Hummingbird Cake Banana Pineapple (Printable)

Moist Southern dessert with bananas, pineapple, pecans, and rich cream cheese frosting.

# What You'll Need:

→ Cake

01 - 3 cups all-purpose flour
02 - 2 cups granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon salt
06 - 3 large eggs, room temperature
07 - 1 cup vegetable oil
08 - 2 teaspoons pure vanilla extract
09 - 1 cup toasted pecans, chopped
10 - 2 cups ripe bananas, mashed (about 3 medium bananas)
11 - 1 can (8 ounces) crushed pineapple, undrained

→ Cream Cheese Frosting

12 - 8 ounces cream cheese, softened
13 - 1/2 cup unsalted butter, softened
14 - 4 cups powdered sugar, sifted
15 - 1 teaspoon pure vanilla extract
16 - Pinch of salt

# Directions:

01 - Preheat oven to 350°F. Grease and flour three 8-inch round cake pans or line with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt until evenly combined.
03 - In a separate bowl, beat eggs, vegetable oil, and vanilla extract until fully incorporated.
04 - Fold mashed bananas, crushed pineapple with juice, and chopped toasted pecans into the wet mixture.
05 - Pour wet ingredients into dry ingredients and gently mix until just combined; avoid overmixing.
06 - Divide the batter evenly among the prepared pans, leveling the tops.
07 - Bake for 25 to 30 minutes or until a toothpick inserted into the center exits clean.
08 - Allow cakes to cool in pans for 10 minutes before transferring to wire racks to cool completely.
09 - Beat cream cheese and butter together until smooth and creamy.
10 - Gradually beat in powdered sugar, vanilla extract, and salt until the frosting is fluffy and spreadable.
11 - Spread frosting evenly between cake layers, then over the top and sides.
12 - Decorate the frosted cake with additional toasted pecans.

# Expert Advice:

01 -
  • It's naturally moist thanks to the fruit and oil, so you never end up with that sad, dry cake that's been sitting in a box.
  • Three layers mean you get to show off a little, but the flavors are so forgiving that even small imperfections disappear under that cloud of cream cheese frosting.
  • The toasted pecans add this warm, buttery crunch that makes people ask for the recipe before they even finish their first bite.
02 -
  • Don't let that pineapple juice go to waste—it's not a byproduct, it's an ingredient; drain it and your cake becomes dry no matter how careful you are.
  • The moment you think the batter might be mixed enough is usually exactly when you should stop; one extra spin of the mixer turns tender crumbs into tough chew.
  • Toast your own pecans if the recipe calls for them, or buy them already toasted—raw pecans are fine, but they're not the same, and this cake deserves the warmth and depth that toasting brings.
03 -
  • Room temperature ingredients aren't a suggestion—they blend smoothly and create a more uniform crumb than cold ingredients pulled straight from the fridge.
  • If your cream cheese frosting breaks or looks grainy, add a tablespoon of milk or cream and beat again until it smooths out; it usually comes back together quickly.
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