Southern Hummingbird Cake
There are desserts that whisper comfort, and then there’s Southern Hummingbird Cake—a slice of pure nostalgia and soul. The first time I baked this cake, the aroma of mashed bananas, crushed pineapple, and warm spices filled the kitchen and wrapped around me like a southern embrace. It was a recipe passed down through generations, and the joy of baking it from scratch brought a deeper appreciation for its heritage.
This cake isn’t just moist, it’s decadently soft, layered with creamy tangy cream cheese frosting that gently melts into the rich banana-pineapple crumb. Every bite bursts with flavor and a texture that’s both dense and fluffy. It’s like banana bread, carrot cake, and pineapple upside-down cake had a delicious southern baby. I often find myself making it not just for holidays, but also on rainy Sundays or when a friend needs cheering up.
Making the Southern Hummingbird Cake has become a form of therapy for me. The simple act of mashing the bananas, the sweet scent of cinnamon, and the silky fold of the frosting all ground me in the moment. It never fails to spark conversation, memories, and compliments at any table it’s served on. And that, for me, is what cooking is really about.
Why You’ll Love This Southern Hummingbird Cake
You’ll fall head over heels for this cake because it’s loaded with real, wholesome ingredients and a touch of southern charm. The ripe bananas lend a natural sweetness, while the crushed pineapple keeps everything moist without being dense. The chopped pecans add a welcome crunch that plays beautifully against the softness of the cake.
It’s also incredibly forgiving and easy to put together. No electric mixer needed for the batter, just a whisk and some elbow grease. And when that cream cheese frosting is slathered between and over the layers, it elevates the whole experience from homemade to heavenly. Whether you’re a seasoned baker or just getting your feet wet, this cake is one you can proudly serve and savor.
How to Make the Southern Hummingbird Cake
Step 1: Prepare the Pans and Preheat
Begin by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper for easy release.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, and ½ teaspoon of salt. Set this aside.
Step 3: Combine the Wet Ingredients
In another bowl, whisk 2 cups of granulated sugar with 1 cup of vegetable oil, then add 3 large eggs and beat until smooth. Stir in 2 teaspoons of vanilla extract.
Step 4: Add the Fruits and Nuts
Fold in 2 cups of mashed ripe bananas, 1 cup of crushed pineapple (undrained), and 1 cup of chopped pecans. Mix until just combined.
Step 5: Combine Everything
Gradually add the dry ingredients to the wet mixture, stirring gently until no dry streaks remain. Be careful not to overmix.
Step 6: Bake the Layers
Divide the batter evenly between your prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Step 7: Make the Cream Cheese Frosting
Beat together 8 oz of softened cream cheese and 1 stick of softened unsalted butter until smooth. Gradually add 3 to 4 cups of powdered sugar, 1 teaspoon of vanilla extract, and beat until fluffy.
Step 8: Assemble and Frost
Once the cakes are fully cooled, frost the top of the first layer, add the second, and coat the entire cake with a generous layer of cream cheese frosting. Garnish with more pecans and banana slices if desired.
Recipe Variations and Possible Substitutions
If you’re looking to switch things up, there are a few fun variations you can try. Swap the pecans for walnuts or even toasted coconut flakes for a tropical flair. If you’re avoiding refined sugar, coconut sugar works well in the batter and adds a warm caramel note.
For a gluten-free version, a 1-to-1 gluten-free flour blend performs beautifully without altering the texture. You can also make this cake in a bundt pan or as cupcakes if you want a fun twist on the presentation. And if you’re dairy-free, use a vegan butter and dairy-free cream cheese alternative—the result is still rich and dreamy.
Serving and Pairing Suggestions
Southern Hummingbird Cake is a statement dessert all on its own, but how you serve it can make the experience even more special. I love slicing it generously and presenting it on a cake stand with a few fresh banana slices and a light drizzle of honey or caramel over the top. Serve it chilled if you like a firmer texture or room temperature for an ultra-creamy bite.
Pair it with a cup of cinnamon-spiced coffee or a warm chai latte—the spices complement the cake beautifully. For a more indulgent pairing, a scoop of vanilla bean ice cream or a glass of sweet dessert wine like Moscato is absolutely divine. It also shines on a brunch spread beside fresh berries and whipped cream.
Storage and Reheating Tips
To keep your cake fresh, store it in an airtight container in the refrigerator for up to 5 days. I recommend letting it sit out for about 15 minutes before serving to soften the frosting slightly. If you’ve made the cake ahead and frozen it, make sure to wrap individual slices tightly in plastic wrap and store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge or let sit at room temperature for an hour before enjoying.
Avoid microwaving slices as it can cause the frosting to separate. Instead, allow the cake to come to room temperature naturally or warm it in a low oven for a few minutes if you prefer it slightly warm.
Frequently Asked Questions
How ripe should the bananas be?
You want bananas that are heavily speckled or turning black. The riper they are, the sweeter and more flavorful your cake will be.
Can I make this cake a day ahead?
Yes, in fact, it tastes even better the next day as the flavors have more time to develop. Just store it in the fridge and let it come to room temperature before serving.
Can I use canned pineapple instead of fresh?
Absolutely. Canned crushed pineapple (in juice, not syrup) is what I use, and it works perfectly every time.
What can I use instead of pecans?
Walnuts or even toasted coconut make great substitutes. If you want a nut-free version, simply leave them out or replace with sunflower seeds.
Can I make this cake as a sheet cake?
Yes, just pour the batter into a greased 9×13-inch baking dish and bake for 35 to 40 minutes. It’s a great option for potlucks or parties.
Related Recipe You’ll Like
If you love the comforting southern charm of this cake, you’ll definitely want to try the Southern Banana Cobbler. It has a luscious banana filling and buttery crust that makes it irresistible, especially warm with a scoop of vanilla ice cream. Another favorite of mine is the Pineapple Cheese Pie for a fruity, tangy twist that perfectly complements the tropical notes in this hummingbird cake.
Save and Share This Recipe for Later
If you’re anything like me, you’ll want to make this again and again. Don’t forget to save this Southern Hummingbird Cake recipe by pinning it to your Pinterest dessert board. You can also share it on Facebook, Instagram, or even email it to someone who appreciates a truly comforting dessert. Trust me—your friends and family will thank you for introducing them to this slice of southern heaven.
Southern Hummingbird Cake
Southern Hummingbird Cake is a timeless southern classic bursting with banana, crushed pineapple, warm cinnamon, and chopped pecans, layered with a luxuriously smooth cream cheese frosting. This ultra-moist and flavorful cake is perfect for holidays, celebrations, or anytime you're craving a cozy, decadent dessert. Known for its dense crumb and tropical flair, it's a crowd-pleaser that feels both nostalgic and indulgent.
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 cups granulated sugar
- 1 cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 cups mashed ripe bananas (about 4 bananas)
- 1 cup crushed pineapple (with juice)
- 1 cup chopped pecans
- For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- ½ cup (1 stick) unsalted butter, softened
- 3–4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment.
- In a bowl, whisk flour, baking soda, cinnamon, and salt. Set aside.
- In another bowl, combine sugar and oil. Whisk in eggs and vanilla until smooth.
- Stir in mashed bananas, pineapple (with juice), and pecans.
- Gradually add dry ingredients to the wet mixture. Stir until just combined.
- Divide batter evenly between pans and bake for 25–30 minutes. Test doneness with a toothpick.
- Cool in pans for 10 minutes, then remove and cool completely on wire racks.
- Make frosting: Beat cream cheese and butter until creamy. Add powdered sugar and vanilla; beat until fluffy.
- Frost cooled cakes: one layer on top, then stack and cover entire cake.
- Garnish with extra pecans and banana slices if desired.
Notes
- Use overripe bananas for maximum sweetness and flavor.
- For a nut-free version, simply omit the pecans.
- This cake can be made a day ahead; refrigerate and let come to room temperature before serving.
- To freeze: wrap slices tightly and store up to 2 months. Thaw in fridge or at room temp.
- Optional: Toast pecans for added depth of flavor before folding into the batter.
