Pineapple Banana Pecan Hummingbird Cake (video)

a cake on a cake stand garnished with edible flowers

This classic and delicious pineapple banana pecan cake is bound to become a family favorite! It’s called the Hummingbird Cake and it’s staple in the southern United States for the holiday season and for special occasions! The moist and delicate cake layers are dotted with crunchy pecans and sweetened with mashed bananas and crushed pineapple. I paired this cake with my creamy, cream cheese frosting recipe for the ultimate combination! If you love my Maple Banana Bread, or my Pineapple Carrot Cake, you’ll also enjoy this cake recipe!

My Hummingbird Cake Video Tutorial

Watch my YouTube video tutorial for step-by-step instructions for making the best pineapple banana pecan Hummingbird Cake ever! Want to stay up to date on new recipes? Make sure to subscribe to my emailing list on the home page and to my YouTube channel and turn on notifications!

Ingredients for Pineapple Pecan Cake

You’ll love how easy this incredible cake is to make! It’s made with simple, staple ingredients and it comes together in no time! Here are the main ingredients you’ll need to make it at home:

  • Bananas: if you have a few bananas about to go bad, this is the perfect recipe for them! I like to use extra ripe and sweet bananas for this cake because they add the most amount of banana flavor.
  • Crushed Pineapple: use canned and mostly drained crushed pineapple. I leave just a little bit of liquid in the can before adding in the pineapple.
  • Pecans: diced pecans add tons of great flavor and texture to this banana pecan cake! You can also use walnuts for this recipe.
  • Eggs: I recommend having the eggs at room temperature for best results. Cold eggs can bring down the temperature of your cake batter, causing it to bake unevenly.
  • Buttermilk: this soured milk makes the cake layers extra moist and delicate!
  • Cooking Oil: go with an oil that has little flavor, such as canola oil. You can also use melted, unsalted butter.
  • All-Purpose Flour, Baking Soda, Baking Powder & Salt: the dry ingredients you’ll need for the recipe. Make sure the baking soda and the baking powder are not expired!
  • Cream Cheese: for making the cream cheese frosting. Soften the cream cheese at room temperature for about 30 to 45 minutes, until it’s slightly soft to touch.
  • Unsalted Butter: use only unsalted butter for the frosting!! Soften the butter for about 30 minutes, just until it’s barely soft. Don’t use melted butter!
  • Confectioner’s Sugar: use a fresh bag of powdered sugar for best results when making the frosting.

Making Your Own Buttermilk

Buttermilk, sour cream or Greek yogurt are all great additions to any cake, muffin of dessert bread recipe! These soured milk products make the cake extra moist and soft! Make your own buttermilk by adding a few tablespoons of white vinegar or lemon juice to 1 cup of whole milk. Stir in the acid and let the milk stand for a few minutes, then use in the recipe.

a slice of pineapple banana pecan cake on a plate, with a cake on a cake stand

The Best Cream Cheese Frosting Recipe

To frost this delicious Hummingbird Cake, I’m using my favorite, tried and true, cream cheese frosting! It’s a frosting recipe I’ve used for many of my cake recipes!

  1. To make the frosting: place the softened butter into your mixer bowl and beat on high speed for 7 to 9 minutes, until the butter is fluffy and white in color. Next, add the softened cream cheese and mix again for 3 to 4 minutes. Make sure to scrap down the sides of the mixing bowl to ensure you have a smooth mixture.
  2. Add in the confectioner’s sugar, vanilla extract and a tiny pinch of salt next. Start mixing on low speed until the sugar is incorporated, then beat for 3 to 4 minutes on high speed, until the frosting is fluffy.
  3. This frosting can be a little on the soft side. To fix a soft frosting, simply place it into the refrigerator for a few hours to chill. I like to make it the night before, then allow it to soften at room temperature for about an hour before using it. The texture changes significantly and it’s easier to work with.
dollop of cream cheese frosting

How to Make a Hummingbird Cake

I fell in love with this incredible, moist Hummingbird Cake from the very first bite! The combination of the pineapple, the bananas and the pecans combined with just a touch of cinnamon makes it extra special! Here’s how I make it:

  1. Start by preheating the oven to 350F/177C and line three, 8-inch cake pans with parchment paper and spray the sides with baking spray. This recipe will also work with two, 9-inch cake pans.
  2. In a large mixing bowl, combine the buttermilk, cooking oil, eggs, vanilla extract and sugar. Beat everything together for a few minutes, until the mixture is smooth. In a separate mixing bowl, combine the flour, baking soda, baking powder, salt and ground cinnamon. Sift the dry ingredients into the cake batter, then mix them into the batter for about 1 minute, just until they’re incorporated.
  3. Next, add in the mashed bananas, crushed pineapple and diced pecans. Fold them in with a spatula. Divide the cake batter evenly between the three prepared pans.
  4. Bake the cake layers at 350F for 24 to 26 minutes, until a toothpick inserted into the center comes out clean. Allow the cake layers to sit in the pans for about 5 minutes, then gently remove them onto a wire rack to cool completely.
  5. While the cake layers are cooling, prepare a batch of my Cream Cheese Frosting.
a close up of a hummingbird cake slice on a plate, with fresh flowers

Assembling & Garnishing the Cake

It’s very important that the pineapple banana pecan cake layers cool completely before you assemble the Hummingbird Cake! Otherwise, the frosting will melt! I like to place mine into the refrigerator for about 30 minutes, just to make sure they’re completely chilled!

  1. Using a long, serrated knife, level off the top of each cake layer. To assemble the cake, spread a generous amount of cream cheese frosting in between each cake layer and level the frosting with an off-set spatula.
  2. Next, apply a thin, crumb coat layer of frosting on the outside and smooth it with cake spatulas. Chill the cake for about 30 minutes in the refrigerator, then apply the remaining frosting to the outside. I used a comb spatula to create the ribbed sides of the cake.
  3. Garnish the sides of the cake with diced pecans, if desired. Add edible flowers to the top, if desired.
a hummingbird cake garnished with diced pecans and edible flowers on a cake stand

Storing the Pineapple Banana Pecan Cake

Once I have my Hummingbird Cake assembled, I like to place it into the refrigerator to chill for a few hours. This allows the frosting to set up a little bit and it will be easier to cut. You can keep this cake at room temperature for several hours. However, I recommend keeping the cake stored in the refrigerator overnight. This cake can be made ahead of time, too! It will keep well for 3 to 4 days. If you cut the cake open, simply cover the open faced part with plastic wrap so the cake doesn’t dry out.

a slice of cake on a plate topped with fresh flowers

More Recipes!

Enjoyed this incredible pineapple banana pecan hummingbird cake recipe? Make sure to check out some of my other recipes you’re sure to enjoy!

  • Pineapple Carrot Cake: the most delicious carrot cake ever! I love making this cake with crushed pineapple, pecans and the same cream cheese frosting!
  • Maple Banana Bread: this is my favorite banana bread recipe! It’s super moist, delicate and delicious with a cup of coffee!
  • Banoffee Banana Cake: if you love caramel and bananas, you’ll love this banana cake with cream cheese frosting and homemade caramel sauce.
  • Pineapple Cake with Pineapple Curd: the most delicious pineapple cake with pineapple buttercream and pineapple curd filling.

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a pinnable board close up of a cake with text overlay, 'Hummingbird Pineapple Pecan Cake - Tatyana's Everyday Food

Supplies & Tools

Need some supplies or tools to make this incredible Hummingbird Cake? You can get them here online (Amazon Affiliate Links)

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a cake on a cake stand garnished with edible flowers
5 from 1 vote

Pineapple Banana Pecan Hummingbird Cake (video)

1 hr 45 mins prep + 24 mins cook
16 servings
The most delicious, classic hummingbird cake, made with pineapple banana pecan cake layers and cream cheese frosting!

Ingredients 

For Pineapple Banana Pecan Cake:

  • 1 cup buttermilk
  • 1 cup cooking oil, such as canola
  • 4 large eggs, at room temp
  • 2 tsp vanilla extract
  • 1 cup white granulated sugar
  • 2 1/3 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup diced pecans
  • 1 cup mashed bananas, about 2 bananas
  • 8 oz crushed pineapple, drained

For Cream Cheese Frosting:

  • 2 cups unsalted butter, softened at room temp
  • 16 oz cream cheese, softened at room temp
  • 1 1/2 tsp vanilla extract
  • pinch salt
  • 3 cups confectioner's sugar

For Garnishing:

  • edible flowers
  • 1/2 cup diced pecans

Instructions

Making the Cake Layers:

  • Start by preheating the oven to 350F/177C and line three, 8-inch cake pans with parchment paper and spray the sides with baking spray. This recipe will also work with two, 9-inch cake pans.
  • In a large mixing bowl, combine the buttermilk, cooking oil, eggs, vanilla extract and sugar. Beat everything together for a few minutes, until the mixture is smooth. In a separate mixing bowl, combine the flour, baking soda, baking powder, salt and ground cinnamon. Sift the dry ingredients into the cake batter, then mix them into the batter for about 1minute, just until they’re incorporated.
  • Next, add in the mashed bananas, crushed pineapple and diced pecans. Fold them in with a spatula. Divide the cake batter evenly between the three prepared pans.
  • Bake the cake layers at 350F for 24 to 26minutes, until a toothpick inserted into the center comes out clean. Allow the cake layers to sit in the pans for about 5 minutes, then gently remove them onto a wire rack to cool completely.
  • While the cake layers are cooling, prepare a batch of my Cream Cheese Frosting.

Making Cream Cheese Frosting:

  • To make the frosting: place the softened butter into your mixer bowl and beat on high speed for 7 to 9 minutes, until the butter is fluffy and white in color. Next, add the softened cream cheese and mix again for 3 to 4 minutes. Make sure to scrap down the sides of the mixing bowl to ensure you have a smooth mixture.
  • Add in the confectioner’s sugar, vanilla extract and a tiny pinch of salt next. Start mixing on low speed until the sugar is incorporated, then beat for 3 to 4 minutes on high speed, until the frosting is fluffy.
  • This frosting can be a little on the soft side. To fix a soft frosting, simply place it into the refrigerator for a few hours to chill. I like to make it the night before, then allow it to soften at room temperature for about an hour before using it. The texture changes significantly and it’s easier to work with.

Assembling the Cake:

  • Using a long, serrated knife, level off the top of each cake layer. To assemble the cake, spread a generous amount of cream cheese frosting in between each cake layer and level the frosting with an off-set spatula.
  • Next, apply a thin, crumb coat layer of frosting on the outside and smooth it with cake spatulas. Chill the cake for about 30minutes in the refrigerator, then apply the remaining frosting to the outside. I used a comb spatula to create the ribbed sides of the cake.
  • Garnish the sides of the cake with diced pecans, if desired. Add edible flowers to the top, if desired.

Storing the Cake:

  • Once I have my Hummingbird Cake assembled, I like to place it into the refrigerator to chill for a few hours. This allows the frosting to set up a little bit and it will be easier to cut. You can keep this cake at room temperature for several hours. However, I recommend keeping the cake stored in the refrigerator overnight. This cake can be made ahead of time, too! It will keep well for 3 to 4 days. If you cut the cake open, simply cover the open faced part with plastic wrap so the cake doesn’t dry out.

Nutrition

Calories: 748kcal | Carbohydrates: 58g | Protein: 7g | Fat: 56g | Saturated Fat: 22g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 140mg | Sodium: 355mg | Potassium: 215mg | Fiber: 2g | Sugar: 40g | Vitamin A: 1204IU | Vitamin C: 3mg | Calcium: 103mg | Iron: 2mg