• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
All Our Way
  • About
  • Recipes
  • Life
  • Wild Game
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • About
  • Recipes
  • Life
  • Wild Game
  • Contact
  • Subscribe
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Life
  • Wild Game
  • Contact
  • Subscribe
×
Home » Recipes » Desserts - Dolci

Hummingbird Cake

Published: Mar 2, 2023 · Modified: Jun 19, 2025 by Marisa Franca

Jump to Recipe

Hummingbird Cake is a southern specialty that’s made with a combination of mashed bananas, crushed pineapple, and chopped pecans. To make this cake even more special, it is often topped with a cream cheese frosting. Not only is it delicious, but it’s also a beautiful, eye-catching cake that will make any occasion special.

A classic layer cake flavored with pineapple and bananas and frosted with a caramel cream cheese frosting on a white plate.
Our family loves this deliciously moist cake filled with ripe banana, sweet pineapple, and toasted chopped pecans.
Jump to:
  • ❤️ Why I love this recipe
  • 🛒 Ingredients
  • 🗒 Instructions
  • 🔪 Equipment
  • 🤔 FAQs
  • 👩🏻‍🍳 Tips
  • 📚 Variations
  • 🥫 Storage
  • 📗 Related Recipes
  • 🍽 Serve with
  • 📞 Chiacchierata (chat)
  • 📝 Recipe Card
  • 📖 Recipe
  • 💬 Comments

❤️ Why I love this recipe

  • The moist cake mixed with the tart pineapple and crunchy nuts makes for an irresistible treat that is hard to resist.
  • Plus, it’s a simple cake to make even for those of us who may not be great bakers.
  • The cream cheese frosting adds a pleasant tartness and just the right amount of sweetness that completes this cake perfectly.

It’s a classic recipe, but still unique enough to be served at any special occasion or gathering. No matter what occasion you make this delicious cake for, your friends and family will rave about it.

🛒 Ingredients

As an Amazon Associate I earn from qualifying purchases.

Image of the ingredients needed to make a Hummingbird Cake recipe.

Note: The full list of this classic Southern cake recipe ingredients with their amounts and options are listed in the recipe card below.

  • pecans -- toasted
  • all-purpose flour
  • baking soda
  • ground cinnamon
  • allspice
  • kosher salt
  • ripe bananas
  • canned crushed pineapple with juice
  • eggs
  • vegetable oil
  • dark brown sugar - may substitute light brown sugar
  • granulated sugar
  • coconut flakes
  • pure vanilla extract
  • cream cheese
  • unsalted butter
  • caramel sauce
  • confectioners' sugar
  • coarse salt

🗒 Instructions

Note: This is an overview of the instructions. The full instructions are in the recipe card below.

Steps one to nine for making the Hummingbird cake recipe.
  1. Spread pecans onto a lined baking pan. Toast for 8 minutes.
  2. Remove from the oven. Set ¼ cup aside for the frosting.
  3. Melt 1 teaspoon butter in a skillet over medium heat and add the ½ cup coconut.
  4. Toast the coconut until light golden. Set aside.
  5. In a large bowl whisk together the flour, baking soda, cinnamon, allspice, and salt.
  6. Whisk the rest of the cake ingredients in a medium bowl.
  7. Pour wet ingredients into dry ingredients and whisk until completely combined.
  8. Fold in 1 and ½ cups toasted pecans.
  9. And, add in ½ cup of toasted coconut.
Steps 10 to 18 for frosting and decorating the recipe for Hummingbird cake.
  1. Spread batter evenly between the 3 prepared cake pans. Bake for 26-29 minutes.
  2. While the cakes are cooling, get ready to make the frosting.
  3. Beat the cream cheese, butter, caramel sauce, vanilla, and salt together on medium-high speed until light and fluffy.
  4. Gradually beat in 3 ½ cups of the confectioners’ sugar, adding more if necessary to reach a stiffer but spreadable consistency.
  5. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.
  6. In a small bowl, combine the toasted coconut and chopped pecans.
  7. Place 1 cake layer on your cake stand or serving plate. Using an offset spatula, spread top with 1 cup of the frosting. Place second layer on top of frosted bottom. Evenly cover the top with frosting.
  8. Top with 3rd layer and evenly cover the top with frosting. Finish with the third cake layer and spread the remaining frosting all over the top and sides, making it as smooth as possible. (See Notes)
  9. Decorate top with a circle of the coconut-pecan mixture around the outer edge of the cake. Refrigerate for at least 30 minutes before slicing or else the cake may gently fall apart as you cut.

🔪 Equipment

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

You’ll need the following items to make this recipe successfully.

  • Kitchen Aid Stand Mixer
  • Glass mixing bowls -- large and medium size
  • Whisk
  • Off-set spatula for frosting the cake
  • Round cake pans 9-inch -- you'll need 3 of them.
  • parchment paper
  • dry measuring cup
  • measuring spoons
  • liquid measuring cup
  • thin bamboo skewers (optional) -- we use the skewers to keep the cake layers from shifting until the icing sets.

A three layer spice banana pineapple cake with pecans and a caramel cream cheese frosting.
This tender tropical flavored cake is the perfect dessert for Easter or any special occasions.

🤔 FAQs

These are the questions we are most frequently asked about making this Hummingbird Cake recipe.

Why do they call it hummingbird cake?

It is said to have been named the bird because its sweetness is enough to attract the birds.

What does a hummingbird cake taste like?

It has a dense yet moist texture and sweet flavor that takes a like a mixture of pineapple and banana bread.

What are the ingredients in a hummingbird cake?

This sweet treat is made with a homemade cake base, pecans, coconut, pineapple and bananas.

Is hummingbird cake a southern thing?

Yes, hummingbird cake is a traditional Southern cake that has been around since the 1970s.

👩🏻‍🍳 Tips

  • Make sure that you mix this cake well but do not overmix. Otherwise you will have a tough cake.
  • I like to line my cake pans with parchment paper rounds, and also spray the parchment paper to prevent the cake from sticking.
  • Don't forget to cut off the domes of the cakes so that your cake will stack evenly.

📚 Variations

  • You can change the flavors of your cake by using almond extract instead of vanilla.
  • You could also use toasted walnuts instead of pecans.
  • If you are not a fan of coconut, feel free to leave it out.
  • The cream cheese frosting is the best choice for this cake. But if you’re not a fan, you can use homemade vanilla frosting or buttercream instead.
Two serving wedges cut into the pineapple hummingbird cake with cream cheese frosting.
We top this lavish, aromatic cake with a caramel cream cheese frosting and garnish it with toasted coconut and pecans.

🥫 Storage

I recommend storing this cake in the fridge for up to five days in an airtight container. You could also freeze the cake for up to two months. I like to freeze the cake unfrosted, but you could also freeze it frosted.

📗 Related Recipes

  • If you love delicious cake recipes like this one, then next time give this Italian Love Cake recipe a try. It's sweet, rich and tastes like a chocolate éclair cake.
  • The next time you want a cake full of pecans and coconut, this Italian Cream Cake recipe is the one for you! It's delicious and perfect for guests.
  • This Toasted Pecan Praline Cake is sweet, buttery, and perfect for your next party. Make this one asap!
  • Try our classic Italian-flavored dessert made easier, Tiramisu Cake With Zabaglione Cream.
  • Our Cranberry Cake with Creamy Mascarpone Frosting is a sweet, buttery cake perfect for the winter holidays. It is so beautiful that you'll want to place it as the centerpiece at your dessert table.
  • Here's a Carrot cookie recipe that turns a classic carrot cake into chewy, handheld cookies. They're perfect for gifting or sharing, and as a bonus, they freeze beautifully.
  • Another charming old-fashioned dessert is this Fruit Cocktail Cake recipe, which is topped with a decadent coconut glaze and brown sugar topping. I

🍽 Serve with

  • I love to serve this classic cake with another Southern inspired dish like this Barbecued Shrimp with Cheese Grits.
  • If you are craving a hearty and filling southern meal give these Old Fashioned Homemade Chicken and Dumplings a try.
  • Cajun Chicken Pasta is a Louisiana-inspired recipe that includes juicy cubed chicken pieces, veggies, penne pasta, and a rich and creamy tomato sauce! It's a great way to add some flavor to your meal plan.

📞 Chiacchierata (chat)

Every year we spend a little time in Georgia, and one of my favorite desserts to pick up while there is a slice of this moist cake. It's a little piece of heaven in every bite. And, with this hummingbird cake recipe you can make this cake at home.

If you're into classic Southern desserts you have to try The Best Ambrosia Salad recipe. You'll find it at most Church suppers, potlucks, and family gatherings. And the reason it's so popular? It's THAT good!!

Tutti a tavolo, è pronto!

A slice of the three layer banana pineapple cake with a generous frosting of caramel cream cheese frosting.
Whenever we want to impress friends and family with a special cake, we choose this classic Hummingbird cake that originated in Jamaica.

What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.

📝 Recipe Card

This cake is tender layers of banana, coconut, and pecan cake, topped with sweet cream cheese frosting. This southern classic is a dessert that you want to make as soon as possible.

If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.

📖 Recipe

A slice of Hummingbird cake on a white china plate with the tiered cake in the background.

Classic Hummingbird Cake With Caramel Cream Cheese Frosting

Humming Bird Cake is a rich, soft cake that is bursting with banana, pecan and coconut flavors. Then frosted with a rich cream cheese frosting and topped with toasted pecans and coconut.
5 from 1 vote
Print Pin Rate
Course: Cake dessert
Cuisine: American
Prep Time: 30 minutes minutes
Cook Time: 28 minutes minutes
Resting and Frosting Time: 2 hours hours 30 minutes minutes
Total Time: 3 hours hours 28 minutes minutes
Servings: 14 servings
Calories: 608kcal
Author: Marisa Franca @ All Our Way
As An Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Stand Mixer
  • Glass mixing bowls
  • Dry measuring cups
  • Dry measuring spoons
  • Liquid measuring cup
  • 3 round cake pans- 9- inch 9-inch
  • Parchment paper
  • icing spatula

Ingredients

Cake

  • 2 cups chopped toasted pecans* 250g
  • 3 cups all-purpose flour 375 g (spoon and leveled)
  • 1 teaspoon baking soda
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon salt
  • 2 cups mashed banana 4 ripe bananas
  • 8 ounce can crushed pineapple
  • 3 large eggs at room temperature
  • ⅔ cup vegetable oil 160 ml.
  • 1 cup packed dark brown sugar 200g may also use light brown sugar
  • ¾ cup granulated sugar 150g
  • ½ cup coconut flakes 46 ½g
  • 1 ½ teaspoons pure vanilla extract

Caramel Cream Cheese Frosting:

  • 16 ounces cream cheese, softened 450g (2- 8oz. blocks cream cheese softened room to temperature)
  • 1 cup unsalted butter 175g softened to room temperature
  • ¼ cup caramel sauce 84 ¼g
  • 4 cups confectioners’ sugar 480g (divided)
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon coarse salt

For the topping:

  • ½ cup coconut flakes 46 ½g toasted coconut flakes
  • ¼ cup toasted pecans ( toast these nuts with the cake nuts and set the ¼ cup aside.) 27 ¼g finely chopped
Get Recipe Ingredients

Instructions

Toast the pecans:

  • Preheat the oven to 300°F (149°C). Spread pecans onto a lined baking pan. Toast for 8 minutes. Remove from the oven. Set ¼ cup aside for the frosting.

Toast the coconut:

  • Melt 1 teaspoon butter in a skillet over medium heat and add the ½ cup coconut and toast until light golden. Set aside.

The cake:

  • Turn oven up to 350°F (177°C).
    Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper.
    Parchment paper helps the cakes seamlessly release from the pans.
  • In a large bowl whisk together the flour, baking soda, cinnamon, allspice, and salt.
  • Whisk the rest of the cake ingredients in a medium bowl.
    Pour wet ingredients into dry ingredients and whisk until completely combined.
    Fold in 1 and ½ cups toasted pecans. (Save the rest for garnish.) You should have about 7 cups of batter.
  • Spread batter evenly between the 3 prepared cake pans. Bake for 26-29 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
  • Remove cakes from the oven and allow to cool completely in the pans set on a wire rack.
    Once completely cooled, remove cakes from pan and level the tops off so they are flat. I simply use a serrated knife. Discard the tops or eat. YUM!

For the frosting:

  • In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese, butter, caramel sauce, vanilla, and salt together on medium-high speed until light and fluffy.
    Gradually beat in 3 ½ cups of the confectioners’ sugar, adding more if necessary to reach a stiffer but spreadable consistency.
    Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.

The topping:

  • In a small bowl, combine the toasted coconut and chopped pecans.

Assemble the cake:

  • Make sure the cake layers are completely cooled before starting.
    Place 1 cake layer on your cake stand or serving plate. Using an offset spatula, spread top with 1 cup of the frosting.
    Place second layer on top of frosted bottom. Evenly cover the top with frosting.
    Top with 3rd layer and evenly cover the top with frosting. Finish with the third cake layer and spread the remaining frosting all over the top and sides, making it as smooth as possible. (See Notes)
  • Decorate top with a circle of the coconut-pecan mixture around the outer edge of the cake.
     Refrigerate for at least 30 minutes before slicing or else the cake may gently fall apart as you cut.
  • Leftover cake is delicious covered and stored in the refrigerator for up to 5 days.

Notes

To prevent layers from slipping: 
To keep the layers from slipping when finishing the cake, skewer the three layers together with 3 thin bamboo skewers evenly spaced around the cake.
When the cake is cold and set, remove the skewers. You can cover the small holes made by the skewers with the frosting and topping.
Make ahead instructions: 
Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly.
Refrigerate prepared frosting in an airtight container, then bring to room temperature when ready to use.
Freezing cake: 
Frosted or unfrosted cakes may be frozen up to 2 months, thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.
Special Tools: KitchenAid Stand Mixer | Glass Mixing Bowls | Rainbow Whisk | 9-inch Cake Pan | Icing Spatula
  • Pecans: If you're allergic to pecans, you may leave them out without substituting another nut.
  • Pineapple: Don’t drain the crushed pineapple.
  • Frozen Bananas: You may use frozen thawed bananas in this recipe. Let them thaw thoroughly  and drain off as much of the excess liquid as you can before using them.
  • Cupcakes: This recipe will make at least 32-35 cupcakes. Fill liners ⅔ full and bake 20-22 minutes or until cooked through.
  • Bundt Pan: This recipe also fits into a bundt pan, though the bake time will be long– 55-65 minutes. Use a toothpick to test for doneness.
  • Sheet Pan: There is too much batter for a 9×13 pan, but a 12×17 sheet pan is perfect. Bake for about 20-25 minutes, keep a close eye to not over-bake.
    Adapted from Southern Living.

Nutrition

Calories: 608kcal | Carbohydrates: 79g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 337mg | Potassium: 250mg | Fiber: 3g | Sugar: 52g | Vitamin A: 917IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 2mg

Sign up for the emails and never miss another recipe!!

    Powered By ConvertKit
    We'll never share your email or send you spam. Promise

    Related Posts

    • Italian Cream Cake {Torta Italiana di Crema}

       Italian Cream Cake is an egg rich three layer yellow cake that is filled with…

    • Raspberry Cream Cheese Coffee Cake

      Did someone say coffee cake? Okay, I’ll be the first to admit that this delicious…

    • Italian Love Cake

      If you love the taste of a classic chocolate eclair, this Italian Love Cake is…

    More Desserts - Dolci

    • Side view of a square of classic fruit cocktail cake with a dollop of whipped cream and a maraschino cherry on top.
      Classic Fruit Cocktail Cake
    • Rice Krispie Bars decorated with Patriotic red, white, and blue sprinkles.
      No-Bake Patriotic Rice Krispie Bars
    • Chocolate Pudding cake laced with amaretto and served with fresh raspberries and vanilla ice cream.
      Amaretto Chocolate Pudding Cake
    • A slice of Triple Cream Pie on a white plate with the full pie in the background.
      Triple Coconut Cream Pie|Triple the Joy
    386 shares

    Reader Interactions

    Comments

    No Comments

    5 from 1 vote (1 rating without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I’m Marisa Franca, a home chef, food writer, and photographer who believes that you can make gourmet quality food at home with simple seasonal ingredients. I’m passionate about family, food, friends, everything Italian, and happy endings.

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    🍿Snack Favorites

    • Macaroni and cheese stuffed into a large pepperoni slice and baked.
      Pizza Bites Appetizer and Snack
    • A glass bowl filled with creamy chickpeas made into a hummus dip.
      Homemade Hummus Recipe
    • Casserole dish with baked ground beef taco dip.
      Baked Taco Dip
    • A sausage meatball pyramid in a white plate with the appetizers pierced with toothpicks.
      Cheesy Sausage Balls

    🇮🇹 Italian Comfort Food

    • Bolognese Sauce Antica gives you a true taste of Italy. A special sauce for a special meal.
      Bolognese Sauce Antica A True Taste of Italy
    • Creamy Parmesan Baked gnocchi in a rich cheesy sauce baked in a black cast iron skillet.
      Baked Gnocchi in Parmesan Sauce
    • A cast iron skillet holding the Beefy Ravioli Bake with torn basil leaves sprinkled on top.
      Beefy Baked Ravioli
    • A white plate filled with egg sauce coated pasta with bits of pork on top and some parley leaves.
      Classic Roman Spaghetti Alla Carbonara

    🌬️ Cozy Winter Soups

    • Creamy Chicken Wild Rice Soup recipe served in a white bowl and garnished with onions, bacon, and almonds.
      Savory Chicken Wild Rice Soup With Mushrooms
    • Bowl of Slow Cooker Taco Soup Topped With sour cream and corn chips.
      Easy Slow Cooker Taco Soup
    • Brown bowl filled with chunks of meat and barley grains in a tomato broth with a spoon in the bowl.
      Old-Fashioned Hearty Beef Barley Soup - The Way Mamma Used To Make
    • Black Bean soup garnished with sliced avocado, diced red onions, and cilantro leaves.
      Southwestern Black Bean Soup

    🤤 Delicious Yet Light

    • A salad bowl filled with Strawberry Lettuce combination and grilled chicken dressed with poppyseed dressing.
      Strawberry Poppyseed Salad
    • A glass bowl filled with orzo pasta combined with cucumbers, tomatoes, olives, chickpeas, feta, seasonings, and dressed with a Greek vinaigrette.
      Ultimate Greek Orzo Salad
    • Fresh green cabbage salad made with a homemade green goddess dressing.
      Green Goddess Salad And Dressing
    • Overhead view of large white bowl filled with arugula salad tossed with pears, gorgonzola cheese, cranberries, and walnuts.
      Arugula Salad

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About
    • Accessibility

    Newsletter

    • Subscribe for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 All Our Way

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.