Jam Scott
Rich, nostalgic, and brimming with Southern charm, this Southern Hummingbird Cake is a layered delight that fuses ripe bananas, juicy pineapple, chopped pecans, and warm spices into every forkful. A plush, moist crumb pairs beautifully with a tangy cream cheese frosting that adds just the right balance. It’s no wonder this cake has become a favorite at gatherings, especially in the South, where it’s often found gracing dessert tables during the holidays or Sunday dinners.
Each slice reveals a medley of textures and flavors—from the nutty crunch of pecans to the creamy softness of the frosting, and the bursts of pineapple nestled in between. Whether you’re baking it for a celebration or just because, this cake is a testament to how classic ingredients can create a stunningly rich and unforgettable dessert.
What Kind of Pineapple Should I Use?
For the most authentic and flavorful result, use canned crushed pineapple packed in juice (not syrup). It provides the perfect level of sweetness and moisture without overwhelming the other ingredients. Fresh pineapple can work in a pinch but may require more prep and won’t provide the same syrupy consistency that helps moisten the cake layers.
Ingredients for the Southern Hummingbird Cake
Ripe Bananas
They bring natural sweetness, moisture, and a soft texture to the cake.
Crushed Pineapple (in juice)
This adds juicy flavor and a subtle tang that balances the banana’s richness.
All-Purpose Flour
A sturdy base that gives the cake its structure while keeping it tender.
Granulated Sugar & Brown Sugar
A mix of both adds depth and a caramel-like note.
Eggs
These bind everything together and help the cake rise evenly.
Vegetable Oil
Provides moisture and keeps the crumb soft and rich.
Vanilla Extract
Adds warm, floral notes that enhance the banana and pineapple.
Ground Cinnamon
Infuses each bite with a cozy, spiced undertone.
Baking Soda & Salt
Leavening agents that ensure a light, fluffy texture.
Chopped Pecans
Bring crunch and nutty richness that defines a true Hummingbird Cake.
Cream Cheese & Butter (for frosting)
The dream team of creamy, tangy, and smooth for a luscious finish.
Powdered Sugar
Used to sweeten and thicken the frosting.
How To Make the Southern Hummingbird Cake
Step 1: Prep and Preheat
Start by preheating your oven to 350°F (175°C). Grease and flour two or three 9-inch round cake pans, or line them with parchment circles to ensure easy removal later.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. This ensures even distribution of the leavening agents and spice.
Step 3: Combine the Wet Ingredients
In a separate bowl, mash the ripe bananas until smooth. Add the crushed pineapple (with juice), both sugars, eggs, oil, and vanilla extract. Stir until everything is well incorporated.
Step 4: Bring It All Together
Gradually add the dry mixture to the wet ingredients. Mix until just combined—do not overmix. Gently fold in the chopped pecans.
Step 5: Bake the Layers
Divide the batter evenly among the prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Step 6: Make the Frosting
Beat softened cream cheese and butter until smooth and fluffy. Gradually add powdered sugar and continue to beat until creamy. Stir in a touch of vanilla extract.
Step 7: Assemble and Frost
Once the cake layers are fully cooled, spread a generous layer of cream cheese frosting between each one. Frost the top and sides of the cake, smoothing it out with an offset spatula. Garnish with extra pecans or banana slices if desired.
Serving and Storing Your Southern Hummingbird Cake
This cake is a showstopper at any event—serve it slightly chilled for the best flavor and texture contrast. The cream cheese frosting firms up beautifully, allowing for clean slices that reveal the cake’s beautiful layers. Top with extra pecans for added crunch and a rustic Southern look.
To store leftovers, cover the cake tightly with plastic wrap or place it in an airtight container. Keep it refrigerated for up to 5 days. Let it come to room temperature for about 20 minutes before serving for the best taste and texture.
Frequently Asked Questions
How ripe should the bananas be?
The riper the better! Dark-spotted or even mostly brown bananas work best for maximum sweetness and flavor.
Can I use fresh pineapple instead of canned?
Yes, but make sure it’s very finely chopped and juicy. The canned version in juice is preferred for consistent moisture and ease.
Can I freeze the cake?
Absolutely. You can freeze the unfrosted cake layers tightly wrapped for up to 2 months. Thaw completely before frosting and serving.
Do I need to toast the pecans?
Toasting is optional but highly recommended. It intensifies their flavor and adds a delightful crunch.
Can I make this cake in a bundt pan?
You can, but baking times will vary and you may not get the same layered effect. Keep a close eye and test for doneness with a toothpick.
Is it possible to make this cake dairy-free?
Yes, substitute the cream cheese and butter with dairy-free alternatives. Just note that the flavor and texture might vary slightly.
Want More Cake Ideas with a Twist?
If you adore the nostalgic charm of Southern Hummingbird Cake, check out these other decadent cake favorites:
• Homemade German Chocolate Cake for a rich, coconut-pecan experience.
• Cherry Layer Cake with Cherry Cream Cheese Frosting for a fruity and vibrant bite.
• Bonnie’s Blue Ribbon Chocolate Dream Cake for the ultimate chocolate lovers’ dream.
• Amish Applesauce Cake for cozy spiced notes and homey texture.
• Salted Caramel Kentucky Butter Cake for a sweet and buttery indulgence.
Save This Pin + Share Your Results
📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.
And let me know in the comments how yours turned out. Did you go heavy on the pecans or add a twist with coconut flakes? Did you try a bundt version or keep it classic?
I love hearing how others bring their personality into these bakes. Questions, tips, or customizations—share them all below so we can keep improving together!
Southern Hummingbird Cake
- Total Time: 50 minutes
- Yield: 12 servings
Description
A classic Southern favorite, this Hummingbird Cake is rich with ripe bananas, crushed pineapple, and crunchy pecans. Each moist layer is finished with a creamy, tangy cream cheese frosting that brings all the flavors together. Perfect for holidays, potlucks, or just because!
Ingredients
3 ripe bananas, mashed
1 cup crushed pineapple (with juice)
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar
3 large eggs
3/4 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two or three 9-inch cake pans.
- In a large bowl, whisk together flour, baking soda, salt, and cinnamon.
- In another bowl, combine mashed bananas, crushed pineapple (with juice), sugars, eggs, oil, and vanilla.
- Gradually add dry ingredients to the wet mixture. Stir until just combined. Fold in chopped pecans.
- Divide the batter evenly into prepared pans. Bake for 25–30 minutes or until a toothpick comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the frosting by beating cream cheese and butter until smooth. Add powdered sugar gradually, then mix in vanilla.
- Frost cooled cake layers, then frost the top and sides. Decorate with extra pecans if desired.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
