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picture of hummingbird cake on a white cake platter with a couple slices cut out.
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4.85 from 20 votes

Hummingbird Cake

This classic Southern Hummingbird Cake is made with crushed pineapple and bananas with a classic cream cheese frosting that's topped with pecans and toasted coconut to create the ultimate cake. An incredible cake that's perfect for any time of the year.
Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: cake, Dessert
Cuisine: American
Keyword: hummingbird cake, hummingbird cake recipe
Servings: 12
Calories: 741kcal



  • 2 cups all-purpose flour
  • cup sugar
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon cinnamon
  • 2 large eggs lightly beaten
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 8 ounces crushed pineapple drained
  • 2 large bananas overripe, mashed
  • 1 cup pecans toasted and finely chopped



  • cup sweetened coconut toasted
  • ½ cup pecans chopped



  • Preheat the oven: Preheat the oven to 350°F.
  • Prepare the cake pans: You will need 2 cake pans, each 8 inches in diameter. Cut out 2 parchment paper circles that will fit inside the cake pans. Spray the bottom of the cake pans with cooking spray, this is so the parchment paper sticks to the pans. Place the parchment papers inside and spray more cooking spray over the parchment paper.
  • Combine dry ingredients: In the bowl of your mixer combine all the dry ingredients together; flour, sugar, salt, baking soda, baking powder and cinnamon.
  • Finish the cake batter: To the mixer bowl add the beaten eggs, vegetable oil, vanilla extract, vanilla extract, crushed pineapple and mashed bananas. Mix well until combined. Stir in pecans.
  • Pour batter in pans: Evenly divide the batter between the two prepared pans and transfer to the oven.
  • Bake: Bake for 25 to 30 minutes or until the cake is cooked. Insert a toothpick in the middle of the cake, if it comes out clean, the cake is done.
  • Cool the cakes: Place the cake pans on a cooling rack and cool in the pans for 5 minutes, then remove them from the pans and allow the cakes to cool completely on the cooling rack.


  • Make the frosting: In the bowl of your mixer, add the cream cheese, and butter and beat using the paddle attachment until smooth. Add the vanilla extract and powdered sugar and beat on low until all combined. Increase the speed and continue beating until the frosting is smooth and fluffy, about 3 minutes.

Assemble the cake

  • Assemble the cake: Once the layers have cooled off completely, cut off the dome part of the cake so that each layer is flat on top. To assemble the cake, place one cake on a serving platter and spread a layer of frosting evenly. Repeat with remaining cake layer and frost the cake all around.
  • Finish the cake: Using your hands, apply toasted coconut to the sides of the cake all around. Sprinkle the top with chopped pecans.
  • Chill and serve: Chill the cake until ready to serve.



  1. Feel free to substitute the pecans with walnuts.
  2. Let the cake cool completely before frosting it. If the cake is still warm it will turn the frosting into a runny liquid.
  3. Cream cheese frosting is a must. No other frosting compares.
  4. Make sure the ingredients for the cream cheese frosting are at room temperature.
  5. A stand mixer works great but remember if you don't have one, a hand mixer will work just as well.
  6. Line the cake pans as instructed, to avoid the cake sticking to the bottom of the pan, plus it's so much easier to remove the cakes from the pans.
  7. I prefer to keep this cake store in the refrigerator because of the cream cheese. Keep the cake in a closed cake container in the fridge for up to 4 days.


Serving: 1serving | Calories: 741kcal | Carbohydrates: 98g | Protein: 7g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 326mg | Potassium: 307mg | Fiber: 4g | Sugar: 75g | Vitamin A: 930IU | Vitamin C: 4mg | Calcium: 70mg | Iron: 2mg