Southern Hummingbird Cake with Cream Cheese Frosting

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A signature Southern layer cake born in the 1960s, hummingbird cake combines mashed bananas, crushed pineapple, and toasted pecans into a moist, oil-based batter. It is layered and frosted with tangy cream cheese buttercream for a dessert that tastes like the tropics in every bite.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 32 gFat
• 9 gSaturated Fat
• 80 gCarbs
• 2 gFiber
• 58 gSugar
• 6 gProtein
• 340 mgSodium
• 250 mgPotassium
• 60 mgCalcium
• 2 mgIron
• 5 mgVitamin C
• 250 mcgVitamin A

Ingredients

For the Cake

• 3 cups (375 g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon fine salt
• 2 cups (400 g) granulated sugar
• 1 teaspoon ground cinnamon
• 3 large eggs, lightly beaten
• 1 cup (240 ml) vegetable or canola oil
• 2 teaspoons pure vanilla extract
• 2 cups (about 4 large) mashed very ripe bananas
• 1 can (8 oz / 227 g) crushed pineapple in juice, undrained
• 1 cup (110 g) finely chopped pecans, lightly toasted

For the Cream Cheese Frosting

• 16 oz (450 g) cream cheese, softened to room temperature
• 1 cup (227 g) unsalted butter, softened
• 4 cups (480 g) powdered sugar, sifted
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon fine salt
• 1/2 cup (55 g) finely chopped pecans, for garnish

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, lining the bottoms with parchment rounds for clean release.
2. In a large bowl, whisk the flour, baking soda, salt, sugar, and cinnamon until well combined and lump-free.
3. In a separate bowl, whisk the eggs, oil, and vanilla until smooth. Stir in the mashed bananas and the entire can of crushed pineapple with its juice.
4. Pour the wet ingredients into the dry ingredients and stir just until no streaks of flour remain; fold in the toasted pecans. Divide the batter evenly among the three prepared pans.
5. Bake on the middle rack for 30 to 35 minutes, until the tops spring back when lightly pressed and a wooden pick inserted in the center comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
6. Meanwhile, make the frosting: beat the cream cheese and butter on medium-high for 3 minutes until fluffy and pale. Add powdered sugar, vanilla, and salt, and beat on low until incorporated, then increase speed and beat 2 more minutes until silky.
7. Level the cooled cake layers with a serrated knife if needed. Place one layer on a serving plate, spread about 3/4 cup of frosting over the top, and repeat with the second layer and another 3/4 cup of frosting.
8. Top with the third layer and use the remaining frosting to cover the top and sides of the cake, swirling with an offset spatula. Press chopped pecans around the base and over the top if desired.
9. Refrigerate the cake for at least 1 hour before slicing to let the layers set; bring to room temperature for 20 minutes before serving for the best flavor and texture.

Cook’s Notes

• Use very ripe bananas with brown speckled skins for the deepest sweetness and best texture; underripe bananas will leave chunks and lack flavor.
• Do not drain the pineapple: the juice is essential for moisture and that signature subtle tropical tang.
• Toast the pecans in a dry skillet over medium heat for 3 to 4 minutes before chopping to bring out their nutty aroma.
• For cleaner slices, dip a long knife in hot water and wipe dry between cuts; the warm blade glides through the frosting and pecans without dragging.
• The cake keeps covered in the refrigerator for up to 4 days; bring slices to room temperature before serving so the buttercream softens and the crumb tastes its best.

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