Perfect Southern Loaded Hummingbird Cake Recipe Easy Homemade Dessert

It was one of those humid Southern Sundays when the air feels thick with the scent of magnolia and something sweet simmering on the stove. I had just pulled out a battered recipe card from my grandmother’s old tin box—yellowed edges, handwritten notes in faded ink—and decided to try something I’d always heard about but never really believed could live up to the hype: the Perfect Southern Loaded Hummingbird Cake. Honestly, I was skeptical at first. How could a cake with bananas, pineapple, and pecans really come together into something memorable? But as soon as the kitchen filled with that warm, spiced aroma, I knew this wasn’t just any dessert.

This cake isn’t flashy or complicated, but it carries the kind of homey comfort that sticks with you. The layers are moist, thanks to the ripe bananas and crushed pineapple, and the frosting—oh, the cream cheese frosting—is rich but not overbearing. What really makes this recipe stand out is the “loaded” part: toasted pecans and shredded coconut folded right into the batter and dotted between the layers. It’s a Southern classic that’s been my go-to for potlucks and family dinners ever since that first nervous bake.

There’s something about this cake that feels like a warm hug after a long day. It’s sweet but balanced, familiar but with a little twist that keeps folks coming back for more. I guess that’s why it’s stuck around in my rotation—not just for its flavor, but for the memories it brings to the table every time.

Why You’ll Love This Recipe

• Quick & Easy: Comes together in about 1 hour and 15 minutes, making it perfect for last-minute gatherings or weekend baking.
• Simple Ingredients: Uses pantry staples and fresh produce you likely already have—no scavenger hunt required!
• Perfect for Celebrations: Ideal for birthdays, holiday dinners, or whenever you want a dessert that feels special but isn’t fussy.
• Crowd-Pleaser: Kids love the sweetness and texture, and adults appreciate the nostalgic Southern charm.
• Unbelievably Delicious: The moist crumb paired with the creamy, tangy cream cheese frosting and crunchy pecans creates a flavor and texture combo that’s hard to beat.

What sets this Perfect Southern Loaded Hummingbird Cake apart is the way it layers textures and flavors without overwhelming you. The cake isn’t just sweet—it’s got a subtle touch of cinnamon and nutmeg, the pineapple adds a juicy brightness, and the coconut adds a lovely chewiness that you don’t often find in cakes. Plus, folding pecans into both the batter and the frosting brings a toasty warmth that’s pure Southern soul food.

This isn’t your average hummingbird cake. It’s the one I trust to impress guests without stress, and it’s definitely the one I crave late at night when I want something comforting but with character. Honestly, it’s the kind of dessert that makes you close your eyes and savor every bite.

What Ingredients You Will Need

This recipe relies on simple, wholesome ingredients to create that moist, flavorful cake with a rich, creamy frosting. Most are pantry staples, so you won’t need to run out for anything fancy.

• For the Cake Batter:
  • All-purpose flour (2 ½ cups / 315g) – I recommend King Arthur for consistent texture
  • Baking soda (1 teaspoon)
  • Ground cinnamon (2 teaspoons) – fresh is best for that warm spice note
  • Salt (½ teaspoon)
  • Granulated sugar (1 ½ cups / 300g)
  • Vegetable oil (1 cup / 240ml) – neutral oils like canola work well
  • Large eggs (3, room temperature)
  • Vanilla extract (1 teaspoon) – pure vanilla for best flavor
  • Ripe bananas (3 medium, mashed) – the riper, the sweeter
  • Crushed pineapple (8 oz / 227g, drained) – you can use fresh if you have it
  • Shredded sweetened coconut (1 cup / 80g)
  • Chopped pecans (1 cup / 120g, toasted) – toasting really brings out the flavor
• For the Cream Cheese Frosting:
  • Cream cheese (8 oz / 225g, softened) – Philadelphia brand works great here
  • Unsalted butter (½ cup / 115g, softened) – adds richness without being greasy
  • Powdered sugar (4 cups / 480g) – sifted for smoothness
  • Vanilla extract (1 teaspoon)
  • Chopped pecans (½ cup / 60g, toasted, optional for garnish)

Substitution tips: For a gluten-free option, swap the all-purpose flour with a gluten-free blend one-to-one. If you’re dairy-free, coconut cream cheese and vegan butter work well in the frosting. For a nut-free version, omit pecans and add extra coconut or sunflower seeds for crunch.

Equipment Needed

• Two 9-inch (23 cm) round cake pans – I prefer non-stick, but greasing and lining with parchment paper works too
• Mixing bowls – a large one for batter and a medium for frosting
• Electric mixer or stand mixer – makes the frosting silky smooth, but a sturdy whisk works in a pinch
• Measuring cups and spoons – precise measurements are key for the baking soda and spices
• Rubber spatula – perfect for folding in bananas, pineapple, and nuts gently
• Cooling rack – so your layers cool evenly and don’t get soggy

If you don’t have cake pans, you can try baking this in a 9×13 inch (23×33 cm) pan but adjust baking times accordingly. Also, using a hand mixer is fine if you don’t own a stand mixer — just don’t overbeat the batter!

Preparation Method

1. Preheat and prep: Heat your oven to 350°F (175°C). Grease and flour two 9-inch cake pans or line them with parchment paper. This step prevents sticking and helps your layers release cleanly. (Approx. 10 minutes)
2. Mix dry ingredients: In a large bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, and ½ teaspoon salt. This ensures your spices and leavening are evenly distributed. (Approx. 5 minutes)
3. Combine wet ingredients: In another bowl, beat 1 ½ cups granulated sugar with 1 cup vegetable oil until just combined. Add 3 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract. (Approx. 5 minutes)
4. Add bananas and pineapple: Fold in 3 mashed ripe bananas and 8 oz crushed pineapple (drained well). The batter will be thick and moist—don’t worry, that’s exactly what you want. (Approx. 3 minutes)
5. Incorporate dry ingredients: Gradually add the dry ingredients into the wet mixture, folding gently to avoid overmixing (which can make the cake tough). Stop once everything is combined but still light. (Approx. 5 minutes)
6. Fold in coconut and pecans: Gently fold 1 cup shredded coconut and 1 cup toasted, chopped pecans into the batter. These add texture and that classic Southern twist. (Approx. 3 minutes)
7. Divide batter: Pour the batter evenly into the two prepared pans, smoothing the tops with a spatula. Tap gently on the counter to release any large air bubbles. (Approx. 5 minutes)
8. Bake: Place pans in the oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking for even cooking. (Approx. 35 minutes)
9. Cool: Let the cakes cool in their pans for 10 minutes, then turn them out onto a cooling rack to cool completely before frosting. This prevents the frosting from melting and sliding off. (Approx. 1 hour)
10. Prepare frosting: Beat 8 oz softened cream cheese with ½ cup unsalted butter until smooth and creamy. Gradually add 4 cups sifted powdered sugar and 1 teaspoon vanilla extract, beating until fluffy. (Approx. 10 minutes)
11. Assemble the cake: Place one cake layer on your serving plate. Spread a generous layer of frosting, then top with the second cake layer. Frost the top and sides evenly. Garnish with remaining toasted pecans if desired. (Approx. 15 minutes)

Tip: If your frosting is too soft, chill it for 15 minutes before spreading. Also, keep the cake refrigerated if not serving immediately; this keeps the cream cheese frosting fresh.

Cooking Tips & Techniques

One thing I’ve learned from baking this Perfect Southern Loaded Hummingbird Cake multiple times is to never rush the folding process. Folding in the bananas, pineapple, coconut, and pecans gently keeps the batter light and airy, which makes the cake moist and tender instead of dense.

Another tip is to toast your pecans just right—not burnt, but fragrant and golden. It’s easy to overdo it, so keep a close eye and stir often to avoid bitterness. Toasted nuts add a depth of flavor that really makes this cake sing.

Watch your baking time closely, too—ovens vary! Start checking at 30 minutes with a toothpick. If it comes out with just a few moist crumbs, pull it out. Overbaking dries the cake, which defeats the whole point.

For the frosting, I’ve found that letting the cream cheese and butter come fully to room temperature is key. It blends smoothest and avoids lumps. If you’re in a hurry, cut the cream cheese into chunks to soften faster.

Lastly, if you want perfectly even layers, weigh your batter before dividing it. I usually split 1,000 grams of batter into two pans—500 grams each—and it helps keep things balanced.

Variations & Adaptations

• Gluten-Free Version: Swap all-purpose flour with a 1:1 gluten-free baking flour blend. Add an extra teaspoon of baking powder to help with lift.
• Vegan Adaptation: Use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and substitute dairy-free cream cheese and vegan butter in the frosting.
• Seasonal Twist: In the fall, swap pineapple for finely chopped apples or pears and add a pinch of ground cloves or nutmeg for warm spices.
• Less Sweet Option: Reduce sugar by ¼ cup and use unsweetened shredded coconut to balance sweetness.
• Personal Favorite: I sometimes add a splash of bourbon or dark rum to the frosting for a boozy kick that works surprisingly well with the tropical flavors.

Serving & Storage Suggestions

This cake is best served chilled or at room temperature. I like to slice it after removing from the fridge, letting it sit out for about 15 minutes so the frosting softens slightly—it makes each bite melt in your mouth.

It pairs beautifully with a cup of strong black coffee or sweet iced tea, especially on warm afternoons. For a brunch treat, serve alongside fresh fruit or a dollop of whipped cream to lighten things up.

Store leftover cake in an airtight container in the refrigerator for up to 5 days. You can freeze wrapped slices in freezer-safe containers for up to 3 months. When reheating, thaw in the fridge overnight and bring to room temperature before serving.

Flavors tend to deepen after a day or two, so sometimes I make it a day ahead to let everything marry perfectly—makes for an even more memorable dessert.

Nutritional Information & Benefits

This Perfect Southern Loaded Hummingbird Cake is rich and indulgent, so it’s definitely a treat dessert. One slice (about 1/12th of the cake) contains roughly:

Calories	450 kcal
Fat	24 g
Carbohydrates	55 g
Protein	4 g
Sugar	40 g

Key ingredients like bananas and pineapple offer natural vitamins and fiber, while pecans provide healthy fats and antioxidants. Using vegetable oil instead of butter in the batter keeps it lighter, and the cream cheese frosting adds a dose of calcium and protein.

This cake isn’t low-calorie, but it’s perfect for special occasions when you want a dessert that satisfies both the sweet tooth and the soul. You can always adjust sugar or swap ingredients for dietary needs.

Conclusion

The Perfect Southern Loaded Hummingbird Cake has become one of those recipes I keep coming back to when I want a dessert that’s both nostalgic and impressive. It’s not just a cake—it’s a slice of Southern hospitality and comfort wrapped into one moist, flavorful bite. Feel free to tweak it based on what you like or what you have on hand; I love how forgiving it is.

This cake has earned its spot in my recipe box because it’s reliable, delicious, and always sparks smiles around the table. I hope you find the same joy in baking and sharing it as I do.

If you give it a try, I’d love to hear how it turns out or any twists you add. Baking is all about making recipes your own, after all!

Frequently Asked Questions

What makes hummingbird cake different from other cakes?

Hummingbird cake is unique because it combines fruit (bananas and pineapple), nuts, and warm spices like cinnamon in a moist, layered cake with cream cheese frosting. It’s a Southern classic known for its rich texture and balanced sweetness.

Can I make hummingbird cake ahead of time?

Yes! This cake actually tastes better the next day after the flavors have melded. Store it tightly covered in the fridge and bring to room temperature before serving.

How do I prevent the cake from being too dense?

Be gentle when folding the wet and dry ingredients together—overmixing can lead to a dense cake. Also, use ripe bananas and don’t overbake.

Can I freeze hummingbird cake?

Absolutely. Wrap individual slices or whole layers tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw in the fridge overnight before serving.

Is hummingbird cake gluten-free or dairy-free?

Traditional hummingbird cake is not gluten-free or dairy-free, but you can easily adapt it using gluten-free flour blends and dairy-free cream cheese and butter substitutes to meet those needs.

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