Southern Hummingbird Cake

Save this recipe on:

There are desserts, and then there’s this cake. The first time I made Southern Hummingbird Cake, the aroma of bananas, pineapple, and warm vanilla floated through my kitchen and instantly transported me to a Sunday family gathering down South. I remember my fork sliding effortlessly into that soft, moist crumb, pulling up layers of tender fruit-studded cake and creamy frosting. It was love at first bite.

What makes this cake so special to me isn’t just its amazing flavor, but the feeling it brings. It’s joy in a slice, with its decadent layers full of texture and richness. I’ve baked it for birthdays, brunches, and just because I needed a pick-me-up. Each time, it delivers. Moist banana and crushed pineapple give it a tropical touch, while a silky cream cheese frosting wraps everything together like a cozy blanket.

And then there are the toppings. Fresh banana slices and juicy pineapple chunks crown the cake, adding extra bursts of natural sweetness and making it truly photo-worthy. I can’t count the number of times someone’s asked me for the recipe after just one forkful. If you want to impress with minimal effort and maximum flavor, this is it.

Why You’ll Love This Southern Hummingbird Cake

Southern Hummingbird Cake is an indulgent twist on classic banana cake, made even more flavorful with crushed pineapple and warming spices. The cake’s crumb is dense yet fluffy, and the fruit keeps it ultra-moist for days. The real magic happens when the cream cheese frosting seeps into the cake layers, infusing it with sweet, tangy richness. If you’re looking for a standout dessert that’s easy to make and even easier to devour, this one’s a keeper.

Ingredients

Bananas give this cake its signature moistness and a naturally sweet flavor that deepens during baking.

Crushed pineapple adds a juicy burst and tropical twist, perfectly balancing the banana.

All-purpose flour serves as the structure for the cake, keeping everything together.

Granulated sugar sweetens the cake just right without overpowering the fruit.

Brown sugar provides depth and a subtle caramel note.

Eggs bind the ingredients and give the cake richness.

Vegetable oil keeps the cake incredibly moist without adding extra flavor.

Vanilla extract rounds out the flavors with a warm undertone.

Cinnamon and nutmeg offer cozy spice that complements the fruit.

Baking soda ensures the cake rises beautifully.

Salt enhances every other flavor.

Cream cheese, butter, powdered sugar, and vanilla make a lush frosting that contrasts beautifully with the fruity cake.

Fresh banana and pineapple slices on top give it a show-stopping finish and extra fruity brightness.

How to Make Southern Hummingbird Cake

Step 1: Prep Your Pans and Preheat

Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper for easy removal.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg.

Step 3: Combine the Wet Ingredients

In another bowl, mash the bananas and mix in the eggs, vegetable oil, crushed pineapple (with juice), and vanilla extract until fully combined.

Step 4: Make the Batter

Pour the wet mixture into the dry ingredients and gently fold everything together just until no flour streaks remain. Don’t overmix.

Step 5: Bake the Layers

Divide the batter evenly between the prepared pans. Bake for 28-32 minutes or until a toothpick comes out clean. Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Prepare the Cream Cheese Frosting

Beat the cream cheese and butter until creamy and smooth. Gradually add the powdered sugar and vanilla extract and beat until fluffy.

Step 7: Assemble the Cake

Place one cake layer on your serving plate. Spread a thick layer of cream cheese frosting on top. Add the second cake layer and frost the top and sides evenly.

Step 8: Garnish and Chill

Top the cake with banana and pineapple slices. Chill for at least 30 minutes before serving to let the frosting set and flavors meld beautifully.

Recipe Variations and Possible Substitutions

If you want to tweak this Southern Hummingbird Cake to fit dietary needs or personal preferences, there are a few flexible paths. Swap out the vegetable oil for melted coconut oil to give the cake an even more tropical flair. If you’re out of crushed pineapple, finely chopped canned peaches make a surprisingly lovely stand-in.

Not a fan of nuts? This cake is often made with chopped pecans or walnuts folded into the batter, but you can easily skip them without affecting the structure. For a lighter frosting option, try using whipped mascarpone or Greek yogurt mixed with a little honey and vanilla in place of the traditional cream cheese frosting.

If you’re going gluten-free, a 1-to-1 gluten-free flour blend works beautifully here. And for a dairy-free version, plant-based cream cheese and butter alternatives do a solid job.

Serving and Pairing Suggestions

This cake is the crown jewel of any celebration. I love serving it slightly chilled so the cream cheese frosting holds its shape and gives that velvety bite. A hot cup of coffee or sweet iced tea pairs wonderfully, especially with the warmth of cinnamon and nutmeg in each bite.

For a brunch spread, serve smaller slices alongside fresh fruit and a savory egg dish to balance the sweetness. If you’re enjoying it after dinner, a scoop of vanilla bean ice cream or a drizzle of caramel makes it extra indulgent.

Storage and Reheating Tips

Store the cake in an airtight container in the refrigerator for up to 5 days. Because of the cream cheese frosting, it should stay chilled when not being served. If you’ve sliced it, press a piece of parchment paper against the exposed cake to keep it from drying out.

To enjoy leftovers, let slices come to room temperature or microwave for about 10 seconds for a soft, just-baked texture.

FAQs

What makes Southern Hummingbird Cake different from banana cake?

Southern Hummingbird Cake includes not only mashed bananas but also crushed pineapple and warm spices, giving it a unique tropical twist and extra moist texture that sets it apart.

Can I make Southern Hummingbird Cake ahead of time?

Yes, you can bake the cake layers a day ahead and store them wrapped in plastic. Frost and garnish the next day for best freshness.

Does Southern Hummingbird Cake need to be refrigerated?

Yes, because of the cream cheese frosting and fresh fruit toppings, it should be kept refrigerated when not being served.

Can I freeze Southern Hummingbird Cake?

You can freeze the unfrosted cake layers for up to 2 months. Wrap them tightly in plastic and foil. Thaw overnight in the fridge before assembling.

Is Southern Hummingbird Cake suitable for cupcakes?

Absolutely. Just reduce the baking time to about 20-22 minutes and be sure to check doneness with a toothpick.

Related Recipe You’ll Like

If you can’t get enough of the tropical richness in Southern Hummingbird Cake, I have a few more treats you’ll absolutely adore. For something equally fruity and satisfying, try my 4 Ingredient Banana Greek Yogurt Cheesecake – it has that same banana comfort with a creamy, healthy twist. Or if you’re craving more banana magic, the One Bowl Banana Chocolate Muffins are just as cozy, with a chocolatey edge. And don’t skip the Cinnamon Sugar Air Fryer Banana Chips if you want a crisp snack to contrast your soft cake.

Save and Share This Recipe for Later

This Southern Hummingbird Cake is too good not to keep on hand. Pin it to your favorite Pinterest board so you can find it again when the craving hits. If you bake it and love it, share your creation on Instagram or Facebook and tag me – I’d love to see it! And if you’re part of a baking group or foodie chat, go ahead and pass the link along. Desserts this delicious are meant to be shared!

Save this recipe on: