Description

Rich, nostalgic, and bursting with Southern charm, this Southern Hummingbird Cake brings together ripe bananas, sweet crushed pineapple, and crunchy pecans into one moist and indulgent layer cake. With luscious cream cheese frosting binding each layer, this easy recipe captures all the warmth of classic Southern hospitality. Whether you’re hunting for birthday cake ideas, looking for a make-ahead dessert, or simply craving a slice of a tropical yet comforting treat—this cake is it. A perfect pick for holiday dinners, casual brunches, or potluck parties.

Ingredients

3 cups all-purpose flour

2 cups granulated sugar

1 tsp baking soda

1 tsp ground cinnamon

1/2 tsp salt

3 large eggs, beaten

1 1/2 cups vegetable oil

1 1/2 tsp vanilla extract

1 (8 oz) can crushed pineapple, undrained

2 cups mashed ripe bananas

1 cup chopped pecans

For the Cream Cheese Frosting:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

4 cups powdered sugar

1 tsp vanilla extract

Garnish (optional):

Pineapple chunks

Pecan halves

Instructions

Preheat oven to 350°F (175°C). Grease and line three 9-inch round cake pans.
In a large bowl, whisk flour, sugar, baking soda, cinnamon, and salt.
In a separate bowl, mix eggs, oil, and vanilla. Stir in pineapple and bananas.
Combine wet and dry ingredients. Fold in pecans.
Divide batter evenly into pans. Bake 25–30 minutes. Cool completely.
Beat cream cheese and butter until smooth. Add powdered sugar and vanilla until fluffy.
Layer and frost cake. Garnish with pineapple chunks and pecans.

Prep Time: 25 minutes
Bake Time: 30 minutes
Category: Dessert