Thank you so much for stopping by—I’m absolutely thrilled to share this Hummingbird Cake recipe with you! This timeless Southern classic is a warm hug from the past—sweet layers bursting with pineapple and banana, crowned with velvety cream cheese frosting. If you crave a cake that’s moist, nostalgic, and full of heart, you’re in exactly the right place. Stick around and don’t forget to subscribe for more comforting recipes sent straight to your inbox!
Overview of Recipe Content
Here’s what makes this Hummingbird Cake such a beloved indulgence:
- What it is: A moist, spiced banana‑pineapple layer cake from the Southern United States, often called “doctor bird cake” in Jamaica Wikipedia.
- Why you’ll love it: Soft, aromatic, and buttery. Every bite is a perfect blend of sweet pineapple, ripe banana, warm cinnamon spice, and crunchy pecans.
- Flavor & texture: Rich and moist crumb with tropical tang and nutty crunch, finished with creamy, slightly tangy frosting.
- Seasonal relevance: Ideal for spring and summer gatherings, potlucks, birthdays—or any day you want a show‑stopping treat.
Ingredient List:
- 3 cups all‑purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 cup vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 1 can (8 oz) crushed pineapple, drained
- 2 cups mashed ripe bananas (about 4 bananas)
- 1 cup chopped pecans or walnuts (optional)
Cream Cheese Frosting (add your own quantities):
- Cream cheese, butter, powdered sugar, vanilla extract
Tools Needed:
- Mixing bowls
- Electric mixer or whisk
- 3 × 9″ cake pans or 2 × 9″ pans for two-layer version
- Rubber spatula
- Cooling rack
Suggested Substitutions & Additions:
- Swap walnuts for pecans
- Use coconut flakes for tropical flair
- Add a teaspoon of freshly grated nutmeg
- Lightly toast nuts for extra flavor
How to Make Hummingbird Cake
Step 1: Prep & Combine Dry Ingredients
Preheat your oven to 350 °F (175 °C). Grease and flour your cake pans. In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
Step 2: Mix Wet Ingredients
In another bowl, beat together oil, sugar, eggs, and vanilla until smooth and fragrant. Stir in crushed pineapple and mashed bananas until just combined.
Step 3: Fold & Add Nuts
Gently stir the dry ingredients into the wet mix until just moistened. Fold in chopped nuts if desired. Be careful not to overmix!
Step 4: Bake
Divide batter between the pans. Bake for about 25–30 minutes, or until a toothpick comes out clean and the tops spring back lightly.
Step 5: Cool Well
Allow cakes to cool in pans for 10 minutes, then transfer to a rack to cool completely before frosting.
Step 6: Frost & Stack
Whip together cream cheese, butter, powdered sugar, and vanilla until fluffy. Frost each layer, stack the cakes, and finish the outside and top with more frosting. Sprinkle reserved nuts or flaked coconut if you like!
What to Serve with Hummingbird Cake
- A fresh fruit salad or bright strawberry compote
- A simple cup of rich coffee or chilled mint tea
- Serve with a scoop of vanilla ice cream for extra indulgence
Tips for Making It Perfect
- Bananas matter: Use very ripe bananas (lots of brown speckles) for maximum sweetness and moisture.
- Drain pineapple well: Too much juice can make the batter soggy.
- Avoid overmixing: For tender layers, fold just until ingredients are incorporated.
- Even baking: Rotate pans mid‑bake for even color and doneness.
Storage Instructions
- Room temp: Covered for up to 2 days in a cool, dry place.
- Refrigerator: Store frosted cake in an airtight container or cake dome for up to 5 days.
- Freezing: Freeze unfrosted layers (tightly wrapped) up to 2 months. Thaw in fridge or at room temperature before frosting.
General Information
Originally inspired by Jamaican “Doctor Bird Cake,” this dessert crossed over to the U.S. in the late 1960s—and by 1978, it was a Southern Living sensation. Its colorful name honors Jamaica’s native hummingbird, locally called the doctor bird Poulef Recipes
It became one of Southern Living’s most requested recipes by the 1990s—a testament to its nostalgic charm and crowd‑pleasing flavor Wikipedia.
Frequently Asked Questions
Can I make this gluten-free?
Yes! Substitute with a 1:1 gluten‑free flour blend. The texture might be slightly denser but still delicious.
Can I prepare it ahead of time?
Absolutely. Bake layers a day in advance and store wrapped in plastic. Frost the next day for fresh results.
Is the frosting very sweet?
Not overly. You can adjust powdered sugar to taste—add more for sweetness or a little lemon juice for tang.
Can I use coconut oil instead of vegetable oil?
Yes, that adds a subtle coconut note which pairs beautifully with pineapple.
How tall should the cake be?
Most recipes bake into two or three 9‑inch layers. This one makes two thick layers or three thinner ones.
Conclusion
That’s how you make the truly irresistible and unforgettable Hummingbird Cake—rich, moist, and full of tropical flavor. I’m kicking myself for not making this sooner! It’s perfect for picnic spreads, birthday celebrations, or just because. Once you’ve baked it, check out my other fan favorites:
- [Homemade Cream Pound Cake – Buttery & Classic] (from Poulef Recipes) Poulef Recipes
- [Delightful Fig and Orange Cake – A Fruity, Spiced Treat] Poulef Recipes
(And here are more cakes you’ll adore from the site’s sitemap: lemon polenta cake, coconut Greek yogurt cake, chiffon cake, sweet potato ginger cake.)
Interactive Elements
Please leave a comment or review below—I’d love to hear how your Hummingbird Cake turned out! Share your slice on Pinterest at https://www.pinterest.com/poulefrecipe/ and tag me @PoulefRecipe so I can admire your creation!
Nutritional Information (approx. per serving, makes 12 slices)
| Calories | Protein | Carbs | Fat | Sugar | Fiber | Sodium |
|---|---|---|---|---|---|---|
| ~450 kcal | 3 g | 58 g | 20 g | 36 g | 2 g | 180 mg |
Irresistible & Joyful Hummingbird Cake Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
Description
A moist banana‑pineapple layer cake with warm cinnamon spice and creamy cream cheese frosting—classic Southern comfort at its finest.
Ingredients
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 can (8 oz) crushed pineapple, drained
2 cups mashed ripe bananas (about 4 bananas)
1 cup chopped pecans or walnuts (optional)
Cream Cheese Frosting (cream cheese, butter, powdered sugar, vanilla extract)
Instructions
1. Preheat oven to 350°F (175°C) and grease/flour cake pans.
2. In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
3. In another bowl, beat oil, sugar, eggs, and vanilla until smooth.
4. Stir in crushed pineapple and mashed bananas until just combined.
5. Add dry ingredients into the wet mixture and fold until just moistened.
6. Fold in chopped nuts if using.
7. Divide batter into cake pans and bake for 25–30 minutes.
8. Let cakes cool in pans for 10 minutes, then transfer to a rack to cool completely.
9. Prepare cream cheese frosting and frost cooled cakes.
10. Decorate with extra nuts or flaked coconut if desired.
Notes
Use very ripe bananas for best flavor and moisture.
Drain pineapple thoroughly to prevent soggy cake.
To make ahead, bake cake layers a day early and frost before serving.
You can freeze unfrosted cake layers up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Southern
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 36
- Sodium: 180
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 2
- Protein: 3
- Cholesterol: 45
