Old Fashioned Hummingbird Cake That’s Moist, Sweet & Easy to Bake
Old Fashioned Hummingbird Cake is one of those nostalgic Southern desserts that instantly brings comfort and a whole lot of flavor.
If you’re craving something sweet and timeless, you’ll definitely want to try this delicious dessert recipe.
With its moist layers packed with ripe bananas, crushed pineapple, chopped pecans, and warm spices, this cake is a true showstopper that tastes like it’s straight from grandma’s kitchen.
It’s finished with a rich cream cheese frosting that perfectly balances the sweetness, making every bite pure joy.
Whether you’re baking for a special occasion or just want to try something new (yet timeless), this cake is a must-try.
What is the flavor of the hummingbird cake?
The flavor is rich, moist, and warmly spiced with a tropical twist. It’s a delicious blend of ripe bananas and crushed pineapple, which give it natural sweetness and a super moist texture. You’ll also taste hints of cinnamon and vanilla, along with a subtle nuttiness from chopped pecans.
All of that is layered with a smooth, tangy cream cheese frosting, which perfectly balances the sweet and fruity flavors.
This is just a quick rundown — scroll down for the full recipe and step-by-step details.
To make the classic Southern Living Hummingbird Cake, you’ll start by mixing the dry ingredients — flour, sugar, baking soda, baking powder, salt, and cinnamon — in one bowl.
In a separate bowl, combine the eggs, oil, vanilla, mashed bananas, and undrained crushed pineapple. Gently mix the dry ingredients into the wet, then fold in the toasted pecans.
Divide the batter evenly between three prepared 9-inch cake pans and bake at 350°F for 25 to 30 minutes.
While the layers cool, prepare a smooth and tangy cream cheese frosting.
Once the cakes are completely cool, stack and frost them, starting with a crumb coat to keep everything neat.
Finish with a generous layer of frosting and garnish with chopped or whole pecans.
The most popular cake in Southern Living‘s history is the Hummingbird Cake. First published in 1978, it has since become the magazine’s most requested recipe of all time. This moist, fruit-filled dessert has become a beloved staple at Southern gatherings.
Yes, Hummingbird Cake is a Southern classic, though it originally came from Jamaica. It gained popularity in the U.S. after being featured in Southern Living magazine in the 1970s.
Yes, it turns out beautifully! The dense, moist texture of the cake holds up well in a bundt shape, and it gives it a pretty, elegant look without needing layers. Just be sure to grease and flour the pan really well, since the fruit and nuts can cause sticking. Bake at 350°F for about 55–65 minutes, and let it cool completely before removing. A drizzle of cream cheese glaze finishes it perfectly!
Yes, just bake at 350°F for about 45–50 minutes.
Yes, because of the cream cheese frosting. Store it in the fridge, but let it sit at room temp for about 30 minutes before serving for the best texture.
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If you’re a fan of classic Southern sweets like this Hummingbird Cake, you’ll definitely want to check out these other timeless dessert ideas too!
- Red Velvet Cake is a vibrant, cocoa-filled cake with velvety texture and rich cream cheese frosting that is a Southern bakery staple for a reason.
- Light, creamy, and full of zesty lemon flavor, this Lemon Icebox Pie is the perfect no-bake dessert for warm days.
- Yes, you can make a warm, bubbly peach cobbler right in your air fryer—sweet peaches and golden topping in minutes!
- These adorable Mini Pineapple Upside-Down Cakes are bursting with caramelized pineapple flavor and retro charm.
- Layered with vanilla wafers, ripe bananas, and creamy pudding, this Banana Pudding is a crowd-pleaser that is as comforting as it gets.
Old Fashioned Hummingbird Cake Recipe
Ingredients
Cake Ingredients:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ teaspoon ground cinnamon
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoon vanilla
- 1 8oz. can crushed pineapple undrained
- 3 ripe bananas mashed
- 1 cup roasted pecans
Frosting Ingredients:
- 2 8oz cream cheese room temperature
- 1 stick butter room temperature
- 3 cups powdered sugar
- 1 ½ teaspoons vanilla
Instructions
- Preheat oven to 350 F. Spray (3) 9-inch cake pans with baking spray. Set to the side for later.
- Whisk together flour, sugar, baking soda, baking powdered, salt, and cinnamon.
- In another bowl cream together eggs, oil, vanilla, crushed pineapple, and mashed bananas.
- Then pour the flour mixture into the wet and mix just until incorporated.
- Evenly pour batter into 3 cake pans. Bake at 350 for 25-30 minutes until a toothpick inserted in the middle comes out clean.
- Let cakes cool for about 25 minutes then remove from the pans and put on a cooling rack. Then let cakes cool completely before frosting.
- Once cakes are cool frost the cakes.
- Refrigerate the cake for up to 3 days.
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