Dessert

Moist Hummingbird Cake Recipe

ByAiden Wells January 26, 2026January 26, 2026

Introduction

Moist Hummingbird Cake is a delightful Southern classic packed with bananas, pineapple, and toasted pecans. Topped with creamy homemade cream cheese frosting, this cake is perfect for celebrations or whenever you crave something sweet and comforting.

A three-layer cake with light brown spongy texture and small nut pieces inside, covered in smooth off-white frosting that fully coats the outside and top. Each layer is separated by a thick layer of creamy white frosting. The top of the cake is decorated with a ring of chopped brown nuts around the edge. The cake sits on a clear glass cake stand with a fluted base, against a white marbled textured surface and background. A wedge-shaped slice is removed, showing the inside layers clearly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1¾ cups pecans, chopped
3 cups all-purpose flour
2 cups granulated sugar
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups ripe mashed bananas (3 to 4 bananas)
1¼ cups vegetable oil
3 large eggs
8 ounces crushed pineapples, undrained
2 teaspoons pure vanilla extract
16 ounces cream cheese, softened
½ cup salted sweet cream butter, softened
3½ cups powdered sugar

Instructions

Step 1: Preheat the oven to 300°F and line a baking sheet with parchment paper. Spread the chopped pecans evenly over the sheet and roast for 6 to 8 minutes, watching carefully to avoid burning. Remove and let cool completely. Reserve 1 cup for the cake batter and ¾ cup for garnish.
Step 2: Increase the oven temperature to 350°F. Line the bottoms of three 9-inch round cake pans with parchment paper and lightly spray them with nonstick spray. Set aside.
Step 3: In a large bowl, whisk together the flour, sugar, cinnamon, baking soda, baking powder, and salt.
Step 4: In a medium bowl, combine the mashed bananas, vegetable oil, eggs, crushed pineapples with juice, and vanilla extract. Whisk until fully mixed.
Step 5: Pour the wet ingredients into the dry ingredients and whisk until just combined. Fold in 1 cup of the cooled chopped pecans.
Step 6: Divide the batter evenly among the prepared cake pans. Bake for 25 to 28 minutes, or until a toothpick inserted into the centers comes out clean. Let the cakes cool completely in the pans.
Step 7: To make the frosting, beat the softened cream cheese and butter together in a mixer on medium-high speed for 1 to 1½ minutes until smooth and creamy.
Step 8: Lower the mixer speed and add vanilla extract and powdered sugar slowly. Once combined, increase speed to medium and beat for another 1 to 1½ minutes until the frosting is fluffy and smooth.
Step 9: Remove the first cake layer from its pan and place it on a serving plate. Spread a thin layer of frosting over the top.
Step 10: Repeat with the second cake layer, spreading another thin layer of frosting. Place the third cake on top.
Step 11: Spread a thicker layer of frosting evenly over the top and sides of the entire cake.
Step 12: Garnish the top edge of the cake with the remaining chopped pecans. Serve and enjoy!

Tips & Variations

For extra moistness, use overripe bananas with brown spots.
Swap pecans with walnuts if preferred or for a different flavor profile.
Add shredded coconut for a tropical twist.
Make the cake layers a day ahead; wrap and refrigerate to save time before assembling.

Storage

Store the assembled cake covered in the refrigerator for up to 4 days. Allow the cake to come to room temperature before serving for the best texture. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator.