The Ultimate Hummingbird Cake with Cream Cheese Frosting Recipe

If you are searching for a truly moist, deeply flavorful cake bursting with tropical notes, look no further than this amazing Hummingbird Cake with Cream Cheese Frosting. This Southern classic combines pineapple, banana, and pecans into one spectacular dessert experience that always impresses.

Why You Will Love This Recipe

This Hummingbird Cake with Cream Cheese Frosting is a showstopper for any occasion, from casual gatherings to elegant celebrations. The cake itself is incredibly tender thanks to the combination of crushed pineapple and mashed bananas, ensuring it stays moist for days. The slight crunch from the toasted pecans provides a fantastic textural contrast to the light, fluffy cake batter. Finally, the tangy, sweet cream cheese frosting perfectly complements the spiced fruit notes, creating a balanced and unforgettable bite.

Ingredients

• All-purpose flour
• Granulated sugar
• Baking soda
• Ground cinnamon
• Salt
• Large eggs
• Vegetable oil
• Mashed ripe bananas
• Crushed pineapple, drained
• Chopped pecans, toasted
• Cream cheese, softened
• Unsalted butter, softened
• Confectioners’ sugar (powdered sugar)
• Vanilla extract

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles.
2. In a large bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, and salt.
3. In a separate medium bowl, whisk together the eggs and vegetable oil until well combined.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
5. Gently fold in the mashed bananas, drained crushed pineapple, and toasted chopped pecans until evenly distributed throughout the batter.
6. Divide the batter evenly between the prepared cake pans.
7. Bake for 30 to 35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
9. While the cakes cool, prepare the frosting: In a large bowl, beat the softened cream cheese and softened butter together until smooth and creamy.
10. Gradually beat in the confectioners’ sugar until the frosting is light and fluffy. Stir in the vanilla extract. Add more sugar if a stiffer consistency is desired.
11. Once the cakes are completely cool, place one layer on a serving plate. Spread about one-third of the cream cheese frosting over the top.
12. Place the second cake layer on top and frost the top and sides of the entire cake evenly. Garnish with extra toasted pecans if desired.

Expert Tips / Pro Tips

• To ensure your cake is ultra-moist, do not drain the crushed pineapple completely; a little juice keeps things tender. However, ensure you blot the excess moisture from the mashed bananas first.
• Toast your pecans before adding them to the batter. Toasting deepens their flavor significantly and adds a necessary crunch. Spread them on a baking sheet and bake at 350°F (175°C) for about 5-8 minutes, watching closely so they do not burn.
• For the best frosting texture, ensure both the cream cheese and the butter are truly softened to room temperature, making them easy to blend into a smooth, lump-free cream cheese frosting.
• Use very ripe bananas—the spottier, the better—as ripeness equals sweetness and moisture.
• Leveling the cake layers after cooling with a serrated knife ensures a perfectly flat base for stacking.

Variations & Substitutions

• Nuts: If you have a nut allergy or simply dislike pecans, you can substitute them with walnuts or omit them entirely. Some bakers even use shredded coconut instead for a more tropical profile.
• Fruit Intensity: For a richer pineapple flavor, some recipes call for adding a teaspoon of pineapple extract along with the fruit.
• Spice Level: Increase the warmth by adding 1/4 teaspoon of ground nutmeg or a tiny pinch of ground cloves to the dry ingredients mixture during step 2.
• Frosting Flavor: Add 1/4 cup of finely shredded, toasted coconut directly into the cream cheese frosting for extra texture and flavor.

Serving Suggestions

This rich Hummingbird Cake with Cream Cheese Frosting is decadent enough on its own, but pairing it with simple complements enhances the experience. Serve slices slightly chilled or at room temperature. A small dollop of lightly sweetened whipped cream on the side provides a lovely contrast to the rich frosting. For a refreshing beverage pairing, iced sweet tea or a strong black coffee works wonderfully to cut through the sweetness.

Storage, Freezing & Reheating

Storage (Frosted Cake): Because of the cream cheese frosting, this cake must be stored in an airtight container in the refrigerator. It will maintain its best quality for up to 5 days.

Storage (Unfrosted Layers): Once cooled completely, wrap the unfrosted cake layers tightly in plastic wrap, and then foil. They can be kept at room temperature for 2 days or frozen for up to 3 months.

Freezing (Frosted Cake): For best results, chill the frosted cake until the frosting is firm before wrapping tightly in several layers of plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving at room temperature.

Reheating: This cake is not typically reheated, but if you prefer a slightly softer texture, let slices sit at room temperature for at least 30 minutes after refrigeration.

Nutrition Information

Note: Nutritional values are estimates and will vary greatly based on exact ingredient brands and portion sizes used. This is calculated per serving based on 12 slices.

FAQ

How do I prevent my cake layers from sinking in the middle?

Sinking usually happens for a few reasons: the oven door was opened too early letting a rush of cool air hit the rising cake, the baking soda/powder was old or measured incorrectly, or the cake was underbaked. Ensure your leavening agents are fresh and avoid opening the oven door until the minimum bake time has passed.

Can I use applesauce instead of oil?

While applesauce can sometimes substitute for oil in many cake recipes to reduce fat, using it in this Hummingbird Cake with Cream Cheese Frosting might compromise the signature moisture provided by the oil, banana, and pineapple combination. If you must substitute, use an equal amount of very smooth, unsweetened applesauce, but be aware the texture may change slightly.

Why is my cream cheese frosting too runny?

Runny frosting is often caused by not using enough powdered sugar or by having ingredients that were too warm. Make sure your cream cheese and butter are softened, but not melted. If it is too runny, add confectioners’ sugar one-quarter cup at a time, beating well after each addition, until the desired thick consistency is achieved.

Do I need to use both pineapple and banana?

Yes, both fruits are essential to the authentic flavor and structure of a true Hummingbird Cake. The banana provides density and moisture, while the pineapple contributes tanginess and sweetness that define this classic recipe.

Hummingbird Cake with Cream Cheese Frosting

A moist, spiced Southern classic featuring crushed pineapple, bananas, and pecans, topped with rich cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 12 slices

Course: CAKE, Dessert

Cuisine: American, Southern

Calories: 480

Ingredients Method Notes

Ingredients

  

For the Cake

• 2 cups All-purpose flour
• 2 teaspoons Baking soda
• 1 teaspoon Salt
• 2 teaspoons Ground cinnamon
• 1 cup Granulated sugar
• 1 cup Brown sugar, packed
• 1 cup Vegetable oil
• 4 large Eggs
• 1 cup Mashed ripe bananas (about 3 medium)
• 1 cup Crushed pineapple, well drained
• 1/2 cup Chopped pecans or walnuts Optional, plus extra for garnish

For the Cream Cheese Frosting

• 8 ounces Cream cheese, softened
• 1/2 cup Unsalted butter, softened
• 1 teaspoon Vanilla extract
• 4 cups Powdered sugar, sifted

Method

 

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
3. In a separate large bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until combined. Whisk in the eggs one at a time until fully incorporated.
4. Gently mix the wet ingredients into the dry ingredients until just combined. Fold in the mashed bananas, drained crushed pineapple, and chopped pecans (if using).
5. Divide the batter evenly between the prepared cake pans. Bake for 45 to 50 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pans for 15 minutes before turning out onto a wire rack to cool completely.
6. While the cakes cool, prepare the frosting: In a large bowl, beat the softened cream cheese and butter together until light and creamy. Beat in the vanilla extract.
7. Gradually add the sifted powdered sugar, beating until the frosting is smooth and spreadable. If too thick, add a teaspoon of milk or cream; if too thin, add more powdered sugar.
8. Once the cake layers are completely cool, frost the bottom layer, carefully place the second layer on top, and frost the top and sides. Garnish with extra chopped pecans, if desired.

Notes

The success of this cake relies on using very ripe bananas and ensuring the crushed pineapple is thoroughly drained to prevent a soggy batter. Allow the cakes to cool completely before frosting, otherwise the cream cheese frosting will melt.