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Slice of homemade Hummingbird Cake topped with cream cheese frosting and walnuts.

Hummingbird Cake

A delightful Southern-inspired layered cake featuring mashed bananas and crushed pineapple, enveloped in a creamy frosting made from cream cheese, perfect for gatherings and celebrations.
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Prep Time 30 minutes
Cook Time 27 minutes
Total Time 2 hours
Servings: 12 slices
Course: Cake, Dessert
Cuisine: Southern
Calories: 560
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups chopped pecans Toast for enhanced flavor.
  • 3 cups all-purpose flour (spooned & leveled)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1.5 teaspoons ground cinnamon
  • 0.5 teaspoon allspice
  • 0.5 teaspoon salt
  • 1.5 cups mashed bananas (about 3 large ripe bananas) Use very ripe bananas for best flavor.
  • 1 can crushed pineapple (8 oz, do not drain) To maintain moisture.
  • 3 large eggs, at room temperature
  • 1 cup vegetable oil
  • 0.75 cup packed light or dark brown sugar
  • 0.75 cup granulated sugar
  • 2 teaspoons pure vanilla extract
Frosting Ingredients
  • 16 ounces full-fat brick cream cheese, softened to room temperature Provides the best stability.
  • 0.5 cup unsalted butter, softened to room temperature
  • 4 cups confectioners’ sugar
  • 1.5 teaspoons pure vanilla extract
  • pinch salt, to taste

Method
 

Preparation
  1. Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat.
  2. Spread the chopped pecans on the sheet and toast for 7–8 minutes. Remove from the oven and allow to cool for 10–15 minutes.
  3. Turn the oven temperature up to 350°F (177°C). Grease three 8-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
  4. Whisk the flour, baking powder, baking soda, cinnamon, allspice, and salt together in a large bowl.
  5. In a medium bowl, whisk the rest of the cake ingredients together. Pour wet ingredients into dry ingredients and whisk until completely combined. Fold in 1 and 1/2 cups toasted pecans.
Baking
  1. Spread batter evenly between the 3 prepared cake pans. Bake for 26-29 minutes or until a toothpick inserted in the center comes out clean.
  2. Remove cakes from the oven and allow to cool completely in the pans set on a wire rack.
Frosting
  1. In a large bowl using a handheld or stand mixer, beat the cream cheese and butter on medium-high speed until smooth, about 2 minutes.
  2. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes.
Assembly
  1. Level the tops of the cakes to create a flat surface if needed. Place 1 cake layer on your serving plate, cover the top with frosting, and add the 2nd layer, spreading more frosting, then add the 3rd layer.
  2. Spread remaining frosting over the top and sides. Decorate with remaining toasted pecans.
  3. Refrigerate cake for at least 15-20 minutes before slicing.

Notes

Store leftover frosted cake tightly covered in the refrigerator for up to 5 days. Use room-temperature ingredients for smoother mixing.