Classic Hummingbird Cake
This Classic Hummingbird Cake is the kind of dessert that quietly steals the spotlight at any gathering. It doesn’t need flashy decorations or trendy ingredients—it just shows up loaded with bananas, pineapple, warm spices, and toasted pecans, and suddenly everyone’s asking for the recipe.
It’s rich, incredibly moist, and layered with tangy cream cheese frosting that balances every sweet bite. Whether you’re making it for a holiday, a potluck, or just because your bananas crossed the line from “snackable” to “baking emergency,” this cake delivers every single time.
Why You’ll Love This Recipe
- Packed with ripe bananas and crushed pineapple = ultra moist texture
- Toasted pecans add the perfect crunch (don’t skip this step!)
- Stays fresh for days (if it lasts that long…)
- Works beautifully as cupcakes, too
- Cream cheese frosting that deserves its own fan club
Making a Classic Hummingbird Cake
First, Toast the Pecans (Don’t Skip—Flavor Upgrade Alert 🚨)
Preheat oven to 300°F. Spread pecans on a baking sheet and toast for 7–8 minutes, then let cool for 10–15 minutes.
When the pecans come out, increase oven temperature to 350°F. Grease three 8-inch cake pans and line with parchment paper—or coffee filters (yes, really—cheap and genius). Not to mention they fit perfectly with no cutting required. Win win!
Next, Mix the Dry Ingredients
In a bowl, whisk together:
- Flour
- Cinnamon
- Baking powder
- Baking soda
- Allspice
- Salt
Then, set aside.
Mix the Wet Ingredients
In a large bowl, combine:
- Mashed bananas
- Crushed pineapple (with juice—flavor gold)
- Eggs
- Oil
- Brown sugar
- Granulated sugar
- Vanilla
Mix until smooth, or as smooth as it can be with mashed bananas in it.
Next Step, Bring It All Together
Stir dry ingredients into the wet mixture until just combined.
Do not overmix—this is cake, not a stress-relief activity.
Fold in 1 1/2 cups toasted pecans, saving the rest for topping (or snacking depending on how hungry you are).
Time to Bake
Divide batter evenly between pans, which is not easy, but do your best.
Bake for 26–30 minutes, or until a toothpick comes out clean or with a few crumbs.
Cool completely in pans on a wire rack, then remove and level if needed. Also, don’t forget to peel off the coffee filters.
Then, Make the Frosting
Beat cream cheese and butter until smooth.
Add powdered sugar, vanilla, and salt on low speed, then increase speed until fluffy.
Adjust as needed:
- Too thin? Add more powdered sugar
- Too thick? Add a splash of milk
- Too sweet? Add a pinch of salt (trust the process)
Lastly, Assemble the Cake
Frost between layers, then the sides and top.
Decorate with remaining pecans like the baking genius you are.
Pro Tips (Because You Deserve Bakery-Level Results)
- Toast the pecans – raw pecans are fine, toasted pecans are unforgettable
- Use very ripe bananas – the uglier, the better
- Don’t overmix – this keeps the crumb soft, not dense
- Level your layers – unless you enjoy leaning tower cakes
- Chill before slicing – cleaner cuts, less frosting chaos
How to Customize
- Swap pecans for walnuts if needed
- Add shredded coconut for extra Southern flair
- Add a caramel drizzle if you’re feeling extra
Cupcake Option 🧁
- Makes about 35 cupcakes, which is the perfect amount when you’re hungry
- Fill liners 2/3 full
- Bake at 350°F for ~20 minutes
Perfect for parties, potlucks, or pretending you’ll only eat one.
Storage & Freezing
- Store covered in the fridge for up to 5 days
- Freezes beautifully (wrap slices individually for future you—you’ll be grateful)
Looking for More Recipes Like This Classic Hummingbird Cake?
Head over to the site and search for banana recipes, cakes, or even “things that make people hover in your kitchen.” You’ll find plenty more where this came from.
If you tried and love this recipe, please leave a 5-star rating on the recipe card and consider leaving a comment below. Thank you so much.
Classic Hummingbird Cake
Ingredients
Cake:
- 2 cups pecans, chopped
- 3 cups all-purpose flour
- 1 1/2 tsp. ground cinnamon
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. allspice
- 1/2 tsp. salt
- 1 1/2 cups bananas, mashed (ripe is better)
- 8 oz. can crushed pineapple (juice and all)
- 3 large eggs, room temperature
- 1 cup vegetable oil
- 3/4 cup brown sugar, light or dark
- 3/4 cup granulated sugar
- 2 tsp. vanilla extract
Cream Cheese Frosting:
- 16 oz. cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 1/2 tsp. vanilla extract
- pinch salt
Instructions
- Preheat oven to 300°F. Spread chopped pecans on cookie sheet and toast for 7-8 minutes. Let cool for 10-15 while you make cake batter. Increase oven temperature to 350°F and grease 3 8-inch cake pans. Also, line pans with parchment paper, or coffee filters work great, too.
Cake:
- Mix dry ingredients together: flour, cinnamon, baking powder, baking soda, allspice, and salt. Set aside.
- In large bowl, mix together bananas, pineapple, eggs, oil, both sugars, and vanilla. Once combined, add the dry ingredients to the banana mixture. Mix just until combined, do not overmix. Fold in 1 1/2 cups of toasted pecans. Spread evenly between the 3 cake pans. Bake for 26-30 minutes, or until a toothpick inserted into the center comes out clean or with tiny crumbs.
- Remove from oven and let cool in pans on wire rack. Once cool, remove from pans and peel off parchment paper. Level each layer if necessary. Allow to completely cool while you make the frosting.
Cream Cheese Frosting:
- Using hand mixer or stand mixer on medium-high speed, beat cream cheese and butter until smooth and creamy. Reduce speed to low and add powdered sugar, vanilla, and salt. Once combined, increase speed to medium-high for a few minutes, or until light and fluffy.
- Assemble: Spread frosting between each layer, over sides and top of cake. There should be enough frosting for some decorating. Keep refrigerated. Enjoy!
Notes
Nutrition
Classic Hummingbird Cake
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What are you, a mind reader now? I had this cake about 10 years ago. Lately I’ve been looking for a good recipe for this.
It looks so delicious! I will make it and come back and give a review. I expect it to be absolutely awesome as was the other recipes that I’ve made from this site.
Thank you Madam Lori! lol
Busted! My mind-reading powers are limited, however, to cake cravings and dessert emergencies. I’m thrilled this recipe showed up just when you were looking for it. Thank you for your sweet comments and for always supporting my recipes. Now the pressure is on —- I hope it’s every bit as awesome as you’re expecting! Can’t wait to hear how it turns out.