Name: Hummingbird Cake
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Ingredients: 1 cup finely chopped fresh pineapple; 2.5 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt; 3/4 cup granulated sugar; 3/4 cup packed light-brown sugar; 3 large eggs; 1 cup vegetable oil or canola oil; 1 teaspoon vanilla extract; 1.5 cups mashed overripe bananas ((about 3-4 bananas)); 1 cup pecans, toasted and finely chopped ((plus more for decorating)); 12 ounces cream cheese ((nearly at room temperature)); 3/4 cup unsalted butter ((nearly at room temperature)); 4 cups powdered sugar; 1 teaspoon vanilla extract ((for frosting)); 1.25 cups sweetened shredded coconut ((toasted or untoasted))

Jump to Recipe

If you’re looking for a showstopping dessert that’s as moist, flavorful, and delightfully nostalgic as it is beautiful, you’ll fall head over heels for this Hummingbird Cake! Bursting with tropical flavors from sweet pineapple, ripe bananas, and creamy coconut, then finished with a lusciously fluffy cream cheese frosting, this cake is a true Southern classic. Did you know that it’s one of the most requested cakes at potlucks and family reunions across the South? Its blend of irresistible flavors and tender crumb makes it the kind of treat everyone lines up for. If you love my classic Carrot Cake, you’ll be thrilled with how easy and fun Hummingbird Cake is to prepare—and enjoy! Whether you’re celebrating a special occasion or just want to add a bit of homemade happiness to your week, this cake is sure to impress. Ready to learn how simple it is? Let’s get baking!

What is Hummingbird Cake?

Ever wondered why a cake with bananas, pineapple, and pecans is called “Hummingbird Cake”? Trust me, you’re not alone. Some say it’s because the cake is so sweet and tempting, even hummingbirds would flock to it! Others believe its name comes from its tropical, nectar-rich flavors that might just make anyone hum with delight. One thing’s for sure: following the old saying, “the way to a man’s heart is through his stomach,” this cake certainly wins hearts left and right. Curiosity piqued? There’s only one way to really understand—roll up your sleeves and bake it yourself!

Why You’ll Love This

There are plenty of good reasons to fall in love with Hummingbird Cake. First, its main highlight is its spectacularly moist crumb and rich flavor, combining banana, pineapple, and pecan in every bite, then capped off with a dreamy cream cheese frosting and coconut topping. Second, making this delightful cake at home is surprisingly budget-friendly—no need for special bakery trips or expensive ingredients. You likely have most of these staples in your pantry already! Third, the combination of toasted pecans and coconut as toppings creates a depth of flavor and touch of crunch that takes every slice straight over the top. If you’ve tried my Banana Nut Bread, you know how magical that banana and nut duo can be. Now, add another layer of tropical wonderfulness and you have a cake that’s simply unforgettable. Give it a try and bring a slice of Southern goodness to your kitchen today!

How to Make

Quick Overview

This Hummingbird Cake is a true crowd-pleaser but comes together with simple steps and easy-to-find ingredients. What makes it shine is its incredibly moist crumb, perfectly balanced sweetness, and the decadent cream cheese frosting that pulls everything together. With just 25 minutes of prep and around 40 minutes in the oven, you won’t have to wait too long to enjoy a slice (or two).

Ingredients

1 cup finely chopped fresh pineapple
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
3 large eggs
1 cup vegetable oil or canola oil
1 teaspoon vanilla extract
1 1/2 cups mashed overripe bananas (about 3-4 bananas)
1 cup pecans, toasted and finely chopped (plus more for decorating)
12 ounces cream cheese, nearly at room temperature
3/4 cup unsalted butter, nearly at room temperature
4 cups powdered sugar
1 teaspoon vanilla extract (for frosting)
1 1/4 cups sweetened shredded coconut (toasted or untoasted)

Directions

Preheat your oven to 350 degrees Fahrenheit. Generously butter two 9-inch round cake pans and line the bottoms with parchment paper. Butter the parchment and dust pans lightly with flour for easy cake removal.
In a small bowl, toss the chopped pineapple with 1/4 cup of flour. Set this aside—this step helps keep the pineapple from sinking in your batter.
In a medium bowl, whisk together the remaining flour, baking soda, cinnamon, nutmeg, and salt. These dry ingredients will give your cake structure and warm flavor.
In a large mixing bowl, beat together the granulated sugar, brown sugar, and eggs using a hand mixer or stand mixer until the mixture is pale and fluffy—about 2-3 minutes.
Blend in the oil and vanilla extract until smooth.
Fold in half of the flour mixture gently, then add the mashed bananas. Mix in the remaining flour mixture just until combined—don’t overmix, or the cake could turn dense.
Gently fold in the flour-coated pineapple and the chopped pecans.
Divide the batter evenly between your prepared cake pans, smoothing the tops.
Bake in the preheated oven for 34-40 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Let the cakes cool in their pans for 10 minutes, then carefully invert them onto wire racks to cool completely.
While the cakes cool, make the frosting: Beat together the cream cheese and butter in a large bowl until perfectly smooth and creamy. Add the powdered sugar and vanilla extract, whipping until the frosting is fluffy and luscious.
Once cakes are completely cool, spread a generous layer of frosting on one cake layer, top with the second, and frost the top and sides.
Press shredded coconut gently onto the sides of the cake and decorate the top with toasted pecans.
Slice, serve, and enjoy!

What to Serve With

A big slice of Hummingbird Cake is wonderful on its own, but you can elevate your dessert table with a few tasty accompaniments. Pair this tropical treat with a lightly sweetened cup of iced tea, an aromatic cup of coffee, or even a zesty pineapple or mango fruit salad. For celebrations, vanilla ice cream is always a hit, or try it with a sparkling mimosa or simple lemonade for a refreshing finish.

Top Tips for Perfecting

Use overripe bananas for best flavor and moisture—they should have lots of brown spots.
If you’re short on time, use canned drained pineapple, but fresh makes a difference in taste and texture.
To keep the cake extra fluffy, be careful not to overmix the batter once the flour is added.
Chilling your cake layers before frosting helps prevent the frosting from melting and sliding.
For a nut-free version, skip the pecans and try sunflower seeds or leave them out entirely.
Don’t skimp on the cream cheese frosting—it’s what makes this cake truly unforgettable!

Storing and Reheating Tips

To keep your Hummingbird Cake fresh, cover it tightly with plastic wrap or place it in an airtight container. Store in the refrigerator for up to five days. If you’d like to freeze the cake, wrap individual slices (or the whole unfrosted cake layers) well in plastic and foil. Freeze for up to three months and thaw overnight in the refrigerator before frosting or serving.

To reheat a slice, simply microwave it for 8-10 seconds for a just-baked taste. Always store frosted cake in the fridge, as the cream cheese frosting can soften at room temperature.

FAQs

Can I make Hummingbird Cake in advance?

Absolutely! The cake layers can be baked a day or two ahead, wrapped in plastic, and stored at room temperature or in the refrigerator. Frost just before serving.

Can I substitute walnuts for pecans?

Yes, you can use walnuts instead of pecans, or leave them out completely for a nut-free version.

Is it possible to make this recipe as cupcakes?

Definitely! Just portion the batter into lined muffin pans and bake for about 18-22 minutes, checking for doneness.

Do I have to use coconut?

No, the coconut is optional. If you prefer, you can skip it, substitute with more nuts, or use toasted coconut for extra crunch and flavor.

Can I use gluten-free flour?

Yes, you can use a 1:1 gluten-free flour blend. Results may vary slightly, but the cake will still be delicious.

Conclusion

From its irresistible mix of banana, pineapple, and pecan to its dreamy cream cheese coconut frosting, Hummingbird Cake is pure joy in every bite. Not only is it easy enough for a weeknight treat, but its festive look and exceptional flavor make it equally suited to birthdays and holiday celebrations. Trust me—once you serve it, everyone will be asking for the recipe! If you loved this cake, be sure to check out our Carrot Cake and Banana Nut Bread for even more classic bakery delights. Happy baking, and don’t forget to share your creations with friends and family!