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"A three-layer Hummingbird cake frosted with cream cheese, topped with pecan halves, with a slice served on a white plate on a wooden kitchen counter."

The Best Hummingbird Cake (Moist, Southern Classic, Foolproof)

A moist, spiced Southern classic layer cake made with overripe bananas, undrained crushed pineapple, toasted pecans, and warm spices. Topped with thick, tangy cream cheese frosting. No mixer needed for the batter.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 14 Servings
Course: Dessert
Cuisine: American, Southern
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

Hummingbird Cake Layers
  • 3 cups all-purpose flour spooned and leveled
  • 1 3/4 cups granulated sugar
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/2 tsp salt
  • 3 large eggs room temperature
  • 3/4 cup vegetable oil
  • 2 tsp vanilla extract
  • 3 very ripe bananas mashed, about 1 1/2 cups
  • 1 can 8 oz crushed pineapple undrained, do NOT drain the juice
  • 1 cup toasted pecans roughly chopped
Cream Cheese Frosting
  • 16 oz cream cheese full-fat brick-style (Philadelphia), softened
  • 1 cup unsalted butter softened
  • 5 cups powdered sugar sifted
  • 2 tsp vanilla extract
  • 1 pinch salt

Equipment

  • 3 9-inch round cake pans Three layers give the classic hummingbird cake its height
  • 1 KitchenAid stand mixer or hand mixer For frosting only
  • 1 Digital kitchen scale For accurate flour measurement
  • 1 Cake tester or toothpick For doneness check
  • 1 Wire rack For cooling layers evenly
  • 1 Offset spatula For smooth frosting application
  • 1 Cake turntable For even, professional frosting
  • 1 Bench scraper For smooth sides
  • Parchment paper rounds For easy layer release

Method
 

  1. Toast pecans on a baking sheet at 350 degrees F for 8 to 10 minutes until fragrant. Cool completely.
    "Pecans spread out on a dark metal baking sheet, ready to be toasted in the oven on a wooden kitchen counter."
  2. Grease three 9-inch round cake pans, line with parchment rounds, and grease the parchment.
    Three round 9-inch metal cake pans lined with parchment paper and lightly greased, sitting on a light oak wooden kitchen counter.
  3. Whisk flour, sugar, baking soda, cinnamon, nutmeg, and salt in a large bowl.
    "A large clear glass bowl containing a mixture of flour, spices, and sugar, ready to be whisked together on a light oak kitchen counter."
  4. In a separate bowl, whisk eggs, oil, and vanilla. Add mashed bananas and undrained crushed pineapple. Stir to combine.
    "A large clear glass bowl containing a mixture of eggs, oil, vanilla, mashed bananas, and crushed pineapple, blended together on a light oak wooden kitchen counter."
  5. Pour wet ingredients into dry. Fold with a spatula until just combined. Do not overmix. Fold in toasted pecans.
    "A clear glass bowl filled with thick Hummingbird cake batter, folded with toasted pecans on a light oak kitchen counter."
  6. Divide batter evenly among the three pans. Bake at 350 degrees F for 25 to 30 minutes until a cake tester comes out clean.
    "Three round cake pans filled evenly with raw Hummingbird cake batter, ready to be placed in the oven on a wooden kitchen counter."
  7. Cool in pans 10 minutes. Transfer to a wire rack and cool completely before frosting.
    "Three freshly baked, golden-brown round cake layers cooling on a wire rack on a light oak wooden kitchen counter."
  8. Beat cream cheese and butter until smooth, 2 to 3 minutes. Add powdered sugar cup by cup on low. Add vanilla and salt. Beat on medium 1 to 2 minutes until thick and spreadable.
    "A large clear glass bowl filled with smooth, thick, and creamy white frosting, sitting on a light oak wooden kitchen counter."
  9. Level layers if needed. Frost one layer, stack second, frost, stack third, apply thin crumb coat all over. Refrigerate 20 minutes. Apply final frosting layer.
    "A fully frosted, beautifully decorated three-layer Hummingbird cake with pecans, banana slices, and edible flowers on a white cake stand."
  10. Press toasted pecan halves into the top of the frosted cake. Remove from refrigerator 30 to 45 minutes before serving. Slice with a sharp knife, wiping blade between cuts.
    A beautifully frosted Hummingbird cake topped with a neat border of toasted pecan halves, presented on a white cake stand with a sharp knife nearby."

Notes

  • Do NOT drain the crushed pineapple. The juice is essential for moisture.
  • Use bananas with brown-spotted or fully black skins for the best flavor and moisture.
  • Toast pecans before using. Raw pecans taste flat in a baked cake.
  • Measure flour by spooning and leveling, not by scooping.
  • Cool layers completely on a wire rack before frosting. Warm cake melts the cream cheese frosting.
  • This cake improves overnight. Make it a day ahead for the best flavor.
  • Store refrigerated up to 5 days. Bring to room temperature before serving.