Recipe

Hearty Hummingbird Cake

A classic Southern hummingbird cake with banana, pineapple, warm spices, and a crisp, crunchy pecan crown that makes every slice feel extra special.

By Matt Campbell

•

4.8

Jump to Recipe

Hummingbird cake is already doing the most in the best way: banana for mellow sweetness, pineapple for bright tang, cinnamon for cozy warmth, and cream cheese frosting for that sweet little swoon. But if you ask me, it gets even better when you give it texture. Not just soft and plush, but crispy and crunchy on top, with pecans that crackle when your fork hits the slice.

This version keeps the ingredients easy to find and the steps clear, with a couple smart tricks that level it up. We toast the nuts that go inside the batter, we keep one layer plain so frosting behaves, and we bake a brown-sugar pecan crunch onto the top layer only, like a proper crown. Frost the middle and the sides, then leave the top alone so it stays snappy.

Why It Works

Big flavor, zero drama: ripe banana, pineapple, and vanilla play nice with cinnamon and pecans.
Tender crumb: oil keeps the cake moist for days, even after refrigeration.
Crunchy pecan crown: a quick brown-sugar topping bakes right on and stays crisp because the top is left unfrosted.
Frosting that behaves: one plain layer means your filling spreads smoothly and your layers actually stick together.

Pairs Well With

Storage Tips

How to Store It

Room temp (unfrosted): Wrap tightly and keep 1 to 2 days.
Fridge (frosted): Store covered 4 to 5 days. Let slices sit at room temperature for 20 to 30 minutes before eating for the best texture and flavor.
Freezer: Freeze unfrosted layers wrapped in plastic wrap plus foil for up to 2 months. Thaw overnight in the fridge, then frost.
Keep the crunch: Store in the fridge under a cake dome or a tall container so nothing touches the topping. Avoid pressing plastic wrap directly onto the top.

Bonus move: A cold slice is great, but a slightly warmed slice is elite. Microwave 8 to 10 seconds, just enough to soften the crumb without melting the frosting.

Common Questions

What makes it “hummingbird” cake?

Classic hummingbird cake is a Southern-style layer cake made with banana, crushed pineapple, warm spices, and nuts, usually finished with cream cheese frosting. It is sweet, fruity, and super moist.

Can I use fresh pineapple instead of canned?

You can, but canned crushed pineapple is the easiest and most consistent. If using fresh, finely chop it and include enough juice to equal the measured amount so the batter stays properly moist.

Do I have to toast the pecans?

Not technically, but toasting the pecans that go inside the batter makes them taste deeper and nuttier. For the topping pecans, skip pre-toasting since they toast while the cake bakes.

My frosting looks runny. What happened?

Most often the butter or cream cheese was too warm, or the frosting was overmixed. Chill the bowl for 15 minutes, then beat briefly to bring it back together. Also make sure you are using block cream cheese, not the spreadable kind.

How do I keep the topping crunchy?

Two things help: (1) bake the pecan topping onto the top layer only, and (2) leave the very top of the cake unfrosted. Frosting goes between the layers and around the sides, then the crisp “crown” stays crunchy on top.

Can I bake this in a 9x13 pan?

Yes, but you will lose the signature “crown” look. Bake at 350°F for about 35 to 45 minutes. Start checking at 35. If using the pecan topping, sprinkle it over the batter and tent with foil near the end if needed.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Two 9-inch round cake pans
Parchment paper
Mixing bowls (1 large, 1 medium)
Whisk and rubber spatula
Electric mixer (hand or stand) for frosting
Wire rack for cooling
Offset spatula or butter knife for frosting
Sheet pan (for toasting pecans)

I started making hummingbird cake because it is the kind of dessert that feels like a hug without needing a pastry degree. The first time I baked it, I loved the flavor but kept wishing for a little more texture. Like, give me something to crunch into so the soft cake feels even softer by comparison.

So I started treating the top like it deserved a personality. A brown sugar pecan crown, baked right on, no fussy extras. The only rules are simple: build the crown on the top layer only, do not flip it, and do not smother it. Frost the middle and the sides, then let the top do its loud, crunchy thing. Now it is the cake I bring when I want people to ask, “Wait, what is on top of this?” and then immediately go back for a second slice.

Hearty Hummingbird Cake

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 2 hours 15 minutes

Servings 12 slices

Ingredients

For the Cake

2 cups (260g) all-purpose flour
1 1/2 cups (300g) granulated sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp fine salt
3 large eggs, room temperature
3/4 cup (180ml) neutral oil (canola, avocado, or vegetable)
1 tsp vanilla extract
1 1/2 cups (about 3) ripe mashed bananas
1 can (8 oz) crushed pineapple with juice
1/2 cup (60g) toasted pecans, chopped (for the batter)

For the Crunchy Pecan Topping (Top Layer Only)

3/4 cup (90g) pecans, chopped (do not pre-toast)
3 tbsp light brown sugar
2 tbsp all-purpose flour
2 tbsp unsalted butter, melted
Pinch of salt

For the Cream Cheese Frosting

8 oz (226g) block cream cheese, softened but cool
1/2 cup (113g) unsalted butter, softened but cool
3 to 3 1/2 cups (360 to 420g) powdered sugar, sifted if lumpy
1 tsp vanilla extract
Pinch of salt

Instructions

Bake the Cake

Prep the pans (with parchment handles). Heat oven to 350°F. Grease two 9-inch round cake pans. Line the bottoms with parchment. For the pan that will hold the plain layer, you can stop there. For the pan that will be the topped layer, add a parchment sling: cut a strip of parchment about 3 inches wide and long enough to span the pan with a few inches hanging over two sides. Press it into the greased pan (over the bottom round). Grease the parchment. Those “handles” are how you will lift the topped cake out without flipping it.
Toast pecans for the batter. Spread only the 1/2 cup pecans for the cake batter on a sheet pan and toast 5 to 7 minutes until fragrant. Cool, then chop. Keep the oven on.
Mix dry ingredients. In a large bowl, whisk flour, sugar, baking soda, cinnamon, and salt.
Mix wet ingredients. In a medium bowl, whisk eggs, oil, vanilla, mashed banana, and crushed pineapple with its juice.
Combine. Pour wet into dry and fold with a spatula until just combined. Fold in the 1/2 cup toasted chopped pecans. Do not overmix.

Add the Topping

Stir topping together. In a small bowl, mix chopped pecans, brown sugar, flour, melted butter, and a pinch of salt until it looks like damp sand with clusters. (No need to toast these pecans first. They will toast as the cake bakes.)
Fill the pans. Divide batter evenly between pans.
Top one layer only. Sprinkle the topping evenly over just one pan. Lightly press it in so it adheres. Leave the other layer plain. This gives you a clean, sturdy surface for frosting and a crunchy crown on top where it belongs.
Bake. Bake 28 to 34 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the topping is browning too fast, loosely tent with foil for the last 5 to 10 minutes.
Cool and remove. Cool cakes in pans 15 minutes, then run a thin knife around the edges. Turn the plain layer out onto a rack, peel off parchment, and cool completely. For the topped layer, do not invert. Use the parchment handles to lift it straight up and out, set it on the rack right-side up, and cool completely. (Crunch stays crunchy. Everyone wins.)

Frost and Assemble

Beat butter and cream cheese. In a mixing bowl, beat butter and cream cheese on medium speed until smooth, 1 to 2 minutes.
Add sugar. Add powdered sugar gradually, beating on low at first, then medium until fluffy. Beat in vanilla and a pinch of salt.
Stack. Place the plain layer on a plate or cake stand, top side up. Spread frosting evenly over it.
Add the crowned layer. Place the topped layer on top, crunchy side up. Do not press hard. Let it sit proud and pretty.
Finish. Frost the sides. Leave the top unfrosted so the topping stays crunchy and dramatic. If you want extra flair, scatter a small handful of toasted pecans around the top edge right before serving.

Nutrition information is estimated.

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