My Favorite Hummingbird Cake – Moist, Lush, and Southern to the Core! 🌸

Oh, friends… I’m so thrilled to finally share this beauty with you. This Hummingbird Cake is more than just a dessert—it’s a tender, tropical, banana-pineapple-pecan dream that holds a special place in my heart. Thank you for being here, for baking with me, and for sharing in this love of homemade joy. 💛

This is the kind of cake that whispers Southern charm with every bite. Moist from mashed bananas and crushed pineapple, rich from mayonnaise (yes—trust me!), and filled with just the right kiss of spice. Topped with a dreamy, tangy cream cheese frosting and a sprinkle of toasted pecans? It’s a showstopper every time.

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🌺 What Is Hummingbird Cake?

Originating in the South (with roots in Jamaica!), Hummingbird Cake is a banana-pineapple spice cake filled with nuts and topped with rich cream cheese frosting. It’s incredibly moist, fragrant, and flavorful. And this version? It might be my favorite cake of all time.

Unlike traditional versions that use oil or butter, this recipe uses mayonnaise—and wow, does it make a difference. The result is an ultra-moist crumb without being greasy, with just the perfect amount of richness.

Why You’ll Love This Hummingbird Cake

🍌 Ultra-moist texture without being dense
🍍 Bright tropical flavor from pineapple and banana
🎂 Perfect for celebrations (or a Tuesday—no judgment!)
💛 No layers to fuss over (unless you want to!)
🧁 Frosts like a dream with tangy cream cheese frosting
🥄 Make-ahead friendly – it gets even better the next day!

How It Tastes

This cake is a flavor explosion—in the best, most comforting way. You get warm cinnamon and spice, sweet banana and juicy pineapple, a bit of crunch from toasted pecans, and then that rich, creamy frosting to tie it all together.

Each bite is moist, soft, and perfectly balanced. Nothing too sweet, nothing too spicy—just everything good in one perfect forkful.

🛒 Ingredients

For the Cake:

3 cups (360g) all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp kosher salt
1 tsp ground cinnamon
¼ tsp allspice
¼ tsp ground nutmeg
1 cup (200g) granulated sugar
¾ cup (165g) dark brown sugar, lightly packed
1½ cups Duke’s Mayonnaise (or another good-quality mayo)
2 large eggs, at room temperature
2 tsp pure vanilla extract
2 cups mashed very ripe bananas (about 4 large, 425g)
1 (8-oz) can crushed pineapple, undrained
1 cup (125g) toasted, finely chopped pecans

For the Frosting:

1 cup (226g) unsalted butter, softened
2 (8-oz) blocks cream cheese, softened
1 tsp vanilla extract or vanilla bean paste
8 cups (955g) powdered sugar, sifted
Optional: a splash of milk for thinning

For Decorating:

Handful of toasted pecans, finely chopped
Optional: edible flowers or fresh herb sprigs (like mint or rosemary)

🧰 Tools You’ll Need

3 x 9-inch cake pans
Mixing bowls
Electric hand mixer or stand mixer
Sifter for powdered sugar
Rubber spatula
Cooling racks
Cake stand or platter

🔁 Ingredient Notes & Substitutions

No Duke’s Mayonnaise? Use any full-fat mayo—it provides moisture and richness in place of oil.
Want it eggless? Try egg substitutes like flax eggs, but results may vary slightly.
Not a pecan fan? Swap in walnuts or omit nuts altogether.

👩‍🍳 Step-by-Step Instructions

1. Prep and Preheat

Preheat your oven to 350°F (175°C). Grease and line three 9-inch round cake pans with parchment paper for easy release.

2. Mix the Dry Ingredients

In a large bowl, whisk together:
Flour, baking soda, baking powder, salt, cinnamon, allspice, and nutmeg. Set aside.

3. Mix the Wet Ingredients

In a separate bowl, mash the bananas. Stir in the sugar (both types), mayonnaise, eggs, and vanilla. Mix until smooth and combined.

4. Combine the Batter

Gently fold the dry mixture into the wet, stirring just until incorporated. Then fold in the crushed pineapple (with juice!) and chopped toasted pecans.

5. Bake

Divide the batter evenly among the three pans. Bake for 20–25 minutes, or until a toothpick comes out clean and the tops spring back.

6. Cool Completely

Let cakes cool in pans for 20 minutes, then carefully invert onto wire racks. Let them cool completely—wrap and refrigerate or freeze overnight if frosting the next day. (Pro tip: cold cakes frost SO much easier.)

7. Make the Frosting

In a large bowl, beat the butter and cream cheese until fluffy. Add vanilla. Slowly beat in the sifted powdered sugar until smooth. Add a splash of milk if needed to adjust the texture.

8. Assemble and Frost

Layer the cakes with a generous amount of frosting between each. Use an offset spatula to frost the top and sides. Smooth it out or make rustic swoops—either way is beautiful!

9. Decorate

Sprinkle with toasted pecans, and if you’re feeling fancy, tuck in a few edible flowers or fresh herb sprigs for that Southern bakery vibe.

🌼 What to Serve With Hummingbird Cake

A cup of sweet tea or coffee
Fresh fruit salad for a lighter side
Serve it at brunch, Easter, or baby showers—it’s always a hit!

💡 Tips for Success

Use very ripe bananas—the darker, the better.
Toasting your pecans adds so much depth of flavor.
Refrigerating or freezing the layers overnight makes assembling easier.
Don’t skip sifting the powdered sugar for ultra-smooth frosting.
Let the frosted cake chill for 4+ hours before slicing for clean layers.

🧊 Storage Instructions

Store frosted cake in the refrigerator for up to 5 days.
Bring slices to room temp before serving for the best texture.
Freeze unfrosted cake layers, wrapped tightly, for up to 3 months.

❓ FAQ: Your Questions Answered

Can I make this in a 9×13 pan instead?

Yes! Just adjust the bake time to around 40–45 minutes and keep an eye on it.

Does it taste like mayonnaise?

Not at all! Mayo simply replaces oil and eggs, giving the cake moisture and richness without a detectable flavor.

Can I add coconut or raisins?

Absolutely. Mix in ½ cup of shredded coconut or golden raisins for a little twist.

Is this cake good the next day?

It’s even better the next day. The flavors deepen and the texture becomes even more moist.

🏁 Final Thoughts: Why This Is The One

If I had to choose only one cake to bake for the rest of my life… this might be it. It’s nostalgic, wildly flavorful, beautifully soft, and easy to love. Whether you’re baking it for a special occasion or just because you deserve something sweet—this Hummingbird Cake always delivers.

And I hope it becomes a favorite in your home too. 🕊️

💬 Tried it? Let me know in the comments! Share your cake photos on Pinterest and tag me—I love seeing your beautiful bakes!

🌟 More Southern-Inspired Favorites

📊 Nutritional Information (Per Slice – Approx. 16 slices)

Calories: 550
Fat: 30g
Carbs: 65g
Sugar: 48g
Protein: 5g
Fiber: 2g