If you love Carrot Cake and Banana Bread as much as I do, I know you’re going to love this Hummingbird Cake recipe. It is the perfect combination of banana, spices and pineapple. 

Cake being sliced.
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This is the best Hummingbird Cake Recipe and so easy to make. The moist cake layers are delicious with the rich icing. It is a flavor packed cake recipe perfect for any occasion and originally in Southern Living Magazine.

I have been making simple desserts for years. My family also likes Easy 7 Up Cake Recipe and Tornado Cake Recipe.

What is Hummingbird Cake?

Essentially hummingbird cake is a spice cake infused with the delicious flavors of pineapple, bananas and pecans.  The combinations of these flavors together make this cake delicious and irresistible! 

This cake recipe was originally created in Jamaica. It is named after the national bird in Jamaica which is the hummingbird.  


Ingredients for cake - pineapple, nuts, flour, cinnamon, cream cheese, butter.


  • Baking Soda. If you are out of baking soda, try the Best Baking Soda Substitutes.
  • Cooking Oil. I prefer Vegetable Oil or Canola Oil in this recipe.
  • Bananas. It’s important the bananas are ripe.

Cream Cheese Frosting

  • Cream Cheese. Make sure this has been softened at room temperature for the best texture.

Find the complete ingredient list at the bottom of the page.

How to Make Hummingbird Cake

Step 1. Preheat the oven to 300 degrees F. Then grease and flour 3 – 9-inch cake pans. 

Chopped nuts on baking sheet.

Step 2. Then make the toasted pecans. Place the pecans on a baking sheet in an even layer.  Bake for 8-10 minutes.  Then remove from oven and set asides.  

Bowl with sugar and oil combined.

Step 3. In a medium bowl, blend together the sugar and oil until smooth and well combined.  

Eggs in a bowl.

Step 4. In a separate mixing bowl, slightly beat eggs and then stir into the wet ingredients.  

Pineapple, bananas and vanilla combined.

Step 5. After that, stir in the pineapple, bananas and vanilla to egg mixture. Then fold in the toasted chopped pecans. 

Cake batter poured into pan.

Step 6. Next pour batter evenly into cake pans. 

Cakes baked and cooling.

Step 7. Bake these pans for approximately 25-30 minutes or until toothpick inserted in the center comes out clean. Make sure you are using a preheated oven. Gently remove the cakes from their pans and cool completely on wire racks.  

Mixing bowl with cream cheese being beat.

Step 8. In a large mixing bowl, add cream cheese and beat until smooth.  Then add in the butter and continue to beat until this mixture is smooth.  You can also use a stand mixer with paddle attachment.

Powdered sugar added to mixture and combined.

Step 9. Next gradually add in the powdered sugar, mixing in between each addition.  After all the powdered sugar has been added, beat until smooth.  Then beat in the vanilla extract until smooth as well.  

Cake topped with frosting.

Step 10. Carefully frost the cake on a serving platter or serving plate.  I like to put a nice thick layer of frosting between each cake layer to ensure that there is cream cheese in every bite of cake! 

Nuts sprinkled on top of frosted cake.

Step 11. Then frost the top of cake and sides of cake. The entire cake should be covered. Finally, cut into slices and serve. It is easier to cut using a large serrated knife.

Cake decorated and ready to serve.


Does hummingbird cake need to be refrigerated?

Even though this cake never last long in my house, I do store it in an airtight container and keep it in the refrigerator for up to one week. You can also cover it with aluminum foil or plastic wrap.

It can be left at room temperature for about a day but after that move it to the refrigerator since it’s topped with the cream cheese frosting.  

How long will it last?

Keep the cake covered to keep it from drying out. It will last 2 days at room temperature or up to 1 week in the refrigerator.

Can you use fresh pineapple?

Yes, you can use fresh pineapple. Just prepare it to use by crushing it.

Do you have to toast the nuts?

Yes, the taste and texture are greatly enhanced by toasting the nuts. The end result is worth the time.

Try More Easy Cake Recipes

Make this easy Hummingbird Cake Recipe that is sure to impress. Then leave a star rating and comment once you try it.

Hummingbird Cake

4.87 from 38 votes
If you love carrot cake, I know you are going to love this Hummingbird Cake recipe. This cake recipe with cream cheese frosting is easy to make.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 10 – 12
Cuisine American
Course Dessert
Calories 990



  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 cups granulated sugar
  • 1 ½ cups cooking oil – canola or vegetable
  • 3 eggs room temperature, slightly beaten
  • 1 8 oz can crushed pineapple, almost completely drained
  • 2 cups mashed ripe bananas – about 3-4 large
  • 2 teaspoons vanilla extract
  • 1 ½ cups pecans chopped


  • 2 8 oz packages cream cheese, softened
  • ½ cup 1 stick unsalted butter, softened
  • 6-8 cups powdered sugar sifted
  • 1-2 teaspoons vanilla extract
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  • Cake:
  • Preheat oven to 300 degrees F
  • On a baking sheet, spread pecans in an even layer
  • Toast for 8-10 minutes
  • Remove from oven and set aside
  • Increase oven heat to 350 degrees F
  • Grease and flour 3 – 9 inch cake pans
  • In a large bowl, whisk together flour, salt, baking soda and cinnamon
  • In a medium bowl, blend together the sugar and oil until smooth
  • Slightly beat eggs in a small bowl
  • Whisk eggs into sugar mixture until well combined
  • Add mashed bananas, pineapple and vanilla to egg mixture until well combined
  • Fold in pecans
  • Gradually add flour mixture until mixture is smooth and well combined
  • Divide batter into cake pans evenly
  • Bake for 25-30 minutes or until toothpick inserted in the center comes out clean
  • Cool completely on wire racks
  • Remove from pans and frost with cream cheese frosting
  • Serve
  • Store leftovers in refrigerator
  • Frosting:
  • In a large mixing bowl add cream cheese, and beat until smooth
  • Add in butter, an beat butter until smooth
  • Gradually add powdered sugar, mixing in between each addition
  • Beat until smooth
  • Beat in vanilla until smooth
  • Frost cake, putting a nice thick layer of frosting in between each cake layer.
  • Store leftovers in refrigerator for up to 3-4 days in a covered container

Nutrition Facts

Calories 990kcal, Carbohydrates 152g, Protein 10g, Fat 41g, Saturated Fat 16g, Cholesterol 123mg, Sodium 590mg, Potassium 289mg, Fiber 3g, Sugar 116g, Vitamin A 992IU, Vitamin C 3mg, Calcium 74mg, Iron 3mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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Recipe Rating


  1. Wendy P says:

    5 stars
    Easy recipe to follow with simple ingredients. I doubled the cinnamon and added a little more vanilla as well. The cake turned out nice and moist with great flavours. The family all loved it!

    1. Carrie says:

      So great to hear! Thank you for sharing!

  2. May says:

    Am so impressed because all the information required to make this cake is so detailed.

    1. Carrie says:

      Thank you so much!

  3. Maggie says:

    can you bake this receipt in a 9×13 in. Pan?.

    1. Carrie says:

      I don’t recommend baking this cake recipe in a 9X13 pan as it’s too much batter for that size pan.

  4. Reenie Getz says:

    Looks delicious! Is that crushed pecans on the outside?

    1. Carrie says:

      Yes. Thanks so much for checking out the site.