Southern Hummingbird Cake Recipe
Every time I make this Southern Hummingbird Cake, I feel like I’m channeling a bit of my Southern roots. It’s one of those desserts that never fails to make a statement at the table. Moist, flavorful, and topped with a silky cream cheese frosting, this cake combines everything I love about traditional comfort baking with a touch of tropical flair.
The first time I baked this cake, it wasn’t just the aromas of banana, pineapple, and spice that caught everyone’s attention—it was the texture too. You get the tender crumb from the ripe bananas, a juicy bite from the pineapple, and that unforgettable tang from the cream cheese icing. Add some toasted pecans on top, and I promise it will have everyone asking for seconds.
What makes this cake extra special for me is that it doesn’t try too hard. It doesn’t need fancy techniques or difficult steps. It’s simply a delicious, humble cake that brings people together. Whether it’s for a celebration or a lazy Sunday, this Hummingbird Cake is my go-to when I want something nostalgic and indulgent.
Why You’ll Love This Southern Hummingbird Cake Recipe
This cake is the definition of crowd-pleaser. Its combination of banana and pineapple makes for an incredibly moist crumb, while the cream cheese frosting adds just the right amount of richness. You don’t need any special equipment or decorating skills to pull it off. The flavors meld beautifully, improving even more by the next day, making it a perfect make-ahead dessert. Plus, it freezes well and works for all kinds of occasions—from Easter brunch to backyard BBQs. If you’re a fan of carrot cake or banana bread, this might just become your new favorite.
How to Make the Southern Hummingbird Cake
Step 1: Prepare Your Ingredients
Gather ripe bananas, crushed pineapple, all-purpose flour, sugar, eggs, vanilla extract, cinnamon, baking soda, salt, and chopped pecans. You’ll also need ingredients for the cream cheese frosting: cream cheese, butter, powdered sugar, and a bit of vanilla.
Step 2: Make the Cake Batter
In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking soda, cinnamon, and salt. In another bowl, mash the bananas and combine with eggs, vanilla extract, and pineapple. Stir the wet mixture into the dry ingredients just until combined. Fold in the chopped pecans.
Step 3: Bake
Divide the batter into two or three greased and floured round cake pans. Bake at 350°F (175°C) for 25-30 minutes or until a toothpick comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Step 4: Frost and Assemble
Beat together the cream cheese and butter until smooth, then add powdered sugar and vanilla. Frost between the layers, then cover the outside and top of the cake. Decorate with additional pecans and banana slices or pineapple chunks if desired.
Recipe Variations and Possible Substitutions
For a nut-free version, you can simply omit the pecans or replace them with shredded coconut for a tropical twist. Want to make it gluten-free? Swap the all-purpose flour for a 1:1 gluten-free baking blend. If you’re out of crushed pineapple, you can blend fresh or canned pineapple chunks for a similar texture. The cream cheese frosting can be made dairy-free using vegan cream cheese and plant-based butter. You could also bake this recipe as cupcakes, adjusting the baking time to around 18-20 minutes.
Serving and Pairing Suggestions
This Southern Hummingbird Cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of whipped cream. It’s perfect with a warm cup of tea or freshly brewed coffee, and during the summer, it complements a refreshing glass of iced peach tea. For a more indulgent experience, drizzle a little caramel sauce over each slice before serving. It’s a versatile cake that fits just as well into elegant gatherings as it does in casual potlucks.
Storage and Reheating Tips
Store any leftover cake in an airtight container in the fridge for up to 5 days. The flavors continue to develop over time, often tasting better the next day. If you’re freezing the cake, wrap slices tightly in plastic wrap and foil before storing in a freezer-safe bag. Thaw overnight in the fridge before serving. If you prefer your cake slightly warm, pop a slice in the microwave for about 10-15 seconds, just enough to soften the crumb and bring out the fruity aromas.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, this cake actually tastes better the next day as the flavors meld together. Just store it in the fridge and frost it the day of serving if you prefer a freshly frosted look.
Can I use fresh pineapple instead of canned?
Absolutely. Just make sure to crush the pineapple finely and include some of the juice to maintain the cake’s moist texture.
How do I prevent my cake from being too dense?
Avoid overmixing the batter. Once the wet and dry ingredients are combined, stir until just incorporated.
Is it possible to make this cake in a bundt pan?
Yes, but adjust the baking time to 50-60 minutes and check doneness with a toothpick.
What’s the best way to decorate this cake?
I like to top it with banana slices and pineapple chunks right before serving. You can also sprinkle toasted pecans or add a few edible flowers for a pretty finish.
Related Recipe You’ll Like
If you loved this cake, you’ll definitely enjoy my Easy Banana Cream Pie Recipe, which delivers a similar creamy, fruity profile. You might also want to try the Small Batch Pistachio Cream Cinnamon Rolls for a cozy morning treat.
Save and Share This Recipe for Later
If this Southern Hummingbird Cake made your mouth water, don’t forget to save it! Pin this recipe to your favorite Pinterest board so you can find it again when you’re ready to bake. You can also share the love by sending this recipe to your baking buddies or sharing it on Facebook and Instagram. Let them in on your new favorite dessert!
Southern Hummingbird Cake Recipe
Southern Hummingbird Cake is a rich, moist, and tender cake made with ripe bananas, crushed pineapple, and chopped pecans, all wrapped in a luxurious cream cheese frosting. Known for its tropical flair and old-fashioned charm, this layered cake is a staple at celebrations and holiday gatherings. The blend of sweet fruit and warm spices delivers a nostalgic flavor that’s both comforting and unique. It’s the perfect dessert for fans of banana bread or spice cakes, offering a showstopping finish to any meal.
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 large eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups mashed ripe bananas (about 4 bananas)
- 1 can (8 oz) crushed pineapple with juice
- 1 cup chopped pecans (plus more for topping)
- 1 package (8 oz) cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two or three 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- In another bowl, beat eggs, then add oil, vanilla, mashed bananas, and crushed pineapple with juice.
- Stir the wet ingredients into the dry ingredients until just combined. Fold in chopped pecans.
- Divide the batter evenly between prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the frosting: Beat cream cheese and butter until smooth. Add powdered sugar and vanilla, and beat until fluffy.
- Frost between cake layers, then top and sides. Garnish with extra pecans, banana slices, or pineapple chunks if desired.
Notes
- For added flavor, toast the pecans before folding them into the batter.
- This cake improves in flavor after a day, making it ideal for preparing ahead.
- Store in the refrigerator in an airtight container for up to 5 days.
- To freeze, wrap unfrosted cake layers in plastic wrap and foil; thaw before frosting.
- Optional: Add a pinch of nutmeg or a splash of rum extract for a spiced twist.
