Old-Fashioned Hummingbird Cake

Old-Fashioned Hummingbird Cake is the kind of dessert that feels like it was made for gathering people around a table. It is moist, fruity, warmly spiced, covered in tangy cream cheese frosting, and full of the kind of nostalgic flavor that makes a single slice feel like a memory.

This cake has that classic Southern-style charm: ripe bananas, crushed pineapple, cinnamon, and optional chopped nuts folded into a tender batter, then layered with a creamy frosting that makes every bite rich without feeling fussy. It is sweet, sunny, cozy, and comforting all at once.

What makes this cake so special is the texture. The bananas and pineapple keep the crumb incredibly moist, while the oil keeps everything soft for days.

The cinnamon brings a gentle warmth that does not overpower the fruit. It simply makes the bananas and pineapple taste deeper, rounder, and more comforting.

This is also a wonderfully approachable cake. There are no complicated layers of technique, no delicate pastry, and no intimidating steps.

If you can mash bananas, stir batter, bake cake layers, and spread frosting, you can make this old-fashioned favorite. The result still feels impressive enough for birthdays, baby showers, Easter tables, backyard barbecues, Sunday supper, or a church potluck.

The cream cheese frosting is the perfect finish. It is tangy, sweet, fluffy, and soft enough to glide over the layers while still thick enough to hold those generous homemade swirls.

Old-Fashioned Hummingbird Cake is a dessert with personality. It tastes tropical from the pineapple and banana, cozy from the cinnamon, rich from the frosting, and a little crunchy if you add pecans or walnuts.

It is the kind of cake people ask about after the first bite. It brings comfort without needing perfection, and that is exactly why it has such staying power.

Why You’ll Love This Old-Fashioned Hummingbird Cake

This cake stays moist for days. Bananas and pineapple help keep the crumb tender.

It has a fruity, tropical flavor. The banana and pineapple make each slice bright and sweet.

It is warmly spiced. Cinnamon gives the cake cozy depth.

It is easy to make. No fancy baking skills are needed.

It works for many occasions. Serve it at showers, barbecues, holidays, potlucks, birthdays, or Sunday dinners.

It tastes even better after resting. If leftovers happen, the flavors settle beautifully.

Recipe Details

This recipe bakes at 350°F (180°C). Use two 9-inch round cake pans.

Grease and flour the pans well. Parchment rounds can also be used for easier release.

The cake layers bake for 35 to 40 minutes. They are done when a toothpick comes out clean, with a few crumbs okay but no wet batter.

The dry ingredients are 3 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt.

The wet ingredients are 1 cup vegetable oil, 3 large eggs, and 1 teaspoon vanilla extract. The eggs are best at room temperature.

The fruit ingredients are 1 cup crushed pineapple, drained, and 2 cups mashed ripe bananas. That is about 4 bananas.

The optional nuts are 1 cup chopped pecans or walnuts. They add crunch but can be left out.

The cream cheese frosting uses 8 oz softened full-fat cream cheese, ½ cup softened unsalted butter, 4 cups powdered sugar, 1 teaspoon vanilla extract, and 1 to 2 tablespoons milk.

The cake should cool in the pans for 10 minutes before being turned onto wire racks. The layers must cool completely before frosting.

Ingredients

For the Cake

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 cup crushed pineapple, drained
• 2 cups mashed ripe bananas
• 1 cup chopped pecans or walnuts, optional

For the Cream Cheese Frosting

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 to 2 tablespoons milk

Optional Swaps, Add-Ins, and Finishes

• Applesauce
• Toasted coconut flakes
• Chopped macadamias
• Pinch of nutmeg
• Pinch of allspice
• Rum
• 1:1 gluten-free flour blend
• ½ teaspoon xanthan gum
• Coconut oil
• Frozen bananas
• Pecan halves
• Banana slices

Ingredient Notes

All-purpose flour gives the cake structure. Spoon and level it instead of packing it into the measuring cup.

Granulated sugar sweetens the cake and helps the crumb stay tender. This is a sweet celebration-style cake.

Baking soda helps the cake rise. Use fresh baking soda for the best result.

Cinnamon gives the cake warmth. It is subtle but important.

Salt balances the sweetness. Kosher salt or table salt can work.

Vegetable oil keeps the cake moist. You can swap half with applesauce if desired.

Eggs help bind the batter. Room-temperature eggs mix more smoothly.

Vanilla extract adds familiar warmth. Use it in both the cake and frosting.

Crushed pineapple should be drained before adding. The fruit adds moisture and tropical sweetness.

Ripe bananas are essential. The spottier and softer they are, the sweeter and easier to mash they will be.

Pecans or walnuts are optional but highly recommended for crunch. Leaving them out makes the cake softer.

Cream cheese and butter must be softened before frosting. If they are too cold, the frosting can turn lumpy.

Powdered sugar thickens and sweetens the frosting. Sift it if it is lumpy.

Milk adjusts the frosting texture. Start with 1 tablespoon and add more only if needed.

Optional Swaps, Variations, Add-Ins, and Serving Ideas

Classic Old-Fashioned Hummingbird Cake

Make the cake with flour, sugar, baking soda, cinnamon, salt, oil, eggs, vanilla, drained pineapple, mashed bananas, and optional nuts. Finish with cream cheese frosting.

This gives the full classic flavor. Serve after the frosting has had time to set.

Pecan Hummingbird Cake

Use chopped pecans in the batter. Pecans add a buttery crunch.

They work beautifully with banana, pineapple, and cinnamon. Garnish with pecan halves if desired.

Walnut Hummingbird Cake

Use chopped walnuts instead of pecans. Walnuts bring a deeper, earthier flavor.

They make the cake taste slightly less sweet. Keep the amount at 1 cup.

Toasted Coconut Hummingbird Cake

Swap the pecans for toasted coconut flakes. This gives the cake a more tropical flavor.

The coconut pairs naturally with pineapple and banana. It makes each bite taste like sunshine.

Macadamia Hummingbird Cake

Use chopped macadamias for extra richness. They add a buttery crunch.

This is a more indulgent variation. Chop them so they spread evenly.

Extra-Spiced Hummingbird Cake

Add a pinch of nutmeg or allspice to the batter. This gives the cake more warmth.

Use only a pinch so the fruit still shines. Cinnamon should remain the main spice.

Rum Pineapple Hummingbird Cake

Soak the pineapple in rum before adding it. Reduce the vanilla by half.

This gives the cake a boozy twist. Drain the pineapple before folding it into the batter.

Nut-Free Hummingbird Cake

Leave out the nuts completely. The cake will still be flavorful and moist.

The texture will be softer. The banana and pineapple carry the cake beautifully.

Gluten-Free Hummingbird Cake

Use a 1:1 gluten-free flour blend. Add ½ teaspoon xanthan gum to help keep the cake tender.

The texture may vary slightly. Cool the layers completely before frosting.

Dairy-Free Frosting Direction

Use coconut oil instead of butter in the frosting. Expect a stronger coconut flavor.

The frosting will taste different but can still work. Keep the cream cheese substitution needs in mind based on your preference.

Cupcake Version

Turn the batter into cupcakes. Fill liners ¾ full and bake at 350°F for 18 to 22 minutes.

This makes about 24 cupcakes. Frost with a piping bag for a bakery-style look.

Frozen Banana Version

Use frozen bananas if needed. Thaw them first and drain any excess liquid.

Frozen ripe bananas mash easily. They can be extra sweet.

Applesauce Swap

Swap half the vegetable oil with applesauce if desired. This changes the texture slightly.

The cake will still be moist. Keep the fruit amounts the same.

Why This Recipe Works

This recipe works because the fruit does so much of the heavy lifting. Mashed bananas and crushed pineapple keep the cake moist and flavorful.

Vegetable oil also helps the cake stay soft. It creates a tender crumb that lasts well after baking.

Cinnamon supports the fruit instead of overpowering it. It adds a warm background note that makes the cake feel cozy.

The batter is simple and forgiving. The key is mixing just enough, not overworking it.

The nuts add contrast. Pecans or walnuts give the soft cake a little crunch.

The cream cheese frosting balances everything. Its tangy flavor keeps the sweet fruit cake from tasting too heavy.

Cooling the layers completely is important. Warm layers can melt the frosting and make stacking difficult.

The cake also stores beautifully in the refrigerator. The banana and pineapple keep it moist for days.

Directions

Step 1: Preheat the Oven

Preheat the oven to 350°F (180°C). Let it heat fully before baking.

A properly heated oven helps the cake layers rise evenly. This also helps the crumb set correctly.

Step 2: Prepare the Cake Pans

Grease and flour two 9-inch round cake pans. Make sure you coat the bottom, sides, and corners well.

You can also use parchment rounds. They make it easier to remove the cake layers cleanly.

Step 3: Prepare the Bananas

Mash ripe bananas until soft. You need 2 cups mashed ripe bananas, which is about 4 bananas.

Use bananas that are speckled and soft. They mash better and sweeten the cake more naturally.

Step 4: Ripen Bananas Quickly if Needed

If your bananas are not ripe enough, place unpeeled bananas in a 300°F oven for 15 minutes. They will turn black and soft.

Let them cool before peeling and mashing. This makes them easier to work with.

Step 5: Drain the Pineapple

Drain 1 cup crushed pineapple. It should still be moist, but not swimming in liquid.

Too much extra liquid can affect the batter. Save the juice for another use if desired.

Step 6: Whisk the Dry Ingredients

In a large bowl, whisk together 3 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt.

Whisk well so the cinnamon and baking soda spread evenly. This helps prevent clumps.

Step 7: Add Oil, Eggs, and Vanilla

Add 1 cup vegetable oil, 3 large eggs, and 1 teaspoon vanilla extract to the dry mixture. Mix just until combined.

The batter may look a little shaggy at first. Do not overmix.

Step 8: Fold in Pineapple, Bananas, and Nuts

Fold in the drained crushed pineapple, mashed bananas, and 1 cup chopped pecans or walnuts if using. Stir gently.

The batter should be thick but pourable. Mix only until everything is evenly distributed.

Step 9: Divide the Batter

Divide the batter evenly between the prepared cake pans. Use a spatula to smooth the tops.

A kitchen scale can help, but eyeballing works too. Gently shake each pan to level the batter.

Step 10: Bake the Cake Layers

Bake for 35 to 40 minutes. Rotate the pans halfway through if your oven has hot spots.

The cakes are done when a toothpick inserted in the center comes out clean. A few crumbs are fine, but wet batter is not.

Step 11: Cool in the Pans

Let the cakes cool in the pans for 10 minutes. Do not rush this step.

The layers need time to firm slightly. Turning them out too early can cause crumbling.

Step 12: Cool Completely on Wire Racks

Run a knife around the edges, then turn the cakes onto wire racks. Let them cool completely.

The layers must be fully cool before frosting. Warm cake can melt the cream cheese frosting.

Step 13: Beat Cream Cheese and Butter

In a bowl, beat 8 oz softened cream cheese and ½ cup softened unsalted butter until smooth and fluffy. Scrape the bowl as needed.

Both ingredients should be soft. If needed, microwave in 5-second bursts to soften slightly.

Step 14: Add Powdered Sugar

Gradually add 4 cups powdered sugar, about 1 cup at a time. Mix well after each addition.

The frosting may look snowy at first. Keep mixing until smooth.

Step 15: Add Vanilla and Milk

Add 1 teaspoon vanilla extract. Then add 1 to 2 tablespoons milk until the frosting reaches a spreadable texture.

The frosting should be thick enough to hold peaks but soft enough to glide. Add milk slowly.

Step 16: Fill the Cake

Place one cooled cake layer on a serving plate. Spread a generous layer of frosting over the top.

Keep the frosting even so the second layer sits nicely. Do not press too hard.

Step 17: Frost the Top and Sides

Place the second layer on top. Frost the top and sides with the remaining cream cheese frosting.

Swirl the frosting neatly or keep it rustic. Both styles fit this cake.

Step 18: Let the Frosting Set and Serve

Let the frosted cake sit for at least 30 minutes before cutting if possible. This helps the frosting set.

Slice thick pieces and serve. If the cake has been refrigerated, let it sit at room temperature for about 30 minutes first.

Serving Ideas

Serve Old-Fashioned Hummingbird Cake at room temperature. The frosting softens, and the fruit flavor tastes fuller.

Pair a slice with hot coffee. The bitterness balances the sweetness of the cake and frosting.

Garnish with pecan halves for a pretty finish. This takes only a few seconds but makes the cake look dressed up.

Banana slices can also be used as a garnish. Add them close to serving for the freshest look.

Serve it at Easter with edible flowers if desired. The cake’s fruity flavor fits spring beautifully.

Bring it to backyard barbecues. It is sweet, familiar, and easy to slice for guests.

Serve it for baby showers or potlucks. People love the combination of fruit cake and cream cheese frosting.

Cut generous slices for Sunday supper. This is a cake that feels made for sharing.

Storage

Because of the cream cheese frosting, this cake should be stored in the refrigerator. Cover it loosely with plastic wrap or place it in a cake carrier.

It stays moist for up to 4 days. The bananas help keep the crumb tender.

Let refrigerated cake sit at room temperature for about 30 minutes before serving. Cold cake does not show off the texture as well.

Keep the cake covered so the frosting does not pick up refrigerator smells. This also helps protect the crumb.

If storing slices, place them in an airtight container. Keep parchment between slices if needed.

Do not leave the frosted cake out for long storage. Refrigeration is the best choice.

The cake may taste even better the next day. The fruit and spice have time to settle together.

Freezing

Freeze the cake layers unfrosted for the best result. Let the layers cool completely first.

Wrap each layer tightly in plastic wrap, then foil. Freeze for up to 3 months.

Thaw overnight in the refrigerator. Frost as usual after thawing.

Write the date on the foil if desired. This helps you track storage time.

Do not freeze the cake while warm. Steam can affect the texture.

For easier handling, place wrapped layers on a flat surface in the freezer. This protects their shape.

Once thawed and frosted, store the cake in the refrigerator. Let it sit at room temperature before serving.

Make-Ahead

This cake is excellent for make-ahead baking. Bake the layers one day, cool completely, then wrap and refrigerate or freeze.

Frost the cake after the layers have cooled fully. Cream cheese frosting spreads best on cool, stable layers.

You can also make the frosting ahead. Keep it covered in the refrigerator, then let it soften before spreading.

If serving for a party, frost the cake earlier in the day and refrigerate it. Let it sit out about 30 minutes before slicing.

Cupcakes can also be made ahead. Bake, cool, and frost closer to serving.

If using garnishes like banana slices, add them just before serving. This keeps them looking fresh.

Make-ahead baking makes this cake easier for holidays and gatherings. The flavor holds beautifully.

Helpful Notes for Best Results

Use ripe bananas. Speckled, soft bananas give the best flavor and texture.

If bananas are not ripe, roast unpeeled bananas at 300°F for 15 minutes. Let them cool before using.

Do not overmix the batter after adding flour. Overmixing can make the cake tough.

The batter may look thick. That is normal because the fruit keeps the cake moist.

Drain the pineapple. Too much extra liquid can change the batter.

If skipping nuts, expect a softer texture. The cake will still taste delicious.

Use softened cream cheese and butter for frosting. Cold ingredients can create lumps.

Let the cake layers cool completely before frosting. Warm layers make frosting slide.

Variations

Classic Old-Fashioned Hummingbird Cake

Use bananas, pineapple, cinnamon, oil, eggs, flour, sugar, and cream cheese frosting. Add pecans or walnuts if desired.

This version is moist, fruity, and classic. Serve at room temperature.

Pecan Hummingbird Cake

Add 1 cup chopped pecans to the batter. Pecans give buttery crunch.

They also make a pretty garnish. Place pecan halves on top if desired.

Walnut Hummingbird Cake

Use 1 cup chopped walnuts instead of pecans. Walnuts add deeper flavor.

This version tastes slightly earthier. It still pairs well with cream cheese frosting.

Coconut Hummingbird Cake

Swap the nuts for toasted coconut flakes. The cake becomes more tropical.

This variation works beautifully with pineapple. Expect a stronger coconut note.

Macadamia Hummingbird Cake

Use chopped macadamias for extra richness. They add a buttery crunch.

Chop them small enough to distribute evenly. Keep the same amount.

Extra-Spiced Hummingbird Cake

Add a pinch of nutmeg or allspice. This gives more warmth.

Use a small amount. The cinnamon should still be the main spice.

Rum Pineapple Cake

Soak the pineapple in rum before adding it to the batter. Reduce the vanilla by half.

Drain the pineapple before folding it in. This keeps the batter balanced.

Nut-Free Hummingbird Cake

Leave out the nuts completely. The cake stays moist and flavorful.

The texture will be softer. This is a good option for nut allergies.

Gluten-Free Hummingbird Cake

Use a 1:1 gluten-free flour blend and add ½ teaspoon xanthan gum. This helps keep the cake tender.

Bake as directed. Cool completely before frosting.

Dairy-Free Frosting Direction

Use coconut oil instead of butter in the frosting. The frosting will have a stronger coconut flavor.

Texture may vary. Keep it cool enough to spread.

Hummingbird Cupcakes

Fill cupcake liners ¾ full. Bake at 350°F for 18 to 22 minutes.

This makes about 24 cupcakes. Frost with a piping bag for a bakery-style look.

Applesauce-Lightened Cake

Swap half the vegetable oil with applesauce. This changes the texture slightly.

The cake should still stay moist. Keep the fruit amounts the same.

Troubleshooting

The Cake Is Dry

The flour may have been packed, or the cake may have been overbaked. Spoon and level the flour.

Bake only until a toothpick comes out clean with a few crumbs. Do not wait for a dry toothpick with no crumbs at all.

The Cake Is Too Dense

The batter may have been overmixed. Mix gently once the flour is involved.

A thick batter is normal. Do not keep stirring until it becomes loose.

The Cake Fell Apart

The layers may have been turned out too soon. Cool in the pans for 10 minutes first.

Let the layers cool completely before frosting. Warm cake is more fragile.

The Frosting Is Lumpy

The cream cheese or butter was probably too cold. Let both soften before beating.

Microwave in 5-second bursts if needed. Beat until smooth before adding powdered sugar.

The Frosting Is Too Thick

Add milk a little at a time. Start with 1 tablespoon and increase only as needed.

The frosting should be spreadable but not runny. It should hold soft peaks.

The Frosting Is Too Thin

Add more powdered sugar. Beat until the frosting thickens.

Chilling briefly can also help. Do not add too much milk at once.

The Cake Tastes Too Sweet

Serve it with coffee. The bitterness balances the frosting and fruit.

You can also cut smaller slices. This cake is rich.

The Bananas Are Not Ripe

Roast unpeeled bananas at 300°F for 15 minutes. They will turn black and soft.

Let them cool before peeling. Then mash and use.

The Pineapple Made the Batter Wet

Drain the crushed pineapple before adding it. The fruit should be moist but not watery.

Extra juice can make the batter too loose. Save it for another use.

The Cake Stuck to the Pans

Grease and flour the pans well. Parchment rounds also help.

Cool for 10 minutes before turning out. Run a knife around the edges first.

Frequently Asked Questions

Can I use frozen bananas?

Yes, frozen bananas work well. Thaw them first and drain any excess liquid.

They are usually very sweet and easy to mash. Use them in the same 2-cup amount.

How long does it keep in the fridge?

The frosted cake keeps for about 4 days in the refrigerator. Cover it well.

Let it sit at room temperature for about 30 minutes before serving. This improves the texture.

Can I make cupcakes instead of layers?

Yes, fill cupcake liners ¾ full and bake at 350°F for 18 to 22 minutes. This makes about 24 cupcakes.

Let them cool completely before frosting. Use a piping bag for a bakery-style finish.

Can I leave out the nuts?

Yes, you can leave out the nuts. The cake will still be moist and flavorful.

The texture will be softer without the crunch. No other change is needed.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend and add ½ teaspoon xanthan gum. This helps keep the texture tender.

The result may vary slightly by blend. Cool the layers fully before frosting.

Can I freeze this cake?

Yes, freeze the unfrosted layers for up to 3 months. Wrap cooled layers tightly in plastic and foil.

Thaw overnight in the refrigerator. Frost after thawing.

Can I use applesauce in the cake?

Yes, you can swap half of the vegetable oil with applesauce. The texture will change slightly.

The cake should still stay moist because of the banana and pineapple. Keep the other ingredients the same.

What should I serve with Hummingbird Cake?

Coffee is a wonderful pairing because it balances the sweetness. The cake also works beautifully on dessert tables.

For garnish, use pecan halves or banana slices. Add banana slices close to serving.

Why This Recipe Works So Well

Old-Fashioned Hummingbird Cake works because the fruit keeps the cake exceptionally moist. Bananas bring sweetness and softness, while pineapple adds brightness and tenderness.

Oil gives the cake staying power. It helps the crumb remain soft for days.

Cinnamon adds warmth without taking over. It supports the fruit instead of hiding it.

The batter comes together easily because the method is simple. Dry ingredients are mixed first, then wet ingredients, fruit, and nuts are folded in.

The cream cheese frosting gives the cake balance. Its tangy flavor cuts through the sweetness and makes the layers feel complete.

The cake also adapts well. Nuts, coconut, macadamias, extra spices, rum, gluten-free flour, cupcakes, and nut-free versions all work.

Refrigeration keeps the frosted cake safe and fresh. Room-temperature serving brings back the soft texture.

Most of all, this cake works because it has warmth, fruit, sweetness, creaminess, and nostalgia in every slice. It feels like a celebration without requiring complicated baking.

Final Thoughts

Old-Fashioned Hummingbird Cake is made with flour, sugar, baking soda, cinnamon, salt, vegetable oil, eggs, vanilla, crushed pineapple, mashed ripe bananas, optional pecans or walnuts, and a creamy frosting made from cream cheese, butter, powdered sugar, vanilla, and milk. It bakes into moist 9-inch layers that are fruity, warmly spiced, tender, and perfect for sharing.

Serve it at room temperature with coffee, garnish with pecan halves or banana slices, or turn the batter into cupcakes for parties. With its 4-day refrigerator storage, 3-month freezer option for unfrosted layers, 18-to-22-minute cupcake variation, and options like toasted coconut, walnuts, macadamias, nutmeg, allspice, rum-soaked pineapple, nut-free baking, gluten-free flour with xanthan gum, coconut oil frosting, frozen bananas, and applesauce swaps, this cake is a Southern-style classic that brings comfort, sweetness, and a little sunshine to every table.

---

Old-Fashioned Hummingbird Cake

Moist, warmly spiced, fruity, and finished with creamy frosting, this Old-Fashioned Hummingbird Cake is a classic Southern dessert made with mashed ripe bananas, crushed pineapple, cinnamon, vanilla, and optional chopped pecans or walnuts. Soft cake layers are cooled completely, then covered with a smooth cream cheese frosting for a rich, nostalgic finish.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Course: Cake, Dessert
• Cuisine: Southern
• Servings: 12 slices

Equipment

• 9-inch round cake pans
• mixing bowls
• electric mixer
• Wire rack

Ingredients

For the Cream Cheese Frosting

• 1-2 tablespoon milk as needed
• 1 teaspoon vanilla extract
• 4 cups powdered sugar
• ½ cup unsalted butter softened
• 8 oz cream cheese softened

For the Cake

• 1 cup chopped pecans or walnuts optional
• 2 cups mashed ripe bananas about 4 bananas
• 1 cup crushed pineapple drained
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 cup vegetable oil
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 2 cups granulated sugar
• 3 cups all-purpose flour

Instructions

Step 1: Prepare the Oven and Cake Pans

Preheat the oven to 180°C (350°F). Grease and flour two 9-inch round cake pans.

Make sure both pans are evenly prepared before mixing the batter. This helps the cake layers release more easily after baking.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt. Stir until the dry ingredients are evenly combined.

This helps distribute the cinnamon and baking soda through the flour mixture. Keep the dry base ready before adding the wet ingredients.

Step 3: Add the Wet Ingredients

Add the vegetable oil, large eggs, and vanilla extract to the dry mixture. Mix until combined.

The batter should come together into a thick cake base. Stir only until the ingredients are blended before adding the fruit and nuts.

Step 4: Fold in the Fruit and Nuts

Stir in the drained crushed pineapple, mashed ripe bananas, and chopped pecans or walnuts if using. Fold gently until everything is evenly distributed.

The bananas and pineapple give the cake its moist texture and classic flavor. The nuts are optional, so they can be included or left out as preferred.

Step 5: Divide and Bake

Divide the batter between the two prepared 9-inch round cake pans. Spread the batter evenly in each pan.

Bake for 35-40 minutes, until a toothpick comes out clean. Use the toothpick test as the main doneness cue before removing the cakes from the oven.

Step 6: Cool the Cake Layers

Cool the cakes in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.

Do not frost the cake while the layers are warm. The cream cheese frosting should be added only after the cake has cooled fully.

Step 7: Make the Cream Cheese Frosting

For the frosting, beat the softened cream cheese and softened unsalted butter until smooth. Gradually add the powdered sugar, then mix in the vanilla extract.

Thin with milk if needed, using 1-2 tablespoon as listed. The frosting should be smooth, creamy, and easy to spread.

Step 8: Frost the Cake

Frost the cooled cake layers with the cream cheese frosting. Spread the frosting between the layers and over the outside as desired.

Make sure the cake is completely cool before frosting so the topping stays smooth. Slice into 12 servings once the cake is assembled.

Notes

• Store cake in the refrigerator.
• Bring to room temperature before serving for best texture.

Serving Suggestions

Serve Old-Fashioned Hummingbird Cake after the frosted layers have had time to settle. The bananas, pineapple, cinnamon, vanilla, and cream cheese frosting make each slice moist, sweet, and rich with classic Southern flavor.

This cake makes 12 slices, so it works well for holidays, birthdays, Sunday dinners, potlucks, or special family desserts. The optional pecans or walnuts add crunch if you want a more traditional nutty texture.

For the best texture, bring the refrigerated cake to room temperature before serving, as noted. This helps the frosting soften and the cake taste more tender.

Storage

How to Store

Store the cake in the refrigerator. The recipe does not provide a specific storage duration, so no exact number of days is added here.

Serving From the Fridge

Bring the cake to room temperature before serving for the best texture. This helps the cream cheese frosting soften slightly.

Banana Tip

Use 2 cups mashed ripe bananas, about 4 bananas. Ripe bananas help give the cake moisture and flavor.

Pineapple Tip

Use 1 cup crushed pineapple, drained. Stir it into the batter with the bananas and optional nuts.

Frosting Tip

Beat the cream cheese and butter until smooth before adding powdered sugar and vanilla. Thin with 1-2 tablespoon milk only if needed.

Baking Tip

Bake at 180°C (350°F) for 35-40 minutes. The cake layers are done when a toothpick comes out clean.