Hummingbird Cake is a sweet and delicious dessert for any occasion. This beautiful banana pineapple cake with cream cheese frosting is a popular Southern cake recipe that everyone should try. Make this Hummingbird Cake recipe (with pineapple flowers) for Easter, bridal showers, and more!
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Hummingbird Cake
This Hummingbird Cake recipe is a special recipe that has become a classic in Southern baking. Make this cake even more beautiful with the dried pineapple flowers on top!
Anytime I manage to bake an entire cake, I feel pretty proud of myself. They require precision and patience, so it doesn’t always feel as easy as my usual recipes. But this Hummingbird Cake recipe turned out beautifully, and I think it’s perfect for special occasions!
This banana pineapple cake is a Southern classic. Made with ripe bananas, crushed pineapple, pecans, and cream cheese frosting, it’s VERY sweet, but in the best way possible. The cinnamon adds some spice to balance it out, but it’s so decadent and so delicious!
I made this Hummingbird Cake with cream cheese frosting and decided to top it with some dried pineapple flowers. They’re easy to make, and they add an extra level of pretty! This cake is perfect for Easter, but it would be just as beautiful at a bridal shower or any springtime occasion.
This Hummingbird Cake recipe with Dried Pineapple Flowers is the perfect cake for special occasions and holidays!
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Banana Pineapple Cake
Banana and pineapple are two super sweet fruits that create an amazing tropical flavor. So they pair perfectly in this classic Hummingbird Cake! And while this banana pineapple cake is very sweet, the added spice from the ground cinnamon balances it out nicely.
Hummingbird Cake Ingredients:
- Crushed Pineapple (cans with pineapple juice)
- Toasted Pecans
- Very Ripe Bananas
- Ground Cinnamon
- All-Purpose Flour
- Baking Soda
- Baking Powder
- Vegetable Oil
- Eggs
- Granulated Sugar
- Vanilla Extract
- Salt
Hummingbird Cake with Cream Cheese Frosting
Our hummingbird cake wouldn’t be complete without the cream cheese frosting. It’s the perfect complement to the pineapple banana cake! Use a stand mixer with a whisk attachment for this recipe to make it smooth and fluffy.
How to make cream cheese frosting:
- Place cream cheese and butter to the mixing bowl and whisk on medium-high for about 3 minutes.
- Add in sour cream (or plain greek yogurt) and vanilla extract, and beat on medium-high for 2 more minutes.
- Change speed to low as you add in the powdered sugar. Then switch back to medium-high and whisk for 3 minutes.
How to Make Hummingbird Cake
This recipe is in three parts: make the cakes, make the cream cheese frosting, and then assemble everything to create the most beautiful Hummingbird Cake!
- The pineapple slices for the flowers need up to 3 hours to fully dry out, so if you’re going to use them, you’ll need to make those ahead of time. These are fine to make a day or two before, and then store them carefully until you’re ready to use them.
- Start by preparing the cake batter. This is the most intricate part of the whole recipe, but as long as you follow the directions, it’s simple enough!
- Let the cakes bake for about 25-40 minutes at 350°F, then let them cool completely before assembling.
- While the cake layers are cooling, you can whip up the cream cheese frosting so that it’s ready to use.
- Then it’s time to assemble all the parts to make your cake! Layer the cakes, add the cream cheese frosting, top with toasted pecans, and finish with the pineapple flowers.
You can find the full detailed instructions in the recipe card below.
Dried Pineapple Flowers
A traditional Hummingbird Cake does not have these dried pineapple flowers on top, but I thought they made the perfect addition! Not only are they beautiful, but the sweet pineapple slices add even more flavor to this banana pineapple cake.
Find out how to make these easy Pineapple Flowers right here.
Tips for making this Hummingbird Cake recipe
To make this hummingbird cake recipe the best it can be, there are a few important tips to keep in mind.
- You need super ripe bananas for this recipe, so look for a bunch at the store that is covered in brown spots, or buy a bunch and let it sit for a few days before making this cake.
- If you’re short on time and you can’t find bananas that are ripe enough, add a tablespoon of agave syrup or honey when mashing up the ripest bananas you have (no green bananas!). This will help to make it sweeter.
- Toasted pecans are also a must! To make it easier to use them both in the batter and as decoration, I toasted them whole, and then chopped up 1 1/2 cups worth. The rest were left to top off the cake.
- You can use 8-inch or 9-inch cake pans to make the layers. 8-inch will make three layers, and 9-inch will make two layers.
- A can of crushed pineapple is a better option than crushing up fresh pineapple because you want to make sure you get allll the juices mixed into the batter.
Why is it called a hummingbird cake?
There is definitely some debate about the name of this cake, but usually it’s attributed to the fact that this banana pineapple cake is so sweet. “Sweet enough to attract hummingbirds.”
Does hummingbird cake need to be refrigerated?
As a general rule, any cake with cream cheese frosting does need to be refrigerated. Any leftover cake can be covered and stored as is, or cut into slices and placed in containers before being refrigerated. Take the cake out of the refrigerator and let it sit for an hour or so before serving again so it can come to room temperature before eating.
I love how this Hummingbird Cake recipe turned out, especially with the pineapple on top. It’s going to make the most beautiful Easter dessert!
Try these other desserts for Easter or other holidays & special occasions:
- Velvet Chocolate Cake with Chocolate Ganache
- Easy Banana Cream Pie
- Italian Cream Cake
- Pineapple Upside Down Cake
- Classic French Silk Pie
- Easy Peanut Butter Banana Bundt Cake
- Fresh Strawberry Cake with Cream Cheese Icing
- Easy Raspberry Tart
- Lemon Bars
Hummingbird Cake Recipe with Dried Pineapple Flowers
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Ingredients
For the Cake
- 16 ounces crushed pineapple in juice 454 grams (2 cans)
- 4 cups whole pecans 500 grams, toasted and divided
- 3 cups all-purpose flour 425 grams
- 2 teaspoons baking powder 8 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon ground cinnamon 3 grams
- 1 teaspoon kosher salt 3 grams
- 2 cups granulated sugar 400 grams
- 3 large eggs 150 grams
- 1 cup vegetable oil 200 grams
- 4 very ripe bananas peeled and mashed (about 2 cups)
- 2 teaspoons pure vanilla extract 8 grams
For the Cream Cheese Frosting
- 16 ounces cream cheese 454 grams, room temperature (2 bricks)
- 10 tablespoons unsalted butter 141 grams, room temperature (1¼ sticks)
- ⅓ cup sour cream or plain Greek yogurt 76 grams, room temperature
- 1 teaspoon pure vanilla extract 4 grams
- 2 cups powdered sugar 226 grams
- Dried Pineapple Flowers for garnish, optional
Recommended Equipment
- Kitchen Scale (optional)
Instructions
For the Cake
- Set the oven rack to middle position and preheat oven to 350°F. Lightly spray 3 (8-inch) cake pans or 2 (9-inch) cake pans with nonstick baking spray and line with parchment paper. Spray the parchment paper with nonstick baking spray. Set aside.
- Drain the pineapple in a fine-mesh strainer set over to bowl to catch the drippings. Press the pineapple with a rubber spatula to extract as much juice as possible. Set a small saucepan over medium heat and add the pineapple juice. Cook until reduced to ⅓ cup, about 6-8 minutes; set aside to cool.16 ounces crushed pineapple in juice
- While the juice reduces, place the pecans on a large baking sheet and place in the preheated oven, on the middle rack. Toast the pecans until darker in color and fragrant, about 6-8 minutes. Watch closely after the 5 minutes mark – pecans burn easily. Remove the pecans from the oven and pour them onto a large plate to cool.4 cups whole pecans
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1 teaspoon kosher salt
- In a separate large mixing bowl, whisk together sugar and eggs until incorporated. Continue whisking while adding the oil. Stir in bananas, toasted pecans, vanilla, drained pineapple and the cooled reduced pineapple juice.2 cups granulated sugar, 3 large eggs, 1 cup vegetable oil, 4 very ripe bananas, 2 teaspoons pure vanilla extract
- Add the flour mixture and mix just until no flour is visible.
- Pour the batter, evenly, between the prepared pans and smooth the tops.
- Bake at 350°F until dark golden brown for 25-40 minutes (depending on the pan size), or until a toothpick inserted in the middle comes out clean. Rotate the pans halfway through baking.
- Transfer the cakes to a cooling rack to cool (in the pan) for 20 minutes.
- After 20 minutes, remove the cakes from the pans, discard the parchment, and let cool completely on the cooling rack.
For the Frosting
- In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese and butter on medium-high speed until fully incorporated and smooth, about 3 minutes.16 ounces cream cheese, 10 tablespoons unsalted butter
- Add sour cream and vanilla extract and beat on medium-high speed another 2 minutes.⅓ cup sour cream or plain Greek yogurt, 1 teaspoon pure vanilla extract
- Set the speed to low and add the powdered sugar. Once all the powdered sugar has been added, set the speed to medium-high and whisk an additional 3 minutes. The frosting will be fluffy, smooth, and gorgeous.2 cups powdered sugar
Assembly
- Place one layer of the cake on a cake stand or plate. Add enough frosting to cover the top of the layer, then stack the second layer on top. Repeat with the third layer, if using.
- Add more frosting to the top and sides of the cake, smoothing with an offset spatula.
- Garnish with pineapple flowers, if desired.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- You need super ripe bananas for this recipe, so look for a bunch at the store that is covered in brown spots, or buy a bunch and let it sit for a few days before making this cake.
- If very ripe bananas can’t be found, use ripe bananas and add 1 tablespoon agave syrup or honey to the bananas when mashing – it will add the missing extra sweetness of overly ripe bananas.
- If you’re short on time and you can’t find bananas that are ripe enough, add a tablespoon of agave syrup or honey when mashing up the ripest bananas you have (no green bananas!). This will help to make it sweeter.
- I recommend toasting whole pecans so some can be reserved for decorating the cake, if desired. I then chopped enough pecans to make 1½ cups to add to the cake batter.
- You can use 8-inch or 9-inch cake pans to make the layers. 8-inch will make three layers, and 9-inch will make two layers.
- A can of crushed pineapple is a better option than crushing up fresh pineapple because you want to make sure you get allll the juices mixed into the batter.
Nutrition Information
This Cake is Amazing, and I’m so happy that I tried it!! This will be a keeper! Thanks for sharing!
That looks wonderful, Glenda! Thanks so much for sharing!
This cake is amazing and I’ve made it many times to much fanfare. My friend requested this cake for her wedding, but I need to make 4 6′ round cakes. Can you give some guidance on baking times for 6″? I was thinking 23-25 minutes, with checking them at 23 minutes. I would love your input.
We would start with about 18 minutes and go from there!
Great recipe. Easy to follow. Looks amazing. Take the time to make the pineapple flowers – they are a showstopper!
That is absolutely gorgeous, Jennifer!
Great recipe! I have made this cake so many times and everyone love it!
Thank you so much for sharing Becky😊
Warm regards from New Zealand
That looks amazing, Adela!