Old-Fashioned Hummingbird Cake – A Southern Classic
Introduction
Few desserts capture the heart of Southern baking quite like the Hummingbird Cake. With its tropical notes of banana and pineapple, warm cinnamon spice, and luscious cream cheese frosting, this cake is a true celebration of flavor and tradition. Originally popularized in the American South during the 1970s, it quickly became a staple at family gatherings, church socials, and holiday tables.
Moist, flavorful, and beautifully layered, this cake is more than just dessert—it’s a slice of nostalgia. Every bite brings back memories of sweet celebrations, laughter around the table, and the comforting embrace of homemade goodness.
Why You’ll Love This Recipe
Tropical flavors: Bananas and pineapple create a naturally sweet, moist crumb.
Warm spice: Cinnamon adds depth and coziness.
Crowd-pleaser: Serves 12–14 slices, perfect for gatherings.
Classic frosting: Cream cheese frosting balances sweetness with tang.
Versatile: Can be made as a layer cake, bundt cake, or cupcakes.
Ingredients
For the Cake
3 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
1 cup crushed pineapple, drained
2 cups mashed ripe bananas (about 4 bananas)
1 cup chopped pecans or walnuts (optional)
For the Cream Cheese Frosting
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk (as needed)
Step-by-Step Instructions
- Prepare the Cake Pans
Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- Mix Wet Ingredients
In another bowl, combine oil, eggs, and vanilla until smooth.
- Combine & Fold
Stir wet ingredients into dry until just combined. Fold in pineapple, bananas, and nuts if using.
- Bake
Divide batter evenly among pans. Bake 25–30 minutes, until a toothpick inserted in the center comes out clean.
- Cool
Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make Frosting
Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Add milk as needed for spreadable consistency.
- Assemble
Spread frosting between layers, then cover top and sides. Garnish with extra nuts or a sprinkle of cinnamon.
Tips for Success
Use very ripe bananas for maximum sweetness and moisture.
Don’t overmix the batter—this keeps the cake tender.
Chill frosting slightly before spreading for easier handling.
Toast nuts before adding for extra flavor.
For a rustic look, garnish with banana slices or edible flowers.
Serving Suggestions
Serve with coffee or sweet tea for a true Southern experience.
Pair with fresh fruit for a lighter touch.
Add a drizzle of caramel sauce for extra indulgence.
Nutrition (per slice, approx.)
Calories: ~420
Protein: ~5 g
Carbohydrates: ~55 g
Fat: ~20 g
Sugar: ~38 g
FAQs
Can I make this ahead of time?
Yes! Bake layers a day ahead, wrap tightly, and frost before serving.
Can I freeze it?
Absolutely. Wrap unfrosted layers in plastic and freeze up to 2 months.
Can I make cupcakes instead?
Yes—bake 18–24 cupcakes for 18–20 minutes.
Why is it called Hummingbird Cake?
Legend says the cake is so sweet it attracts hummingbirds, though its origins are tied to tropical flavors.
Final Thoughts
The Old-Fashioned Hummingbird Cake is more than just a recipe—it’s a tradition passed down through generations. With its tropical sweetness, warm spice, and creamy frosting, it’s the perfect dessert for birthdays, holidays, or any occasion worth celebrating. One slice, and you’ll understand why this Southern classic has stood the test of time.