Classic Hummingbird Cake

Classic hummingbird cake is the perfect spring layer cake! If you’re new to hummingbird cake, this Southern gem is a banana-pineapple spice cake with toasted pecans. Flavored with cinnamon, allspice, and cloves, you’ll love this easy and delicious cake recipe for spring occasions (this cake is definitely Easter dessert material!).

Classic Hummingbird Cake

Topped with swirls of mascarpone cream cheese frosting, dress up the cake with fresh flowers and mini chocolate eggs for a beautiful spring treat!

Classic Hummingbird Cake

Tips for the best hummingbird cake:

  • Toast pecans in a single layer at 350 degrees for 5 minutes to enhance the flavor. To help the pecans incorporate evenly into the batter, chop them finely before folding in.
  • For the best flavor, use ripe bananas that are uniformly yellow (avoid overripe or blackened bananas).
  • Melted coconut oil is a delicious complement to the banana and pineapple, and gives this cake a tropical flair! You can also use vegetable oil.
  • The frosting is a delicious mix of cream cheese and mascarpone! Depending on the temperature in your kitchen, the frosting may be a bit soft at first. If necessary, give it a brief chill in the refrigerator (30 to 40 minutes) before frosting the cooled cake layers.
Classic Hummingbird Cake
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Classic Hummingbird Cake

Classic Hummingbird Cake

  • Author: Laura Kasavan
  • Prep Time: 1 hour
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 1 8-inch cake, serves 12
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Classic hummingbird cake is the perfect spring layer cake! You’ll love this easy banana-pineapple spice cake with mascarpone cream cheese frosting.


Hummingbird Cake

  • 3 cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp cloves
  • 1 1/4 cups melted coconut oil (or vegetable oil)
  • 2 cups sugar
  • 3 large eggs, at room temperature
  • 1/2 cup low-fat buttermilk, at room temperature
  • 2 tsp vanilla extract
  • 1 cup mashed ripe banana
  • 12 oz crushed pineapple in juice, undrained
  • 1 cup pecans, toasted and finely chopped

Mascarpone Cream Cheese Frosting

  • 8 oz full fat cream cheese, cool room temperature
  • 4 oz mascarpone, cool room temperature
  • 6 Tbsp unsalted butter, cool room temperature
  • 1/2 tsp salt
  • 2 tsp vanilla extract
  • 5 cups powdered sugar, sifted


  1. Preheat oven to 350°F and spray three 8-inch round cake pans with nonstick spray. Whisk together flour, baking powder, baking soda, salt, cinnamon, allspice, and cloves in a medium bowl; make a well in the center. Combine melted coconut oil, sugar, eggs, buttermilk, and vanilla in a medium bowl. Whisk until smooth, then add to flour mixture and fold in until almost incorporated. Fold in banana, pineapple, and pecans until combined.
  2. Divide batter evenly between cake pans and smooth with an offset spatula. Tap pans sharply to reduce air bubbles. Bake for 26 to 30 minutes, until a toothpick inserted in the center comes out clean and the edges are pulling slightly away from the pan. Let cakes cool in pans for 15 minutes before inverting onto wire racks to cool completely.
  3. For the frosting, beat cream cheese, mascarpone, butter, salt, and vanilla on medium speed until combined. Reduce speed to low; add powdered sugar 1 cup at a time and beat well, scraping down bowl as needed. If frosting is soft, chill for 30 to 40 minutes before assembling the cake.
  4. To assemble, place one cake layer on a cake stand or serving plate. Use an offset spatula to spread frosting over cake. Add second cake layer and repeat with frosting. Add top cake layer and frosting, swirling the frosting over the top layer. Use offset spatula to apply frosting to the sides of the cake while you rotate the cake stand, then use a bench scraper to gently smooth the edges of the cake and remove any excess frosting. Chill frosted cake for 30 minutes before serving.
  5. If desired, serve cake topped with fresh flowers and mini chocolate eggs. Store leftovers covered in the refrigerator.

Keywords: Banana, Pineapple, Pecan, Layer Cake, Hummingbird Cake

Classic Hummingbird Cake

Layer cake recipes you’ll love:

Classic Carrot Cake
Meyer Lemon Layer Cake
Rum Tangerine Layer Cake
Classic Chocolate Layer Cake

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  1. The mixing directions call for vanilla, but it is not in the ingredient list for the cake?? Frosting yes!

  2. A visually stunning cake and I’m sure that it is delicious. Not only would this cake be a beautiful addition to an Easter brunch table, it would be perfect for a small wedding celebration.

  3. This is one of my favourite cakes. I love the textures and how it’s so moist. Such a pretty way you’ve decorated it too!

  4. Hummingbird cake has been on my list to make for years, so thanks for reminding me and giving me a great recipe, too 🙂

  5. What a splendid update to the classic, Hummingbird Cake! The frosting is so lush, pairing perfectly with the gently spiced cake.

  6. Hummingbird Cake has always been a favorite at our house Laura. Right along with carrot cake. This looks just beautiful, What a wonderful addition it would make to the Easter dessert table!

  7. Your naked version of a hummingbird cake is breathtakingly beautiful! How I would love to dive into a delicious slice! Perfection.

  8. What a beautiful cake! The flower decoration on top makes this look even more spectacular. I bet it tastes divine too!