Easy Hummingbird Cake – A Classic Southern Delight

Easy Hummingbird Cake – A Classic Southern Delight

If you’re looking for a cake that’s bursting with flavor, this Easy Hummingbird Cake is the perfect choice. Packed with tropical ingredients like ripe bananas, sweet pineapple, and crunchy pecans, this cake is a Southern classic that has been beloved for generations. It’s incredibly moist and topped with a luscious homemade cream cheese frosting that balances the sweetness perfectly.

Whether you’re baking for a family gathering, a special celebration, or just to satisfy your sweet tooth, this cake will become a favorite in your recipe collection. Even beginner bakers can make this recipe with ease, thanks to its straightforward steps and simple ingredients.

Why You’ll Love This Easy Hummingbird Cake

This cake has been a popular dessert in Southern kitchens since the 1980s. Its combination of banana and pineapple gives it a tropical vibe, while pecans add a satisfying crunch. Unlike traditional layered cakes, this recipe is baked in a 9×13-inch pan, making it simpler to prepare and serve.

The cream cheese frosting brings everything together with its smooth, rich flavor. This cake is also versatile — you can bake it as a single layer, make cupcakes, or even turn it into a layered cake for special occasions.

If you love homemade cakes like this, you should also check out our Lemon Cream Cake Recipe or explore Delish for more decadent desserts.

Ingredients You’ll Need-Easy Hummingbird Cake

Most of the ingredients for this cake are pantry staples you probably already have on hand. Here’s what you’ll need:

• 3 large eggs

• 1 cup vegetable oil – keeps the cake moist

• 1 ½ cups sugar

• 2 cups mashed ripe bananas – about 3-4 large bananas

• 8 oz crushed pineapple, undrained – for extra moisture and fruity flavor

• 2 teaspoons vanilla extract

• 3 cups all-purpose flour

• 1 ½ teaspoons cinnamon – subtle warmth

• 1 teaspoon baking soda

• ½ teaspoon salt

• 1 cup chopped pecans – for crunch

For the Cream Cheese Frosting:

• 8 oz cream cheese – softened

• ½ cup butter – softened

• 3 ½ cups powdered sugar

• 1 teaspoon vanilla extract

Topping:

• ½ cup chopped pecans

Easy Hummingbird Cake – A Classic Southern Delight

Equipment Needed

• Mixing bowls

• Wire whisk or hand mixer

• Rubber spatula

• 9×13-inch baking pan

• Cooling rack

Step-by-Step Instructions

Step 1: Prepare the Cake Batter

Preheat your oven to 350°F (175°C).
In a large mixing bowl, whisk together the eggs, oil, and sugar until light and fluffy.
Add the mashed bananas, crushed pineapple (with juice), and vanilla extract. Mix well.

Step 2: Combine Dry Ingredients

In a separate bowl, combine the flour, cinnamon, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture using a rubber spatula. Stir in the chopped pecans until just combined.

Step 3: Bake the Cake

Grease and flour a 9×13-inch baking dish. Pour the batter evenly into the pan.
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting.

Step 4: Make the Cream Cheese Frosting

In a mixing bowl, beat together the cream cheese, butter, and vanilla until smooth. Gradually add the powdered sugar, blending well between additions until creamy and fluffy.

Step 5: Frost and Garnish

Spread the cream cheese frosting evenly over the cooled cake. Sprinkle the top with chopped pecans for extra crunch and visual appeal.

Tips for Success

• Use ripe bananas: The riper the bananas, the sweeter and more flavorful your cake will be.

• Don’t overmix: Stir the batter gently to avoid a dense texture.

• Room temperature ingredients: Make sure cream cheese and butter are softened before making the frosting.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.

Serving Ideas

This Easy Hummingbird Cake is perfect for:

• Birthday parties

• Potluck gatherings

• Easter or holiday celebrations

• Sweet weekend treats

Pair it with a scoop of vanilla ice cream or a cup of coffee for a truly indulgent experience.

Nutrition Information (Per Serving)

• Calories: 614 kcal

• Carbohydrates: 76g

• Protein: 5g

• Fat: 34g

• Sugar: 53g

• Fiber: 2g

Final Thoughts-Easy Hummingbird Cake

The Easy Hummingbird Cake is a timeless dessert that’s both simple and impressive. With its moist, flavorful layers and creamy frosting, it’s guaranteed to be a hit wherever you serve it.

For more classic dessert recipes, don’t miss our Lemon Cream Cake Recipe and check out Delish for endless baking inspiration.

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TINSUF RECIPES

Easy Hummingbird Cake

This Easy Hummingbird Cake is a classic Southern dessert made with ripe bananas, sweet pineapple, and crunchy pecans, topped with a luscious cream cheese frosting. Moist, flavorful, and perfect for any occasion, this cake is baked in a 9×13 pan, making it simple and beginner-friendly.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Course: Dessert

Cuisine: American

Calories: 614

Ingredients Equipment Method Notes

Ingredients

  

• For the Cake:
• 3 large eggs
• 1 cup vegetable oil
• 1 ½ cups sugar
• 2 cups mashed ripe bananas about 3-4 large bananas
• 8 oz crushed pineapple undrained
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 ½ teaspoons cinnamon
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup chopped pecans
• For the Cream Cheese Frosting:
• 8 oz cream cheese softened
• ½ cup butter softened
• 3 ½ cups powdered sugar
• 1 teaspoon vanilla extract
• Topping:
• ½ cup chopped pecans

Equipment

• - Mixing bowls
• Wire whisk or hand mixer
• - Rubber spatula
• - 9x13-inch baking pan
• - Cooling rack

Method

 

1. Preheat Oven: Preheat your oven to 350°F (175°C).
2. Mix Wet Ingredients: In a large bowl, whisk together eggs, oil, and sugar until light and fluffy.
3. Add Fruits: Mix in mashed bananas, crushed pineapple (with juice), and vanilla extract.
4. Combine Dry Ingredients: In another bowl, combine flour, cinnamon, baking soda, and salt. Gently fold into the wet mixture.
5. Add Pecans: Stir in chopped pecans.
6. Bake the Cake: Pour batter into a greased and floured 9×13-inch pan. Bake for 45-50 minutes, or until a toothpick comes out clean.
7. Cool Completely: Allow cake to cool completely before frosting.
8. Make Frosting: Beat cream cheese, butter, and vanilla together. Gradually add powdered sugar until smooth and creamy.
9. Frost and Garnish: Spread frosting evenly over cooled cake and sprinkle with extra chopped pecans.
10. Serve: Slice and enjoy!

Notes

Use very ripe bananas for the best flavor and texture.

Store leftovers in the refrigerator for up to 5 days in an airtight container.

For added variety, this batter can be used to make cupcakes or a two-layer cake.