Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 cups (375 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 tsp baking soda, 1½ tsp ground cinnamon, ½ tsp salt
- 3 large eggs, at room temperature
- 1½ cups (360 ml) neutral oil
- 2 tsp vanilla extract
- 2 cups (about 3 large) very ripe mashed bananas
- 1 can (8 oz / 227 g) crushed pineapple, undrained
- 1 cup (110 g) chopped pecans, plus extra for decorating
- 16 oz (450 g) cream cheese, softened
- 1 cup (225 g) unsalted butter, softened
- 5–6 cups (600–720 g) powdered sugar
- 2–4 tbsp heavy cream or milk
- Optional: thin pineapple slices for dried pineapple flowers
Do This
- 1) Heat oven to 350°F (175°C). Grease and line three 8-inch round cake pans.
- 2) Whisk flour, sugar, baking soda, cinnamon, and salt in a large bowl.
- 3) In another bowl, whisk eggs, oil, and vanilla. Stir in mashed bananas, crushed pineapple (with juice), and chopped pecans.
- 4) Fold wet ingredients into dry just until combined. Divide batter among pans and bake 25–30 minutes, until a toothpick comes out clean.
- 5) Cool layers in pans 10 minutes, then invert onto racks and cool completely.
- 6) Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and enough cream to make a soft, spreadable frosting.
- 7) Stack and fill cakes with frosting, crumb-coat, then apply a final thick coat. Decorate with chopped/halved pecans and dried pineapple flowers, if using.
Why You’ll Love This Recipe
- Classic Southern hummingbird cake flavors: banana, pineapple, pecan, and cinnamon in every bite.
- Incredibly moist and tender crumb that stays good for days.
- Rich, tangy cream cheese frosting that perfectly balances the sweetness.
- Dried pineapple flowers and toasted pecans turn it into a stunning celebration centerpiece.
Grocery List
- Produce: 3 large very ripe bananas, 1 small ripe but firm pineapple (for flowers, optional), 1 can crushed pineapple in juice (8 oz / 227 g)
- Dairy: 16 oz cream cheese, 1 cup (2 sticks) unsalted butter, heavy cream or whole milk (optional, for frosting)
- Pantry: All-purpose flour, granulated sugar, powdered sugar, baking soda, ground cinnamon, salt, vanilla extract, neutral oil (canola/vegetable), pecans
Full Ingredients
Optional Dried Pineapple Flowers
- 1 small ripe but firm pineapple
Hummingbird Cake Layers
- 3 cups (375 g) all-purpose flour, spooned and leveled
- 2 cups (400 g) granulated sugar
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp fine sea salt
- 3 large eggs, at room temperature
- 1½ cups (360 ml) neutral oil (such as canola or vegetable)
- 2 tsp pure vanilla extract
- 2 cups (about 480 g) mashed very ripe bananas (from about 3 large bananas)
- 1 can (8 oz / 227 g) crushed pineapple in juice, undrained
- 1 cup (110 g) chopped pecans
Cream Cheese Frosting
- 16 oz (450 g) full-fat cream cheese, softened to room temperature
- 1 cup (225 g) unsalted butter, softened to room temperature
- 5–6 cups (600–720 g) powdered sugar, sifted if lumpy
- 2 tsp pure vanilla extract
- Pinch of fine sea salt
- 2–4 tbsp heavy cream or whole milk, as needed for consistency
For Decorating
- ½–1 cup (55–110 g) chopped or halved pecans, lightly toasted if desired
- Dried pineapple flowers (from above), optional but beautiful
Step-by-Step Instructions
Step 1: Make the optional dried pineapple flowers
If you want to decorate with pineapple flowers, make them first or up to 2 days ahead. Preheat your oven to 225°F (110°C). Line 2 baking sheets with parchment paper. Slice off the top and bottom of the pineapple. Stand it upright, slice off the peel, then remove any remaining “eyes.” Using a very sharp knife or mandoline, cut the pineapple crosswise into very thin rounds, about 1–2 mm thick.
Lay the slices in a single layer on the prepared baking sheets and blot both sides lightly with paper towels to remove excess moisture. Bake for 30 minutes, then flip each slice. Continue baking, flipping every 20–30 minutes, until the slices look dry and lightly curled at the edges, 60–90 minutes total, depending on thickness. While still warm and pliable, press each slice into the cups of a muffin tin to form flower shapes. Let cool completely to set.
Step 2: Prep your pans and oven for the cake
Increase the oven temperature to 350°F (175°C). Grease three 8-inch (20 cm) round cake pans with butter or baking spray. Line the bottoms with parchment rounds, then grease the parchment as well. Lightly flour the sides of the pans, tapping out any excess. This will help the layers release cleanly and keep the edges neat.
If you plan to toast the pecans for extra flavor, spread 1½ cups or so of pecans (for batter and decorating) on a baking sheet and toast in the oven for 6–8 minutes until fragrant, then cool completely before chopping.
Step 3: Mix the dry ingredients
In a large mixing bowl, whisk together the flour, granulated sugar, baking soda, ground cinnamon, and salt until well combined and no streaks of flour remain. Breaking up any lumps now helps ensure a tender, evenly textured cake later.
Step 4: Mix the wet ingredients and add the fruit and nuts
In a separate medium bowl, whisk the eggs until well blended. Add the oil and vanilla and whisk until the mixture is smooth and slightly thickened. In another bowl, mash the bananas with a fork until mostly smooth with a few small bits remaining. Open the can of crushed pineapple and do not drain it; you want all that flavorful juice in the cake.
Stir the mashed bananas and undrained crushed pineapple into the egg and oil mixture. Fold in the chopped pecans. The mixture will be chunky and quite loose; that is exactly what you want for a moist hummingbird cake.
Step 5: Combine batter and bake the layers
Make a well in the center of the dry ingredients. Pour the banana-pineapple mixture into the flour mixture. Using a large spatula, gently fold the batter together just until no dry pockets of flour remain. Avoid overmixing; a few small lumps are fine and help keep the cake tender.
Divide the batter evenly among the three prepared pans (about 2½–3 cups of batter per pan). Smooth the tops with a spatula. Bake for 25–30 minutes, rotating the pans halfway through, until the cakes are golden, the centers spring back lightly when touched, and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
Step 6: Cool the cakes completely
Let the cakes cool in their pans on wire racks for 10 minutes. Run a thin knife around the edges to loosen, then carefully invert each pan to release the cake onto the rack. Peel off the parchment paper. Flip the cakes right-side up and let them cool completely, at least 1 hour. If the tops are very domed, you can level them later with a long serrated knife once fully cool.
Cool layers make for stable, tidy frosting; if the cakes are even a little warm, the cream cheese frosting can slide or melt.
Step 7: Make the cream cheese frosting
In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened cream cheese and butter together on medium speed until completely smooth and creamy, 2–3 minutes. Scrape down the sides and bottom of the bowl.
Add the vanilla and salt and mix to combine. Gradually add the powdered sugar, 1 cup at a time, mixing on low speed after each addition until incorporated. Once all the sugar is added, increase the speed to medium and beat until light and fluffy, about 2 minutes. If the frosting seems too thick, add heavy cream or milk 1 tablespoon at a time until it is soft, spreadable, and holds gentle peaks. If it is too loose, beat in a bit more powdered sugar.
Step 8: Assemble, frost, and decorate the cake
If needed, level the tops of the cooled cake layers with a serrated knife. Place a small dollop of frosting on your serving plate or cake stand to “glue” the first layer in place. Set the first layer, cut side down, on the stand. Spread about ¾–1 cup of frosting evenly over the top. Add the second layer, again placing it cut side down, and repeat with another layer of frosting. Top with the final layer.
Apply a thin coat of frosting over the top and sides of the cake (this is the crumb coat). Chill the cake for 15–20 minutes to set the crumbs. Then apply a thicker, even layer of frosting all over, using a spatula or bench scraper to smooth the sides and swirl the top as desired.
Press chopped pecans around the bottom edge of the cake or scatter them over the top. Gently place dried pineapple flowers on top of the cake and around the edges, nestling them into the frosting so they stand up slightly. Slice and serve at cool room temperature.
Pro Tips
- Use very ripe bananas: The more speckled and soft, the sweeter and more flavorful your cake will be.
- Do not drain the pineapple: The juice keeps the cake extra moist and adds a bright tropical note.
- Do not overmix the batter: Fold gently until just combined to avoid a dense, tough crumb.
- Chill for cleaner slices: For neat layers, refrigerate the frosted cake for 30–60 minutes before cutting, then let sit 10–15 minutes to soften slightly.
- Make decorations ahead: Pineapple flowers and toasted pecans can be prepared 1–2 days in advance and stored in an airtight container.
Variations
- Two-layer 9-inch cake: Bake the batter in two 9-inch pans for 28–32 minutes. You will have ample frosting; use a bit more between the layers and on top.
- Coconut twist: Fold ½–1 cup sweetened shredded coconut into the batter along with the pecans for extra tropical flavor and texture.
- Sheet cake version: Bake the batter in a greased 9×13-inch pan at 350°F (175°C) for 35–40 minutes. Cool completely, then frost just the top and decorate with chopped pecans.
Storage & Make-Ahead
Because of the cream cheese frosting, store the cake covered in the refrigerator. It will keep well for 4–5 days and actually tastes even better on day two as the flavors meld. For the best texture, let slices sit at room temperature for 20–30 minutes before serving.
You can bake the cake layers up to 2 days ahead: once completely cool, wrap each layer tightly in plastic wrap and refrigerate, or freeze for up to 2 months. Thaw frozen layers overnight in the refrigerator. The cream cheese frosting can be made up to 2 days in advance and stored in an airtight container in the fridge; bring it to cool room temperature and rewhip briefly before using. The dried pineapple flowers can be made 1–2 days ahead and stored at room temperature in an airtight container with a paper towel to absorb any moisture.
Nutrition (per serving)
Approximate values for 1 of 14 slices: about 650 calories; 8 g protein; 75 g carbohydrates; 35 g fat; 12 g saturated fat; 1.5 g fiber; 55 g sugar; 350 mg sodium. Values will vary based on exact ingredients, frosting thickness, and decorations.
