Hummingbird Cake with Cream Cheese Frosting

Hummingbird cake is a Southern favorite that combines tropical fruit with warm spices and a rich frosting. The cake itself is tender and moist, thanks to the combination of mashed bananas and crushed pineapple, while toasted pecans add a satisfying crunch. It’s a showstopper dessert that looks far more complicated than it actually is to make.

This three-layer version serves 12 people and pairs perfectly with a simple cup of coffee or tea. The frosting is where the real magic happens—a blend of softened butter and cream cheese that’s both tangy and sweet.

Why This Cake Works

The combination of bananas and pineapple keeps the cake incredibly moist without making it feel heavy. The oil in the batter contributes to that tender crumb, while the cinnamon and vanilla tie all the flavors together. Toasted pecans add depth and texture that plain nuts simply can’t match.

The cream cheese frosting strikes a balance between tangy and sweet. Unlike buttercream alone, the cream cheese gives it a slight tang that cuts through the richness of the cake and makes you want another slice.

Getting the Batter Right

The key to a well-textured cake is not overmixing the batter. Once you combine the wet and dry ingredients, stop as soon as the flour streaks disappear. Overmixing develops gluten, which can make the cake tough and dense. The same goes when folding in the pecans—use a gentle hand.

Make sure your bananas are very ripe with plenty of brown spots. They should be soft enough to mash easily with a fork. Overripe bananas have more natural sugars and break down into a smoother consistency, which is exactly what you want here.

The Three-Layer Assembly

This recipe makes three 9-inch layers, which creates an impressive presentation. Each layer gets about three-quarters of a cup of frosting, which is enough to hold the layers together without squishing out the sides.

When stacking, place the first two layers with the top side up, then flip the final layer so the bottom faces up. This gives you a flat surface on top for frosting and makes the cake easier to slice cleanly. The parchment paper lining helps the layers release smoothly from the pans.

Frosting That Stays Creamy

Both the butter and cream cheese need to be at room temperature before you start. Cold cream cheese will be lumpy and hard to blend, while room-temperature butter whips up light and fluffy. Beat the butter first until it’s pale and smooth, then add the cream cheese gradually.

When adding the powdered sugar, do it slowly on low speed. This prevents a cloud of sugar from flying everywhere and helps you avoid overbeating, which can make the frosting grainy. If you prefer a firmer frosting, use the full 8 cups of powdered sugar. For something slightly softer and more spreadable, stick with 6 cups.

Slicing and Serving

Chilling the finished cake for at least 30 minutes helps the frosting set, making it much easier to cut clean slices. A long serrated knife works best—dip it in hot water and wipe it dry between cuts for neat edges.

If you’re serving this at a gathering, keep it in a cool room rather than outside on a hot day. The frosting can soften in heat, and the cake may dry out faster in warm conditions.

Hummingbird Cake with Cream Cheese Frosting

Recipe by 50Krecipes

0.0 from 0 votes

A classic three-layer Southern cake with mashed bananas, crushed pineapple, and toasted pecans, topped with silky cream cheese frosting.

Course: Dessert

Servings

Adjust servings

+

–

12

servings

Prep time

30

minutes

Cooking time

25

minutes

Ingredients

• 3 cups all-purpose flour (360g)

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1 tsp salt

• 1 tsp ground cinnamon

• 1 1/2 cups vegetable oil (360ml)

• 1 cup granulated sugar (200g)

• 3/4 cup packed light brown sugar (165g)

• 3 large eggs, room temperature

• 2 tsp vanilla extract

• 2 cups mashed very ripe bananas (about 4 large bananas, 450g)

• 1 (8-ounce/227g) can crushed pineapple, undrained

• 1 cup chopped pecans, toasted (120g)

• 1 1/2 cups unsalted butter, softened (340g)

• 2 (8-ounce/227g) blocks cream cheese, room temperature

• 1 tsp vanilla extract

• 6 to 8 cups powdered sugar (720-960g)

Directions

• Preheat the oven to 350°F. Lightly grease three 9-inch round cake pans with baking spray or butter, and line the bottoms with parchment paper.
• In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
• In a separate medium bowl, whisk together the oil, sugars, eggs, and vanilla until well combined. Stir in the bananas and pineapple.
• Pour the wet ingredients into the dry mixture and stir together just until combined and only a few streaks of flour remain. Add the pecans and fold them into the batter. Divide the batter evenly among the prepared pans.
• Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake layers to cool completely in the pans set on a wire cooling rack. Once cooled, invert the layers and remove the parchment paper.
• In a large mixing bowl with a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until very soft and smooth, about 1 minute. Add the cream cheese and beat until fluffy, about 30 seconds.
• With the mixer on low speed, gradually add in the powdered sugar. Use more sugar for a firmer, sweeter frosting. Once combined, scrape down the bowl and add the vanilla. Beat on medium-low speed until fluffy and easily spreadable, about 1 minute.
• Place one cooled cake layer top-side up on a cake stand or serving platter and spread 3/4 cup of frosting over the top, all the way to the edge of the cake. Place another cake layer top-side up on top. Spread another 3/4 cup of frosting on top. Place the remaining cake layer bottom-side up on top. Spread the remaining frosting over the top and side of the cake.
• If desired, save some of the frosting to pipe decorations onto the cake or decorate with toasted pecans. Chill the cake for 30 minutes to set the frosting before slicing.