Prep Time: 20 mins | Cook Time: 30 mins | Servings: 12 slices
If you’re looking for a dessert that’s rich, moist, fruity, and packed with flavor, the Magnolia Bakery Hummingbird Cake Recipe is an excellent choice. Famous for its soft texture and creamy frosting, this Southern-inspired cake combines ripe bananas, crushed pineapple, crunchy pecans, and a smooth cream cheese frosting. Whether you’re baking for a birthday, holiday gathering, or simply satisfying a sweet craving, this recipe delivers bakery-quality results in your own kitchen.
What Is a Hummingbird Cake?
Hummingbird Cake is a traditional Southern dessert that originated in Jamaica before becoming a favorite across the United States. Unlike banana bread or carrot cake, hummingbird cake features a unique combination of bananas, pineapple, cinnamon, and pecans. The result is an incredibly moist cake with layers of tropical flavor and just the right amount of sweetness.
Magnolia Bakery’s version has become especially popular thanks to its tender crumb, balanced flavors, and signature cream cheese frosting.
Ingredients
For the Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 ripe bananas, mashed
- 1 can (8 ounces) crushed pineapple, undrained
- 1 cup chopped pecans
For the Cream Cheese Frosting
- 16 ounces cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
Optional Garnish
- Chopped pecans
- Banana chips
- Fresh pineapple slices
Equipment Needed
Having the right baking tools makes preparing a Magnolia Bakery-inspired Hummingbird Cake much easier. You’ll need:
- Three 9-inch round cake pans
- Large mixing bowl
- Medium mixing bowl
- Measuring cups and measuring spoons
- Whisk
- Electric hand mixer or stand mixer
- Rubber spatula
- Wooden spoon or silicone spoon
- Wire cooling rack
- Offset spatula or icing knife for frosting
- Cake turntable (optional, for easier decorating)
- Parchment paper (optional, for easy cake removal)
- Toothpick or cake tester to check doneness
- Cooling rack
- Serving cake stand or platter
How to make Magnolia Bakery Hummingbird Cake Recipe
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together:
- Flour
- Sugar
- Baking soda
- Cinnamon
- Salt
Mix until evenly combined.
Step 3: Combine the Wet Ingredients
In another bowl, whisk together the eggs, vegetable oil, and vanilla extract. Stir in the mashed bananas and crushed pineapple with its juice.
Step 4: Make the Batter
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped pecans. Avoid overmixing, as this can make the cake dense.
Step 5: Bake
Divide the batter evenly among the prepared cake pans.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
How to Make the Cream Cheese Frosting
- Beat the softened butter until creamy.
- Add the cream cheese and beat until smooth.
- Gradually add the powdered sugar, mixing well after each addition.
- Stir in the vanilla extract.
- Continue beating until the frosting is light and fluffy.
Assemble the Cake
- Place one cake layer on a serving plate.
- Spread an even layer of cream cheese frosting.
- Repeat with the remaining cake layers.
- Frost the top and sides of the cake.
- Garnish with chopped pecans or banana chips if desired.
Refrigerate the cake for about 30 minutes before slicing for cleaner cuts.
Tips for the Best Hummingbird Cake
- Use very ripe bananas for maximum sweetness and flavor.
- Do not drain the crushed pineapple; the juice helps keep the cake moist.
- Toast the pecans before adding them for extra flavor.
- Chill the frosting if it becomes too soft while decorating.
- Allow the cake to reach room temperature before serving for the best texture.
Storage Instructions
Store the cake in an airtight container in the refrigerator for up to 5 days. Because of the cream cheese frosting, refrigeration is recommended.
To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Variations
You can customize the recipe by trying one of these variations:
- Add shredded coconut for extra tropical flavor.
- Replace pecans with walnuts if preferred.
- Add raisins for additional sweetness and texture.
- Bake the batter as cupcakes and reduce the baking time to about 18–22 minutes.
Nutrition Information
Here is an estimated nutrition breakdown per serving (assuming 12 servings per cake). Values are approximate and may vary based on ingredient brands and portion sizes.
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | 620 kcal |
| Carbohydrates | 68 g |
| Protein | 6 g |
| Total Fat | 37 g |
| Saturated Fat | 11 g |
| Cholesterol | 75 mg |
| Sodium | 290 mg |
| Potassium | 230 mg |
| Fiber | 2 g |
| Total Sugars | 50 g |
| Added Sugars | 39 g |
| Vitamin A | 10% DV |
| Vitamin C | 6% DV |
| Calcium | 4% DV |
| Iron | 8% DV |
Recipe Yield: 1 three-layer cake (12 servings)
Disclaimer: Nutrition values are estimates calculated from standard ingredient databases and should be used as a general guide only.
Why This Cake Is So Popular
The Magnolia Bakery Hummingbird Cake Recipe stands out because it perfectly balances sweetness, fruitiness, and richness. The bananas provide natural sweetness, the pineapple keeps the cake incredibly moist, and the pecans add a satisfying crunch.
Finished with silky cream cheese frosting, every bite offers a comforting blend of flavors that has made this dessert a favorite for generations.
Frequently Asked Questions
Can I make the cake ahead of time?
Yes. The cake layers can be baked a day in advance, wrapped tightly, and stored at room temperature before frosting.
Can I use fresh pineapple?
Yes, but finely chop it and include some of its juice to maintain the cake’s moisture.
Is hummingbird cake similar to carrot cake?
Both cakes use cream cheese frosting and warm spices, but hummingbird cake relies on bananas and pineapple instead of carrots.
Can I make it without nuts?
Absolutely. Simply omit the pecans if you have a nut allergy or prefer a nut-free cake.
Final Thoughts
The Magnolia Bakery Hummingbird Cake Recipe is a timeless dessert that combines simple ingredients with exceptional flavor. Its moist banana-and-pineapple cake layers, crunchy pecans, and rich cream cheese frosting make it perfect for celebrations or everyday indulgence. With careful preparation and quality ingredients, you can recreate this bakery-inspired classic in your own kitchen and enjoy a dessert that’s as beautiful as it is delicious.
Love baking with ripe bananas? Don’t miss our easy Banana Bread Ina Garten Recipe for another moist, flavorful homemade treat that’s perfect for breakfast or dessert.
Magnolia Bakery Hummingbird Cake Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
- In a large mixing bowl, whisk together:
- Flour
- Sugar
- Baking soda
- Cinnamon
- Salt
- Mix until evenly combined.
- In another bowl, whisk together the eggs, vegetable oil, and vanilla extract. Stir in the mashed bananas and crushed pineapple with its juice.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped pecans. Avoid overmixing, as this can make the cake dense.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in their pans for about 10 minutes before transferring them to a wire rack to cool completely.
