Southern Hummingbird Cake from Scratch

Here in the south we love our sweets and we’re particularly fond of this traditional fruity cake. It you love a rich, full cake loaded with nuts and fruit, this is the recipe for you!

History of Southern Hummingbird Cake

I’ve lived in the south all of my life and until a few years back I had never once tasted southern Hummingbird Cake. I don’t know how this delicious spice cake managed to elude me for so many years. After all, it has so many of my favorites–bananas, pecans, and pineapple.

In many ways, a Hummingbird Cake is much like a banana bread, but with the addition of crushed pineapple, which gives it more of a tropical twist.

A Southern Classic

And “tropical” is fitting, since this particular cake originated in Jamaica. It was initially called Doctor Bird Cake because it was nectar-like in its sweetness. (Yum, right?)

If the image of Hummingbirds dipping their slender beaks into sweet nectar, then you get the idea! This is one cake so sweet (and, frankly, so high in calories) that it’s almost irresistible. And here in the south we like anything that we can’t say no to.

Cream Cheese Frosting? Yes, Please!

Speaking of which, let’s talk about that luscious cream cheese frosting. Like an Italian Cream Cake or Carrot cake, (both southern favorites), this Hummingbird cake wouldn’t be complete without the tart sweetness of a lush cream cheese frosting.

A little butter, a lot of cream cheese, and confectioners sugar? Yes, please! Toss in a little leftover pineapple juice and you’re suddenly attracting more than Hummingbirds. Everyone will want a slice of this classic southern dessert.

Enough with the teasing and tempting! It’s time to talk about the ingredients for this delicious cake. If you prefer to use a boxed cake mix (something I love to do when I’m in a hurry) simply substitute the flour, sugar, and baking soda with two box mixes and double the eggs.

Hummingbird Cake Ingredients

You’ll find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need. These are all simple ingredients you probably have on hand.

For the Cake:

• all purpose flour
• sugar
• eggs
• over-ripe bananas
• baking soda
• pecans
• crushed pineapple (in its juice)
• ground cinnamon

For the frosting:

• room temperature cream cheese
• salted butter
• powdered sugar
• pineapple juice

To decorate:

• pecan halves

How to Make Traditional Hummingbird Cake

This cake came together so easily I didn’t even need to pull out my stand mixer or my hand mixer! I merged everything together in a large mixing bowl and whipped it up with a whisk and then a silicone spatula.

Here’s how I did it:

Start by preheating your oven to 350 degrees Fahrenheit.

Toast the pecans. You can do this on a cookie sheet in the oven (just a few minutes at 350 degrees) or on the stovetop in a saucepan. (That’s my preferred method.) Just remember to stir them frequently so they don’t burn.

Mash bananas and set aside.

Make Your Cake

Prepare three 8″ round cake pans. I sprayed mine with Baker’s Joy but you can use butter and flour or shortening and flour (just a light dusting of flour is all you’ll need).

In a large bowl combine all dry ingredients: flour, sugar, baking soda, and cinnamon.

Add wet ingredients (oil, eggs, extract, and pineapple with juice) to the dry ingredients. Stir well until fully incorporated.

Add mashed bananas and mix well.

Fold in the (cooled) toasted pecans.

Pour cake batter into the three prepared 8″ pans and place in preheated oven.

Note: I used 9-inch cake pans but ended up with thinner layers.

Bake for 25-30 minutes or until cake springs back to the touch and starts to pull away from the edges of the pan.

Remove pans from oven and place on wire racks to cool.

After ten minutes turn the cakes out onto racks.

Make Your Cream Cheese Frosting

While the cake is cooling you can make your cream cheese frosting.

Start by creaming the room temperature cream cheese and butter at medium speed with electric mixer. Add extract. Stir in half of the powdered sugar, creaming until smooth. Now add a couple tablespoons of pineapple juice. Finish off by adding the rest of the powdered sugar.

You want your frosting to be gloopy. That’s the only word I can think of to describe the texture. It’s not a stiff frosting like my Dreamy Buttercream fluffy like my Swiss Meringue Buttercream.

Neither is it soupy. It’s somewhere in-between. It resides in the magic place, where deliciousness abounds.

Let’s Build This Cake!

You can start building the cake as soon as the layers have fully cooled.

Place one cake on cake board and frost the top with the cream cheese frosting. If you like you can add a few chopped pecans.

I use cake drums from Amazon for most of my cakes. I highly recommend them because they can hold the weight of the cake.

Add the second cake and frost. (Add more pecans if you like.)

Place the top cake upside-down so that the flat bottom is now the top of the cake. Frost the cake with the rest of the frosting. Don’t worry about getting the sides of the cake perfect. With a loose frosting like this you will see through to the cake.

Put a ring of chopped pecans or pecan halves around the outer edge of the top of the cake. You can also add a few pecans around the bottom if you like. This is your cake! Make it whatever you like.

Chill for at least an hour or two before slicing and serving. Check out those cake layers!

This is one cake you’ll want to store in the refrigerator in an airtight container. It’s only going to stay good for 3-4 days so eat up! I don’t recommend freezing this one but if you do, make sure it’s completely sealed so that no air can get to it.

What to Expect from this Pineapple Banana Cake

If you’re a lover of banana bread, then you’re going to adore this luscious layer cake! It’s packed full of flavors–tropical, sweet, and dense with flavor. And talk about a moist cake! It’s every bit as good as the original recipe, which was featured in Southern Living Magazine back in the day.

I love the golden color and the crisp edges but I’m particularly fond of the addition of the tangy cream cheese frosting. It’s absolutely luscious!

I was tempted to toss in a cup of coconut. I did this once before and loved it. But I happened to be taking this one to a family member who recently received my Traditional Coconut Cake and didn’t want her to think this one was the same. (It’s definitely nothing like that one!)

It’s easy to see why this cake is a southern favorite. We love our cakes rich and chunky and this one is all of the above! It’s perfect for a special occasion or any day of the week!

This is an absolutely delicious hummingbird cake!

Variations on this Traditional Hummingbird Cake

Because this cake already has a strong fruit base it’s easy to imagine adding more to it. Here are some of my favorite ideas:

Maraschino Cherries: The next time I make this cake I’m adding a full jar of (drained/chopped) maraschino cherries. I think they would be delicious in this recipe!

Coconut: As I mentioned above, this tropical cake lends itself to the addition of toasted coconut. (Yum!)

Walnuts: If you’re not a pecan fan, you can always add walnuts or even macadamia nuts. (Oooh! Macadamia nuts with those tropical Hawaiian flavors? Luscious!)

Spice Cake: The addition of cinnamon to the batter of this cake makes it a spice cake but you can always add more! Just reach for the pumpkin pie spice mix and toss in a teaspoon. If you don’t have that spice on hand just add a but if ginger, clove, and nutmeg along with the cinnamon. You might also add a pinch of allspice. It’s up to you!

Cranberries: I’ve already added a doctored cake mix recipe for a Cranberry Hummingbird Cake. The flavors and textures are a bit different from this one, for sure. It’s perfect for Christmas!

Fresh pineapple: You can use fresh pineapple but be sure to chop finely or process in a food processor.

Bundt Pan: Bake this yummy cake as a bundt cake. You can use a piping bag to add the frosting afterwards.

Brown Sugar: You can substitute some of the white sugar with brown for more depth of flavor.

Other Southern Cakes from Out of the Box Baking

If you love this cake you’re going to appreciate several other southern favorites, as well!

Traditional Coconut Cake: I plan to make this one for Thanksgiving and fill it with lemon curd between the layers! It’s already rich with toasted coconut, coconut milk, and cream of coconut. Best of all, it starts with a boxed cake mix so it’s easy to make.

Butter Pecan Bundt Cake with Praline Topping: We love our pralines down here in the south! This rich butter pecan is loaded with luscious praline topping, heavy on the pecans and caramel.

Easy Cinnamon Streusel Coffee Cake: This is a personal favorite. It’s the ideal coffee cake, loaded with delicious streusel. Grab a cup of coffee and eat a big slice!

Coconut Pecan Cake (Italian Cream Cake): This is my Mama’s recipe and it’s my personal favorite. Southerners are going to love this one!

Easy Pineapple Coconut Cake with Lime: Pina Colada, anyone? You’ll definitely feel that Gulf Coast tropical vibe when you cut a slice of this rich cake.

The Perfect Texas Sheet Cake: If you’re looking for a classic sheet cake with rich chocolate cake and luscious chocolate-pecan frosting, you’ve come to the right place. This will be a big hit at your next gathering, and you don’t have to live in Texas to enjoy it!

Old-Fashioned Pound Cake with Whipping Cream: If you’re looking for a classic pound cake to serve at your next get-together, you can stop looking! I’ve got a luscious butter pound cake recipe for you that’s going to thrill and delight your guests and make you proud to serve it!

Chocolate Mayonnaise Cake: Truly, a go-to cake for those of us in the south!

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Let me leave you with a couple of funny southern sayings, sure to tickle your funny bone:

Fixin’ to: Here in the south, if we’re “fixin’ to” do something, it means we’re going to be doing it imminently. Or maybe not so imminently. But our hearts are in the right place!

Gimme Some Sugar: If someone from the south says, “Gimme some sugar,” they’re not asking you to pass the sugar bowl. They’re looking for a hug or even a kiss.

Hissy Fit: If I’m in the kitchen throwing a hissy fit because my cake flopped, it means I’m throwing a tantrum. A big tantrum.

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