🐦 Hummingbird Cake: Sweet Southern Alchemy

There’s something about summer that calls for celebration—not just of sun and warmth, but of memory, connection, and sweetness that lingers long after the last bite. That’s exactly the feeling I channeled into this three-layer hummingbird cake, a recipe that’s as rich in story as it is in flavor.

I’ve worked in commercial kitchens and catered countless events over the years, but when I make this cake, I’m baking like I used to before the orders and the rush—with care, with spirit, and with a little bit of nostalgia. This one’s for the banana lovers, the spice seekers, the pineapple dreamers. It’s a Southern classic, made from scratch, layered with toasted pecans and wrapped in silky cream cheese frosting.

🍌 What’s in a Hummingbird?

This cake is humble but lush—moist from mashed bananas and crushed pineapple, warmly spiced with cinnamon and allspice, and studded with toasted pecans for just the right crunch.

I just love to add blueberries 🫐. It’s not traditional.

It’s the kind of cake you cut thick, the kind you eat in bare feet on a porch, maybe with a second cup of coffee or a conversation that stretches into the afternoon.

🧁 Ingredients That Sing

(See full list at the bottom of this post for details and measurements)

• Mashed ripe bananas (don’t skimp on ripeness!)

• Crushed pineapple, undrained for max moisture

• A cup of plump blueberries

• Cinnamon, allspice & vanilla—because flavor should come in layers

• Toasted pecans, folded into the batter and pressed into the frosting

• A cream cheese frosting that’s soft but structured—like all the best things in life

🔥 A Kitchen Flow That Works

Like any good recipe, this one is about rhythm. Toast the pecans first—don’t skip this. It brings out the deep nutty notes and makes your whole kitchen smell like comfort. Then while they cool, you prep your pans and mix your dry ingredients.

The batter itself is a one-bowl wonder once you whisk wet into dry. Pour evenly into three pans and don’t forget to rotate halfway through baking—a trick I picked up on the line to keep things golden and even.

Once the layers cool, trim the tops (save the scraps for snacking!) and frost generously. I like to refrigerate the whole cake for a bit before slicing—it helps everything set into a sliceable dream.

🍽️ From My Table to Yours

This cake isn’t just dessert—it’s an offering. A showstopper for birthdays, brunches, or just because. It’s forgiving, flexible (yes, you can make it nut-free or turn it into cupcakes), and deeply satisfying.

Working in kitchens for over 20 years taught me how to execute. But baking like this—intuitively, lovingly, for the joy of it—reminds me why I fell in love with food in the first place.

Serve cold, room temp, or with a scoop of vanilla ice cream if you’re feeling extra. However you slice it, let it feed something deeper than just your sweet tooth.

✨ Laura’s Tips

• Toast your pecans. It changes everything.

• Toss the blueberries in a tablespoon of flour so they don’t sink.

• Use overripe bananas. The spottier, the better.

• Don’t skip the chill time. It makes frosting easier and slicing neater.

• Make it ahead. The flavors deepen overnight.

Ready to bake it yourself? The full ingredient list and instructions are below. If you do make it, tag me—I’d love to see your version.

With sweetness and soul,

Laura Resurreccion

Graphic Designer | Artist | Kitchen Witch | Cake Believer

✨ lauraresurreccion.wixsite.com/lrgraphics/blog