Moist Hummingbird Cake Recipe with Pineapple and Pecans Easy Step-by-Step

Let me tell you, the scent of ripe pineapple, toasted pecans, and warm spices wafting from my kitchen is enough to make anyone’s mouth water. That first time I baked this moist hummingbird cake with pineapple and pecans, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I remember when I was knee-high to a grasshopper, my grandma’s kitchen was always filled with the smell of her famous hummingbird cake, and years ago, I finally decided to recreate that magic on a rainy weekend. Honestly, I wish I’d discovered this recipe years ago!

My family couldn’t stop sneaking slices off the cooling rack (and I can’t really blame them). Let’s face it, this cake is dangerously easy to make and offers pure, nostalgic comfort. It’s perfect for potlucks, a sweet treat for your kids, or to brighten up your Pinterest cookie board with something a little different. After testing this recipe multiple times (in the name of research, of course), it’s become a staple for family gatherings and gifting. This hummingbird cake feels like a warm hug you’re going to want to bookmark and share with everyone you know.

Why You’ll Love This Recipe

From my kitchen to yours, this moist hummingbird cake recipe with pineapple and pecans has earned a special place on my dessert table. I’ve tested it over and over, and here’s why it’s a winner:

• Quick & Easy: Comes together in under an hour, perfect for last-minute celebrations or spontaneous baking sessions.
• Simple Ingredients: No fancy grocery trips needed; you probably already have most of these in your pantry and fridge.
• Perfect for Gatherings: Whether it’s a birthday, casual brunch, or holiday feast, this cake fits right in.
• Crowd-Pleaser: Kids and adults alike rave about the moist texture and sweet, tangy flavor combo.
• Unbelievably Delicious: The blend of pineapple, bananas, and toasted pecans makes this cake a texture and flavor powerhouse.

This hummingbird cake isn’t just any old dessert—it’s the kind of recipe that balances sweetness and spice perfectly. Using mashed bananas and crushed pineapple brings natural moisture and flavor without overwhelming the batter. I love how the toasted pecans add a lovely crunch that keeps every bite interesting. Plus, the cream cheese frosting is silky smooth, tying the whole thing together. This recipe is the best version I’ve tried, and it’s so satisfying that you’ll close your eyes after the first bite.

Whether you want to impress guests without stress or just treat yourself after a long day, this hummingbird cake feels like comfort food with a little extra soul.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfyingly moist texture without the fuss. Most of these items are pantry staples, making it easy to pull together whenever the craving strikes.

• For the Cake Batter:
• 2 cups (250g) all-purpose flour (for best texture, I recommend King Arthur Flour)
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon (adds warm spice)
• 1 1/2 cups (300g) granulated sugar
• 3 large eggs, room temperature
• 1 cup (240ml) vegetable oil (or light olive oil)
• 1 teaspoon pure vanilla extract
• 1 1/2 cups (about 3 medium) ripe bananas, mashed (the riper, the better for sweetness)
• 8 ounces (227g) crushed pineapple, drained (fresh pineapple works in summer)
• 1 cup (100g) chopped pecans, toasted (toasting brings out nuttiness)
• For the Cream Cheese Frosting:
• 8 ounces (227g) cream cheese, softened (Philadelphia brand is my go-to)
• 1/2 cup (115g) unsalted butter, softened
• 3 to 4 cups (360-480g) powdered sugar, sifted
• 1 teaspoon pure vanilla extract
• A pinch of salt (balances sweetness)

Substitution tips: For a gluten-free option, swap the all-purpose flour with a 1:1 gluten-free baking flour blend. If you need dairy-free, use coconut cream cheese and vegan butter for the frosting. You can also swap pecans with walnuts or omit nuts altogether for a nut-free version.

Equipment Needed

• Two 9-inch (23cm) round cake pans (nonstick or well-greased) — if you don’t have two, bake in batches.
• Mixing bowls (medium and large)
• Electric mixer or stand mixer (to cream frosting smoothly)
• Measuring cups and spoons
• Spatula and wooden spoon
• Cooling rack (helps cakes cool evenly)
• Toaster or skillet (to toast pecans)
• Optional: Food processor (for a finer nut chop or smoother bananas, but not necessary)

Honestly, you can get by with basic equipment. I’ve made this cake plenty of times with just a hand mixer and a sturdy bowl. If you’re on a budget, silicone spatulas are fantastic for scraping every bit of batter. And keeping your pans well-greased or lined with parchment paper helps the cake release easily, so don’t skip that step!

Preparation Method

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans or line them with parchment paper. This ensures the cake layers come out cleanly and look nice for frosting.
2. Toast the pecans: Place chopped pecans in a dry skillet over medium heat. Stir frequently for about 5 minutes until fragrant and golden, then remove from heat to cool. This step brings out that deep, nutty flavor that’s essential for the cake.
3. Mix dry ingredients: In a medium bowl, sift together 2 cups (250g) all-purpose flour, 1 1/2 teaspoons baking soda, 1/2 teaspoon salt, and 1 teaspoon ground cinnamon. Set aside.
4. Combine wet ingredients: In a large bowl, beat 1 1/2 cups (300g) granulated sugar with 3 large eggs until well combined but not fluffy (about 2 minutes). Slowly pour in 1 cup (240ml) vegetable oil while mixing at low speed. Add 1 teaspoon vanilla extract and stir.
5. Add bananas and pineapple: Fold in 1 1/2 cups mashed ripe bananas and 8 ounces (227g) drained crushed pineapple. Mixing these in at this stage ensures the cake stays moist and flavorful.
6. Combine wet and dry: Gradually fold the dry ingredients into the wet mixture using a spatula. Do not overmix—stop as soon as the flour disappears to keep the cake tender.
7. Add pecans: Gently fold in the toasted pecans, saving a few for garnish if you like.
8. Divide batter: Evenly pour the batter into the prepared pans (about 2 1/2 cups per pan). Smooth the tops with a spatula.
9. Bake: Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Oven temperatures vary, so start checking at 25 minutes. The cake should spring back lightly when touched.
10. Cool: Let the cakes cool in pans for 10 minutes, then turn out onto cooling racks to cool completely before frosting. This prevents frosting from melting.
11. Prepare frosting: Beat 8 ounces (227g) softened cream cheese and 1/2 cup (115g) softened unsalted butter until smooth and creamy. Gradually add 3 to 4 cups (360-480g) powdered sugar, one cup at a time, beating well after each addition. Add 1 teaspoon vanilla extract and a pinch of salt. Frosting should be thick but spreadable.
12. Assemble the cake: Place one cake layer on a serving plate. Spread a thick layer of frosting on top. Add the second cake layer and cover the entire cake with remaining frosting. Garnish with reserved toasted pecans.

Pro tip: If you want extra moist layers, wrap them in plastic wrap and refrigerate overnight before frosting. The flavors meld and the texture becomes even more luscious.

Cooking Tips & Techniques

To get this hummingbird cake just right, a few pro tips help:

• Don’t Overmix the Batter: Overworking the batter can lead to a tough cake. Fold gently until ingredients are just combined.
• Use Ripe Bananas: The riper, the better—brown spots mean more natural sweetness and moisture.
• Drain Pineapple Well: Excess juice can make the cake soggy or cause uneven baking. Let the pineapple drain in a fine sieve for a few minutes.
• Toast Nuts Properly: Keep an eye on pecans as they toast; they go from golden to burnt quickly. Stirring often helps.
• Room Temperature Ingredients: Eggs, cream cheese, and butter mix better when not cold, giving you a smooth batter and frosting.
• Level Your Cake Layers: If your layers dome a bit, trim the tops with a serrated knife for even stacking and a professional finish.
• Multitasking: While the cakes bake, prep the frosting. Saves time and keeps everything fresh.

Variations & Adaptations

This moist hummingbird cake recipe is wonderfully flexible to suit different tastes and needs:

• Gluten-Free Version: Swap all-purpose flour for a gluten-free baking blend and add a teaspoon of xanthan gum if your blend doesn’t contain it. The cake stays just as moist and tender.
• Vegan Adaptation: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), coconut oil instead of vegetable oil, and dairy-free cream cheese with vegan butter for frosting.
• Seasonal Fruit Twist: In summer, swap pineapple for fresh diced mango or peach for a tropical twist. Add a handful of shredded coconut for extra texture.
• Spice It Up: Add a pinch of nutmeg or ginger for a warmer spice profile that complements the pineapple and banana.
• Nut-Free: Omit pecans and sprinkle toasted coconut flakes on top, or use sunflower seeds for crunch.

Personally, I once tried adding shredded carrot and it gave the cake a subtle earthiness, kind of like a hummingbird-carrot cake hybrid. It was a fun experiment that my family surprisingly loved!

Serving & Storage Suggestions

This hummingbird cake shines best served slightly chilled or at room temperature. The cream cheese frosting firms up nicely in the fridge, making slicing neater and flavors more melded. For presentation, garnish with extra toasted pecans or a light dusting of cinnamon.

Pair it with a cup of strong coffee or a refreshing iced tea to balance the sweetness. It also works well alongside fresh fruit or a dollop of whipped cream for an extra special touch.

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze frosted slices wrapped tightly in plastic wrap and foil; thaw in the fridge overnight before serving. The cake actually tastes better after a day or two as the flavors marry beautifully over time.

Nutritional Information & Benefits

One slice (about 1/12 of the cake) contains approximately:

Calories	350-400 kcal
Fat	22g (mostly from oil, butter, and nuts)
Carbohydrates	40g (includes natural sugars from fruit)
Protein	4g

This recipe offers some health perks thanks to bananas and pineapple—natural sources of potassium and vitamin C. Pecans add heart-healthy fats and antioxidants. While this is a treat, it’s made with wholesome ingredients and can fit into balanced eating plans.

It’s naturally gluten-containing unless substituted, and contains nuts and dairy, so keep that in mind for allergies. Personally, I feel good sharing this cake with family because it’s free from artificial preservatives and full of real, simple ingredients.

Conclusion

This moist hummingbird cake with pineapple and pecans is one of those recipes that feels like a warm kitchen memory in every bite. It’s approachable, crowd-pleasing, and just downright delicious. You can easily tweak it to suit your dietary needs or seasonal produce, making it a versatile treat worth trying.

I love how this cake brings people together—whether it’s a casual Sunday or a special occasion, it always sparks smiles and second helpings. Give it a shot, and don’t be shy about customizing it your way! I’d love to hear how your hummingbird cake turns out, so please leave a comment, share your tips, or even your own spin on this classic.

Happy baking—and remember, sometimes the simplest recipes make the most unforgettable memories.

FAQs

What makes hummingbird cake moist?

The combination of mashed bananas, crushed pineapple, and vegetable oil keeps the cake tender and moist. These ingredients add natural moisture and sweetness without drying out the crumb.

Can I make hummingbird cake ahead of time?

Absolutely! You can bake the layers a day or two ahead and keep them wrapped tightly in the fridge. Assemble and frost when ready for best freshness.

How do I store leftover hummingbird cake?

Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze slices wrapped well and thaw overnight in the fridge.

Can I use other nuts instead of pecans?

Yes, walnuts are a great substitute. If you have nut allergies, omit nuts and consider toasted coconut flakes or seeds for crunch.

Is hummingbird cake gluten-free?

Traditional hummingbird cake contains wheat flour, but you can make it gluten-free by using a 1:1 gluten-free baking flour blend and adjusting for any additional ingredients as needed.

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