Go Back

Meme’s Hummingbird Cake

Meme’s Hummingbird Cake is a sweet Southern classic bursting with flavor! This moist, tender cake is loaded with ripe bananas, crushed pineapple, and a hint of cinnamon, all topped with a luscious cream cheese frosting. It’s sure to become one of your family’s favorites!
Print Recipe
Prep Time 45 minutes
Course Dessert
Cuisine American
Servings 10
Calories 550 kcal

Equipment

  • mixing bowls
  • wooden spoon
  • three 8-inch round cake pans or two 9-inch cake pans
  • cooling racks
  • hand mixer

Ingredients
  

Cake

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 eggs, slightly beaten
  • ¾ vegetable oil
  • 1 ½ tsps vanilla extract
  • 1 8 ounce can crushed pineapple, do not drain
  • 2 cups mashed ripe bananas
  • 1 cup finely chopped pecans

Pecan Cream-Cheese Frosting

  • 1 8 ounce package cream cheese, softened
  • ¼ cup butter, softened (½ stick)
  • 3 ⅔ cups confectioners sugar
  • 1 tsps vanilla extract
  • ½ cup finely chopped pecans

Instructions
 

Cake

  • Heat oven to 350°
  • Grease and flour cake pans (either three 8-inch or two 9-inch)
  • Combine the flour, sugar, cinnamon, baking soda, and salt in a large bowl, and use a fork to mix well.
  • With a large wooden spoon, mix in the beaten eggs, oil, vanilla, pineapple, bananas, and pecans. Mix well, stirring gently, just enough to blend everything into a smooth, thick batter.
  • Divide the batter evenly among the cake pans and bake at 350° for 20 to 25 minutes, until the cakes are lightly browned an pullling away from the sides of the pans.
  • Cool the cakes in the pans on wire racks for about 15 minutes. Then carefully turn out the cakes onto wire racks or plates. Turn the layers top side up, and let them cool completely.

Pecan-Cream Cheese Frosting

  • In a medium bowl, combine the cream cheese and butter and beat with a mixer at low speed to mix well. Add the confectioners' sugar and vanilla and beat until the frosting is smooth, stopping a few times to scrape down the sides of the bowl and blend everything. Add the pecans, and stir.

Assemble the Cake

  • Place one layer, top side down, on a cake stand or a serving plate, and spread frosting on the top. Place the second layer top sideup, on the first. Frost the sides of the cake and then the top. Refrigerate the cake for 30 minutes to help the icing set.

Notes

Enjoy! Once your cake is frosted and ready to serve, slice yourself a piece and savor all the rich, sweet flavors. This recipe comes straight from Meme’s kitchen and is part of our Tennessee family tradition. Made with love and simple ingredients, it’s sure to become a favorite in your home too. Happy baking! 🎂
 
OPTIONAL: These cakes can be frozen ahead of time for easy preparation. Before freezing, ensure the layers are completely cooled, then wrap each one tightly in plastic wrap. When you’re ready to assemble your cake, take the frozen layers out and let them thaw overnight, either on the counter or in the fridge.
OPTIONAL: To ensure moistness in your cakes, you can mix three tablespoons of Eagle Brand milk with a little water or pineapple juice. Lightly brush this mixture onto each cake layer before icing for an extra boost of moisture and flavor. (This is definitely a to-do if you have frozen your cakes, as they may lose a little moisture when freezing.)
OPTIONAL: You can opt to leave the pecans out of the frosting and simply sprinkle them on top of the cake instead.