Looking for a Southern cake with cream cheese buttercream that’s moist, easy, and packed with banana, pineapple, and pecans? This classic hummingbird cake recipe turned bundt cake is the perfect homemade dessert for birthday parties, summer potlucks, or anytime you crave a rich, tropical-inspired Southern treat.

Why is it called hummingbird cake?

The name likely comes from its sweetness—supposedly sweet enough to attract hummingbirds—or from its origins in Jamaica, where similar banana-pineapple cakes were popular.

What makes hummingbird cake so moist?

Crushed pineapple (with juice) and ripe bananas add natural moisture. The oil-based batter (instead of butter) also helps keep the cake soft for days.

How ripe should the bananas be?

Very ripe—think brown-spotted or almost fully brown. The riper they are, the sweeter and more flavorful your cake will be.

Why is my cake dense instead of fluffy?

This usually happens from:

Overmixing the batter
Using too much banana or pineapple
Expired baking soda

Mix just until combined to keep it light.

Can I make it ahead of time?

Yes—it actually tastes better the next day as the flavors meld. You can bake the cake layers a day ahead and frost later.

Bake with me!

Southern Hummingbird Bundt Cake

5 from 1 vote

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Prep Time30

Cook Time45

Total Time1 15

Servings:

Ingredients

for the hummingbird cake:

1 1/2 cups pecans chopped
3 cups all purpose flour
1 1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/4 teaspoon ground nutmeg
3 large eggs
3/4 cup olive oil or neutral oil of choice
1 cup granulated cane sugar
1/2 cup packed light brown sugar
2 teaspoons vanilla extract
1 cup mashed bananas about 2-3 ripe bananas
1/2 cup sour cream
1 cup crushed pineapple with juices

for the cream cheese buttercream:

8 oz softened cream cheese
1/2 cup 1 stick softened unsalted butter
3-4 cups powdered sugar
1 teaspoon vanilla extract
optional 1/4 teaspoon almond extract
1/8 teaspoon fine sea salt
1/8 teaspoon ground nutmeg
1-2 tablespoons heavy cream

Instructions

to make the hummingbird cake:

Preheat oven to 350F. Butter a nonstick bundt cake pan. If not using a nonstick pan, butter then dust with flour and pat out the excess over sink.
Evenly spread out the chopped pecans on a sheet pan. Toast in the oven for 4-5 minutes, until smells nutty and lightly browned. Let cool completely.
In a large bowl, combine the flour, baking powder, baking soda, ground cinnamon, salt, and ground nutmeg. Mix well, then set aside.
In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs and olive oil. Beat for 1-2 minutes, until light and foamy.
Add the granulated cane sugar and packed light brown sugar to beat 2-3 minutes, until very frothy.
Add the vanilla extract, mashed bananas, toasted pecans, sour cream, and crushed pineapple. Mix until well combined.
Add in the flour mixture then mix JUST until combined. Over mixing the batter can cause a dense cake.
Bake in the middle oven rack for 45-60 minutes, until top is cracked and set, and a toothpick inserted into the center comes out with only moist crumbs.
Let cool in the pan for 20 minutes then flip over onto a baking rack to cool completely.

to make the cream cheese buttercream:

In the bowl of a stand mixer fitted with the whisk attachment, combine the softened cream cheese and butter. Beat for 2-3 minutes, until very smooth.
Add 2 cups powdered sugar, 1 tablespoon heavy cream, vanilla, salt, and ground nutmeg. Beat for 1-2 minutes, until powdered sugar is fully absorbed. Continue adding 1/2 cup powdered sugar, beating for 1-2 minutes after each time, until a very light and fluffy frosting. If the frosting feels too thick, add a dahs more of heavy cream to loosen it up.

to assemble the hummingbird cake:

Slice the bundt cake in half horizontally. Transfer the cream cheese buttercream to a large piping bag with a 1/2″ tip. Pipe half of the buttercream on the bottom half, then gently layer the top half on. Pipe with the remaining frosting on top. Decorate with edible flowers like chamomile, yarrow, marigolds, calendula, and borage to serve.

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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