The Best Homemade Hummingbird Cake Recipe

I’ve always loved the rich flavors of hummingbird cake, but finding the perfect balance of sweetness and spice can be tricky. This recipe nails it with ripe bananas, pineapple, and toasted pecans—yet there’s one secret step that makes all the difference. If you’ve ever wondered how to keep the cake moist without it becoming dense, you’ll want to see what comes next.

Recipe

This hummingbird cake is hands down one of the most crowd-pleasing desserts you’ll ever bake—trust me, I’ve lost count of how many times I’ve made it! What makes it special? It’s a perfect blend of tropical pineapple, ripe bananas, and warm cinnamon, with a moist, tender crumb that melts in your mouth.

The cream cheese frosting is the pièce de résistance—creamy, tangy, and just sweet enough to balance the cake’s fruity richness. My family and friends beg me to bring this to every gathering, and I promise it’ll become your go-to showstopper too.

Don’t be intimidated—this recipe is straightforward, forgiving, and absolutely foolproof. Let’s bake something unforgettable!

Ingredients

This hummingbird cake is all about balance—sweet pineapple, ripe bananas, and warm spices come together for a moist, flavorful dessert. The secret? Using oil instead of butter keeps it tender for days, and a touch of cinnamon adds depth. Here’s what you’ll need:

For the Cake:

• 2 cups all-purpose flour – Spoon and level it to avoid a dense cake.
• 1 tsp baking soda – The key lift for this hefty batter.
• 1 tsp cinnamon – Non-negotiable for that signature warmth.
• ½ tsp salt – Balances the sweetness.
• 3 ripe bananas – The spottier, the better—they add natural moisture and sweetness.
• 1 cup crushed pineapple (with juice) – Canned works, but fresh is next-level.
• 1 cup vegetable oil – Don’t sub with butter; oil guarantees a supremely moist crumb.
• 1 cup granulated sugar + ½ cup brown sugar – The combo adds caramel notes.
• 2 large eggs – Room temperature blends smoother.
• 1 tsp vanilla extract – Pure vanilla elevates the flavor.
• ½ cup chopped pecans – Toast them first for a nutty crunch (walnuts work too).

For the Cream Cheese Frosting:

• 8 oz cream cheese – Full-fat, softened. Low-fat will make the frosting runny.
• ½ cup unsalted butter – Room temp—cold butter won’t whip properly.
• 3 cups powdered sugar – Sift it to avoid lumps.
• 1 tsp vanilla extract – Enhances the tangy cream cheese.
• Pinch of salt – Cuts the sweetness.

Extras (Optional but Worth It):

• Toasted pecans for garnish – Adds texture and visual appeal.
• Pineapple rings or banana slices – For a stunning presentation.

Pro Tip: If you’re out of buttermilk (sometimes used in variations), mix ½ cup whole milk with ½ tbsp vinegar and let it sit for 5 minutes. Works like a charm!

How to Make the Best Hummingbird Cake Ingredients List

– Whisk together the dry ingredients—flour, baking soda, cinnamon, and salt—in a large bowl. This guarantees even distribution and prevents clumps. Be precise with your measurements for the best texture.

Pro tip: Sift the flour for a lighter cake.

– In a separate bowl, beat the eggs, sugar, and oil until smooth and slightly fluffy. This creates a light base for the cake. Add vanilla extract for extra flavor.

Pro tip: Use room-temperature eggs to help them blend more easily.

– Combine wet and dry ingredients gradually, mixing just until no streaks of flour remain. Overmixing can lead to a dense cake, so be gentle.

Pro tip: Use a spatula to fold in the ingredients for better control.

– Fold in the mashed bananas, crushed pineapple, and chopped pecans until evenly distributed. These ingredients add moisture and flavor.

Pro tip: Drain the pineapple well to avoid excess liquid, which can make the cake soggy.

– Divide the batter evenly between the prepared pans and smooth the tops with a spatula. This secures even baking.

Pro tip: Tap the pans gently on the counter to remove air bubbles.

– Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Watch closely after 25 minutes to avoid overbaking.

Pro tip: Rotate the pans halfway through for even browning.

– Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. This prevents the cakes from breaking apart.

Pro tip: Run a knife around the edges for easy removal.

– Prepare the cream cheese frosting by beating softened butter and cream cheese until smooth, then gradually add powdered sugar and vanilla. Frost the cooled cakes generously.

Pro tip: Chill the frosting for 10 minutes if it feels too soft to spread.

– Assemble and frost the cake, layering the cakes with frosting in between and on top. Decorate with pecans or banana slices for a finishing touch.

Pro tip: Use a cake turntable for even frosting distribution.

– Store the cake in the refrigerator if not serving immediately, but bring it to room temperature before enjoying for the best texture and flavor.

Pro tip: Cover it loosely with plastic wrap to prevent drying out.

Nutrition

Homemade Hummingbird Cake is a delightful treat packed with flavor and wholesome ingredients. Here’s a breakdown of its nutritional profile per serving:

Chef Tips

While the nutritional profile highlights the cake’s balance, I’ve learned a few tricks over the years to make this recipe shine. Use very ripe bananas for natural sweetness and moistness. Toast pecans lightly to enhance their flavor.

Fold in crushed pineapple gently to avoid overmixing.

Frost with cream cheese icing while the cake’s still warm—it’ll melt into every crevice. These steps elevate texture and taste effortlessly.