Classic Hummingbird Cake Recipe
This is the cake everyone begs me to bring 🥰🍰 Incredibly moist, loaded with banana + pineapple, and topped with the dreamiest cream cheese frosting—it’s truly unforgettable!
What You Need:
✅ 1 1/2 cups granulated sugar
✅ 2/3 cup light brown sugar (packed)
✅ 1 cup oil (vegetable, canola, or avocado)
✅ 1/2 cup buttermilk
✅ 4 large eggs (room temperature)
✅ 2 teaspoons vanilla extract
✅ 10 oz crushed pineapple (well-drained)
✅ 1 cup mashed ripe banana (about 2–3 bananas)
✅ 2 1/2 cups all-purpose flour
✅ 1 1/2 teaspoons baking powder
✅ 1 teaspoon baking soda
✅ 1 1/2 teaspoons cinnamon
✅ 1/8 teaspoon ground allspice
✅ 1/2 teaspoon salt
✅ 1 cup chopped pecans (optional)
For the Frosting:
✅ 16 oz cream cheese (softened)
✅ 3/4 cup butter (softened)
✅ 2 teaspoons vanilla extract
✅ 4–5 cups powdered sugar
Instructions:
1. Preheat oven to 350°F. Grease and line three 8-inch cake pans.
2. In a large bowl, beat eggs, sugars, oil, buttermilk, and vanilla. Mix in banana and pineapple.
3. In another bowl, whisk flour, baking powder, baking soda, cinnamon, allspice, and salt.
4. Add dry ingredients to wet ingredients and mix just until combined. Fold in pecans if using.
5. Divide batter evenly into pans and bake for 28–35 minutes, until a toothpick comes out clean. Cool completely.
6. Beat cream cheese and butter until smooth. Mix in vanilla, then add powdered sugar gradually until fluffy.
7. Layer and frost the cake, then chill for at least 30 minutes before serving.
SAVE this recipe for your next celebration 🎉 Find the full recipe at Tastes Better From Scratch (link in bio!)
I've made this hummingbird cake recipe several times for family gatherings, and it's always a hit! The combination of banana and crushed pineapple creates a naturally sweet and moist cake that tastes fresh and vibrant. One tip I learned is to make sure the crushed pineapple is well-drained; this prevents the batter from becoming too wet and ensures the cake bakes evenly. Using buttermilk adds a subtle tang that balances the sweetness, and the blend of cinnamon and a hint of allspice gives the cake a warm, inviting aroma. I often add chopped pecans for a delightful crunch, but you can omit them if you prefer a nut-free version. The cream cheese frosting is truly the crowning glory—creamy, smooth, and just sweet enough. I like to beat the cream cheese and butter thoroughly before adding powdered sugar gradually to achieve the perfect fluffy texture. After frosting, chilling the cake for at least 30 minutes not only helps the layers set but also enhances the flavors. This cake is excellent for birthdays, holidays, or simply as a special treat to enjoy with coffee or tea. Overall, this classic hummingbird cake is simple to prepare but delivers rich flavors and moist texture that keeps everyone asking for more. Don’t forget to save this recipe for your next party or special occasion—it’s a crowd-pleaser every time!
