The Hummingbird Cake Recipe: A Southern Classic from Baking in the American South

Every region has a signature cake. The South has Hummingbird Cake.

Moist banana cake. Sweet crushed pineapple. Crunchy pecans. Tangy cream cheese frosting. It's the kind of layer cake that appears at birthdays, Easter tables, church potlucks, and family reunions—and somehow always disappears first.

This recipe comes from Baking in the American South by Anne Byrn, our June Cookbook Club Pick of the Month. Widely considered one of the South's most beloved cakes, Hummingbird Cake has become a baking icon thanks to its irresistible combination of fruit, spice, and cream cheese frosting.

If you've never made one before, this is the recipe to start with.

What Is Hummingbird Cake?

Hummingbird Cake is a classic Southern layer cake made with mashed bananas, crushed pineapple, warm cinnamon, and pecans, then covered in rich cream cheese frosting.

Unlike traditional butter cakes, Hummingbird Cake gets much of its moisture from fruit, creating a soft, tender crumb that stays delicious for days.

The flavor lands somewhere between banana bread, carrot cake, and pineapple upside-down cake—in other words, exactly where you want dessert to be.

The Story Behind Hummingbird Cake

As Anne Byrn explains in Baking in the American South, Hummingbird Cake first gained national attention after appearing in Southern Living magazine in 1978.

Submitted by L.H. Wiggins of Greensboro, North Carolina, the recipe quickly became one of the publication's most requested and beloved recipes.

The cake's name is believed to be connected to Jamaica's national bird, the hummingbird, where versions of pineapple-banana cake were popular before the recipe found its way into Southern kitchens.

Decades later, it remains one of the most iconic cakes in Southern baking.

Why You'll Love This Hummingbird Cake

• Incredibly moist thanks to bananas and pineapple

• Finished with classic cream cheese frosting

• Perfect for birthdays, holidays, and celebrations

• Easy to make with pantry staples

• A true Southern baking classic

The Hummingbird Cake Recipe

Serves: 12–16

Prep Time: 50–55 minutes

Bake Time: 20–25 minutes

Ingredients

For the Cake

• Vegetable shortening or butter, for greasing pans

• Parchment paper

• 3 cups (360 grams) all-purpose flour

• 2 cups (400 grams) granulated sugar

• 1 teaspoon ground cinnamon

• 1 teaspoon baking soda

• 1 teaspoon salt

• 3 large eggs, lightly beaten

• 1 to 1½ cups vegetable oil

• 1½ teaspoons vanilla extract

• 1 can (8 ounces) crushed pineapple packed in juice, undrained

• 1 cup (4 ounces/114 grams) finely chopped pecans (optional)

• 2 cups mashed ripe bananas (from 5 to 6 medium bananas)

For the Frosting & Garnish

• Cream Cheese Frosting (recipe referenced in the cookbook)

• ½ to 1 cup (57 to 114 grams) chopped toasted pecans (optional)

• Pineapple Flowers (optional garnish)

Instructions

Step 1: Prepare the Pans

Heat the oven to 350°F with a rack in the center.

Grease three 9-inch round cake pans with shortening or butter and line the bottoms with parchment paper.

Set aside.

Step 2: Make the Cake Batter

In a large mixing bowl, whisk together the flour, sugar, cinnamon, baking soda, and salt.

Add the eggs, vegetable oil, and vanilla extract.

Beat with an electric mixer on low speed until combined, about 1 to 2 minutes.

Fold in the crushed pineapple, pecans (if using), and mashed bananas.

Divide the batter evenly among the prepared cake pans.

Step 3: Bake

Bake until the cakes just begin to pull away from the edges of the pans, 20 to 25 minutes.

If your oven cannot accommodate all three layers on one rack, place two layers on the center rack and one on the rack above, watching carefully to prevent overbaking.

Step 4: Cool

Transfer the pans to wire racks and cool for 10 minutes.

Run a knife around the edges of the cakes and gently shake the pans to loosen.

Invert the cakes onto wire racks and then turn them right-side up.

Allow the layers to cool completely, at least 30 minutes.

Step 5: Toast the Pecans (Optional)

If using pecans for garnish, toast them in a 350°F oven for 4 to 5 minutes.

Allow to cool.

Step 6: Assemble the Cake

Place one cake layer on a serving plate.

Spread with about ⅔ cup cream cheese frosting.

Add the second layer and repeat.

Top with the final cake layer and frost the top and sides of the cake.

Sprinkle with toasted pecans if desired.

Garnish with pineapple flowers if using.

Slice and serve.

For easier slicing, chill the finished cake uncovered for 1 hour before serving.

How to Make Pineapple Flowers

Looking to recreate the showstopping garnish featured in the cookbook?

Ingredients

• 1 large pineapple

Instructions

1. Heat the oven to 200°F.

2. Cut off the top and bottom of the pineapple.

3. Trim away the rind, leaving the core intact.

4. Slice the pineapple very thinly, about 1/16 to 1/8 inch thick.

5. Lay the slices on paper towels to absorb excess moisture.

6. Line a baking sheet with parchment paper or a silicone baking mat.

7. Arrange the pineapple slices in a single layer.

8. Bake until dried and the edges begin to curl, about 1½ to 2 hours.

9. Carefully transfer each slice to a muffin or cupcake tin, pressing gently to create a flower shape.

10. Cool completely before decorating the cake.

Tips for the Best Hummingbird Cake

• Use very ripe bananas for maximum flavor and moisture.

• Do not drain the pineapple—the juice is part of what makes the cake so tender.

• Toast the pecans before garnishing for deeper flavor.

• Chill before serving for cleaner slices.

• Make the cake a day ahead; the flavor improves overnight.

Why Hummingbird Cake Has Endured for Decades

Some cakes become trends.

Hummingbird Cake became a tradition.

It captures everything people love about Southern baking: generous layers, simple ingredients, nostalgic flavors, and desserts meant to be shared. The bananas and pineapple keep every bite moist, while the cream cheese frosting adds just enough tang to balance the sweetness.

It's the kind of cake that feels right at home whether you're celebrating a birthday or simply craving a slice with afternoon coffee.

Our June Cookbook Club Pick: Baking in the American South

Anne Byrn's Baking in the American South is a celebration of the recipes, traditions, and stories that have shaped Southern baking for generations.

From biscuits and layer cakes to sweet rolls, pies, cobblers, and beloved desserts like this banana pudding, the cookbook captures the rich history of American baking through recipes that still deserve a place on today's tables.

That's exactly why it's our June Cookbook Club Pick of the Month.

If you're joining us this month, start with Aunt Elizabeth's Banana Pudding. Just be prepared for everyone to ask for the recipe.