There’s something magical about the first bite of a Southern Hummingbird Cake. It’s more than just a dessert—it’s a celebration of texture and flavor, with juicy pineapple, ripe bananas, and crunchy pecans all layered together in a perfectly spiced cake. I remember the first time I made this—it was for a spring gathering with friends. The reaction was priceless. No one expected such richness from something so delicately sweet. And when that cream cheese frosting hit their tongues? Let’s just say I’ve never had so many recipe requests in one day.

I love how this cake carries that old-fashioned Southern charm while still feeling fresh and vibrant. It’s the kind of cake that demands attention at the center of any dessert table, but it’s not just for looks. The combination of warm spices, creamy frosting, and tropical fruit makes every slice unforgettable. Whether it’s for a birthday, Easter, or just because—you’ll find any excuse to bake this again and again.

Why You’ll Love This Southern Hummingbird Cake

Tropical Sweetness: With crushed pineapple and ripe bananas, it’s naturally sweet and juicy.
Incredible Texture: Chopped pecans add the perfect crunch to the moist cake layers.
Old-School Meets Modern: It blends traditional Southern baking with tropical flavors that feel surprisingly fresh.
Perfect for Celebrations: A stunning centerpiece cake that’s just as indulgent as it looks.
Crowd-Pleaser: Even people who say they don’t like “fruit in cake” change their minds after one slice.

What Kind of Pineapple Should I Use for Southern Hummingbird Cake?

When it comes to pineapple, crushed canned pineapple in juice is the gold standard for this cake. It blends seamlessly into the batter, delivering moisture and fruity flavor without overwhelming the other ingredients. I prefer using it straight from the can, juice included, to lock in that luscious tropical punch that defines this cake.

If you’re thinking of using fresh pineapple—just know it’s a bit of extra work. You’ll need to finely crush it and measure out both the pulp and juice to mimic the canned version. It’s doable, but honestly, the convenience and consistency of canned pineapple makes it the more reliable choice.

Options for Substitutions

There’s room to play if you’re feeling adventurous or need to work with what’s in your pantry:

Bananas: No ripe bananas? Mash thawed frozen bananas instead—they’re even more fragrant.
Pecans: Walnuts work just fine, though they’re slightly more bitter than pecans.
Gluten-Free Flour: A 1:1 gluten-free blend can be swapped in with great results.
Cream Cheese Frosting: Want a twist? Try a mascarpone-based frosting for a lighter feel.
Pineapple: In a pinch, pineapple tidbits pulsed in a food processor can stand in for crushed pineapple.
Spices: Add a pinch of nutmeg or cardamom for an extra layer of warmth.

Ingredients for This Southern Hummingbird Cake

Each ingredient in this cake plays a role in building its lush flavor and tender texture. Here’s what you’ll need and why:

All-Purpose Flour
The structural foundation of the cake, flour holds all the delicious components together while still allowing for a soft, moist crumb.
Granulated Sugar
Adds essential sweetness and balances the natural tanginess of the fruit and the richness of the frosting.
Eggs
These help bind the batter and contribute to the cake’s light, tender texture.
Vegetable Oil
Keeps the cake incredibly moist and rich without the need for butter, which can sometimes overpower the subtler tropical flavors.
Crushed Pineapple (with juice)
Infuses the cake with tropical juiciness while also acting as a natural sweetener and softener for the crumb.
Mashed Bananas
Give the cake a dense, moist base and a mellow sweetness that pairs perfectly with the spices.
Chopped Pecans
Add a buttery crunch that contrasts beautifully with the soft cake and creamy frosting.
Ground Cinnamon
Lends cozy warmth and complements the fruitiness of the pineapple and banana.
Vanilla Extract
Enhances all the other flavors with a gentle aromatic backdrop.
Baking Soda & Baking Powder
These leavening agents help the cake rise into fluffy, tender layers.
Salt
Just a pinch makes all the flavors pop and prevents the cake from being overly sweet.
Cream Cheese
The star of the frosting, cream cheese brings richness and a slight tang that cuts through the sweetness of the cake.
Powdered Sugar
Used in the frosting to create a smooth, velvety finish.
Butter
Adds creaminess and structure to the frosting.

Step 1: Prepare Your Cake Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. This helps release the cakes without any sticking and gives you clean, even layers.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, sugar, baking soda, baking powder, salt, and ground cinnamon. This ensures the leavening agents and spices are evenly distributed before the wet ingredients go in.

Step 3: Add the Wet Ingredients

In a separate bowl, beat the eggs, then mix in the vegetable oil, mashed bananas, vanilla extract, and crushed pineapple with its juice. Stir until everything is fully combined but don’t overmix.

Step 4: Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry mixture and stir until just combined. Fold in the chopped pecans at the end. The batter will be thick and full of texture—exactly what you want.

Step 5: Bake the Cake

Divide the batter evenly between the two prepared pans. Smooth the tops and bake in the preheated oven for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for about 10 minutes before turning them out onto wire racks to cool completely.

Step 6: Make the Frosting

In a mixing bowl, beat the cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar and beat until creamy. Mix in vanilla extract to finish. If it’s too thick, add a splash of milk; if too thin, a bit more powdered sugar.

Step 7: Assemble the Cake

Place one cake layer on your serving plate. Spread a generous layer of frosting, then arrange some pineapple chunks or chopped pecans (optional). Top with the second cake layer. Frost the top and sides as desired. For a rustic look, keep the sides semi-naked.

Step 8: Garnish

Top with more pecans and pineapple pieces. You can even drizzle with a simple glaze or honey for extra flair. Chill briefly before serving to help the cake set and slice more cleanly.

How Long to Cook the Southern Hummingbird Cake

The cake layers typically take 28 to 32 minutes to bake at 350°F (175°C). You’ll know they’re done when the tops are golden, spring back gently when touched, and a toothpick inserted into the center comes out clean or with a few moist crumbs.

It’s crucial not to overbake—this cake gets its signature richness from the moisture in the bananas and pineapple, and too much oven time will dry it out. If your oven runs hot, start checking around the 26-minute mark.

Tips for Perfect Southern Hummingbird Cake

Use Very Ripe Bananas: The darker the peel, the sweeter and more flavorful your bananas will be. This adds natural depth and sweetness to the cake.
Don’t Drain the Pineapple: The juice is essential for flavor and moisture. Pour in the entire can—juice and all.
Avoid Overmixing: Once the wet and dry ingredients are combined, stir gently. Overmixing can lead to a tough or gummy texture.
Toast the Pecans: For extra flavor, give your pecans a light toast before folding them into the batter. It brings out their nuttiness beautifully.
Cool Completely Before Frosting: If your cakes are even slightly warm, the cream cheese frosting will melt and slide. Patience pays off here.
Use a Serrated Knife for Slicing: This helps get clean, even slices without squishing the cake layers.
Chill Before Serving: Let the assembled cake chill for 30–60 minutes. It firms up the frosting and makes for neater presentation.

Watch Out for These Mistakes While Cooking

Even a classic like Southern Hummingbird Cake can go sideways if you miss a few key details. Here’s what to avoid:

Using Unripe Bananas
Bananas that are too firm won’t provide the sweetness and moisture the cake needs. Wait until they’re deeply speckled or even black on the outside.
Draining the Pineapple
This is a common slip-up. The juice in the can is essential—it adds sweetness, acidity, and moisture. Don’t toss it!
Skipping the Pecan Toast
Raw pecans can be bland. A quick toast in the oven or skillet brings out their depth and prevents sogginess in the batter.
Overmixing the Batter
Once the wet hits the dry, mix just until combined. Stirring too long develops gluten, which toughens the cake.
Frosting Warm Layers
Don’t rush the cooling process. Even a slightly warm cake will melt cream cheese frosting and create a slippery mess.
Neglecting Pan Prep
If you don’t properly grease and flour your cake pans (or use parchment), you risk the cake sticking and breaking apart.

What to Serve With Southern Hummingbird Cake?

This cake is rich and sweet, so the perfect pairing helps cut through that richness or complements it gently.

Iced Herbal Tea or Sweet Tea

A cool glass of mint or peach tea balances the spice and fruit with freshness.

Fresh Berries with a Dollop of Whipped Cream

Light and tangy, this side adds brightness and contrasts the cake’s dense sweetness.

Coffee with a Splash of Cream

Bold enough to stand up to the cake without overpowering it. Great for brunch or afternoon dessert.

Grilled Pineapple Slices

A fun, caramelized companion that echoes the tropical flavors in the cake.

Soft Cheese Plate

Go for brie or mascarpone with crackers—savory and creamy elements that provide a break from the sweet.

Vanilla Bean Ice Cream

Simple and clean, it adds a creamy cold touch that pairs beautifully with the spices and nuts.

Cold Glass of Milk (Plant-Based Works Too)

Classic and refreshing, milk is a comforting partner for any spice-laden dessert.

Storage Instructions

Southern Hummingbird Cake stores beautifully—if you manage to have leftovers! Here’s how to keep it fresh:

Room Temperature (Short-Term)
If unfrosted, the cake layers can sit covered at room temp for up to 2 days. Just wrap tightly in plastic wrap or store in an airtight container.
Refrigerated (Frosted Cake)
Once frosted, it should be kept in the fridge, since cream cheese frosting is perishable. Cover loosely with foil or a cake dome and refrigerate for up to 5 days. Let slices sit out for 15–20 minutes before serving for the best texture and flavor.
Freezer-Friendly
Both the cake layers and the fully frosted cake can be frozen. Wrap layers tightly in plastic wrap and foil, or freeze the assembled cake on a tray before wrapping it. It’ll keep well for up to 3 months. Thaw in the fridge overnight, then bring to room temperature before serving.

Estimated Nutrition (Per Slice – Based on 12 Servings)

Here’s a general breakdown. Actual values may vary depending on exact ingredients used:

Calories: ~480
Total Fat: 25g
Saturated Fat: 8g
Cholesterol: 60mg
Sodium: 280mg
Carbohydrates: 62g
Fiber: 2g
Sugars: 42g
Protein: 5g

This is a rich, celebratory cake—definitely not “light,” but 100% worth the indulgence. If you’re looking to reduce sugar or fat, try cutting thinner slices or substituting a portion of the oil with applesauce (though that may affect texture slightly).

Frequently Asked Questions

1. Can I make Southern Hummingbird Cake in advance?

Absolutely! You can bake the layers up to 2 days in advance, wrap them tightly, and store them at room temperature. Or freeze them for longer storage. Frosting can be made ahead and refrigerated, then brought to room temp for spreading.

2. Can I make this as a sheet cake instead of a layer cake?

Yes! Pour the batter into a 9×13-inch pan and bake for about 40–45 minutes at 350°F. You’ll get all the flavor with a little less fuss when it comes to frosting and serving.

3. Is this cake supposed to be dense?

Yes, but in a good way. It’s rich and moist thanks to the bananas, pineapple, and oil. It’s not light like a chiffon cake, but it shouldn’t be heavy or gummy either.

4. Can I skip the nuts?

Definitely. If you or someone you’re serving has a nut allergy—or just prefers nut-free—you can leave them out with no problem. The texture will be slightly different, but still delicious.

5. What’s the best way to ripen bananas quickly?

Place bananas in a paper bag with an apple or place unpeeled bananas in the oven at 300°F for 15–20 minutes. The skins will darken and the flesh will soften and sweeten quickly.

6. Can I use fresh pineapple instead of canned?

Yes, but it must be finely crushed and include the juice. You’ll need about 1 cup of crushed fresh pineapple with juice to match the moisture content of the canned version.

7. How do I keep the frosting from being too runny?

Use full-fat cream cheese and let both the cream cheese and butter soften slightly—not melt—before mixing. If it’s still runny, chill the frosting for 15–20 minutes before spreading.

8. Can I make this recipe vegan?

You can try! Swap in flax eggs, use a neutral oil or vegan butter, and replace the cream cheese and butter with plant-based alternatives. The texture may vary slightly, but the flavors will hold up.

Conclusion

Southern Hummingbird Cake isn’t just a dessert—it’s a story baked into every slice. It’s comfort and celebration, tradition and indulgence, all wrapped into one stunning treat. Whether you’re revisiting it from your Southern roots or trying it for the first time, you’ll understand why it’s a beloved classic from the very first bite.

Its incredible combination of tropical fruit, warm spices, and tangy cream cheese frosting makes it unforgettable, and thankfully, it’s a joy to make. Keep it close—this is the kind of cake that becomes a family favorite.