: 19g (119%)Polyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 103mg (34%)Sodium: 326mg (14%)Potassium: 307mg (9%)Fiber: 4g (17%)Sugar: 75g (83%)Vitamin A: 930IU (19%)Vitamin C: 4mg (5%)Calcium: 70mg (7%)Iron: 2mg (11%)

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.