Hummingbird Cake

Hummingbird Cake is a beloved Southern classic that’s been enjoyed for generations. This rich, moist banana cake is loaded with crushed pineapple and toasted pecans, then finished with luscious cream cheese frosting. It’s an old-fashioned homemade cake that’s perfect for holidays, celebrations, church suppers, or simply when you’re craving a true taste of the South.

Where Did Hummingbird Cake Recipe Originate?

The Hummingbird Cake recipe first gained widespread popularity after it was submitted to Southern Living magazine in February 1978 by Mrs. L.H. Wiggins of Greensboro, North Carolina. I’m especially proud that this beloved Southern classic has roots right here in my neck of the woods!

No explanation was given for the cake’s unusual name, but that certainly didn’t stop this rich banana-pineapple cake from becoming the most requested recipe in the history of Southern Living. Now that’s quite a culinary accomplishment!

Over the years, home cooks have put their own spin on this decadent cake, but I wanted to pay homage to the talented homemaker and baker from right here in Greensboro by sharing the original version of this all-time Southern favorite. There’s something pretty special about keeping a beloved piece of Southern food history alive, one homemade cake at a time.

Easy Hummingbird Cake Recipe

Bakery-style Hummingbird Cake is one of those beloved Southern classics that has been passed down and enjoyed for generations. This rich, moist, made-from-scratch banana cake is packed with sweet crushed pineapple and toasted pecans, giving every bite plenty of old-fashioned Southern flavor. But the real crowning touch is the rich cream cheese frosting, which adds just the right amount of tangy sweetness and takes this classic Hummingbird Cake to a whole new level of deliciousness. It’s the kind of homemade cake that feels right at home on a holiday dessert table, at a church supper, or anytime you want to serve a truly special classic Southern dessert.

Key ingredients you’ll need to make Southern Hummingbird Cake: (Scroll down for the full printable recipe card and quantities.)

• Flour – All purpose flour forms the base of the cake batter.
• Leavening – Baking soda gives rise to the batter while baking.
• Salt – Salt balances the flavor.
• Sugar – Granulated sugar for sweetness.
• Flavoring – Vanilla extract for creamy floral notes.
• Spice – Ground cinnamon for a hint of spice.
• Nuts – Toasted pecans add texture.
• Fruit – Crushed pineapple and ripe bananas for a fruity flavor.
• Fat – Vegetable oil adds moisture.
• Whole Eggs – Large eggs stabilize the cake batter.
• Cream Cheese Frosting – Plain cream cheese, salted butter, powdered sugar, vanilla extract.

How to Make Original Hummingbird Cake Recipe

• Heat Oven and Prepare Pans – Grease and flour three 9-inch cake pans.
• Sift Dry Ingredients – Use a whisk to sift together flour, sugar, baking soda, salt and cinnamon.
• Add Wet Ingredients – To the bowl add beaten eggs and vegetable oil. Stir by hand until moistened, do not beat.
• Mix-Ins – Stir in the vanilla extract , crushed pineapple, nuts and banana. Stir again until fully combined.
• Transfer Cake Batter to Prepared Pans – Divide the batter evenly between the three pans.
• Oven – Bake in preheat oven per the baking time in the recipe until a toothpick inserted into the center comes back clean. Cool on a wire rack.
• Make Cream Cheese Frosting – Use an electric mixer to cream together the cream cheese and butter until light, fluffy and pale yellow in color. Add the vanilla and powdered sugar, beating until creamy and smooth.
• Assemble Cake – Frost the cake between the layers first, then top and sides.
• Garnish with Pecans – Sprinkle top with the remaining chopped nuts then chill in the fridge until serving.

Kitchen Equipment to Make Southern Living Hummingbird Cake

• Large bowl, medium bowl.
• Balloon whisk for sifting the flour mixture.
• Wooden spoon or large rubber spatula. The original cake makes the cake batter by hand, but a stand mixer or a hand mixer for making the cream cheese icing.
• Measuring cups and measuring spoons.
• Three 9-inch cake pans.

Recipe Variations Tips and Substitutions

• Nuts – You can also use walnuts in place of the pecans, if you prefer.
• Toasting Pecans – Mrs. Wiggins didn’t specify in the original recipe if she toasted the nuts for the cake. It’s well worth the small amount of effort it takes to toast the pecans prior to adding them to the batter and the frosting. It brings out the nutty flavor and expands the flavor profile overall. I really love the flavor of toasted nuts, and recommend that you toast them, if time allows.
• Bananas – The original recipe calls for chopped bananas. Roughly mashed bananas will also work in this cake.
• Pan Options – Traditional Hummingbird Cake is typically served as a layer cake. That said, it can be made into a sheet cake, if you prefer. To do so, prepare the cake batter per the recipe. Pour prepared batter into a greased 13×9-inch cake pan and bake it for 30-40 minutes. Check the center with a toothpick or cake tester for doneness and increase the bake time in 5 minute increments from that point, as needed.
• Hummingbird Cupcakes – When doing so, fill the wells of a standard cupcake pan sprayed with cooking spray (or paper liners) baking for 25-30 minutes or until a cake tester inserted into the center comes back clean.
• Thinning the Cream Cheese Frosting – You can add heavy cream, half and half or whole milk 1 tablespoon at a time to thin the frosting to spreading consistency.

Storage and Leftovers

• Make-Ahead Tip – To save time you can bake, cool and wrap the individual cake layers and freeze them until you’re ready to assemble the cake. Thaw frozen cake layers in the refrigerator overnight then frost just before serving.
• Leftovers – Store leftover Hummingbird Cake in an airtight container or covered with plastic wrap chilled in the refrigerator for up to one week.
• Freezer – You can freeze Hummingbird Cake for up to 3 months. Thaw in the fridge and enjoy.

More Southern Cake Recipes to Make

We love our big beautiful cakes here in the South and among them there are several that reign supreme. Make these cakes once, and you’ll be hooked:

• One is a rich cream cheese frosted Red Velvet Layer Cake. 
• The other a classic vanilla pound cake cake dubbed Million Dollar Pound Cake. It’s one of the best pound cake recipes you’ll ever bake.
• German Chocolate Cake is slathered with my version of coconut pecan icing using brown sugar for depth of flavor.
• Pig Pickin’ Cake is an easy cake that anyone can make.
• Southern style scratch made Coconut Layer Cake.
• Moist and delicious Carrot Cake.
• Best ever Chocolate Layer Cake. 
• Turn overripe bananas into this Chocolate Chip Banana Bread.
• You may also enjoy my recipe for Hummingbird Poke Cake and these Hummingbird Pancakes as seen on Southern Living.

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Helpful Kitchen Items:

• Stand Mixer
• Cooling Racks
• Measuring Set
• Cake Pans