My Favorite Hummingbird Cake

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My Favorite Hummingbird Cake – Moist, Lush & Southern to the Core

A tender banana-pineapple spice cake layered with rich cream cheese frosting and topped with toasted pecans—this is the kind of dessert that turns any day into a celebration.

Introduction: A Southern Classic with a Twist

If you’ve never had a slice of Hummingbird Cake, you’re in for a treat. This beloved Southern dessert is a celebration of flavor and texture: ripe bananas, crushed pineapple, warm spices, and a generous helping of toasted pecans, all wrapped in a luscious cream cheese frosting. And here’s the twist—this version uses Duke’s Mayonnaise in place of oil or butter, making it incredibly moist and rich without being heavy.

Whether you’re baking for a birthday, holiday, or just because, this cake is guaranteed to steal the show. It’s sweet, spiced, and soul-satisfying—just like a warm Southern welcome.

Ingredients Breakdown

Let’s take a closer look at what makes this cake so unforgettable:

For the Cake:

  • All-purpose flour (3 cups / 360g)
    Provides structure—use a high-quality flour for best results.
  • Baking soda (1 tsp) & baking powder (½ tsp)
    Help the cake rise and stay fluffy.
  • Kosher salt (1 tsp)
    Balances sweetness and enhances flavor.
  • Ground cinnamon (1 tsp), allspice (¼ tsp), nutmeg (¼ tsp)
    Add warmth and depth—classic Southern spice blend.
  • Granulated sugar (1 cup / 200g)
    Sweetens and lightens the crumb.
  • Dark brown sugar (¾ cup / 165g, lightly packed)
    Adds moisture and a hint of molasses.
  • Duke’s Mayonnaise (1½ cups)
    The secret ingredient—adds richness and unbeatable moisture.
  • Eggs (2 large, room temp)
    Bind the batter and add structure.
  • Vanilla extract (2 tsp)
    Adds warmth and rounds out the flavor.
  • Mashed bananas (2 cups / ~4 large, very ripe)
    Sweet, soft, and full of flavor.
  • Crushed pineapple (1 can, 8 oz, undrained)
    Adds tropical brightness and moisture.
  • Toasted pecans (1 cup / 125g, finely chopped)
    Add crunch and nutty richness.

For the Cream Cheese Frosting:

  • Unsalted butter (1 cup / 226g, softened)
    Adds creaminess and structure.
  • Cream cheese (2 blocks, 8 oz each, softened)
    Tangy and rich—essential for classic flavor.
  • Vanilla extract or vanilla bean paste (1 tsp)
    Adds depth and aroma.
  • Powdered sugar (8 cups / 955g, sifted)
    Sweetens and thickens—sift for a smooth finish.
  • Milk (splash, optional)
    Adjusts consistency if needed.

To Decorate:

  • Toasted pecans (handful, finely chopped)
    For texture and visual appeal.
  • Edible flowers or fresh herb sprigs
    Optional, but adds a beautiful, fresh finish.

Equipment Needed

  • Mixing bowls
  • Electric mixer or whisk
  • Measuring cups and spoons
  • Three 9-inch cake pans
  • Parchment paper
  • Cooling racks
  • Offset spatula or knife
  • Cake stand or serving plate

Step-by-Step Instructions

Step 1: Prep the Pans

Preheat oven to 350°F (175°C).

Grease and line three 9-inch cake pans with parchment paper.

Tip: Lightly flour the pans after greasing for easy release.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together:

  • 3 cups flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp kosher salt
  • 1 tsp cinnamon
  • ¼ tsp allspice
  • ¼ tsp nutmeg

Set aside.

Step 3: Combine the Wet Ingredients

In another bowl:

  • Mash 2 cups very ripe bananas.
  • Stir in 1½ cups Duke’s Mayonnaise, 2 eggs, 2 tsp vanilla, and ¾ cup dark brown sugar + 1 cup granulated sugar.

Mix until smooth.

Add:

  • 1 can crushed pineapple (with juice)
  • 1 cup toasted chopped pecans

Stir to combine.

Step 4: Combine & Bake

Gradually add dry ingredients to wet mixture.

Mix until just combined—do not overmix.

Divide batter evenly among prepared pans.

Bake for 20–25 minutes, until:

  • Tops are golden
  • Toothpick comes out clean

Let cool in pans for 20 minutes, then invert onto wire racks.

Cool completely.

Optional: Wrap and refrigerate or freeze layers overnight for easier frosting.

Step 5: Make the Frosting

In a large bowl:

  • Beat 1 cup softened butter and 16 oz cream cheese until smooth.

Add:

  • 1 tsp vanilla
  • Gradually beat in 8 cups sifted powdered sugar

Add a splash of milk if needed for spreadable consistency.

Step 6: Assemble the Cake

Place one cake layer on a serving plate.

Spread a generous layer of frosting.

Repeat with remaining layers.

Frost the top and sides of the cake.

Smooth or swirl as desired.

Step 7: Decorate & Chill

Sprinkle with toasted pecans.

Garnish with edible flowers or herbs.

Chill for at least 4 hours before serving.

Slice and enjoy!

Yields:

  • 12–16 servings

Serving Suggestions

Perfect for:

  • Birthdays
  • Easter brunch
  • Mother’s Day
  • Southern-style gatherings

Pair with:

  • Sweet tea or coffee
  • Fresh berries
  • Vanilla bean ice cream

Tip: Serve chilled or at room temperature for best texture.

Variations to Try

Want to make it your own? Try these delicious twists:

Coconut Hummingbird

Add shredded coconut to the batter and frosting.

Chocolate Chip

Fold in mini chocolate chips for a decadent touch.

Vegan Version

Use egg replacer, vegan mayo, and dairy-free cream cheese.

Storage and Make-Ahead Tips

  • Make-Ahead: Bake layers up to 2 days in advance.
  • Refrigerate: Store frosted cake for up to 5 days.
  • Freeze: Freeze unfrosted layers for up to 2 months.

Tip: Bring to room temp before serving for best flavor.

Nutrition Notes (Per Slice, ~1 of 16)

  • Calories: ~480
  • Protein: ~5g
  • Carbohydrates: ~55g
  • Fat: ~28g
  • Sugar: ~40g
  • Sodium: ~280mg
  • Fiber: ~2g

This cake is:

  • Moist and spiced
  • Sweet and tangy
  • Perfectly layered
  • Great for sharing

Final Thoughts

This Favorite Hummingbird Cake is more than just a dessert—it’s a celebration of flavor, tradition, and joy. Whether you’re baking it for a special occasion or just because, it’s guaranteed to impress and satisfy.

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