Today I’m sharing a high altitude recipe for a classic hummingbird cake, made with bananas, crushed pineapple and pecans, all frosted with sweet pecan cream cheese buttercream and decorated with fresh flowers. This beautiful three layer cake is moist, flavorful, a little dense like carrot cake, and packed with so much flavor. Read on to find out how to make this spectacular cake that’s perfect for Easter, Mother’s Day, or spring and summer birthday parties.

Looking for more high altitude cake recipes? Don’t miss this strawberry shortcake cake, vanilla bean cream cheese pound cake, and cookies and cream cake.

Hummingbird cake with pink carnations on a cake stand.

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What is a Hummingbird Cake?

A hummingbird cake is a classic Southern cake. It’s a very moist, slightly dense cake, made with mashed bananas, crushed pineapple, and chopped pecans, and is usually frosted with cream cheese buttercream. The texture is very similar to a carrot cake. You can even add coconut to the cake batter, or press coconut flakes against the buttercream, which nicely complements the other tropical flavors. It’s also a very easy cake to make, since you only need to sift the dry ingredients and then whisk in the liquid ingredients to make the cake batter. I like the pineapple flavor to be stronger than the banana, so you’ll note that my recipe calls for more crushed pineapple and less mashed banana than most recipes.

Hummingbird cake is thought to have been invented in Jamaica in the 60s, although the first printed recipe is attributed to Mrs. Wiggin, who supplied the recipe to Southern Living magazine in 1978. Some say the cake is named after a hummingbird since it’s sweet enough to attract hummingbirds (who only drink nectar).

The most popular way to decorate a hummingbird cake is with a sprinkling of chopped pecans on the frosting. And since hummingbirds love the nectar in flowers, I thought it only fitting to decorate my cake with a few fresh flowers. This cake is also a perfect candidate for decorating with edible dried pineapple flowers.

Slices of hummingbird cake on flowered plates.

See the recipe card at the end of the post for the full ingredients list and instructions.

Ingredients

Cake

All-Purpose Flour. Gives the cake structure.
Granulated Sugar + Light Brown Sugar. Sweetness and moisture.
Cinnamon. A little spice complements all the flavors of the fruit.
Baking Powder. Leavens the cake so it rises.
Coarse Kosher Salt. Balances the sweetness.
Vegetable Oil. Moisture. You can also use melted butter instead of the oil.
Eggs. Add structure.
Bananas. You’ll need over-ripe bananas with lots of brown spots for the best flavor in this hummingbird cake.
Crushed Pineapple. Canned crushed pineapple with the juice adds moisture and flavor.
Pecans. Chopped pecans add flavor, texture and crunch.
Vanilla Extract. Flavor.

Buttercream

Cream Cheese + Unsalted Butter. The cream cheese gives the buttercream a wonderful tangy flavor, while the butter stabilizes the soft texture of the cream cheese.
Powdered Sugar. Thickens and sweetens the frosting.
Meringue Powder. Stabilizes and improves the texture of buttercream.
Coarse Kosher Salt. Balances the sweetness.
Vanilla Extract. Flavor.
Pecans. Add some finely chopped pecans right into the buttercream, sprinkle between the cake layers, and/or sprinkle on top of the cake for garnish.

Instructions

Cake

Preheat the oven to 350 F, and spray the bottoms of three 8-inch cake pans with non-stick spray.
In a large bowl, sift together the flour, cinnamon, baking powder and salt, then whisk until well combined.
In a separate bowl, whisk together the granulated sugar, brown sugar, oil, eggs, mashed bananas, crushed pineapple with the juice, and vanilla extract.
Add the dry ingredients and the chopped pecans to the wet ingredients, and fold everything together just until moistened.

Divide the batter between the pans. Bake on the center oven rack for about 25-30 minutes, until the tops spring back when lightly touched and a toothpick or cake tester comes out clean.
Set the pans on a cooling rack, covered with a clean kitchen towel, and cool completely.

Hummingbird cake on a decorating turntable.

Buttercream

In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese and butter for one minute on medium speed until smooth.
In a separate bowl, whisk together the powdered sugar, meringue powder and salt. With the mixer on low, add the sugar mixture by spoonfuls until combined, then add the vanilla.
Increase speed to medium and whip for 4-5 minutes, scraping the bowl several times, until thick and fluffy. Turn down the speed to “stir” and mix for several minutes to get rid of air bubbles.
Fold in the chopped pecans.

Bowl of pecan cream cheese buttercream frosting.

Remove the cooled cakes from the pans. Place one cake layer on a cake board and frost with a layer of buttercream. Repeat stacking and filling the cake layers.
Frost the cake all over with a very thin crumb coat of buttercream. Refrigerate for 45 minutes to set the crumb coat. Frost the cake all over with a final coat of buttercream, making it as swirly or smooth as you like.
Before serving, decorate the cake with fresh flowers.

Pecan cream cheese frosting on a hummingbird cake.

Slice of hummingbird cake with a bite taken.

Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common questions with cake making, so that you can be successful in your own baking! I also suggest reading these comprehensive posts on making Perfect American Buttercream, How to Stack, Fill, Crumb Coat and Frost Layer Cakes and How to Use Piping Bags.

Frequently Asked Questions

Can I cut this recipe in half for a smaller cake?

Yes, you can easily make half the batter, and divide it between three 6-inch cake pans.

What’s the best frosting for this cake?

Cream cheese buttercream is the classic choice for a hummingbird cake, but a vanilla bean buttercream would also be great. Brown butter frosting with pecans would also be fantastic.

Does hummingbird cake need to be refrigerated?

The sugar in buttercream acts as a preservative so that the dairy ingredients don’t spoil when a cake is left sitting at room temperature for several days. However, with cream cheese buttercream, I will always refrigerate the leftover cake, then let it sit out for several hours before serving. Also, with such a moist cake, I prefer to keep it refrigerated to reduce the risk of spoiling.

Is 20 oz of crushed pineapple correct?

Yes, this is correct. I like the pineapple flavor to be stronger than the banana, so you’ll note that my recipe calls for more crushed pineapple and less mashed banana than most recipes.

Can I make this cake recipe if I don’t live at high altitude?

You sure can! If you’re at a lower altitude, you may need to make a few minor adjustments, such as decreasing the flour by a couple of tablespoons and increasing the baking powder a little. Refer to this article for guidelines on specific adjustments.

Cherries being placed on top of a pink lambeth cake. — Chocolate Cherry Cake

Strawberry shortcake cake topped with strawberries. — Chocolate Cherry Cake

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