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This old fashioned 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! Hummingbird cake will quickly become one of your favorite cakes.  This recipe is definitely a classic.

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.
 Don’t Forget to Pin Hummingbird Cake!  Feel free to “share” by clicking on the Facebook, Pinterest or Twitter icons below.  You can print by clicking on the green printer icon below.
© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder.




  1. Hi does this get baked in glass pans or dark non stick? Thank you!

  2. Love the Hummingbird Cake. Made it a number of times for church lunches. Everyone loves it here in Canada!!

  3. Reed Miller says:

    My mother will be 100 years old on September 10th. I am a professional chef and she requested this cake for her birthday. I had to consult with some of my Pastry Chef friends to find the formula, but you can bet it will be on her table with the appropriate candles on it.

  4. 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!

  5. 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!!!

  6. Donna Watkins says:

    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?

  7. 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.

  8. 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.

  9. 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…

    • The Southern Lady says:

      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.

  10. 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.

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

  12. i used self rising flour and worked great 🙂

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

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

  15. Olga Duarte- LAREDO TEXAS says:

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

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

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

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

  19. I made this cake and must 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!

  20. 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.

  21. Kim on Oct. 15, 2013 says:

    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. 🙂

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

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

  24. Julie Cavalier says:

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

  25. 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

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


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

  29. Chuck Taylor says:

    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.

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

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

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

  33. Sorry, Wilma, I don’t have one.

  34. nicoleschumacher391987856 says:


    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

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

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

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