This Hummingbird Cake recipe is a Southern classic loaded with bananas, pineapple, and pecans, topped with a luscious cream cheese frosting. It’s a perfect treat for any occasion!

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 cup chopped pecans
  • 1 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 can (8 oz) crushed pineapple, undrained
  • 2 cups mashed ripe bananas (about 3 bananas)
  • 1 cup cream cheese
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350°F and grease and flour three 9-inch round cake pans.
  2. In a large bowl, combine flour, sugar, baking soda, cinnamon, and pecans.
  3. Add oil, eggs, vanilla, pineapple, and bananas; stir just until dry ingredients are moistened.
  4. Divide batter evenly among prepared pans.
  5. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  6. Let cakes cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
  7. For the frosting, beat cream cheese and butter until smooth.
  8. Add powdered sugar and vanilla and beat until creamy.
  9. Spread frosting between layers and on top and sides of cake.
  10. Enjoy your delicious Hummingbird Cake!

Nutrition Information:

Calories: 560 || Carbohydrates: 75g || Protein: 5g || Fat: 28g || Saturated Fat: 8g || Cholesterol: 75mg || Sodium: 260mg || Fiber: 3g || Sugar: 54g

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