Hummingbird Cake Southern Classic (Printable)

Moist Southern cake with bananas, pineapple, toasted pecans, and creamy frosting for a flavorful finish.

# What You'll Need:

→ Cake

01 - 3 cups all-purpose flour
02 - 2 cups granulated sugar
03 - 1 teaspoon baking soda
04 - 1 teaspoon ground cinnamon
05 - ½ teaspoon salt
06 - 3 large eggs, room temperature
07 - 1 cup vegetable oil
08 - 2 teaspoons pure vanilla extract
09 - 1 cup toasted pecans, chopped, plus extra for garnish
10 - 2 cups mashed ripe bananas (about 3 bananas)
11 - 1 can (8 ounces) crushed pineapple, undrained

→ Cream Cheese Frosting

12 - 8 ounces cream cheese, softened
13 - ½ cup unsalted butter, softened
14 - 4 cups powdered sugar, sifted
15 - 1 teaspoon pure vanilla extract
16 - Pinch of salt

# How-To Steps:

01 - Preheat the oven to 350°F. Grease and flour three 8-inch round cake pans or line them with parchment paper.
02 - Whisk together flour, sugar, baking soda, cinnamon, and salt in a large bowl.
03 - In a separate bowl, beat eggs, vegetable oil, and vanilla extract until thoroughly combined.
04 - Stir mashed bananas, crushed pineapple with juice, and chopped toasted pecans into the wet mixture.
05 - Gently fold the wet ingredients into the dry ingredients until just combined, avoiding overmixing.
06 - Divide the batter evenly among the prepared cake pans.
07 - Bake for 25 to 30 minutes or until a toothpick inserted in the center emerges clean.
08 - Let the cakes cool in their pans for 10 minutes before removing them to wire racks to cool completely.
09 - Beat cream cheese and butter together until smooth and creamy.
10 - Gradually add powdered sugar, vanilla extract, and a pinch of salt, continuing to beat until fluffy and spreadable.
11 - Spread frosting between the cake layers, then cover the top and sides evenly.
12 - Decorate the frosted cake with additional toasted pecans.

# Expert Advice:

01 -
  • The texture is impossibly moist without being dense, thanks to the combination of oil, fruit, and that crushed pineapple with juice.
  • You'll taste why this Southern classic has endured for generations—it's complex enough to feel special, but approachable enough to make on a Tuesday.
02 -
  • Don't skip the cooling step—trying to frost a warm cake will result in frosting that slides right off and a melted mess.
  • Oil really is non-negotiable here; butter makes this cake drier because water in the butter evaporates, while oil stays in the crumb and keeps it tender.
03 -
  • Toast your pecans in a dry skillet over medium heat for five minutes—it's a small step that makes a noticeable difference in flavor.
  • Use a serrated knife and a gentle sawing motion when cutting slices; it prevents the frosting from smearing and keeps the layers intact.
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