Old Fashioned Hummingbird Cake – A Classic Southern Delight

If there’s one dessert that perfectly represents Southern baking tradition, it’s the old fashioned hummingbird cake. With its moist, fruity layers made from ripe bananas, crushed pineapple, and toasted pecans, this cake has earned its place as a vintage favorite. It’s a recipe handed down through generations—baked at holidays, weddings, birthdays, and Sunday suppers across the South.

In this comprehensive guide, we’ll take you step-by-step through everything you need to know about making a true old fashioned hummingbird cake at home—from its origins and must-have ingredients to baking tips, frosting advice, and creative variations. This is the cake that keeps everyone coming back for seconds—and now, it’s your turn to master it.

Looking for inspiration? Try our pineapple delight cake or check out this rich Texas sheet cake recipe for more Southern dessert ideas.

History and Origin of the Old Fashioned Hummingbird Cake

A Southern Icon: The Origins of Hummingbird Cake

Though it’s known as a classic old fashioned hummingbird cake, this sweet treat has roots far from the Southern United States. The recipe originated in Jamaica in the late 1960s and was originally called the “Doctor Bird Cake,” named after the island’s national bird—a hummingbird. It was rich with banana and pineapple, two fruits native to the region.

The old fashioned hummingbird cake made its way to the American South through a promotional effort by the Jamaican Tourist Board and was later submitted to Southern Living magazine in 1978 by Mrs. L.H. Wiggins of Greensboro, North Carolina. Once it was published, it became an instant hit—earning the title of the most requested recipe in the magazine’s history.

This cake’s widespread appeal lies in its ease of preparation (no electric mixer needed) and its moist, flavorful texture, making it a go-to for family gatherings and celebrations.

Don’t miss our gender reveal cake ideas or check out these playful cookie cakes if you’re planning a party or event.

Why It’s Called “Hummingbird” Cake: The Sweet Story Behind the Name

Why is this beloved dessert called a hummingbird cake? Some say it’s because the cake’s sweet, tropical ingredients are as irresistible to humans as nectar is to birds. Others think the name comes from how quickly the cake disappears—like a hummingbird darting away after sipping from a flower.

Either way, the name fits. The old fashioned hummingbird cake is light, fruity, and filled with character—much like the bird it’s named after. Its delightful flavor profile and rich backstory make it a cherished heirloom in the world of Southern baking.

Discover great ideas like our unusual dessert from the Great Depression or cozy up with our hearty bison chili recipe for more comforting meals that connect flavor with tradition.

Essential Ingredients for Authentic Old Fashioned Hummingbird Cake

Classic Ingredients That Define the Flavor

Every great old fashioned hummingbird cake begins with the right blend of classic ingredients. Unlike other cakes, this one doesn’t rely on butter for richness. Instead, it uses vegetable oil to achieve that signature moist and tender crumb, making it almost impossible to dry out—even after a few days.

Here’s a breakdown of the foundational ingredients:

These ingredients work together to create a cake that’s both flavorful and forgiving—a big reason why so many home bakers turn to it for celebrations and holidays.

Looking for a similar tropical flavor profile? Don’t miss our lemon blueberry icebox cake for a chilled, no-bake option.

Fresh vs. Canned Pineapple: What Works Best?

A common question from bakers: Should I use fresh or canned pineapple? The answer depends on your preferences and convenience. Traditional old fashioned hummingbird cake recipes call for canned crushed pineapple in juice—not syrup. Why? Because it ensures consistency and moisture without excess sugar or added sweetness that can throw off the balance.

Fresh pineapple can be used if finely chopped, but be cautious of its fibrous texture. If going the fresh route, make sure to drain any excess juice and aim for small, even pieces to blend seamlessly into the batter.

Whichever option you choose, the key is moisture. The pineapple acts as both a flavor booster and a natural humectant, helping keep the cake tender for days.

Looking for other fruit-forward recipes? Try our frosted strawberry cookies or explore our tropical twist on haystack cookies.

Step-by-Step Recipe for Old Fashioned Hummingbird Cake

Preparing the Batter: Tips for Moist, Dense Texture

Making an old fashioned hummingbird cake is surprisingly simple and doesn’t require a mixer. The batter comes together quickly in just a few bowls—and the results are a dense, ultra-moist cake with bold tropical flavor.

Here’s how to start:

Ingredients (Makes a 2-layer 9-inch cake)

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 3 large eggs, beaten
• 1 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 (8-ounce) can crushed pineapple in juice, undrained
• 2 cups mashed ripe bananas (about 4 large)
• 1 cup chopped pecans (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
2. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking soda, cinnamon, and salt.
3. In a separate bowl, mix the eggs, oil, and vanilla extract. Stir in the mashed bananas and crushed pineapple (juice included).
4. Add the wet mixture to the dry ingredients and stir just until moistened—do not overmix.
5. Fold in chopped pecans if using.
6. Divide the batter evenly between the prepared pans. Smooth the tops gently with a spatula.

Pro tip: To avoid a dry cake, don’t overmix the batter. Mixing until “just combined” will yield the best texture.

Want more classic baking tips? Don’t miss our dense bean salad recipe to pair with your main meal before diving into dessert.

Baking and Cooling: Getting It Just Right

Even the most flavorful old fashioned hummingbird cake can go wrong with incorrect baking times. The goal is a golden brown crust, firm center, and moist crumb.

Baking Time and Temperature

• Bake the cakes for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
• If the tops begin browning too quickly, lightly tent with foil for the last 10 minutes.

Cooling Process

1. Let cakes cool in the pans for 10–15 minutes on a wire rack.
2. Run a knife around the edges, then carefully turn out each cake onto the rack to cool completely.
3. Do not frost the cakes until fully cooled, or the frosting will melt and slide off.

Once cool, you can wrap the unfrosted layers in plastic wrap and store them in the fridge overnight. This trick actually makes them easier to frost and even more flavorful the next day.

Irresistible Cream Cheese Frosting

How to Make Classic Cream Cheese Frosting

No old fashioned hummingbird cake is complete without a rich, tangy cream cheese frosting. Its silky texture and slight tartness balance the sweetness of the cake perfectly, making each bite smooth and flavorful.

Ingredients:

• 8 oz full-fat cream cheese, softened
• ½ cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar (confectioners’ sugar), sifted
• 1½ teaspoons pure vanilla extract
• Pinch of salt

Directions:

1. In a large mixing bowl, beat the cream cheese and butter together until light and fluffy (about 3–4 minutes).
2. Slowly add the powdered sugar, one cup at a time, beating well after each addition.
3. Mix in the vanilla extract and a pinch of salt, then beat for another 1–2 minutes until smooth and spreadable.

Pro tip: If the frosting is too thick, add 1 tablespoon of milk at a time until you reach your desired consistency.

This frosting holds up beautifully at room temperature for a few hours but should be refrigerated for longer storage.

Frosting Tips for a Perfect Finish

When frosting your old fashioned hummingbird cake, you want a clean, stable finish without sliding or smearing. Here’s how to do it like a pro:

Layering and Crumb Coat

• Place the first cooled cake layer on your serving plate.
• Spread ¾ cup of frosting evenly across the top.
• Add the second cake layer and apply a thin crumb coat—a light layer of frosting to trap crumbs.
• Chill the cake for 20 minutes to set the base coat.

Final Frosting and Decoration

• Apply the remaining frosting over the top and sides using a spatula or offset knife.
• For a classic look, top with chopped pecans or add decorative swirls.

Want a stunning twist? Garnish with banana chips, toasted coconut flakes, or even pineapple flowers for a bakery-style presentation.

Variations on the Traditional Hummingbird Cake Recipe

Mini Cakes, Loaves, and Cupcakes Versions

While the traditional old fashioned hummingbird cake is typically baked in two 9-inch layers, this versatile batter adapts easily into other forms:

Cupcakes

Transform the classic into portable, party-ready treats by spooning the batter into cupcake liners (¾ full). Bake at 350°F for about 18–20 minutes. Top with a swirl of cream cheese frosting and a toasted pecan half for Southern flair.

Mini Bundt Cakes or Loaves

Divide the batter into mini bundt pans or loaf tins. These formats are great for gifting and offer beautiful presentation. Reduce baking time to 25–30 minutes and monitor closely to avoid overbaking.

Sheet Cake Version

Need a crowd-pleaser? Pour the batter into a greased 9×13-inch pan. Bake at 350°F for 40–45 minutes. This single-layer version is perfect for potlucks or family-style serving.

All these options retain the flavor and moistness that makes old fashioned hummingbird cake so iconic. Just remember to adjust the bake time based on your pan type and volume.

Gluten-Free and Vegan Adaptations

Even if you’re avoiding gluten or animal products, you can still enjoy the nostalgic goodness of old fashioned hummingbird cake. Here’s how:

Gluten-Free Version

• Swap all-purpose flour with a 1:1 gluten-free baking blend that contains xanthan gum.
• Let the batter sit for 10–15 minutes before baking to allow the flour to hydrate fully.

Vegan Version

• Replace the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
• Use plant-based cream cheese and vegan butter for the frosting.
• Choose unrefined cane sugar or maple syrup for sweetening.

These variations may slightly alter the cake’s texture but still result in a flavorful, moist dessert with the same fruity warmth.

Serving Ideas and Presentation Tips

Garnishing with Pecans, Pineapple Slices, and Banana Chips

The beauty of an old fashioned hummingbird cake isn’t just in its flavor—it’s also in how you finish it. Whether you’re serving it at a family brunch or a formal dinner, thoughtful garnishing goes a long way in creating a wow-worthy moment.

Here are some classic and creative topping ideas:

These toppings don’t just enhance flavor—they also add visual contrast, transforming your old fashioned hummingbird cake from simple to stunning.

Elegant Display Ideas for Holidays and Parties

Whether you’re baking for Easter, Thanksgiving, a bridal shower, or a birthday, presentation matters. Here are simple but elegant display techniques that can turn your hummingbird cake into a showstopper:

Layered on a Cake Pedestal

Use a white or marble cake stand to give your dessert height and presence. Place a decorative doily or banana leaves under the cake for a Southern touch.

Rustic on a Wooden Board

For a farmhouse look, serve slices on a large wooden cutting board, garnished with fresh banana slices, pineapple chunks, and scattered chopped pecans.

Individual Slices with Garnish

Pre-slice the cake and serve each piece on floral china or vintage plates. Add a dollop of whipped cream and a banana chip on top of each.

Mini Cake Towers

If you’re making mini versions, stack two cupcakes with frosting in between for a tiered effect. These are perfect for baby showers or garden parties.

For more presentation ideas, explore our creative ways to enjoy mini pancakes—a fun read with lots of styling inspiration!

Storage, Shelf Life, and Make-Ahead Tips

How to Store and Keep It Fresh

Thanks to its ultra-moist ingredients like bananas and pineapple, old fashioned hummingbird cake keeps remarkably well. Whether you’re prepping ahead for a big event or saving leftovers, proper storage will help preserve its flavor and texture.

Here’s how to do it right:

To avoid drying out, always ensure the cake is wrapped tightly—especially if it’s sliced. For frosted cakes, a domed cake carrier works great.

Can You Freeze Hummingbird Cake? Yes—Here’s How

Yes, you can absolutely freeze old fashioned hummingbird cake, and it holds up beautifully if done properly. Freezing works best with unfrosted cake layers, but you can also freeze fully frosted cakes with a few extra precautions.

Freezing Instructions

• Let cake layers cool completely.
• Wrap each layer in plastic wrap, then again in aluminum foil to prevent freezer burn.
• Label with date and freeze for up to 3 months.

To thaw, place wrapped layers in the refrigerator overnight. Bring them to room temperature before frosting or serving.

For frosted cakes, freeze the cake uncovered until solid (about 2–3 hours), then wrap it gently in plastic and foil. Thaw overnight in the fridge before serving.

Common Mistakes to Avoid When Baking Hummingbird Cake

Overmixing the Batter: Why It Ruins the Texture

One of the most frequent errors when making old fashioned hummingbird cake is overmixing the batter. This cake is known for its soft, dense crumb, but overworking the flour can create a tough, chewy texture that’s the opposite of what you want.

Here’s how to prevent it:

• After combining the wet and dry ingredients, mix only until everything is just combined. A few small lumps are perfectly fine.
• Avoid using an electric mixer—stick to a wooden spoon or spatula.
• If adding chopped nuts or other mix-ins, fold them in gently at the very end.

Remember: The magic of a great old fashioned hummingbird cake is in its moist and tender bite—not a perfectly uniform batter.

Frosting Too Soon: Avoiding a Slippery Disaster

Another big mistake? Frosting the cake before it cools completely. The cream cheese frosting is soft and spreadable, but it can become runny and unstable if applied to a warm cake layer.

Here’s the fix:

• Always let cake layers cool in the pans for 10–15 minutes.
• Then transfer them to a wire rack to cool completely—this could take up to an hour.
• If you’re in a rush, place the layers (unwrapped) in the fridge for 20–30 minutes.

Applying frosting to even slightly warm layers can cause it to melt, slide off, or absorb into the cake—ruining both the look and texture.

Frequently Asked Questions about Old Fashioned Hummingbird Cake

Conclusion

The old fashioned hummingbird cake is more than just a dessert—it’s a celebration of tradition, flavor, and Southern hospitality. With its moist banana-pineapple layers, creamy frosting, and irresistible texture, it continues to be a favorite at gatherings, holidays, and everyday moments that call for something sweet and special.

Whether you follow the classic recipe, try a modern variation, or whip it up as cupcakes or loaves, this cake delivers comfort in every bite. With the right ingredients, a little love, and the tips in this guide, you’ll be baking a showstopper that lives up to its delicious legacy.

Old Fashioned Hummingbird Cake

Old fashioned hummingbird cake made with banana, pineapple, pecans, and cream cheese frosting. Learn to bake this moist Southern dessert the right way.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine Southern

Servings 12 servings

Calories 580 kcal

Ingredients

  

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 3 large eggs beaten
• 1 cup vegetable oil
• 2 tsp pure vanilla extract
• 1 can crushed pineapple in juice undrained
• 2 cups mashed ripe bananas
• 1 cup chopped pecans (optional)

Instructions

 

• Prep the Pans and Oven

  Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper for easy release.
• Mix Dry Ingredients

  In a large mixing bowl, whisk together 3 cups all-purpose flour, 2 cups sugar, 1 teaspoon baking soda, 1 teaspoon cinnamon, and ½ teaspoon salt
• Combine Wet Ingredients

  In another bowl, beat 3 large eggs, then stir in 1 cup vegetable oil, 2 teaspoons vanilla extract, 2 cups mashed ripe bananas, and 1 (8 oz) can crushed pineapple (do not drain the juice)
• Combine and Fold In Nuts

  Gradually add the wet mixture to the dry ingredients, stirring just until combined. Gently fold in 1 cup chopped pecans. Be careful not to overmix
• Bake

  Divide the batter evenly between the prepared pans. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the Cake

  Cool the cakes in the pans for 10–15 minutes, then transfer to a wire rack to cool completely before frosting.
• Make the Frosting

  In a large bowl, beat 8 oz softened cream cheese and ½ cup unsalted butter until creamy. Gradually add 4 cups powdered sugar and 1½ teaspoons vanilla extract, beating until smooth and fluffy
• Frost and Assemble

  Spread a layer of frosting on the first cake layer. Add the second layer and frost the top and sides. Decorate with pecans, banana chips, or pineapple slices if desired

Notes

• For a 9×13 sheet cake: Bake for 40–45 minutes in a greased pan.
• Use very ripe bananas for the best flavor and moisture.
• Cake layers can be made 1 day ahead, wrapped tightly, and refrigerated before frosting.
• For a lighter version, reduce sugar by ½ cup and use Greek yogurt in the frosting.
• The cake freezes well: Wrap unfrosted layers in plastic wrap and foil; freeze for up to 3 months.
• Store leftovers in an airtight container in the fridge for up to 5 days.

Keyword cream cheese icing, homemade hummingbird cake, Southern hummingbird cake, traditional hummingbird dessert