Name: Grandma’s Hummingbird Cake Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 3 h 35 min
Cuisine: Southern American
Ingredients: 2 cans (8 oz each) crushed pineapple in juice; 3 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 teaspoon salt; 2 cups granulated sugar; 3 large eggs; 1 cup vegetable oil; 2 cups large ripe bananas, peeled and mashed (about 4-5 bananas); 1 ½ cups toasted and chopped pecans; 2 teaspoons vanilla extract; Juice from crushed pineapple cans (drained and reserved); 20 tablespoons unsalted butter, softened; 5 cups confectioners’ (powdered) sugar; 2 ½ teaspoons vanilla extract; ½ teaspoon salt; 20 ounces cream cheese, chilled and cut into 20 pieces (for easier mixing); ½ cup chopped pecans or walnuts; Orange rind (optional)

Jump to Recipe· 4.3 from 81 reviews

If you’re searching for a delightful Southern classic that fills your home with warmth and nostalgia, look no further than Grandma’s Hummingbird Cake Recipe. This luscious, moist cake brings together ripe bananas, toasted pecans, and pineapple in a way that feels like a warm hug on a plate. With its fragrant cinnamon spice and creamy, tangy cream cheese frosting, it confidently holds a special place at family gatherings, birthdays, or anytime you crave a truly comforting dessert.

Ingredients You’ll Need

A square-shaped cake with smooth, creamy white frosting covering all sides and top, sitting on a wooden board. The top edge of the cake is decorated with a border of crushed nuts that are light brown with some darker brown pieces. A spoon held by a woman's hand sprinkles more crushed nuts along the top edge. Some nuts are scattered on the wooden board and white marbled surface around the cake. In the background, there are blurred pineapples and an orange fruit. Photo taken with an iphone --ar 4:5 --v 7

The magic of Grandma’s Hummingbird Cake Recipe lies in its uncomplicated, yet deeply flavorful ingredients. Each one plays a key role: bananas for natural sweetness and moisture, crushed pineapple for a tropical tang, and cinnamon to add a subtle warmth that ties it all together.

2 cans (8 oz) crushed pineapple in juice: Adds juicy sweetness and tropical brightness.
3 cups all-purpose flour: Provides structure to the tender crumb.
2 teaspoons baking powder: Ensures the cake rises perfectly fluffy.
1 teaspoon baking soda: Reacts with the pineapple juice to boost lift.
1 teaspoon ground cinnamon: Introduces warm, spicy aroma.
1 teaspoon salt: Balances flavors and enhances sweetness.
2 cups granulated sugar: Sweetens the cake to just the right level.
3 large eggs: Bind ingredients and add richness.
1 cup vegetable oil: Keeps the cake moist and tender.
2 cups large ripe bananas (mashed): Brings natural sweetness and moisture.
1 ½ cups pecans (toasted and chopped): Adds crunch and buttery flavor.
2 teaspoons vanilla extract: Rounds out the cake’s flavor.
20 tablespoons unsalted butter (softened): Key for the creamy frosting base.
5 cups confectioners’ sugar: Sweetens and thickens the frosting.
2 ½ teaspoons vanilla extract (for frosting): Deepens the frosting’s flavor.
½ teaspoon salt (for frosting): Balances the sweetness in the frosting.
20 ounces cream cheese (chilled and divided): Creates the classic tangy frosting.
½ cup pecans or walnuts (chopped): Garnishes the top with texture and nuttiness.
Orange rind (optional): Adds a subtle citrus note as decoration.

How to Make Grandma’s Hummingbird Cake Recipe

Step 1: Prep and bake the cake

Start by preheating your oven to 350 degrees F. Prepare a 9 x 13 inch cake pan by greasing it thoroughly, lining it with parchment paper, greasing the parchment, and then flouring the pan. This careful prepping ensures your cake won’t stick and will have a beautiful finish.

Step 2: Handle the pineapple and dry ingredients

Drain the crushed pineapple in a fine-mesh strainer over a bowl, pressing to remove as much juice as possible. Pour that juice into a small saucepan, simmering until it reduces to about one-third cup, which concentrates that tropical flavor. Meanwhile, whisk together your flour, baking powder, baking soda, cinnamon, and salt until well combined. This blend is the backbone of your cake’s texture.

Step 3: Combine wet ingredients and build the batter

In a large bowl, whisk the sugar and eggs together until smooth and creamy, then add the oil. Stir in the ripe mashed bananas, toasted pecans, vanilla extract, drained pineapple, and the reduced pineapple juice. Finally, fold in the dry flour mixture just until combined—a gentle touch keeps the cake perfectly tender.

Step 4: Bake the cake

Pour your batter into the prepared pan and smooth it out with a rubber spatula. Bake for 45 to 50 minutes, rotating the pan halfway for even cooking. When the cake is dark golden brown and a toothpick inserted in the center comes out clean, it’s ready! Let it cool for 20 minutes in the pan before removing the parchment paper and transferring the cake to a wire rack for at least 2 hours to cool completely.

Step 5: Make the frosting

Using a stand mixer or hand mixer, beat the softened butter, confectioners’ sugar, vanilla extract, and salt on low speed until smooth, then continue mixing for 2 minutes for creaminess. Gradually add the cream cheese, one piece at a time, mixing until smooth before adding more. Beat for another 2 minutes to ensure a perfectly fluffy texture.

Step 6: Frost and finish the cake

Place the cooled cake on your serving plate, just like Grandma did by sprinkling a bit of granulated sugar onto the platter first. Spread about 2 cups of frosting evenly over the top and down the sides, smoothing as well as you can. Finally, sprinkle chopped pecans or walnuts across the top, and add a touch of orange rind if you want that extra zing. Refrigerate for at least one hour before slicing and serving.

How to Serve Grandma’s Hummingbird Cake Recipe

A close-up image shows a slice of two-layer carrot cake on a white plate. The bottom layer is a moist, textured brown cake with visible bits of carrot and nuts. The middle layer is thick white cream cheese frosting with a smooth and creamy look. The outer side of the slice is covered with crushed nuts, giving a rough texture. A woman's hand holds a fork lifting a bite of cake from the slice, showing crumbs falling off. The background is a white marbled surface with a blurred larger carrot cake in the distance. Small pieces of nuts are scattered on the plate and surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Some simple garnishes can elevate your Grandma’s Hummingbird Cake Recipe to the next level. Chopped toasted pecans or walnuts bring a delightful crunch, while a light dusting of orange rind adds a subtle citrus brightness that complements the sweetness perfectly. These little touches make the cake look as wonderful as it tastes.

Side Dishes

Serving this cake alongside a cup of rich coffee, fragrant tea, or even a scoop of vanilla ice cream can make for a joyful dessert experience. The cake’s moist texture and sweet, spiced flavors pair beautifully with beverages and creamy sides that contrast or mellow the tropical notes in the cake.

Creative Ways to Present

Why not try slicing Grandma’s Hummingbird Cake Recipe into smaller bite-sized squares for a party platter? Or plate it with fresh fruit, like sliced strawberries or a handful of juicy blueberries, for a fresh twist. You can even drizzle caramel or a light coconut sauce over the slices to add more layers of flavor and a fun presentation.

Make Ahead and Storage

Storing Leftovers

Leftover Grandma’s Hummingbird Cake Recipe stays beautifully moist when stored in an airtight container in the refrigerator. Keep it chilled to maintain the integrity of the cream cheese frosting and the cake’s tender crumb, and it should last for up to 4 days with its delightful flavor intact.

Freezing

This cake freezes well, making it a fabulous make-ahead dessert. Wrap the cake tightly in plastic wrap and then aluminum foil before freezing. Thaw overnight in the refrigerator for the best texture and freshness, and then enjoy as if it’s freshly baked.

Reheating

Since this cake is best served chilled because of the frosting, reheating is not necessary. However, if you prefer it at room temperature, simply leave a slice on the counter for about 30 minutes before serving. This brings out the full aroma and softens the frosting slightly.

FAQs

Can I substitute walnuts for pecans in Grandma’s Hummingbird Cake Recipe?

Absolutely! Walnuts work wonderfully as a substitute if pecans are not available. They bring a slightly different but equally delicious crunch and flavor that complements the other ingredients beautifully.

Is it necessary to reduce the pineapple juice?

Reducing the pineapple juice concentrates its flavor and prevents excess moisture in the cake, resulting in the perfect texture. While you could skip this step, the flavor and consistency of the cake benefit greatly from it.

Can I make this cake gluten-free?

To make Grandma’s Hummingbird Cake Recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup and contains xanthan gum. The texture may differ slightly but will still be delicious.

How ripe should the bananas be?

The bananas should be very ripe, with lots of brown spots for maximum sweetness and moisture. This ripeness adds natural sugar and keeps the cake tender and flavorful.

Can I prepare the cake layers ahead of time?

Yes! Baking the cake layers a day in advance is an excellent time saver. Wrap them tightly in plastic wrap and store in the refrigerator. Bring to room temperature before frosting for best results.

Final Thoughts

Embracing Grandma’s Hummingbird Cake Recipe is like welcoming a piece of Southern tradition into your kitchen. Its combination of tropical fruit, warm spices, and creamy frosting creates a dessert that feels like it was made with love. I encourage you to try this recipe and watch how it quickly becomes a beloved favorite in your home, just as it has been in mine.