Hummingbird Cake is a Southern classic known for its moist layers with pineapple, pecans, and cream cheese frosting. This no-bake version is rich and creamy, with a hint of the fruity, nutty flavors that make Hummingbird Cake so popular.

Ingredients

For the Cake Layers

• 1 package of graham crackers (enough for 2–3 layers)
• 1 cup crushed pineapple, drained
• 1 cup chopped pecans, plus extra for topping
• 1 ripe banana, sliced (optional)

For the Cream Cheese Filling

• 16 oz cream cheese, softened
• 1 1/2 cups heavy whipping cream
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Procedure

1. In a large mixing bowl, beat the cream cheese until smooth.
2. Add the powdered sugar and vanilla extract, and mix until combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
5. In a 9×9-inch or similar-sized square dish, spread a thin layer of the cream cheese filling on the bottom.
6. Place a single layer of graham crackers over the filling.
7. Spread another layer of the cream cheese mixture on top of the graham crackers, followed by a layer of crushed pineapple, sliced bananas (if using), and chopped pecans.
8. Repeat the layering process until you reach the top of the dish, ending with a layer of the cream cheese mixture.
9. Decorate the top with additional piped dollops of cream cheese filling if desired, and sprinkle with chopped pecans and whole pecans.
10. Cover and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the graham crackers to soften.
11. Slice and serve chilled. Enjoy this creamy, no-bake version of a classic Hummingbird Cake!