The Perfect Hummingbird Cake Recipe

It’s spring, and that means it’s time to make this perfect Hummingbird Cake recipe.

Spring is an incredible time of year! No sooner do the flowers begin dancing with vibrant colors than do hummingbirds arrive to sip on the sweet nectar that nature provides.

And of course, friends and families gather together to enjoy great food outdoors… while showing off their cooking skills!

Hopefully, you were following along last year and wowed the gang with that delicious peanut butter oreo cheesecake we tried out.

This year, you’re going to wow them all with THE perfect hummingbird cake, once again securing “Best Cook In The Family” while your cousin and would-be nemesis BBQ Jack weeps quietly in the corner.

WHAT IS HUMMINGBIRD CAKE?

Inspired by the flavors of the Caribbean, hummingbird cake is a banana-pineapple spice cake with origins in Jamaica. The layers of the cake are as easy to make as banana bread. Once ready, you smother those layers in cream cheese frosting. A recipe for hummingbird cake is very much like Pirates of the Caribbean meets my southern grandma!

Speaking of respectable southern women, Mrs. L.H. Wiggins of Greensboro, North Carolina had a hand in popularizing this amazing cake. She originally submitted the recipe for hummingbird cake to Southern Living in February of 1978.

Numerous versions were already gaining popularity in the southern United States prior to her submission, but it was Mrs. Wiggins who helped cement Hummingbird Cake as one of the most popular cakes of all time.

I’ve made some minor but critical adjustments to Mrs. Wiggins recipe in order to provide today’s perfect Hummingbird Cake recipe.

THE 4 CORE ELEMENTS OF PERFECT HUMMINGBIRD CAKE

This recipe for hummingbird cake is based on four core principles.

The first is moistness, which is achieved by using 1½ cups of oil and juice from a can of pineapple.

The second is the use of tropical fruits for flavor. Call it my love for piña colada, but I like to add desiccated coconut to balance the pineapple flavor.

Cinnamon is the spice that packs the punch needed to make this a spice cake. However, adding an additional ¼ teaspoon of allspice gives it an extra kick and really brings out the rest of the flavors.

Pecans are the fourth and final core ingredient. They provide nuttiness and texture to round out the cake. Some people substitute walnuts, but I find pecans to be slightly sweeter and a better fit for this recipe.

TRUST ME ON THIS: USE FAT DADDIO’S PANS

If you’ve been following this blog, you know that we don’t typically make specific cookware recommendations.

Here’s why I’m breaking from the norm and making a point of STRONGLY recommending Fat Daddio’s pans.

I don’t spend a TON of time baking cakes, but when I do need to bake one, I always have the same problem – the middle of the cakes form a dome that makes them difficult to stack.

Ugg! It’s so frustrating.

So, when I was preparing my recipe for hummingbird cake, I did some research.

As many of you know, there’s a plethora of advice out on the internet for how to solve this problem. I came across everything from lowering my oven temperature to wrapping pans in wet towels. I knew I didn’t want to trim any more cakes with a knife to make them flat. But I also knew that I didn’t want to extend the cooking time.

Eventually, I read a review from a baker who used Fat Daddio’s 9×3 inch anodized aluminum cake pans when she worked in a bakery. She explained that the high walls help cakes rise evenly. They also provide additional protection for cakes if your oven runs a bit hot.

I was intrigued, to say the least. So, I immediately ordered three, fearing they’d quickly be out of stock like everything else during the pandemic. When I popped my cakes in the oven a few days later, I could hardly wait to see the results.

Wow! What a difference these pans made. I ended up with perfectly flat cake layers. Problem solved!

So if like me, you’ve been struggling to bake flat, even cakes, grab some Fat Daddio’s pans and thank my internet review baker lady for the best cookware recommendation of the year.

HOW TO MAKE THE PERFECT HUMMINGBIRD CAKE RECIPE

So let’s dive into the making this glorious cake!

We’ll start with the ingredients.

Perfect Hummingbird Cake Ingredients

Cake Dry Ingredients

• 3 cups all-purpose flour, plus more for pans
• 2 cups granulated sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon allspice (optional)
• 1 cup chopped pecans – toasted
• ¾ cup desiccated coconut – unsweetened (optional)

Cake Wet Ingredients

• 3 large eggs, beaten
• 1 ½ cups vegetable oil
• 2 teaspoons vanilla extract
• 1 (8 ounce) can crushed pineapple in juice, undrained
• 2 cups chopped ripe bananas (3-4 bananas)
• Vegetable shortening – For greasing the pans

Cream Cheese Frosting Dry Ingredients

• 2 (16 ounce) packages powdered sugar
• 2 teaspoons fresh orange zest (grated orange peel)

Cream Cheese Frosting Wet Ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1 cup salted butter – softened
• 2 teaspoons vanilla extract
• 2 teaspoons fresh squeezed orange juice

Garnish Ingredients

• ¾ cup pecan halves – toasted

Step 1: Prepare the equipment

Cut a circular piece of parchment paper that matches the inside bottom of your pans. Alternatively, use precut parchment paper rounds. Grease the pans with shortening. Lightly dust the pans with flour. Then, add the parchment paper to the bottom of the pans. Grease the parchment paper with shortening as well. Dust the pans with additional flour and set them aside.

Additionally, preheat your oven to 350℉ and pull the cream cheese out of the fridge so it can begin warming to room temperature. This way, everything will be ready to go by the time you reach the relevant step.

Step 2: Toast and chop the pecans

Toast the pecans for the cake and frosting in a small pan over medium heat. You want them to turn a shade darker than when you started. Don’t walk away from the pan while toasting the pecans. You’ll know the pecans are ready when you begin smelling the aroma.

After toasting, divide the pecans for the cake and frosting. Chop and set to the side.

Step 3: Whisk the dry ingredients

Use a whisk to combine the flour, sugar, salt, baking soda, cinnamon, and allspice in a large mixing bowl. Whisking the dry ingredients will yield a smoother surface on your cake layers, which makes frosting much easier.

Step 4: Add wet ingredients to create batter

Crack the eggs into a separate bowl to ensure no shell pieces are present. 

Beat and add the eggs and oil to the dry ingredients. Stir just enough to moisten the dry ingredients. (If you need a new hand mixer, I highly recommend the Cuisinart HM-50)

Next, stir in the vanilla, pineapple, bananas, coconut, and toasted pecans. Remember not to drain the pineapple! Your batter should look something like this:

Step 5: Fill pans with batter and bake

Proceed by dividing the batter evenly between the pans. Try not to splash the sides of the pans above the top of your batter to avoid burning. I like to use a ladle to distribute the batter.

Bake your cake layers on the middle rack of your preheated oven at 350℉ until a wooden pick test comes out clean – 25 to 30 minutes. You may have to bake in separate batches depending on the size of your oven.

Step 6: Remove from oven and cool

Allow the cake pans to cool on wire racks for 15 minutes. Then, carefully remove the cakes from the pans by flipping them over onto the wire cooling racks. 

This is when you’ll be really happy that you used the parchment paper! Gently remove the parchment paper.

Cooling the cakes should take about an hour.

Step 7: Grate your orange zest

Prepare the fresh orange zest by taking one medium orange and grating the outside of it against a hand grater. Catch the zest in a bowl until you have two teaspoons full. Squeeze the orange juice into a separate container and set it to the side.

Step 8: Blend your cream cheese frosting

Use an electric mixer on medium-low speed to beat the cream cheese and butter together. Gradually add powdered sugar on a low speed, making sure each addition is fully blended before adding more. Otherwise, you’ll end up in a cloud of powdered sugar!

Add the vanilla, orange juice, and orange zest to the frosting. Increase the speed of the mixer to medium-high, and beat until the frosting is nice and fluffy.

People claim this process takes 1-2 minutes. It always takes me at least five minutes.

10-15 minutes before assembling the cake, place the frosting in the refrigerator so it can stiffen. This will make frosting the cake easier.

Step 9: Assemble your cake!

Place one cake layer on a cake stand or cake disk. Spread one cup of frosting over the top. Repeat this step until all three layers have been frosted. Use the remaining frosting to touch-up the top and cover the sides.

If the sides of your cake layers show through, place the frosting back in the refrigerator for a few minutes to stiffen up.

Arrange the toasted pecans (halved or chopped) on the top of the cake.

The Finished Product: Perfect Hummingbird Cake

I had a blast making this hummingbird cake, and I’m thrilled with how it turned out!

I was only able to capture one or two pics before I immediately sliced in and enjoyed the… fruit… of my efforts :D

This is such a pleasant cake to eat. It’s loaded with flavor, but at the same time, it’s not nearly as heavy and rich as most cakes in this category. 

The cream cheese frosting provides a subtle richness that pairs perfectly with the lighter, subtler notes of the cake itself.

WHAT PAIRS WELL WITH HUMMINGBIRD CAKE?

I don’t know about you, but pairing my desserts with a hot beverage makes the experience so much more enjoyable.

For hummingbird cake, I recommend a light to medium bodied coffee with low acidity, such as a breakfast blend. The light body will complement the fruitiness of the cake, while the medium body will complement the nuttiness. Having less acidity will avoid competition with the tropical fruit flavors, and I would avoid nut flavored coffees, such as hazelnut, as they will overpower the flavors of the cake.

For me, Jamaican Blue Mountain Coffee was a perfect match with this recipe for hummingbird cake.

If you’re a tea drinker, on the other hand, a nutty tea such as Darjeeling will complement the nuttiness of the cake. But I’d avoid any tea with fruit or florals because it will compete with the tropical flavors of the cake.

I hope you enjoy making and eating this cake as much as I have! 

If you decide to try it out, let me know how it goes in the comments!

The Perfect Hummingbird Cake Recipe

Yield: Serves 12

Inspired by the flavors of the Caribbean, hummingbird cake is a banana-pineapple spice cake with origins in Jamaica. The layers of the cake are as easy to make as banana bread and are smothered in layers of cream cheese frosting. Imagine your southern grandma daydreaming all day about being a swashbuckling pirate and then baking you a cake at night, and you have a pretty good idea of what Hummingbird Cake is all about.

Print

Ingredients

• 3 cups all-purpose flour, plus more for pans
• 2 cups granulated sugar
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ¼ teaspoon allspice (optional)
• 1 cup chopped pecans – toasted
• ¾ cup desiccated coconut – unsweetened (optional)
• 3 large eggs, beaten
• 1 ½ cups vegetable oil
• 2 teaspoons vanilla extract
• 1 (8 ounce) can crushed pineapple in juice, undrained
• 2 cups chopped ripe bananas (3-4 bananas)
• Vegetable shortening – For greasing the pans
• 2 (16 ounce) packages powdered sugar
• 2 teaspoons fresh orange zest (grated orange peel)
• 2 (8 ounce) packages cream cheese, softened
• 1 cup salted butter – softened
• 2 teaspoons vanilla extract
• 2 teaspoons fresh squeezed orange juice
• ¾ cup pecan halves – toasted

Instructions

1. Grease pans, set out cream cheese to reach room temp, and preheat oven to 350℉.
2. Toast the pecans for the cake and frosting in a small pan over medium heat. Divide pecans for the cake and frosting. Chop and set to the side.
3. Use a whisk to combine the flour, sugar, salt, baking soda, cinnamon, and allspice in a large mixing bowl. Whisking the dry ingredients will yield a smoother surface on your cake layers, which makes frosting much easier.
4. In a separate bowl, crack the eggs. Beat and add the eggs and oil to the dry ingredients. Stir just enough to moisten the dry ingredients. Next, stir in the vanilla, pineapple, bananas, coconut, and toasted pecans. Remember to include the full amount of pineapple, undrained!
5. Place batter into pans and bake on middle rack at 350℉ for 25-30 mins.
6. Remove from oven and cool for 1 hour.
7. Grate two spoonfuls of fresh orange zest, squeeze juice into separate container, and set aside.
8. Use an electric mixer on medium-low speed to beat the cream cheese and butter together. Gradually add powdered sugar on a low speed, making sure to blend fully before adding more. Add the vanilla, orange juice, and orange zest to the frosting. Increase the speed of the mixer to medium-high, and beat until the frosting is nice and fluffy. Place frosting in fridge to cool for 10-15 minutes.
9. Place one cake layer on a cake stand or cake disk. Spread one cup of frosting over the top. Repeat this step until all three layers have been frosted. Use the remaining frosting to touch-up the top and cover the sides. If the sides of your cake layers show through, place the frosting back in the refrigerator for a few minutes to stiffen up. Arrange the toasted pecans (halved or chopped) on the top of the cake.

Substitutions and Variations for Hummingbird Cake

One of the best things about a recipe like this is how adaptable it is. Whether you’re working around allergies, dietary preferences, or just missing an ingredient or two, there are several easy ways to make this hummingbird cake your own.

Ingredient Swaps

• Bananas: If you’re short on bananas, applesauce can fill in for up to half the amount. It won’t be quite the same, but it still helps keep the cake moist.
• Crushed Pineapple: Can’t find canned pineapple? You can use fresh pineapple chopped finely and add a bit of pineapple juice or even orange juice to keep the batter moist.
• Pecans: Walnuts are the most common substitute and work beautifully. For a nut-free version, simply leave them out or add sunflower seeds for a bit of texture.
• Coconut: This ingredient is optional, but if you love coconut flavor and don’t have desiccated coconut on hand, sweetened shredded coconut works too, just reduce the sugar slightly.

Frosting Variations

• No Cream Cheese? A classic buttercream frosting can be used in place of cream cheese frosting if needed. Add a little lemon zest or orange juice for brightness to complement the tropical cake.
• Lighter Option: Try a whipped Greek yogurt frosting for a tangy, lighter take.

Dietary Adaptations

• Gluten-Free: Swap the all-purpose flour for a cup-for-cup gluten-free blend. Just be sure it includes xanthan gum or add ½ teaspoon separately.
• Vegan: Use flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg), a plant-based oil, and a dairy-free cream cheese and butter for the frosting.
• Reduced Sugar: Replace some of the sugar with coconut sugar or a sugar substitute, keeping in mind that this may affect moisture and texture.

No matter how you tweak it, the heart of this hummingbird cake remains the same: moist, flavorful, and crowd-pleasing. If you make your own variation, be sure to leave a comment and let me know how it turned out!

Try These Delicious Dessert Recipes Next

If you loved this Hummingbird Cake recipe, you’ll definitely want to try these other reader-favorite baked goods that celebrate tropical and Southern flavors:

Best Ever Banana Pudding Pie

A no-bake favorite featuring creamy vanilla pudding, fresh bananas, and a graham cracker crust, all topped with Cool Whip and a drizzle of caramel sauce.

Try my Best Ever Banana Pudding Pie Recipe

Cookies and Cream Chocolate Pudding Pie

This indulgent pie combines chocolate pudding with chopped chocolate sandwich cookies, layered in a flaky crust and topped with whipped topping and a caramel drizzle.

Try my Cookies and Cream Chocolate Pudding Pie Recipe

Pumpkin Spice Pudding Pie

A seasonal twist on the classic pudding pie, this dessert features pumpkin spice pudding, Cool Whip, and chopped pumpkin spice Oreo cookies in a flaky crust.

Try my Pumpkin Spice Pudding Pie Recipe

Each of these recipes pairs beautifully with a cup of coffee, just like your hummingbird cake. Bake one up for your next brunch, potluck, or cozy weekend treat!

Frequently Asked Questions About Hummingbird Cake

Here are some straightforward answers to the most common questions I receive about my Hummingbird Cake recipe.

1. What is hummingbird cake made of?

Hummingbird cake is a rich, moist dessert made primarily from mashed bananas, crushed pineapple, oil, eggs, and flour. It often includes chopped pecans, cinnamon, and sometimes coconut, giving it a tropical and warmly spiced flavor profile. The batter is typically divided into layers and baked until golden, then frosted with a sweet, tangy cream cheese frosting.

This Southern classic has a texture similar to banana bread but with added depth from the pineapple and spices. It’s a celebration cake that’s both comforting and indulgent, commonly served at holidays, potlucks, and spring gatherings.

2. Why is it called hummingbird cake?

The name “hummingbird cake” is believed to have originated in Jamaica, where the cake was first developed. It was reportedly named after the island’s national bird — the hummingbird — also known as the Doctor Bird. The original Jamaican version was called “Doctor Bird Cake,” and the tropical ingredients like banana and pineapple nod to its Caribbean roots.

The name stuck as the recipe made its way to the Southern United States, where it gained popularity in the 1970s. Some folks also say the name comes from the cake being “sweet enough to attract hummingbirds,” though that’s more charming legend than fact.

3. Can I make hummingbird cake without nuts?

Absolutely. While pecans (or sometimes walnuts) are a traditional ingredient in hummingbird cake, they’re not essential to the structure or flavor of the cake. You can simply leave them out for a nut-free version, and it will still be deliciously moist and flavorful.

If you’re looking for a little crunch or texture to replace the nuts, consider using sunflower seeds or even toasted oats. Just keep in mind that skipping the nuts will slightly reduce the richness and texture of each bite, but it’s a small trade-off for allergy-friendly baking.

4. Is hummingbird cake supposed to be refrigerated?

Hummingbird cake should be refrigerated if it’s been frosted with cream cheese frosting, especially if you’re planning to store it for more than a day. The high moisture content from the bananas and pineapple, combined with the dairy in the frosting, means it will stay fresher longer in the fridge.

To serve, simply let the cake come to room temperature for 30–45 minutes to restore its soft texture. If the cake hasn’t been frosted yet and you’re storing the layers separately, you can keep them covered at room temperature for a day or two.

5. What frosting goes best with hummingbird cake?

The classic pairing for hummingbird cake is cream cheese frosting. The tangy, slightly sweet flavor of cream cheese perfectly balances the fruitiness of the cake, adding richness without overwhelming the lighter notes of banana and pineapple.

Some bakers like to enhance the frosting with a bit of orange zest or vanilla extract for extra flavor. If you’re looking for a lighter option, a whipped cream cheese frosting or even a vanilla buttercream can work in a pinch, but cream cheese remains the gold standard.

6. Can I make hummingbird cake as cupcakes or a sheet cake?

Yes, hummingbird cake is incredibly versatile and can easily be made as cupcakes or a sheet cake instead of a layer cake. If you’re making cupcakes, fill each liner about ¾ full and bake at 350°F for 18–22 minutes. For a sheet cake, use a 9×13-inch pan and bake for 40–50 minutes or until a toothpick inserted in the center comes out clean.

Just keep an eye on baking times, as they will vary slightly based on the pan and oven. The flavor and texture remain just as moist and satisfying in these alternate formats, and they’re often easier to transport or serve to a crowd.

7. How ripe should the bananas be for hummingbird cake?

For best results, use bananas that are very ripe. They should look yellow with several brown spots or fully browned. These bananas are softer, sweeter, and more flavorful, making them perfect for incorporating into the batter.

Overripe bananas break down easily, blend well with other ingredients, and add natural moisture to the cake. If your bananas aren’t quite there yet, you can speed up the ripening process by placing them in a brown paper bag for a day or two, or baking them in the oven at 300°F for 15–20 minutes.

8. Can I use fresh pineapple instead of canned?

Yes, fresh pineapple can be used instead of canned crushed pineapple, but you’ll need to chop it very finely and make sure to include some of the juice for moisture. Using fresh pineapple gives a slightly brighter, more natural flavor, though canned pineapple is more consistent and convenient.

If substituting fresh pineapple, measure both the fruit and its juice to match the amount in the recipe, usually one 8-ounce can, undrained. You may want to pulse the pineapple in a food processor briefly to get that crushed texture.

9. How do I keep hummingbird cake moist?

Hummingbird cake is naturally moist thanks to the bananas, pineapple, and oil. To keep it that way, make sure not to overmix the batter, which can lead to a denser, dryer cake. Also, don’t overbake. Use the toothpick test and remove it from the oven as soon as it’s cooked through.

Once baked, store the cake covered in plastic wrap or in an airtight container. If you’re refrigerating it, add an extra layer of wrap to prevent it from drying out, and let it come to room temp before serving.

10. What’s the difference between hummingbird cake and carrot cake?

While both cakes are popular Southern layer cakes known for their spice and moist texture, hummingbird cake is fruit-based and carrot cake is, of course, veggie-based. Hummingbird cake includes mashed bananas, crushed pineapple, and often coconut, giving it a fruity, tropical profile. Carrot cake, on the other hand, uses shredded carrots and sometimes includes raisins or pineapple for sweetness.

Both cakes typically feature cream cheese frosting and chopped nuts (like pecans or walnuts), and they’re often enjoyed in similar settings. But the flavors and textures differ. Carrot cake leans more earthy and dense, while hummingbird cake is a bit lighter and fruitier.