Hummingbird Cake Recipe: Easy Homemade Moist & Nutty Dessert

Warm cinnamon, the tropical sweetness of pineapple, and a hint of banana all baked into one glorious, nut-studded layer—can you just imagine that aroma filling your kitchen? The first time I tasted hummingbird cake, it was at a picnic where someone’s Southern grandmother guarded her recipe like family treasure. Let me tell you, it was love at first bite! This hummingbird cake recipe became my go-to for celebrations, comfort baking, and—honestly—just when I needed a slice of nostalgia. It’s the kind of dessert that makes you close your eyes and smile after the first forkful. Plus, with its dreamy cream cheese frosting and crunchy pecans, this cake is pure happiness for your taste buds.

Some days, you need a treat that’s more than just sweet—it’s memorable. Hummingbird cake is that dessert. Moist, fruity, a little tangy, and delightfully nutty, it’s practically irresistible. Whether you’re celebrating a birthday, hosting brunch, or just looking for a way to brighten a rainy afternoon, this homemade hummingbird cake recipe is the answer. I’ve baked it more times than I can count, tested every little tweak, and landed on a version that’s as easy as it is delicious. If you love banana bread, carrot cake, or anything with cream cheese frosting, you’re going to fall head over heels for this.

So why does every baker rave about hummingbird cake? It’s got something for everyone: fruit, nuts, spice, and that lush frosting. I’ve shared this recipe with friends, baked it for picky eaters, and even tweaked it for gluten-free diets. It never disappoints! If you’re ready for a cake that’s moist, bursting with flavor, and a total showstopper, stick around—this hummingbird cake recipe is about to become your new favorite.

Why You’ll Love This Hummingbird Cake Recipe

• Ridiculously Moist: Thanks to mashed bananas and crushed pineapple, every bite is tender and packed with flavor. No dry crumbs here!
• Fruity & Nutty Goodness: The combination of sweet fruit and crunchy pecans gives this cake a perfect balance. It’s kind of like banana bread’s glamorous cousin.
• Easy to Make: No fancy equipment or complicated steps. If you’ve got two bowls and a spoon, you’re golden.
• Crowd-Pleaser: This hummingbird cake recipe always gets rave reviews from kids, adults, and even those who claim they “don’t like cake.”
• Versatile: Works for birthdays, brunch, holidays, or just because. You can make it as a layer cake, sheet cake, or even cupcakes.
• Cream Cheese Frosting: Let’s face it—the tangy frosting is a match made in heaven for this fruity, nutty cake. I could eat it with a spoon (and sometimes do).

If you’re wondering what makes this version extra special, it’s a few little tricks I’ve picked up over the years. I always toast the pecans for extra crunch and flavor. I use very ripe bananas (the browner, the better) for maximum sweetness. And, I make sure not to overmix the batter, so it stays light and fluffy. Honestly, if you’ve never tried hummingbird cake before, this is the recipe that will make you wonder how you ever lived without it.

This cake is comfort food in its finest form. It’s familiar but exciting, simple but impressive, and—most importantly—impossible not to love. Whether you’re baking for yourself or sharing with friends, this hummingbird cake recipe is the kind of treat that turns an ordinary day into something special.

What Ingredients You Will Need

This hummingbird cake recipe uses everyday ingredients—nothing fancy, just a handful of pantry staples and some fresh produce. Here’s what you’ll need for a cake that’s moist, flavorful, and absolutely unforgettable:

• For the Cake Batter:
  • 2 cups (260g) all-purpose flour (swap with gluten-free blend if needed)
  • 1 1/2 cups (300g) granulated sugar (I sometimes use half brown sugar for extra depth)
  • 1 tsp ground cinnamon (fresh is best!)
  • 1/2 tsp ground nutmeg (optional, but it adds a lovely warmth)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil for a hint of tropical flavor)
  • 1 tsp pure vanilla extract
  • 1 cup (about 2 medium) ripe bananas, mashed (the riper, the sweeter)
  • 1 cup (225g) crushed pineapple, drained (canned works great—save the juice for another recipe!)
  • 1 cup (120g) chopped pecans (toast them for extra crunch and flavor)
• For the Cream Cheese Frosting:
  • 8 oz (225g) cream cheese, softened
  • 1/4 cup (60g) unsalted butter, softened
  • 2 1/2 cups (300g) powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • Pinch of salt (balances the sweetness)
• Optional Garnishes:
  • Extra chopped pecans (for topping)
  • Banana slices or pineapple tidbits (for pretty presentation)
  • Edible flowers (if you’re feeling fancy!)

I’m a big fan of using organic bananas and pineapple when possible—they just seem to have more flavor. For the nuts, pecans are classic, but you can swap in walnuts if that’s what you’ve got on hand. And, if you need this to be dairy-free, use vegan cream cheese and plant-based butter for the frosting (I’ve tested it—works like a charm!).

This cake is super forgiving, so don’t stress if you need to make a little substitution. The main thing is to use super ripe bananas and good-quality pineapple. The rest is just details!

Equipment Needed

• Mixing Bowls: Two large bowls—one for dry, one for wet ingredients. If you only have one, just wash it between steps.
• Whisk and Spatula: A whisk for blending the dry ingredients and a spatula for folding in the wet mixture. I prefer a silicone spatula for scraping every last bit of batter.
• Measuring Cups & Spoons: Precision matters for baking, so grab both US and metric if you’ve got them.
• Cake Pans: Two 9-inch (23cm) round pans work best. You can use a 9×13-inch (23x33cm) pan for sheet cake style, or even muffin tins for cupcakes.
• Electric Mixer: A hand mixer makes frosting a breeze, but you can use a whisk and some muscle if you’re feeling old-school.
• Cooling Rack: Not essential, but it helps the cakes cool evenly (I’ve used an oven rack in a pinch).
• Baking Paper or Nonstick Spray: For easy release—don’t skip this step!

If you’re on a budget, you can totally skip the stand mixer and fancy gadgets. I’ve made hummingbird cake with just a wooden spoon and a little patience (my arms got a workout!). Just keep your tools clean and dry, especially when making the frosting—no one likes lumpy icing.

Preparation Method

1. Prep the Pans: Preheat your oven to 350°F (175°C). Grease two 9-inch (23cm) round cake pans and line the bottoms with parchment paper. Trust me, this makes removing the cakes so much easier.
2. Mix Dry Ingredients: In a large bowl, whisk together 2 cups (260g) flour, 1 1/2 cups (300g) sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, 1 tsp baking soda, and 1/2 tsp salt. Make sure there are no lumps—sometimes I sift the flour first for extra fluffiness.
3. Combine Wet Ingredients: In another bowl, beat 2 eggs lightly, then mix in 1/2 cup (120ml) oil, 1 tsp vanilla, 1 cup mashed banana, and 1 cup drained crushed pineapple. Stir until well combined—the mixture should smell sweet and fruity.
4. Add Wet to Dry: Pour the wet mixture into the dry ingredients. Gently fold together with a spatula until just combined. Don’t overmix; a few streaks of flour are okay. Overmixing can make the cake dense—learned that the hard way!
5. Fold in Pecans: Stir in 1 cup (120g) chopped pecans. If you toasted them beforehand (5 minutes in a dry pan), they’ll add even more flavor.
6. Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The cakes should be golden and the kitchen will smell amazing.
7. Cool: Let the cakes cool in the pans for 10 minutes, then turn out onto a cooling rack. Peel off the parchment and let cool completely. Don’t rush this—frosting warm cakes is a mess!
8. Make Frosting: In a large bowl, beat 8 oz (225g) cream cheese and 1/4 cup (60g) butter until smooth and creamy. Gradually add 2 1/2 cups (300g) powdered sugar, beating until fluffy. Mix in 1 tsp vanilla and a pinch of salt. Taste it—if it’s too sweet, add a little lemon juice.
9. Frost & Decorate: Place one cake layer on a plate. Spread a thick layer of frosting on top, then add the second layer and cover with more frosting. Sprinkle extra pecans, banana slices, or pineapple pieces on top if you like.
10. Serve: Slice and enjoy! The cake is moist and crumbly, so use a sharp knife and wipe between cuts for neat slices.

If your cake sinks in the middle—don’t panic! It’ll still taste great, and you can always add a little extra frosting to cover it up. If your frosting is too soft, chill it for 10 minutes before spreading. Baking is all about learning as you go, right?

Cooking Tips & Techniques

• Don’t Overmix the Batter: Stir just until the flour is mixed in. Overmixing can make the cake tough instead of tender.
• Use Super Ripe Bananas: They should be heavily spotted or brown. This gives the cake natural sweetness and moisture. Sometimes I freeze old bananas just for baking!
• Drain the Pineapple Well: Too much liquid will make the cake heavy. I press it gently with a paper towel before adding.
• Toast the Pecans: A quick toast in a dry skillet brings out their flavor and crunch. Don’t skip it if you have a few extra minutes.
• Check for Doneness: Ovens vary—start checking at 25 minutes. A toothpick should come out clean, and the cake should spring back lightly when touched.
• Chill the Frosting: If your kitchen is warm, pop the frosting in the fridge for 10-15 minutes before using. It’ll spread more easily.
• Layering Tips: If your cake layers dome up, level them with a serrated knife before stacking. I’ve had a few lopsided cakes in my day!
• Multitasking: While the cake bakes, wash up and toast your garnish nuts. Makes assembly faster and less stressful.

My first hummingbird cake ended up a little dense because I went wild with the mixing spoon (lesson learned!). Now, I always remind myself: gentle hands, happy cake. And if you’re baking with kids, let them mash the bananas—it’s the fun part!

Variations & Adaptations

• Gluten-Free Hummingbird Cake: Use your favorite gluten-free flour blend in place of all-purpose. I like Bob’s Red Mill—it doesn’t get gummy.
• Vegan Version: Swap eggs for flax eggs (2 tbsp ground flax + 6 tbsp water), and use plant-based cream cheese and butter in the frosting. Works surprisingly well!
• Seasonal Fruit Twist: Add diced mango or shredded coconut in summer for a tropical vibe. In the fall, sub in apples and a bit of pumpkin spice for warmth.
• Nuts & Seeds: Allergic to pecans? Use walnuts, sunflower seeds, or leave nuts out altogether. The cake will still be moist and flavorful.
• Sheet Cake or Cupcakes: Bake in a 9×13-inch pan for easy serving, or use muffin tins for portable treats. Just adjust baking time—cupcakes take about 18-22 minutes.

I once made a version with coconut in the frosting for a summer picnic—huge hit! Don’t be afraid to experiment. Hummingbird cake is forgiving and just seems to welcome new flavors.

Serving & Storage Suggestions

Serve this hummingbird cake at room temperature for the best texture—cool but not cold. I like to pile on extra pecans and a few banana slices for a pretty, Pinterest-worthy look. If you’re feeling playful, edible flowers or pineapple tidbits make it pop on the dessert table.

This cake pairs beautifully with iced coffee, black tea, or even a sparkling mimosa for brunch. For a cozy vibe, serve with chai or cinnamon-spiced cocoa.

• Storage: Cover leftovers tightly and keep in the fridge for up to 5 days. Cream cheese frosting needs to be kept cool.
• Freezing: You can freeze unfrosted cake layers for up to 2 months. Wrap well in plastic and foil, then thaw at room temp before frosting.
• Reheating: If you prefer warm cake, microwave slices for 10-15 seconds. The flavors deepen after a day or two—sometimes it’s even better the next day!

Honestly, I rarely have leftovers—this cake tends to disappear fast. But if you do, you’re in for a treat all week long.

Nutritional Information & Benefits

Each serving (1/12th of the cake with frosting) is approximately:

• Calories: 410
• Carbohydrates: 50g
• Protein: 5g
• Fat: 20g
• Fiber: 2g
• Sugar: 35g

Key ingredients like bananas and pineapple add vitamin C, potassium, and fiber. Pecans offer healthy fats and a dose of magnesium. If you use whole wheat flour, you’ll bump up the fiber even more. This hummingbird cake recipe can be adapted for gluten-free or dairy-free diets, so it’s friendly for most guests. Be aware of nuts and dairy in the standard version—easy to swap if you need to.

For me, this cake is the perfect balance: a treat that feels indulgent but packs in fruit and nuts. It’s dessert with a little goodness baked in!

Conclusion

If you’re searching for a dessert that’s moist, fruity, nutty, and absolutely irresistible, this hummingbird cake recipe is your answer. It’s easy enough for a beginner, but impressive enough to wow any crowd. I love making it for special occasions, but honestly, any day feels a little brighter with a slice of this cake.

Don’t be shy about customizing—swap nuts, change the fruit, or even make it gluten-free. Baking should be fun, not fussy. I hope you’ll give this recipe a try and share your twist!

This hummingbird cake is genuinely one of my favorite bakes. It’s got heart, history, and happiness in every bite. If you try it, let me know in the comments (or tag me on Pinterest!). Happy baking—and enjoy every crumb!

FAQs About Hummingbird Cake Recipe

Can I make hummingbird cake ahead of time?

Absolutely! You can bake the cake layers a day in advance. Just wrap them tightly in plastic and store at room temperature or in the fridge. Frost the cake right before serving for the freshest taste.

Can I use fresh pineapple instead of canned?

Yes, you can use fresh pineapple. Just make sure to finely chop and drain it well. Too much juice can make the cake heavy.

How do I toast pecans for this recipe?

Spread pecans in a dry skillet over medium heat for about 5 minutes, stirring frequently until fragrant and golden. Cool before adding to the batter.

Can I make this cake as cupcakes?

Definitely! Just scoop the batter into lined muffin tins and bake for 18-22 minutes. Top with cream cheese frosting and a sprinkle of nuts.

Is this hummingbird cake gluten-free?

This recipe isn’t gluten-free by default, but you can use a gluten-free flour blend. I’ve tested it, and it works great—just check your blend for xanthan gum.

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