Hummingbird Cake Southern Classic (Printable)

Moist Southern cake with mashed bananas, pineapple, toasted pecans, and rich cream cheese frosting.

# What You'll Need:

→ Cake

01 - 3 cups all-purpose flour (375 g)
02 - 2 cups granulated sugar (400 g)
03 - 1 teaspoon baking soda
04 - 1 teaspoon ground cinnamon
05 - ½ teaspoon salt
06 - 3 large eggs, room temperature
07 - 1 cup vegetable oil (240 ml)
08 - 2 teaspoons pure vanilla extract
09 - 1 cup toasted pecans, chopped (120 g), plus extra for garnish
10 - 2 cups ripe bananas, mashed (about 3 bananas)
11 - 1 can crushed pineapple, undrained (8 oz/227 g)

→ Cream Cheese Frosting

12 - 8 oz cream cheese, softened (225 g)
13 - ½ cup unsalted butter, softened (115 g)
14 - 4 cups powdered sugar, sifted (480 g)
15 - 1 teaspoon pure vanilla extract
16 - Pinch of salt

# How To Make:

01 - Preheat the oven to 350°F (175°C). Grease and lightly flour three 8-inch (20 cm) round cake pans or line them with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt until evenly mixed.
03 - In a separate bowl, beat the eggs, vegetable oil, and vanilla extract until smoothly combined.
04 - Fold the mashed bananas, crushed pineapple with its juice, and chopped toasted pecans into the wet mixture.
05 - Add the wet ingredients to the dry components and gently mix until just incorporated. Avoid overmixing to maintain cake tenderness.
06 - Evenly distribute the batter among the prepared pans.
07 - Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow the cakes to cool in their pans for 10 minutes, then remove and transfer to wire racks to cool completely.
09 - Beat the softened cream cheese and butter together until the mixture is smooth and creamy.
10 - Gradually incorporate the sifted powdered sugar, vanilla extract, and a pinch of salt, beating until the frosting is light and spreadable.
11 - Spread frosting evenly between the cooled cake layers and cover the top and sides.
12 - Decorate the cake with additional toasted pecans as desired.

# Expert Advice:

01 -
  • It's ridiculously forgiving—the oil keeps it impossibly moist even if you're a day late pulling it from the oven.
  • That cream cheese frosting tastes like pure luxury but takes less effort than most people expect.
  • The pecans and pineapple give it an almost exotic feel, but it's just Southern comfort food in disguise.
02 -
  • The pineapple juice is not just moisture—it's an acid that reacts with the baking soda and makes the cake rise beautifully, so never strain it out.
  • Room-temperature eggs and softened cream cheese aren't fussy requirements; they actually emulsify better and create a smoother, more cohesive batter and frosting.
  • Underbaking this cake slightly is actually your friend because the residual heat continues cooking it as it cools, keeping it moist and preventing it from drying out later.
03 -
  • Toast your pecans yourself if you can—store-bought toasted pecans are convenient, but fresh-toasted ones in your own oven just before baking make a noticeable difference in depth and warmth.
  • If you accidentally overmix the batter, don't panic; the oil still saves you from a truly dense cake, so just proceed with confidence.
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