This moist and flavorful hummingbird cake is a Southern classic bursting with banana, pineapple, and pecans. It’s the perfect dessert for any occasion, and sure to be a hit with your family and friends.

Preparation time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes | Serves: 12


  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup vegetable oil
  • 1 1/2 teaspoons vanilla extract
  • 1 can (8 ounces) crushed pineapple, undrained
  • 2 cups mashed ripe bananas (about 3 bananas)
  • 1 cup chopped pecans
  • Cream Cheese Frosting (store-bought or homemade)


  1. Preheat the oven to 350°F (175°C) and grease and flour three 9-inch round cake pans.
  2. In a large bowl, combine the flour, sugar, baking soda, cinnamon, and salt.
  3. Add the eggs, oil, vanilla, pineapple, bananas, and pecans to the dry ingredients, stirring just until moistened.
  4. Divide the batter evenly among the prepared pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  5. Allow the cakes to cool in the pans for 10 minutes before removing them to wire racks to cool completely.
  6. Once the cakes are completely cool, assemble the layers with cream cheese frosting between each layer and on top and sides of the cake.
  7. Enjoy your delicious hummingbird cake!

Nutrition Information:

Calories: 450 || Carbohydrates: 60g || Protein: 5g || Fat: 22g || Fiber: 3g

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