Hummingbird Cake is a Southern classic that’s rich, moist, and bursting with tropical flavors. Made with ripe bananas, crushed pineapple, and warm spices, then topped with luscious cream cheese frosting, this Easter Hummingbird Cake is the perfect showstopper for your spring celebration.
Why You’ll Love This Recipe
This cake is incredibly moist, flavorful, and easy to make with simple ingredients. The combination of banana, pineapple, and pecans makes it uniquely delicious, while the tangy cream cheese frosting balances the sweetness beautifully. It’s ideal for Easter gatherings, brunches, or any time you want a festive, crowd-pleasing dessert. Plus, it can be made as a layer cake, sheet cake, or cupcakes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
- All-purpose flour
- Granulated sugar
- Baking soda
- Ground cinnamon
- Salt
- Eggs
- Vegetable oil
- Ripe bananas, mashed
- Crushed pineapple (with juice)
- Chopped pecans or walnuts
- Vanilla extract
For the cream cheese frosting:
- Cream cheese, softened
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
- Chopped pecans or shredded coconut for topping (optional)
Directions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan.
- In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- Add eggs and oil, stirring just until dry ingredients are moistened.
- Fold in mashed bananas, pineapple with juice, vanilla extract, and nuts. Do not overmix.
- Pour batter evenly into prepared pans.
- Bake for 25–30 minutes (round pans) or 35–40 minutes (sheet pan), or until a toothpick inserted in the center comes out clean.
- Let cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
- While cooling, prepare the frosting: beat cream cheese and butter until smooth. Add vanilla, then gradually beat in powdered sugar until fluffy.
- Frost the cooled cake and garnish with extra pecans or coconut if desired.
Servings and timing
Serves: 12
Prep time: 20 minutes
Cook time: 30–40 minutes
Total time: 1 hour
Variations
- Cupcakes: Use the same batter to make cupcakes. Bake for 18–22 minutes.
- Layer cake: Slice each cake round in half to make a four-layer cake with more frosting.
- Coconut twist: Add shredded coconut to the batter or frosting for added texture and flavor.
- Spice it up: Add a pinch of nutmeg or allspice for extra warmth.
- Gluten-free: Use a gluten-free all-purpose flour blend.
Storage/Reheating
Store the cake covered in the refrigerator for up to 5 days.
Bring to room temperature before serving for the best texture and flavor.
You can also freeze the cake (frosted or unfrosted) for up to 2 months. Wrap tightly and thaw overnight in the fridge before serving.
FAQs
What is Hummingbird Cake?
Hummingbird Cake is a moist, fruit-filled cake popular in the Southern U.S., made with bananas, pineapple, nuts, and spices, often topped with cream cheese frosting.
Why is it called Hummingbird Cake?
The name is said to come from the cake’s sweet, tropical flavors that are as irresistible as nectar to hummingbirds.
Can I make Hummingbird Cake without nuts?
Yes, just omit the pecans or walnuts for a nut-free version.
Can I use fresh pineapple instead of canned?
Canned crushed pineapple is preferred for texture and moisture, but you can use finely chopped fresh pineapple with its juices.
Does this cake need to be refrigerated?
Yes, because of the cream cheese frosting, it should be stored in the fridge.
Can I make this cake ahead of time?
Absolutely. Bake and frost the cake up to 2 days in advance and store it in the refrigerator.
How ripe should the bananas be?
Very ripe bananas with brown spots on the skin work best for flavor and moisture.
What’s the best way to frost a layer cake?
Let the cakes cool completely, level the tops if needed, then apply a thin crumb coat before the final layer of frosting.
Can I use a hand mixer for the frosting?
Yes, a hand mixer or stand mixer both work well for making smooth cream cheese frosting.
What can I serve with Hummingbird Cake?
It pairs beautifully with tea, coffee, or a light fruit salad on the side.
Conclusion
Easter Hummingbird Cake is a beautiful, flavorful dessert that’s perfect for spring celebrations. With its rich texture, tropical sweetness, and creamy frosting, it’s sure to impress your family and guests. Easy to make and even easier to love, this cake will quickly become an Easter tradition in your home.
PrintEaster Hummingbird Cake Recipe
Hummingbird Cake is a moist, flavorful dessert loaded with banana, crushed pineapple, chopped pecans, and warm spices. Topped with rich cream cheese frosting, this Southern classic is a festive favorite for Easter brunch or dessert tables. It’s sweet, cozy, and always a crowd-pleaser.
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern, American
Ingredients
For the Cake:
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3 cups all-purpose flour
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2 cups granulated sugar
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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3 large eggs
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1 cup vegetable oil
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2 teaspoons vanilla extract
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1 (8 oz) can crushed pineapple in juice (do not drain)
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2 cups mashed ripe bananas (about 4 bananas)
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1 cup chopped pecans
For the Cream Cheese Frosting:
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8 oz cream cheese, softened
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1/2 cup (1 stick) unsalted butter, softened
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4 cups powdered sugar
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1 teaspoon vanilla extract
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1–2 tablespoons milk or cream, if needed for spreading consistency
Optional Garnish:
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Chopped or whole pecans
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Dried pineapple flowers or fresh edible flowers
Instructions
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Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or two 9-inch pans.
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Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
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Combine wet ingredients: In a separate bowl, beat the eggs, oil, and vanilla. Stir in crushed pineapple with juice, mashed bananas, and chopped pecans.
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Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
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Bake: Divide batter evenly between prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
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Cool: Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
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Make the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, then mix in vanilla. Add milk or cream to reach desired consistency.
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Assemble the cake: Once completely cool, frost between layers and over the top and sides.
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Decorate: Top with chopped pecans or flowers, if desired.
Notes
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For a simpler version, bake in a 9×13-inch pan and frost the top only.
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Toast the pecans for extra flavor.
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This cake gets even better the next day—store it covered in the fridge and let it come to room temp before serving.
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Great make-ahead dessert for Easter!