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This hummingbird cake is so good. It never lasts long at my house. I read somewhere it is called hummingbird cake because it is so sweet the hummingbirds will eat it!

3 cups all-purpose flour
1 1/2 cups white sugar
1 teaspoon baking soda
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
3 eggs
2 teaspoons vanilla extract
1 1/2 cups oil (I used Canola)
1 (8 ounce can) crushed pineapple, undrained
2 cups bananas, mashed or about 3 large bananas
1 1/2 cups pecans, chopped
Combine flour, sugar, soda, salt, cinnamon.  Mix together with whisk.  Add eggs, vanilla extract, oil, pineapple, bananas and pecans and mix with a spoon until all ingredients are wet.  Spray 3 (9 inch) round cake pans or a 9 x 13 inch pan.  Add batter and bake in preheated 350 degree oven 30 to 35 minutes until cake is done in center.  Frost with cream cheese frosting.  Enjoy!
Cream Cheese Frosting:
1 (8 oz.) package cream cheese, softened
1 stick butter or margarine or 1/2 cup or 8 tablespoons
2 cups confectionery sugar
1 tsp. vanilla
Whip all frosting ingredients together with mixer until smooth and of spreading consistency.
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47 Responses

  1. Loved this cake recpie! Mr V…just purred, as he was saying purrrfect cake, the best ever! Whether it came from New Orleans or a southern grandma…it’s fantastic, and super easy! Love that combo…;) tyvm!

  2. After looking at this recipe for about a year I finally made it last week. Oh my goodness it is wonderful. Now that the trial run is out of the way…haha!….this will be dessert for thanksgiving!…I’ve passed the recipe on. Thank you!!!

  3. This sounds amazing and will be my desert for Thanksgiving this year. But if I make it in a tube pan how long would you recommend baking it?

  4. My mother used to make this cake and another of her favorites was 7-Up Cake. I love them both. They are somewhat similar and equally as delicious. Thanks for sharing your love of cooking and good food.

  5. A true southern cake right out of st Charles hotel Nola no sub’s in this recipe keep it original

    • I am from NOLA too and my husband worked at the St. Charles Hotel. I don’t remember if the recipe is the same as I lost it during Katrina but I am delighted to have this one.

  6. This is the BEST cake I have ever made using Judy’s recipe! I have made it several times since I caught this recipe a few months back and am going to make it for Easter…

    • Thank you so much Linda! This will make a great cake for Easter. So happy you are enjoying this recipe and thank you for letting me know.

  7. No m’aam, the Hummingbird cake was developed by the chef at the Hummingbird Hotel on St Charles Avenue in New Orleans. It was built in 1947 and had a 24 hour restaurant. The hotel closed about 10 years ago.

  8. Family favorite, have made this for over 25 years and still love it.

  9. i used self rising flour and worked great :)

  10. Would self rising flour work just as well? Then the baking soda and salt could be left out, right?

  11. Could I use butter, instead of the oil??

  12. Tried this cake without the cream cheese frosting and it delicious. Thank you.

  13. I’m allergic to bananas..could you leave those out?

  14. Pecans are hard to get. . could I use peanuts or other nuts instead?

  15. Made this cake yesterday it was great!!!

  16. I made this cake and must admit..one of the best cakes I have ever ate and my friends all approved. It seems I will be making this for a lot of outings, as told by my friends. LOL! Moist and the cream cheese frosting is perfect for this cake.

    Thanks so much for posting this recipe Judy!

  17. I made this cake twice within the last week and used 4 cups of confectioner’s sugar. It may have been the humidity, but frosting was just right! Love this cake. Also, have substituted Stevia in the Raw for sugar in many cakes – only difference is the Stevia cake is about 1/4 inch shorter.

  18. I had trouble with the frosting….it was gritty and thin. I could not get it to the right consistency so I could spread it on the cake. It was runny and would not stay on, so we just let it run and added extra (with a spoon) to each piece of cake. They ate it all so it must have been good even it it it was not pretty. :)

  19. I just made this delicious cake? Do I need to store it in the refrig due to the cream cheese frosting?

  20. THANK you soooo much for the recipe. I want to bake it NOW!

  21. My husband is a diabetic and I was wondering how can I make it a diabetic cake?

  22. Wilma, I have an old recipe for fruit cake you soak cheese cloth is rum, wrap it and store 4/5 weeks from my gramma…message me if you want it <3

  23. I only have 2 (9″) pans. Can I use another type of pan?


  25. I made it for myself for my birthday and I ate the whole thing. The batter made 1.5 cakes. It was so yummy!

  26. This is a very old recipe from many many years ago. It’s very good, light and tropical. I really like it! Thanks!

    • Thank you, Chuck, for saying this cake is “Light”. I put that on my Facebook page and was practically attacked by people saying it was a very dense, heavy cake. I would totally describe it as light.

  27. Served this cake at Thanksgiving dinner and my family loved it!

  28. Can you make this glutin free by using glutin free flours if so what mixture do I use thanks Diane

  29. I have heard of a hummingbird cake but have never had one. It sounds absolutely delicious. Thanks so much for the recipe.

  30. Sorry, Wilma, I don’t have one.

  31. Hi!

    OMG Thank you! I never heard of that cake, but I love it already! I will replace the pecans with walnuts (pecans are hard to find here). Undrained pineapple: So you add them with the juice they’re in?

    Greetings from icy Germany,


    Am 30.11.2012, 00:56 Uhr, schrieb The Southern Lady Cooks

  32. We love this, but call it Dr. Bird Cake…

  33. I have made this cake before and it is to die for… very good.

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