cinderellasapron 
Today I’m making one of my favorite classic Southern desserts — hummingbird cake — with a little twist. This cake is incredibly soft and moist, packed with banana, pineapple, and warm spices, then layered with pecan praline crunchies for a sweet caramelized crunch in every bite.
Finished with a creamy frosting and those irresistible crunchy layers, it’s the kind of cake that feels extra special without being fussy. Perfect for a birthday, spring gathering, holiday table, or just a weekend baking project when you want something nostalgic and beautiful.
If you love cozy, homemade desserts with a little Southern charm, this one is for you.
Hummingbird Cake with Pecan Praline Crunchies
Ingredients
Hummingbird Cake
- 3 cups flour
- 2 cups sugar
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 3 large eggs, beaten
- 1 1/2 cups vegetable oil
- 1 1/2 tsp vanilla extract
- 8 ounces crushed pineapple (with juices)
- 1 cup chopped pecans
- 3 bananas, mashed
Pecan Praline Crunchies
- 1 cup pecans
- 4 TBSP butter
- 1/2 cup brown sugar
- 1 TBSP heavy cream
- pinch salt
Cream Cheese Frosting
- 16 ounces cream cheese, softened
- 1 cup salted butter, softened
- 2 pounds powdered sugar
- 2 tsp vanilla extract
- 3-4 TBSP heavy cream
Instructions
Hummingbird Cake
- Preheat oven to 350 degrees.
- In a large bowl, whisk together the dry ingredients. Stir in the eggs, oil, and vanilla.
- Fold in the pineapple, pecans, and bananas.
- Pour into greased and floured cake pans about half full.
- Bake for 45 minutes to 1 hour, or until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes, then turn out on a wire rack to cool completely.
- If possible, wrap and refrigerate overnight. It makes frosting the cake easier!
Pecan Praline Crunchies
- In a skillet, melt the butter and brown sugar over medium heat. Bring to a simmer.
- Once bubbling, stir in the pecans, cream, and salt. Cook 2-3 minutes, or until thickened and nuts are coated.
- Pour out onto a parchment lined baking sheet. Let cool and harden, about an hour.
- Chop into crunchy bits.
Cream Cheese Frosting
- In a large bowl or a stand mixer, whip the cream cheese and butter together until fluffy (about 3 minutes). Slowly add in the sugar, adding sugar and heavy cream in between until you reach the desired thick consistency.
- To Assemble: Cut the tops off to level out the cake layers. Place one layer down, add a good bit of frosting. Sprinkle on the praline crunchies. Add a drizzle more of frosting on top to help the next layer stick. Repeat with remaining layers.
- Frost the outside of the cake. I like to do a thin crumb layer, refrigerate for an hour, and do the final layer. Top with more crunchies.
