This hummingbird cake is one of those trusted recipes I return to when I want a cake that is comforting, a little rustic, and reliably crowd-pleasing. It’s built on ripe bananas, crushed pineapple, warm spices and toasted pecans — and it brings all those flavors together into a tender, moist three-layer cake finished with a tangy cream cheese frosting. No fuss, big reward.
I like this version because the texture is forgiving: the cornstarch and the oil keep the crumb soft, while the toasted pecans and warm cinnamon add structure and a sense of hominess. It’s great for a weekend bake, a potluck, or whenever someone asks for “a slice of something special.”
Below you’ll find everything you need: the exact ingredient list from the recipe, step-by-step baking directions (kept in the original order and amounts), tools, troubleshooting, and a few simple ways to make it vegetarian-friendly or tailor it to your pantry. Read through once, then preheat the oven and get comfortable — this one rewards patience.
What We’re Using
Ingredients
- 2 cups pecans — toasted and chopped for crunch and nutty flavor; set aside 1/4 cup for garnish.
- 3 cups all-purpose flour — the cake’s structure; spoon into the measuring cup and level for accuracy.
- 1 teaspoon coarse salt — balances sweetness and brightens the flavors.
- 1 teaspoon baking soda — helps the cake rise and keeps it tender.
- 1 teaspoon baking powder — additional lift for an even crumb.
- 1 teaspoon cinnamon — the signature spice in hummingbird cake; use ground cinnamon.
- 1/2 teaspoon nutmeg — warm background spice; freshly grated if you have it.
- 1 cup granulated sugar — primary sweetener for balance and structure.
- 1 1/4 cups brown sugar — adds moisture and caramel notes.
- 1/4 cup cornstarch — lightens the crumb for a softer cake.
- 3 cups mashed bananas (about 6 bananas) — use very ripe bananas for maximum flavor and sweetness.
- 6 large eggs — binders and structure; bring to room temperature for best mixing.
- 2 teaspoons vanilla — rounds out the flavors.
- 1 1/2 cups neutral-flavored oil — keeps the cake moist (canola, vegetable, or light olive oil).
- 8 ounce can crushed pineapple — add as-is (do not drain unless you prefer a less moist cake).
- cream cheese frosting recipe x 2 — the recipe calls for a double batch; this keeps the layers well-coated and the cake moist.
Stepwise Method: Hummingbird Cake
- Preheat the oven to 350°F (177°C).
- Roughly chop all 2 cups pecans into about 1/4″ pieces using a chef’s knife or a food processor.
- Spread the chopped pecans evenly on a parchment-lined sheet pan and toast on the middle oven rack at 350°F for 5 minutes. Remove and set the toasted pecans aside to cool.
- Prepare three 9″ cake pans: butter or spray them with non-stick spray and place a parchment round in the bottom of each pan.
- In a large bowl, whisk together the dry ingredients: 3 cups all-purpose flour, 1 teaspoon coarse salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1 cup granulated sugar, 1 1/4 cups brown sugar, and 1/4 cup cornstarch. Whisk until evenly combined and set aside.
- In a separate large bowl, add 3 cups mashed bananas (about 6 bananas) and mash with a fork until mostly smooth (a few small chunks are OK).
- Add 6 large eggs to the mashed bananas and whisk until combined.
- Add 2 teaspoons vanilla, the 8-ounce can crushed pineapple (as is), and 1 1/2 cups neutral-flavored oil to the banana-egg mixture. Whisk until the wet ingredients are combined and emulsified.
- Pour the wet mixture into the bowl with the dry ingredients. Add 1 3/4 cups of the toasted pecans. Stir gently until just combined—do not overmix.
- Divide the batter evenly among the three prepared 9″ pans and smooth the tops.
- Bake on the middle oven rack at 350°F for 30 to 32 minutes, or until the cakes are just firm in the center and browned.
- Cool the cakes in their pans on a rack until they reach room temperature (this can take up to 2 hours). About 20 minutes before the cakes are fully cooled, prepare the cream cheese frosting as indicated by the recipe, making a double batch (cream cheese frosting recipe x 2).
- When the cakes are cool, remove them from the pans and slice off a thin layer from the top of each cake to level them.
- Place one layer on a serving plate, spread an even layer of the cream cheese frosting, top with the second layer, repeat, then place the third layer and frost the top and sides of the cake until completely coated.
- Garnish the frosted cake with the remaining 1/4 cup of chopped toasted pecans. Slice and serve.
Why It’s My Go-To
This cake hits a balance of texture and flavor that few simple layer cakes manage. The combination of mashed bananas and crushed pineapple keeps the crumb moist without being greasy, and the cornstarch helps create a delicate, tender bite that makes each forkful feel light. The toasted pecans give the cake character — a crunch that plays against the softness of the layers.
It’s also flexible: this recipe tolerates small timing differences and a range of banana ripeness, so it’s forgiving for home bakers. The frosting is essential for that sweet-tangy counterpoint; when you double the cream cheese frosting as the directions require, you get clean layer definition and enough frosting to keep the cake from drying out over a day or two.
Vegan & Vegetarian Swaps
Vegetarian note: This recipe is already vegetarian-friendly as written. For vegan adaptations, a few substitutions will change texture, so expect a slightly different crumb:
- Eggs: Replace each egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg) — whisk and let rest 5 minutes before using. This will yield a denser crumb.
- Oil: Keep the oil; it’s vegan-friendly and important for moisture.
- Cream cheese frosting: Use a vegan cream cheese and vegan butter to make the frosting; taste and texture differ slightly but still pair well with the cake.
Essential Tools for Success
Grab these tools before you start to keep the process smooth:
- Three 9″ cake pans — even layers bake more consistently.
- Parchment rounds — prevents sticking and makes removal simple.
- Chef’s knife or food processor — for roughly chopping pecans to about 1/4″.
- Mixing bowls and a whisk — one for dry, one for wet; a wooden spoon or flexible spatula for folding.
- Cooling rack — essential so cakes reach room temperature without trapping steam.
- Offset spatula or bench scraper — for smooth frosting application.
Problems & Prevention
Common issues and how to avoid them
- Dense or gummy cake: Don’t overmix after combining wet and dry — stir only until just combined. Measure flour correctly (avoid packing).
- Soggy layers: If you prefer less moisture, you can drain the crushed pineapple slightly, but the recipe specifies “as is” — draining will change texture.
- Cracked or domed tops: Make sure your oven temperature is accurate. Bake at 350°F as directed and use the middle rack for even heat. Level the tops after cooling as the recipe directs.
- Frosting sliding off: Chill the cakes slightly before a final heavy crumb coat. The recipe’s instruction to double the frosting helps ensure good coverage and stability.
Make It Your Way
Small tweaks let you personalize without changing the core method:
- Add more nuts: Fold a little extra toasted pecans into the batter if you want more crunch; the recipe already uses 1 3/4 cups in the batter and saves 1/4 cup for garnish.
- Spice it up: Increase cinnamon to 1 1/2 teaspoons or add 1/4 teaspoon ground ginger for warmth.
- Flavor swaps: Toasted coconut sprinkled on top alongside pecans makes for a tropical finish that pairs with pineapple.
Author’s Commentary
I keep this hummingbird cake recipe in heavy rotation because it’s reliably good and strikes the right balance between homestyle and celebratory. The double batch of cream cheese frosting is a deliberate call-out: skimping on frosting here robs the cake of the creamy counterpoint that makes it feel complete. Toast the nuts — that five minutes in the oven wakes up their flavor and gives the cake a toasty aroma that complements the bananas and pineapple.
Because the batter is moist and forgiving, I often line up my three pans and divide the batter using a kitchen scale for perfect symmetry. If you don’t have a scale, just eyeball it and rotate the pans in the oven halfway through baking if your oven runs hot on one side.
Keep It Fresh: Storage Guide
Store the frosted cake covered at room temperature for up to 2 days. Beyond that, refrigerate leftover slices in an airtight container for up to 5 days. Because the cake contains cream cheese frosting and fruit, refrigeration helps maintain food safety and texture over longer storage.
To serve chilled cake, remove it from the refrigerator 20–30 minutes before slicing so the frosting softens slightly. For freezing, slice the cake into portions, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Helpful Q&A
Q: Can I make this in two pans instead of three?
A: Yes, but the layers will be taller and require longer baking time. Watch the cake closely and test with a toothpick; baking time will be longer than 30–32 minutes.
Q: Do I need to toast the pecans?
A: Toasting is recommended — it adds flavor and crunch. Five minutes at 350°F as directed is enough; don’t let them burn.
Q: Do I drain the crushed pineapple?
A: The instructions say to use the crushed pineapple as is. Leaving the juice contributes to the cake’s moistness. If you prefer a slightly drier crumb, you can drain it lightly, but expect a texture change.
Wrap-Up
Hummingbird cake—moist, warmly spiced, nutty and tropical—makes a wonderful centerpiece with minimal fuss. Follow the ingredient list and stepwise directions above, double that cream cheese frosting, and you’ll have a three-layer cake that keeps well and tastes like home. Toast the pecans, use ripe bananas, and be gentle when combining the batter. Celebrate with a slice and a cup of coffee; this one is built for sharing.
Homemade Hummingbird Cake Recipe
Ingredients
Ingredients
- 2 cupsPecans
- 3 cupsall-purpose flour
- 1 teaspooncoarse salt
- 1 teaspoonbaking soda
- 1 teaspoonbaking powder
- 1 teaspooncinnamon
- 1/2 teaspoonnutmeg
- 1 cupgranulated sugar
- 1 1/4 cupsbrown sugar
- 1/4 cupcornstarch
- 3 cupsmashed bananas about 6 bananas
- 6 large eggs
- 2 teaspoonsvanilla
- 1 1/2 cupsneutral flavored oil
- 8 ouncecan crushed pineapple
- cream cheese frosting recipe x 2
Instructions
Instructions
- Preheat the oven to 350°F (177°C).
- Roughly chop all 2 cups pecans into about 1/4" pieces using a chef's knife or a food processor.
- Spread the chopped pecans evenly on a parchment-lined sheet pan and toast on the middle oven rack at 350°F for 5 minutes. Remove and set the toasted pecans aside to cool.
- Prepare three 9" cake pans: butter or spray them with non-stick spray and place a parchment round in the bottom of each pan.
- In a large bowl, whisk together the dry ingredients: 3 cups all-purpose flour, 1 teaspoon coarse salt, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1 cup granulated sugar, 1 1/4 cups brown sugar, and 1/4 cup cornstarch. Whisk until evenly combined and set aside.
- In a separate large bowl, add 3 cups mashed bananas (about 6 bananas) and mash with a fork until mostly smooth (a few small chunks are OK).
- Add 6 large eggs to the mashed bananas and whisk until combined.
- Add 2 teaspoons vanilla, the 8-ounce can crushed pineapple (as is), and 1 1/2 cups neutral-flavored oil to the banana-egg mixture. Whisk until the wet ingredients are combined and emulsified.
- Pour the wet mixture into the bowl with the dry ingredients. Add 1 3/4 cups of the toasted pecans. Stir gently until just combined—do not overmix.
- Divide the batter evenly among the three prepared 9" pans and smooth the tops.
- Bake on the middle oven rack at 350°F for 30 to 32 minutes, or until the cakes are just firm in the center and browned.
- Cool the cakes in their pans on a rack until they reach room temperature (this can take up to 2 hours). About 20 minutes before the cakes are fully cooled, prepare the cream cheese frosting as indicated by the recipe, making a double batch (cream cheese frosting recipe x 2).
- When the cakes are cool, remove them from the pans and slice off a thin layer from the top of each cake to level them.
- Place one layer on a serving plate, spread an even layer of the cream cheese frosting, top with the second layer, repeat, then place the third layer and frost the top and sides of the cake until completely coated.
- Garnish the frosted cake with the remaining 1/4 cup of chopped toasted pecans. Slice and serve.
Equipment
- Oven
- Sheet Pan
- Parchment Paper
- three 9-inch cake pans
- Mixing bowls
- Whisk
- Spatula
- chef's knife or food processor
- Cooling rack
- Measuring cups and spoons
Notes
Make-Ahead:
You can make this cake up to 1 day ahead of time.
How to Store:
Cover and keep at room temperature for up to 3 days. Place it in the refrigerator and cover it for up to 5 days. You can freeze this covered for up to 3 months and thaw it in the refrigerator for 1 day before serving.
How to Serve:
Pull the hummingbird cake out of the refrigerator and let it sit for 1 hour at room temperature before serving.
If you
have cake flour on hand, replace the all-purpose flour and cornstarch in this recipe with 3 ¼ cups of cake flour.
Although it’s
traditional to use pineapple, you can forgo it if you do not like it in the cake.
Feel free
to decorate the cake in whichever fashion best suits you.
I like
to use parchment paper rounds on the bottom of the prepared cake pans to help easily remove the cake. It also helps to aid in keeping the carrot cake moist.
Try adding
a ¼ teaspoon of ground all-spice to the cake mix.
You can
easily turn this into a two-layer cake using 2/3 of each ingredient. If it does not convert perfectly, round up.
You can
keep the nuts larger in size if you’d like.
Baking the
nuts will intensify their flavor, making them more delicious.
