Name: Hummingbird Cake
Prep time: PT-493412H1M6S
Cook time: PT-493412H1M6S
Cuisine: Southern
Ingredients: 3 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground allspice; 1/2 teaspoon salt; 3 large eggs; 1 cup vegetable oil; 1 cup granulated sugar; 1/2 cup brown sugar; 1 tablespoon vanilla extract; 1 cup mashed banana (about 2 large bananas); 1 cup crushed pineapple (drained); 2 cups toasted pecans (or walnuts); 8 ounces cream cheese (softened); 1/2 cup unsalted butter (softened); 4 cups confectioners’ sugar (sifted); pinch of salt

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Hummingbird Cake is a delightful blend of flavors that transports you straight to the tropics with every slice. Its moist and tender crumb comes from the wonderful combination of ripe bananas, crushed pineapple, and toasted pecans, all nestled within a heavenly spiced batter. Topped with a rich cream cheese frosting, this cake is not just a feast for the eyes but also an absolute dream for your taste buds. The history of Hummingbird Cake is as sweet as its taste, originating from the Southern United States and named after the beloved hummingbird that flits from flower to flower, enjoying the sweet nectar.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Hummingbird Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Hummingbird Cake

The first time I made Hummingbird Cake was for a family gathering, and the aroma that filled my kitchen had everyone buzzing with excitement. Each layer seemed to tell a story, weaving together flavors that evoke memories of sunny days and warm gatherings. If you’re on the hunt for a cake that impresses without the fuss, this is your answer. Easy to prep and entirely crowd-pleasing, it’s time to slip on your apron and get baking!

Why You’ll Love This Recipe

Simple & Quick: You’ll whip this up in no time, making it perfect for any occasion.
Irresistible Flavor: A luscious blend of bananas, pineapple, and spices creates a flavor profile that’s hard to resist.
Eye-Catching Appeal: Decorated with cream cheese frosting and nuts, it’s undeniably gorgeous.
Flexible Serving: Perfect for birthdays, potlucks, or even as a delightful afternoon treat.
Diet-Friendly Options: Easily adaptable with gluten-free flour or vegan substitutes if needed.

Ingredients You’ll Need

2 cups all-purpose flour: Provides the structure for the cake; make sure to spoon and level for accurate measurement.
2 cups granulated sugar: Adds sweetness and moisture; you can reduce it slightly if you prefer less sweetness.
1 teaspoon baking soda: Acts as a leavening agent, helping the cake rise beautifully.
½ teaspoon salt: Enhances the overall flavor of the cake.
1 teaspoon ground cinnamon: Infuses the cake with warmth and spice; freshly ground is best for flavor.
½ teaspoon ground nutmeg: Adds a subtle depth and warmth; you can adjust to taste.
3 large eggs: Binds everything together; ensure they’re at room temperature for better incorporation.
1 cup vegetable oil: Keeps the cake moist; alternatives like coconut oil can also be used.
1 teaspoon vanilla extract: An essential flavor booster; use pure vanilla for the best results.
1 cup mashed ripe bananas: Sweetens and moistens the cake; use very ripe, speckled bananas.
1 cup crushed pineapple (drained): Adds tropical flavor and moisture; always choose unsweetened pineapple.
1 cup chopped pecans (optional): Adds crunch and flavor; you can substitute walnuts if preferred.

How to Make Hummingbird Cake

Preheat your oven: Preheat to 350°F (175°C) and prepare three 9-inch round cake pans by greasing and flouring them.
Combine dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, and ½ teaspoon ground nutmeg until evenly mixed.
Mix wet ingredients: In a separate bowl, whisk together 3 large eggs, 1 cup vegetable oil, and 1 teaspoon vanilla extract until smooth and combined.
Incorporate bananas and pineapple: Gently fold in 1 cup mashed ripe bananas and 1 cup drained crushed pineapple into the wet ingredients.
Combine wet and dry: Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix—lumps are okay.
Add pecans: If you’re using chopped pecans, fold them in now until evenly distributed.
Divide batter: Evenly divide the batter between the prepared cake pans.
Bake the cakes: Place in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely: Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

For the frosting:

Make the cream cheese frosting: In a mixing bowl, beat together 8 oz. cream cheese (softened) and ½ cup unsalted butter (softened) until smooth. Gradually add in 4 cups confectioner’s sugar and 1 teaspoon vanilla extract, mixing until creamy and fluffy.
Frost the cake: Once the cakes are completely cooled, place one layer on a serving platter and spread a layer of frosting on top. Add another layer on top and repeat. Frost the top and sides of the cake and sprinkle with extra chopped pecans if desired.

Storing & Reheating

Store any leftover Hummingbird Cake in an airtight container at room temperature for up to 2 days. If you want it to last longer, refrigerate it for up to a week. For longer storage, freeze slices in a single layer, then wrap tightly in plastic wrap and aluminum foil to keep fresh for up to 3 months. When you want to enjoy it again, just thaw at room temperature or pop in the microwave for a quick warm-up, paying attention to not overdo it, as it can dry out.

Chef’s Helpful Tips

Be sure your ingredients are at room temperature for a smooth batter.
Don’t skip the draining of the pineapple; excess moisture can make the cake dense.
Make sure your oven is fully preheated before baking to ensure even cooking.
If you want to save time, you can bake and freeze layers ahead of time—just frost them when you’re ready to serve!

Hummingbird Cake can be quite tender, so handle it with care, especially when transferring it between pans.

With its vibrant flavors and stunning appearance, Hummingbird Cake is a wonderful invitation to gather with friends and family. Each bite is a celebration, reminding us of warm days and sweet memories. I encourage you to play with this recipe! Whether you add a bit more spice, adjust the sweetness, or switch up the nuts, make it your own. Baking is about joy and creativity, so embrace the experience. Enjoy this delightful cake, and watch it disappear slice by slice!

Recipe FAQs

Can I make Hummingbird Cake ahead of time?

Yes! You can bake the cake layers in advance. Simply wrap them well in plastic wrap and store them in the refrigerator for a couple of days or freeze for longer storage. Frost them right before serving for the best texture.

Can I substitute ingredients in the recipe?

Definitely! You can use gluten-free all-purpose flour for a gluten-free version, or substitute applesauce for the oil for a lighter cake. Just keep in mind that texture might vary slightly.

What variations can I try with Hummingbird Cake?

Feel free to experiment! You can add shredded coconut for extra texture, or a splash of rum or coconut extract for a different flavor twist. Adding chopped dried fruit can give it a unique flair too.

How can I make the frosting less sweet?

If you find the cream cheese frosting too sweet, you can reduce the confectioner’s sugar by half and add a bit of lemon juice to balance the flavors. It adds a lovely tang that complements the cake beautifully.

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Hummingbird Cake

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Author: Peter
Prep Time: NaN minutes
Cook Time: NO DATA
Total Time: 0 hours
Yield: 12 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: Southern

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Description

This Hummingbird Cake boasts an irresistible flavor from bananas and pineapple, topped with creamy frosting. It’s a delightful homemade treat perfect for any occasion.

Ingredients

Scale

3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
3 large eggs
1 cup vegetable oil
1 cup granulated sugar
1/2 cup brown sugar
1 tablespoon vanilla extract
1 cup mashed banana (about 2 large bananas)
1 cup crushed pineapple (drained)
2 cups toasted pecans (or walnuts)
8 ounces cream cheese (softened)
1/2 cup unsalted butter (softened)
4 cups confectioners’ sugar (sifted)
pinch of salt

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Instructions

Preheat the oven to 300°F (149°C) and line a large baking sheet with parchment paper. Spread the chopped pecans or walnuts on the baking sheet and bake for 6–8 minutes, shaking the pan halfway through. Allow to cool for 10–15 minutes.
Increase the oven temperature to 350°F (177°C). Grease three 8-inch round cake pans, line them with parchment paper, and grease the parchment paper.
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt. In another bowl, whisk the eggs and oil, followed by the sugar, brown sugar, and vanilla extract. Finally, whisk in the mashed banana and crushed pineapple.
Combine the banana and pineapple mixture with the dry ingredients and whisk until combined. Fold in 1 and 1/2 cups of toasted pecans.
Distribute the batter evenly among the three prepared cake pans and bake for 26–29 minutes, or until a toothpick inserted comes out clean.
Cool the cakes in the pans on a cooling rack for 1 hour. Loosen the sides with a knife, then remove the cakes and peel off the parchment to cool completely.
For the frosting, beat cream cheese and butter in a large bowl until smooth. Gradually add confectioners’ sugar, vanilla, and salt, and mix until creamy. Refrigerate if the frosting is too thin.
Level the top of each cake layer and begin frosting by placing a layer on a cake stand, spreading frosting evenly on top. Repeat with the second layer, then place the third layer on top. Frost the top and sides of the cake, garnishing with remaining toasted nuts.
Refrigerate the frosted cake for 20 minutes to 4 hours before slicing. Store leftovers in a cake carrier in the fridge for up to 5 days.

Notes

Make sure to drain the crushed pineapple well to prevent the cake from becoming too moist.
For a richer flavor, try adding a dash of vanilla extract to the frosting or incorporating coconut into the cake batter.