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This Old Fashioned Hummingbird Cake is super moist and loaded with pineapple, coconut, bananas, and warm spices. It’s topped with tangy cream cheese frosting and toasted pecans, and honestly, you’ll fall in love at first bite!
For more incredible cake recipes, make my Caramel Cake, Pineapple Upside Down Cake, and Brown Butter Carrot Cake next!
“I couldn’t stop eating this cake – it was SO good!” – Casey
If you’ve never had hummingbird cake before, get ready—because this one’s loaded with flavor and southern charm. It’s a soft, moist cake packed with ripe bananas, crushed pineapple, and just the right amount of warm spice. Think moist spice cake merged with banana bread enhanced with tropical flavors.
The batter comes together in one bowl, (no mixer needed!!), and it bakes up into the most tender, flavorful layers.
And of course, it’s all wrapped up in a tangy cream cheese frosting that pairs perfectly with the sweetness of the fruit.
It’s one of those recipes that feels nostalgic and impressive all at once—and yes, people will beg you for the recipe.
Table of contents
Key Ingredients
(full list of ingredients and quantities can be found in the recipe card)
- Cinnamon, allspice, and nutmeg add warmth, depth, and a cozy, spiced flavor that balances the sweetness of the bananas and pineapple.
- Vegetable oil adds moisture and keeps hummingbird cake tender with a soft, even crumb while Mayonnaise (yep, really!) adds even more moisture, keeping the cake soft for days. Together, they make the cake extra plush and bakery-level moist. I used mayo in my triple chocolate cake, too – and it makes for the most moist cake ever. I know it sounds crazy but trust me on this one!
- Canned Crushed pineapple brings juicy sweetness and tons of moisture to hummingbird cake, while also adding a light tropical flavor that pairs beautifully with the spices.
- Overripe mashed bananas add natural sweetness, richness, and help create that soft, dense crumb the cake is known for.
- Sweetened Coconut flakes add a nice texture and flavor and when paired with the juicy pineapple, it gives the cake such a delicious bite!
Substitutions and Variations
- Add in raisins or carrots for more texture and a pop of sweetness!
- Make this old-fashioned hummingbird cake recipe gluten free by using a 1-to-1 gluten free flour.
- Hummingbird Sheet Cake – if you don’t want to make a layer cake, bake this recipe in a 9×13 baking dish (adjust baking times of course), then top of the vanilla buttercream.
How to make Hummingbird Cake
Preheat the oven to 350 degrees F. Spray 3 8-inch cake pans with nonstick baking spray and set aside.
Toast the Pecans and Prepare the Cake Batter
Step 1: Preheat the oven to 300 degrees F. Add Pecans to a baking sheet and toast for 5-6 minutes, until fragrant. Remove and increase the oven temperature to 350 degrees F.
In a large bowl, using an electric hand mixer – mix together vegetable oil, mayo, sour cream, sugar, brown sugar, and vanilla extract until combined and smooth – about 1-2 minutes. Then add in the mashed bananas and eggs. Continue to mix with electric mixer until smooth (you can also use a stand mixer for this).
Step 3: In a large mixing bowl, combine cake flour, baking soda, baking powder, kosher salt, cinnamon, allspice, and nutmeg.
Step 4: Add the dry ingredients to the wet ingredients and mix until just combined. Then use a flat spatula to fold in the crushed pineapples (along with the juices), toasted pecans, and sweetened coconut flakes. Mix until just combined, about 20 seconds. Divide batter among the three prepared pans. Bake for 25-28 minutes, until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool in the pan for 10 minutes, then turn over onto a wire rack to cool completely.
Make the Cream Cheese Frosting
Step 5: While the cakes are cooling, begin making the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat butter for 1 minute on medium speed. Then add in the powdered sugar and milk. Mix on low speed, then gradually increase to medium speed once all ingredients are combined. Beat for 2 minutes, then add cream cheese and continue to mix for 1-2 minutes on medium speed until smooth.
Assemble the Cake
Step 6: Place one of the cooled cakes onto a cake stand. Add a generous layer of frosting on top. Place the second layer on top and repeat.
Step 7: Then place the third layer on top of the cake and use an offset spatula to spread a thin coat of frosting along the top and sides of the cake. Place into the refrigerator for 30 minutes. Add the remainder of the frosting to the whole cake and garnish with chopped pecans.
Video
Expert Baking Tips for the Perfect Hummingbird Cake
Use overripe bananas! The riper, the better – brown spots mean more natural sweetness and a richer banana flavor in your cake.
Don’t drain the crushed pineapple! That juice adds extra moisture and a subtle tang that makes the cake super tender and flavorful.
Toast your pecans – A quick toast brings out their nuttiness and adds depth that raw pecans just can’t match.
Use room temperature ingredients –Room temp eggs, butter, and sour cream (if using) mix more evenly and help the cake rise properly.
Don’t overmix the cake batter. Stir just until the dry ingredients are incorporated, overmixing can make the cake tough instead of tender.
Recipe FAQs
The name “hummingbird cake” is believed to originate from Jamaica, where the dessert was known as “Doctor Bird Cake,” named after the island’s national bird, the red-billed streamertail hummingbird. The cake’s sweetness, derived from bananas and pineapple, was thought to be enticing enough to attract hummingbirds.
Yes, hummingbird cake can be made in advance. It’s often recommended to bake the cake layers ahead and freeze them, then thaw and frost the cake the day you plan to serve it. This approach helps manage time and can enhance the cake’s flavor.
Due to its cream cheese frosting and moist, fruit-rich layers, it’s advisable to refrigerate hummingbird cake if not consumed within a day. Refrigeration helps maintain freshness and prevents the frosting from becoming too soft.
Absolutely. While pecans are traditional, you can substitute them with walnuts or even shredded coconut for a different texture and flavor. If you prefer a nut-free version, simply omit them without compromising the cake’s integrity.
To avoid a dense or soggy cake, ensure accurate measurement of ingredients, especially the bananas and pineapple. Overmixing the batter can also lead to a dense texture; mix just until the ingredients are combined.
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Coconut Cake Recipe
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Old Fashioned Hummingbird Cake
Equipment
Ingredients
- 2 cups (198 g) Pecans
- 3 cups (375 g) Cake Flour
- 1 cup (85 g) Sweetened Coconut Flakes
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Kosher Salt
- 2 tsp (1.972 tsp) Cinnamon
- 1/2 tsp Nutmeg
- 1/4 tsp Allspice
- 1 cup (226 ml) Vegetable Oil
- 1/2 cup (118 ml) Mayonnaise
- 1/4 cup (60 g) Sour Cream
- 1 cup (220 g) Brown Sugar
- 1 cup (200 g) Sugar
- 1 tbsp Vanilla Extract
- 3 large (150 g) Eggs
- 8 oz (226.8 g) Crushed Pineapples, (not drained)
- 2 cups (300 g) Bananas, (ripe)
Cream Cheese Frosting
- 1 1/2 cups (340 g) Unsalted Butter, (room temperature)
- 12 oz (340 g) Cream Cheese
- 4 cups (480 g) Powdered Sugar
- 2 tbsp Whole Milk
- 1 tbsp Vanilla Bean Paste
- 1/8 tsp Kosher Salt
Instructions
- Preheat the oven to 300 degrees F. Add Pecans to a baking sheet and toast for 5-6 minutes, until fragrant. Remove and increase the oven temperature to 350 degrees F.
- Spray 3 8-inch cake pans with nonstick baking spray and set aside. In a large mixing bowl, combine cake flour, baking soda, baking powder, kosher salt, cinnamon, allspice, and nutmeg.
- In a separate large bowl, using an electric hand mixer – mix together vegetable oil, mayo, sour cream, sugar, brown sugar, and vanilla extract until combined and smooth – about 1-2 minutes. Then add in the mashed bananas and eggs.
- Continue to mix with electric mixer until smooth (you can also use a stand mixer for this). Add the dry ingredients to the wet ingredients and mix until just combined. Then use a flat spatula to fold in the crushed pineapples (along with the juices), toasted pecans, and sweetened coconut flakes. Mix until evenly distributed, about 20 seconds.
- Divide batter among the three prepared pans. Bake for 25-28 minutes, until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool in the pan for 10 minutes, then turn over onto a wire rack to cool completely.
- While the cakes are cooling, begin making the cream cheese frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat butter for 1 minute on medium speed. Then add in the powdered sugar. Begin mixing on low, then gradually increasing to medium speed once all ingredients are combined.
- Beat for 2 minutes, then add cream cheese and continue to mix for 1-2 minutes on medium speed until smooth. Place one of the cooled cakes onto a cake stand. Add a generous layer of frosting on top. Place the second layer on top and repeat. Place the third layer on top and add a thin coat of frosting to the outside of the cake then place into the refrigerator for 30 minutes.
- Add the remainder of the frosting around the cake and garnish with chopped pecans.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love the looks of this cake and want to make it. I’ve read the instructions twice and I see where it states to add half of the dry ingredients to the wet ingredients but I don’t see when to add the rest of the dry ingredients. Could you clarify, please? Thank you.
Hi Terri! I updated the instructions to be more clear. You just add all of the dry ingredients to the wet ingredients then fold in the pecans and coconuts etc. I hope that you love this recipe!
It’s the softest most plush cake you’ll ever make. The pineapples and bananas and coconut come together and are SO delicious in the lightly spiced cake. Also, that cream cheese frosting on top?! This recipe is a winner!!