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slice of hummingbird cake on a plate with a fork
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5 from 35 votes

Restaurant-Style Hummingbird Cake - Southern Classic

The Hummingbird Cake is a Southern Classic
Prep Time40 mins
Cook Time30 mins
cooling time for cake20 mins
Course: Dessert
Cuisine: American, Southern
Servings: 12
Calories: 953kcal


Hummingbird Cake

  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 cups ripe bananas - mashed
  • 1 cup fresh pineapple crushed
  • 1 tsp vanilla
  • ¾ cup vegetable oil
  • 2 large eggs beaten
  • 1 cup pecans finely chopped

Cream Cheese Frosting

  • 24 oz cream cheese regular not whipped
  • 1 cup butter 2 sticks = 8 ounces
  • 1 lb powdered sugar
  • 1 ½ teaspoons vanilla
  • pecan halves for decorating the top of the cake optional


  • Preheat oven to 350°F. Make sure you position racks in the center and bottom third of the oven.
  • Lightly butter three 9-inch round cake pans, sprinkle evenly with flour and tap out the excess. Then line the bottom of each cake pan with rounds of parchment paper.
  • Sift the flour, baking soda, cinnamon, and salt into a bowl. Set aside until needed.
  • Place 1 cup of finely diced fresh pineapple in a food processor and pulse until crushed. Do not over-pulse.
    **You can also use a potato masher to crush the pineapple.
  • In another bowl, combine the granulated and brown sugar, mix until fully combined.
  • Add the eggs to the sugar mixture, whisking by hand until the mixture is smooth.
  • Add the oil and vanilla into the sugar mixture, blending well with a wire whisk.
  • Add the flour mixture to the wet ingredients and mix with a spoon by hand until the mixture fully combined. Do Not Overmix!
  • Add the mashed bananas, crushed pineapple (and juice), and chopped pecans to the batter. Mix until just combined.
  • Divide the batter evenly between 3 prepared pans.
  • *Tap the pans on the counter to release any air bubbles in the batter.
  • Place the layers on the center rack of a preheated 350 -degree oven and bake for 25-30 minutes, until the center of cakes springs back when pressed.
  • Transfer the cakes to wire racks and cool for 10 minutes. After cooling invert the cakes onto the racks (remove the parchment paper) and turn cakes right side up and allow to cool completely before frosting.

Cream Cheese Frosting

  • Using an electric mixer on high speed, beat the cream cheese and butter in a large bowl until combined.
  • With the mixer on low speed gradually mix in the confectioner's sugar. Add the vanilla and whip until creamy.


  • Place the first layer of cake upside down on a cake stand or serving plate. Add about 1 cup of frosting to the layer and spread it evenly on top of the cake.
  • Place the second layer of cake right side up with the pan side going onto the frosted cake. Frost this layer the same as you did the first.
  • Add the final layer of the cake, again with the pan side down going onto the frosted cake layers. Top with cream cheese frosting, creating a little thicker layer.
    Use the remaining frosting for the sides of the cake and add a ring of pecan halves around the outside of the top of the cake.
  • Refrigerate the cake for at least one hour before serving. The cake will be best if allowed to chill overnight.
    *Let the cake stand at room temperature for 1-2 hours before serving after being refrigerated.


Calories: 953kcal | Carbohydrates: 110g | Protein: 9g | Fat: 56g | Saturated Fat: 33g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 391mg | Potassium: 338mg | Fiber: 3g | Sugar: 80g | Vitamin A: 1316IU | Vitamin C: 10mg | Calcium: 96mg | Iron: 2mg