Easy Homemade Old Fashioned Hummingbird Cake Recipe

Old Fashioned Hummingbird Cake is a Southern classic that combines tropical fruit, nuts, and warm spices into a moist, tender cake that tastes like springtime on a plate. This beloved dessert earned its name because the bright flavors are said to attract hummingbirds, though once you taste it, you’ll understand why everyone at the table will be just as captivated.

This cake has been a staple at church socials, family reunions, and special occasions across the South for decades, and for good reason: it’s genuinely delicious, not too difficult to make, and impresses every single time. If you’ve never made one before, you’re in for a real treat.

Why You’ll Love This Recipe

This cake delivers everything you want in a dessert: incredible moisture, complex flavor, and that “I want another slice” quality that keeps people coming back.

• Naturally moist and tender thanks to crushed pineapple, mashed banana, and oil in the batter.
• Warm spices like cinnamon and nutmeg create depth without tasting heavy.
• The cream cheese frosting is tangy and rich, balancing the sweet cake perfectly.
• Makes two 9-inch layers, so you get an impressive presentation without fussy techniques.
• Holds up beautifully for days, making it perfect for advance baking.

My Experience Making This Recipe

The first time I made a hummingbird cake, I was skeptical about mixing pineapple, banana, and pecans into a cake batter. I thought it would taste like a confused fruit salad, but the moment I pulled it from the oven, the aroma proved me wrong.

The smell filling my kitchen was warm, spiced, and inviting, not tropical or chaotic at all. My family devoured two slices each before dinner, and my mom asked for the recipe within five minutes of tasting it.

What struck me most was how forgiving this cake is: I slightly overbeat the batter one time, and it still turned out perfect. The oil keeps it moist no matter what, and the simple frosting makes assembly quick and stress-free.

Recipe Overview

• Recipe Name: Old Fashioned Hummingbird Cake
• Servings: 12 to 16 servings (2 layers)
• Prep Time: 20 minutes
• Cook Time: 30 to 35 minutes
• Total Time: 50 to 55 minutes, plus cooling
• Course: Dessert
• Cuisine: Southern American
• Calories per Serving: 420 calories

Equipment You Will Need

• Two 9-inch round cake pans
• Parchment paper or cake pan spray
• Large mixing bowl
• Medium mixing bowl
• Electric mixer or whisk
• Measuring cups and spoons
• Wooden spoon or rubber spatula
• Wire cooling racks
• Offset spatula or butter knife
• Cake leveler or serrated knife (optional)

Ingredients for Old Fashioned Hummingbird Cake

For the Cake

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups granulated sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple with juice (one 20-ounce can, undrained)
• 1 cup mashed banana (about 2 ripe bananas)
• 1 cup chopped pecans

For the Cream Cheese Frosting

• 1/2 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• Pinch of salt

Ingredient Notes and Substitutions

• Crushed pineapple: Using canned pineapple with its juice ensures consistent moisture and sweetness in the cake. If you only have fresh pineapple, pulse it in a food processor with a tablespoon of pineapple juice or water to mimic the texture and liquid content of canned.
• Mashed banana: Ripe bananas add natural sweetness and help bind the batter. If your bananas are too firm, mash them with a fork until mostly smooth with small lumps remaining, which adds nice texture.
• Vegetable oil: Oil keeps the cake incredibly moist and tender better than butter alone. You can substitute with canola oil or coconut oil in equal amounts, though coconut oil may add a subtle coconut flavor.
• Pecans: Pecans are traditional and offer a buttery crunch. Walnuts work well too and provide a slightly earthier taste, though they’re less traditional in Southern hummingbird cake.
• Cream cheese frosting: Make sure both butter and cream cheese are softened to room temperature for smooth frosting. If you prefer a lighter frosting, whipped cream cheese frosting works, though it won’t hold up as well for layering and storage.

How to Make Old Fashioned Hummingbird Cake

Step 1: Prepare Your Pans

Preheat your oven to 350 degrees Fahrenheit. Line the bottoms of two 9-inch round cake pans with parchment paper and lightly spray the sides with nonstick cooking spray.

Parchment paper prevents sticking and makes removing the cakes much easier, while the pan spray on the sides keeps the edges from catching.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined and there are no lumps of baking soda visible.

Whisking the dry ingredients distributes the leavening agent and spices evenly throughout, ensuring every slice has the same flavor and rise.

Step 3: Mix the Wet Base

In a medium bowl, whisk together the sugar and vegetable oil until combined. Add the eggs one at a time, whisking after each addition until incorporated, then stir in the vanilla extract.

Mixing oil and sugar creates an emulsion that helps the batter stay moist, and adding eggs individually ensures they blend smoothly without overmixing.

Step 4: Combine Fruits and Nuts

Fold the crushed pineapple with its juice, mashed banana, and chopped pecans into the wet mixture using a rubber spatula or wooden spoon. Stir until just combined and no streaks of fruit remain.

Don’t worry about making this mixture perfectly smooth; a few banana lumps are actually nice for texture and flavor.

Step 5: Create the Batter

Pour the fruit mixture into the bowl with the dry ingredients and fold gently with a rubber spatula until just barely combined. A few small flour streaks are fine; overmixing develops gluten and makes the cake tough.

This is where patience pays off: stir only until you see no more flour, then stop, even if the batter looks slightly lumpy.

Step 6: Fill the Pans

Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. The batter will be thick and textured, which is exactly right.

Dividing evenly ensures both cakes bake at the same rate and layer level, giving you a professional-looking finished cake.

Step 7: Bake the Cakes

Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with only a few moist crumbs. The tops should be golden brown and the cakes should spring back lightly when touched.

Every oven runs differently, so start checking at 28 minutes to avoid overbaking, which dries out the cake and ruins the tender crumb.

Step 8: Cool the Cakes

Let the cakes cool in the pans for 10 minutes, then run a thin knife around the edges of each cake to loosen it. Invert onto wire cooling racks and cool completely before frosting, at least 1 to 2 hours.

Cooling completely is non-negotiable: frosting a warm cake melts and slides right off, creating a messy disaster.

Step 9: Make the Frosting

Beat the softened butter and cream cheese together in a clean bowl using an electric mixer until light and fluffy, about 2 to 3 minutes. Add the powdered sugar gradually, beating on low speed to avoid a sugar cloud, then increase to medium speed and beat until smooth and creamy.

Soft butter and cream cheese blend smoothly and incorporate air, creating a fluffy frosting rather than a dense one.

Step 10: Frost and Layer

Place one cake layer on a serving plate or cake board. Spread about 1/2 cup of frosting over the top, then set the second layer on top and frost the top and sides with the remaining frosting.

Using an offset spatula makes spreading easier and gives you a more finished look, though a regular knife works just fine if you don’t have one.

Pro Tip: Make sure your pineapple is well drained if using fresh, otherwise the batter becomes too wet and the cake sinks in the middle during baking.

Tips for the Best Old Fashioned Hummingbird Cake

• Use ripe bananas with some brown spots on the skin; they’re sweeter and blend more smoothly than pale, firm bananas. If you only have firm bananas, let them sit at room temperature for a few days.
• Don’t skip cooling the cakes completely before frosting. Warm cakes melt the frosting, and you’ll end up with frosting running down the sides and a cake that tastes greasy.
• Measure your flour by spooning it into the measuring cup and leveling with a knife, rather than scooping directly from the bag. Scooping compacts the flour and throws off your ratios, making the cake dense.
• Toast your pecans lightly in a dry skillet for 3 to 4 minutes before chopping if you want deeper, richer pecan flavor. This is optional but really elevates the cake.
• Bring your butter and cream cheese to room temperature before making frosting; cold dairy stays lumpy and won’t incorporate smoothly, no matter how long you beat it.
• If your frosting seems too soft after mixing, refrigerate it for 15 minutes before frosting the cake. Cold frosting is easier to spread and holds its shape better.

Common Mistakes to Avoid

• Overmixing the batter after combining dry and wet ingredients overdevelops gluten and toughens the cake. Fold gently and stop as soon as you see no dry flour; lumps disappear during baking.
• Forgetting to drain crushed pineapple properly leaves the batter too wet, and the cake sinks or becomes gummy in the center. Reserve the juice for the batter, but don’t add extra liquid.
• Using cold butter and cream cheese for frosting results in a lumpy, grainy texture that never becomes smooth. Softened dairy at room temperature is non-negotiable.
• Frosting the cake while it’s still warm causes the frosting to melt and slide off. Cool completely, even if it takes longer than you’d like.
• Skipping the parchment paper in the pan makes removing warm cakes difficult and risks tearing or crumbling them. This step takes 30 seconds and saves you a lot of frustration.

Serving Suggestions

Hummingbird cake is delicious on its own, but a few simple additions turn it into something special. Serve it at room temperature, ideally within a few hours of frosting for the best texture and flavor.

• Pair with strong black coffee or hot tea for an afternoon treat that feels elegant and comforting at once.
• Add a dollop of whipped cream on the side for a lighter, airier contrast to the rich frosting.
• Garnish slices with toasted pecans or a small piece of candied pineapple for a polished presentation.
• Serve alongside fresh berries or a simple green salad with a bright citrus vinaigrette to balance the sweetness.
• Pack individual slices in a box as a gift; hummingbird cake travels beautifully and impresses everyone who receives it.

Variations to Try

• Pineapple upside-down hummingbird cake: arrange pineapple rings and maraschino cherries in the bottom of the pan before adding batter, then invert after baking for a caramelized top that looks stunning.
• Individual cupcakes: divide the batter among lined muffin tins and bake for 18 to 22 minutes, then frost as you would the layer cake. Perfect for portion control and easier serving at parties.
• Caribbean twist: add 1/2 teaspoon of allspice and 1/4 teaspoon of cloves to the dry ingredients for a deeper, spiced flavor reminiscent of Caribbean baking.
• Coconut version: substitute 1/2 cup of the flour with unsweetened shredded coconut and toast the pecans with the coconut for a nuttier, toasted flavor.
• Lighter frosting: make a whipped cream cheese frosting by folding 1 cup of whipped heavy cream into the cream cheese frosting for a mousse-like texture that’s less rich.

Dietary Adaptations

• Gluten-free: substitute the all-purpose flour with a 1:1 gluten-free flour blend and add 1/4 teaspoon of xanthan gum if your blend doesn’t contain it. The texture will be slightly less tender, but the flavor remains unchanged.
• Dairy-free: use dairy-free butter and cream cheese alternative for both the cake and frosting in equal amounts. The frosting may be slightly softer, so chill it before frosting the cake.
• Vegan: replace the eggs with 3 flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water, set for 5 minutes) and use dairy-free butter and cream cheese. The crumb will be slightly denser but still moist and flavorful.
• Lower-carb or keto: this recipe doesn’t adapt well to low-carb flour, as the fruits and high sugar content are essential to its character. Consider a different dessert for strict keto diets.

Storage and Reheating

Refrigerator

Store the frosted cake in an airtight container or loosely covered with plastic wrap for up to 4 days. The cake stays moist and the frosting stays fresh, making it perfect for baking ahead.

• Serve chilled or bring to room temperature for the best flavor and texture.
• Individual slices keep just as well as a whole cake in sealed containers.

Freezer

Wrap the unfrosted cooled cake layers tightly in plastic wrap, then foil, and freeze for up to 3 months. Frosted cakes freeze well too, though the cream cheese frosting may develop a slightly grainy texture upon thawing.

• Thaw cake layers at room temperature for about 1 hour before frosting.
• Thaw a frosted whole cake in the refrigerator overnight, then bring to room temperature before serving.

Reheating

This cake doesn’t require reheating and tastes best served at room temperature or chilled straight from the refrigerator. If you prefer warm cake, let a slice sit at room temperature for 20 minutes or microwave individual slices on low power for 10 to 15 seconds.

• Never reheat the cake with frosting in the oven, as the frosting will melt and slide off.
• Microwaving is safe for individual slices as long as you use low power and brief bursts.

Nutrition Information

These values are approximate and based on standard ingredient sizes. Nutrition varies slightly depending on specific brands and portion sizes.

Frequently Asked Questions

Can I make this cake in a 13×9 inch pan instead?

Yes, you can bake this batter in a single 13×9 inch pan, though it won’t be layered. Reduce the baking time to 25 to 30 minutes, as the batter will be shallower and bake faster.

Can I prepare the cake layers

Old Fashioned Hummingbird Cake

A moist and tender Southern classic cake with tropical fruit, nuts, and warm spices, layered with tangy cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 33 minutes mins

Total Time 53 minutes mins

Servings: 14 servings

Course: Dessert

Cuisine: Southern American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

For the Cake

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 1/2 cups granulated sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple with juice one 20-ounce can, undrained
• 1 cup mashed banana about 2 ripe bananas
• 1 cup chopped pecans

For the Cream Cheese Frosting

• 1/2 cup unsalted butter softened
• 8 ounces cream cheese softened
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• Pinch of salt

Equipment

• Two 9-inch round cake pans
• Parchment paper or cake pan spray
• Large mixing bowl
• Medium mixing bowl
• Electric mixer or whisk
• Measuring cups and spoons
• wooden spoon or rubber spatula
• Wire cooling racks
• Offset spatula or butter knife
• Cake leveler or serrated knife (optional)

Method

 

1. Preheat your oven to 350 degrees Fahrenheit. Line the bottoms of two 9-inch round cake pans with parchment paper and lightly spray the sides with nonstick cooking spray.
2. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg until well combined and there are no lumps.
3. In a medium bowl, whisk together the sugar and vegetable oil until combined. Add the eggs one at a time, whisking after each addition until incorporated. Stir in the vanilla extract.
4. Fold the crushed pineapple with its juice, mashed banana, and chopped pecans into the wet mixture using a rubber spatula or wooden spoon until just combined.
5. Pour the fruit mixture into the bowl with the dry ingredients and fold gently with a rubber spatula until just barely combined.
6. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
7. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out with only a few moist crumbs.
8. Let the cakes cool in the pans for 10 minutes, then run a thin knife around the edges, invert onto wire cooling racks, and cool completely before frosting, at least 1 to 2 hours.
9. Beat the softened butter and cream cheese together in a clean bowl using an electric mixer until light and fluffy, about 2 to 3 minutes. Add the powdered sugar gradually, beating on low speed, then increase to medium speed and beat until smooth and creamy.
10. Place one cake layer on a serving plate or cake board. Spread about 1/2 cup of frosting over the top.
11. Set the second layer on top and frost the top and sides with the remaining frosting.

Notes

Use ripe bananas with brown spots for better sweetness and texture. Toast pecans lightly before chopping for deeper flavor. Cool cakes completely before frosting to prevent melting. Measure flour by spooning and leveling for best texture. Store frosted cake in an airtight container for up to 4 days in the refrigerator.