I love this cake because it’s bursting with warmth and nostalgia. The tropical sweetness of pineapple and banana gives it a unique, irresistible charm, while the soft, tender crumb keeps every bite moist. The cream cheese frosting ties everything together with a luscious balance of sweetness and tang. It’s a cake that looks stunning, tastes unforgettable, and feels like pure Southern comfort.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Cake Ingredients: Nonstick baking spray 2 sticks (1 cup) butter, softened 2 cups granulated sugar 1 tablespoon vanilla extract 4 large eggs 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon salt 1/3 cup buttermilk 1 1/2 cups mashed ripe banana (about 4 medium) One 8-ounce can crushed pineapple, with juice Optional garnishes: sweetened flaked coconut, chopped macadamia nuts
Frosting Ingredients: 2 sticks (1 cup) butter, softened Two 8-ounce packages cream cheese, softened 2 cups confectioners’ sugar 1 tablespoon lemon juice 1 teaspoon pure vanilla extract
Directions
I begin by preheating the oven to 350°F (175°C) and spraying three 9-inch cake pans with nonstick baking spray. For extra insurance, I like to line the bottoms with parchment paper so the layers release easily after baking.
In a large mixing bowl, I beat together the butter, sugar, and vanilla extract until light and fluffy — about 2 to 3 minutes. Then I add the eggs one at a time, mixing well after each addition until fully incorporated.
In a separate bowl, I whisk together the flour, baking soda, cinnamon, and salt. I add the dry ingredients to the butter mixture in batches, alternating with the buttermilk — starting and ending with the flour. I mix gently after each addition to avoid overworking the batter.
Once combined, I fold in the mashed bananas and crushed pineapple (with juice) until everything is evenly blended. The batter should be thick, fragrant, and speckled with fruit.
I divide the batter evenly among the prepared pans, smoothing the tops with a spatula. To remove air bubbles, I tap the pans gently on the counter before baking. I bake the layers for 25–35 minutes, or until a toothpick inserted into the center comes out clean.
After baking, I let the cakes cool in their pans for 10 minutes, then transfer them to wire racks to cool completely before frosting.
For the frosting, I beat together the softened butter and cream cheese until smooth and fluffy. Then I add the confectioners’ sugar, lemon juice, and vanilla extract, continuing to mix until the frosting is silky and spreadable.
Once the cakes are completely cool, I frost between the layers and over the top and sides. For a beautiful finish, I sprinkle the top with sweetened coconut or chopped macadamia nuts.
Servings and Timing
This recipe yields about 12–16 slices. It takes roughly 25 minutes to prep, 25–35 minutes to bake, and about an hour for cooling and frosting — a total of around 2 hours.
Variations
Sometimes I like to add a handful of chopped pecans or walnuts to the batter for extra crunch. If I’m feeling festive, I sprinkle toasted coconut over the top for a tropical touch. For a lighter twist, I use reduced-fat cream cheese in the frosting or substitute half the butter with Greek yogurt in the cake. When I want individual servings, I make cupcakes instead — they bake beautifully in about 20 minutes.
Storage/Reheating
I store this cake covered in the refrigerator for up to 5 days. Before serving, I let it sit at room temperature for about 20–30 minutes to soften the frosting. It also freezes well — I wrap slices tightly and store them in freezer-safe containers for up to 2 months. To enjoy, I thaw them overnight in the fridge.
FAQs
Why is it called Hummingbird Cake?
The name comes from its sweetness — just like nectar, it’s said to attract hummingbirds!
Can I make this cake ahead of time?
Yes, I often bake the layers a day ahead, wrap them tightly, and frost them the next day.
Can I use fresh pineapple instead of canned?
Yes, but I make sure to crush it finely and include the juice for the best texture.
Can I make this cake without nuts?
Of course — it’s delicious with or without them. The texture is already beautifully moist.
What’s the best way to mash bananas?
I use very ripe bananas and mash them with a fork until smooth with small lumps for texture.
Can I use sour cream instead of buttermilk?
Yes, I just thin the sour cream slightly with a tablespoon of milk.
How do I know when the cakes are done?
They’re ready when the centers spring back lightly when touched and a toothpick comes out clean.
Can I turn this into a sheet cake?
Yes, I bake it in a 9×13-inch pan for about 40–45 minutes.
Can I make the frosting less sweet?
I reduce the powdered sugar slightly and add a touch more cream cheese or lemon juice to balance it.
What’s the best garnish for this cake?
I love a simple topping of toasted coconut or finely chopped macadamia nuts for added crunch and beauty.
Conclusion
This Hummingbird Cake is everything I adore about Southern baking — tender, flavorful, and full of heart. The blend of banana, pineapple, and warm spice gives it a signature taste that’s both tropical and comforting, while the cream cheese frosting adds the perfect finishing touch. Whether I bake it for a celebration or just because, it’s a dessert that always steals the show and leaves everyone asking for seconds.
This Hummingbird Cake is a classic Southern favorite — incredibly moist and flavorful with mashed bananas, crushed pineapple, and warm cinnamon, all topped with a rich cream cheese frosting. It’s a show-stopping dessert that’s as comforting as it is elegant, perfect for holidays, celebrations, or any special occasion.
Preheat oven to 350°F (175°C). Grease three 9-inch cake pans with nonstick baking spray and line the bottoms with parchment paper.
In a large bowl, beat together butter, sugar, and vanilla extract until light and fluffy, about 2–3 minutes. Add eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Add dry ingredients to the butter mixture in batches, alternating with buttermilk. Mix gently to combine.
Fold in mashed bananas and crushed pineapple with juice until evenly incorporated.
Divide batter evenly among the prepared pans and smooth the tops. Tap pans lightly on the counter to remove air bubbles.
Bake for 25–35 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Meanwhile, make the frosting: Beat softened butter and cream cheese together until creamy and smooth. Add confectioners’ sugar, lemon juice, and vanilla; mix until fluffy and spreadable.
Once cakes are fully cooled, frost between layers, then cover the top and sides. Garnish with coconut or chopped macadamia nuts if desired.
Slice and serve — it’s especially delicious once the flavors have settled for a few hours.
Notes
Use very ripe bananas for the best flavor and moisture.
You can bake the layers ahead and frost them the next day for convenience.
Add chopped pecans or walnuts to the batter for extra crunch.
For a tropical twist, sprinkle toasted coconut over the frosting.
To make a sheet cake, bake in a 9×13-inch pan for 40–45 minutes.
Store covered in the refrigerator for up to 5 days, or freeze slices for up to 2 months.
