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Hummingbird Cake Recipe: Easy Homemade Moist & Nutty Dessert

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This hummingbird cake is a moist, fruity, and nutty Southern classic, bursting with ripe bananas, pineapple, toasted pecans, and warm spices, all topped with a dreamy cream cheese frosting. It’s easy to make, crowd-pleasing, and perfect for celebrations or whenever you need a nostalgic treat.

Ingredients

Scale
  • 2 cups (260g) all-purpose flour (or gluten-free blend)
  • 1 1/2 cups (300g) granulated sugar (or half brown sugar)
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg (optional)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 1 tsp pure vanilla extract
  • 1 cup (about 2 medium) ripe bananas, mashed
  • 1 cup (225g) crushed pineapple, drained
  • 1 cup (120g) chopped pecans, toasted
  • 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 (for frosting)
  • Pinch of salt (for frosting)
  • Extra chopped pecans (for topping, optional)
  • Banana slices or pineapple tidbits (for garnish, optional)
  • Edible flowers (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  2. In a large bowl, whisk together flour, sugar, cinnamon, nutmeg, baking soda, and salt.
  3. In another bowl, beat eggs lightly, then mix in oil, vanilla, mashed banana, and drained crushed pineapple.
  4. Pour the wet mixture into the dry ingredients. Gently fold together with a spatula until just combined. Do not overmix.
  5. Stir in chopped toasted pecans.
  6. Divide the batter evenly between the prepared pans.
  7. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let cakes cool in the pans for 10 minutes, then turn out onto a cooling rack. Peel off parchment and let cool completely.
  9. For the frosting: In a large bowl, beat cream cheese and butter until smooth and creamy. Gradually add powdered sugar, beating until fluffy. Mix in vanilla and a pinch of salt.
  10. 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.
  11. Decorate with extra pecans, banana slices, or pineapple tidbits as desired.
  12. Slice and serve. Store leftovers covered in the fridge for up to 5 days.

Notes

Use very ripe bananas for best flavor and moisture. Toast pecans for extra crunch. Drain pineapple well to avoid a heavy cake. Do not overmix the batter. For gluten-free or vegan adaptations, see blog tips. Cake layers can be made ahead and frozen. Frosting can be chilled if too soft.

Nutrition

Keywords: hummingbird cake, banana cake, pineapple cake, cream cheese frosting, Southern dessert, easy cake, moist cake, nutty cake, pecan cake, homemade cake, brunch dessert, celebration cake

Find it online: https://jodierecipes.com/hummingbird-cake-recipe-easy-homemade-moist-and-nutty-dessert/