Name: Hummingbird Cake
Prep time: PT-493188H35M25S
Cook time: PT-493188H35M25S
Cuisine: Southern
Ingredients: 1 and 1/2 cups chopped pecans (or walnuts); 3 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon allspice; 1/2 teaspoon salt; 3 large eggs; 1 cup vegetable oil; 1 cup granulated sugar; 1 cup packed brown sugar; 1 tablespoon vanilla extract; 1 and 1/2 cups mashed banana; 1 and 1/2 cups crushed pineapple, drained; 2 cups cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups confectioners' sugar; 1/2 teaspoon vanilla extract; Pinch of salt

Jump to Recipe · Leave a Review

Hummingbird Cake offers a delightful blend of flavors that transport you to a tropical paradise with every bite. With its moist texture, fragrant notes of banana, and hints of pineapple, it’s a recipe that feels both comforting and uplifting. Southern in origin yet loved by many, this cake’s rich history and tradition make it more than just a dessert; it’s a celebration on its own. The cream cheese frosting complements it beautifully, adding a creamy sweetness that brings everything together.

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

When I first encountered Hummingbird Cake during a family gathering, I was captivated by the enchanting aroma wafting through the kitchen. It was love at first slice, and I knew I had to recreate that magic at home. Now, I’m thrilled to share this delightful recipe with you, hoping it will evoke the same joy and nostalgia. This delightful cake is not only approachable in terms of preparation, but it’s also versatile enough to impress at any gathering—whether it’s a birthday party, a potluck, or simply a weekend treat.

Why You’ll Love This Recipe

Simple & Quick: It comes together easily, perfect for both novice and experienced bakers.
Irresistible Flavor: Expect a symphony of flavors with bananas and pineapples offering a moist cake.
Eye-Catching Appeal: Its vibrant colors and cream cheese frosting make for a stunning presentation.
Flexible Serving: Great for enjoying any time—breakfast, snack, or dessert!
Diet-Friendly Options: With a few adjustments, you can make it gluten-free or dairy-free.

Ingredients You’ll Need

2 cups all-purpose flour: Provides the structure of the cake. Make sure it’s spooned into the measuring cup and leveled for accuracy.
1 ½ cups granulated sugar: Adds sweetness. You can substitute with coconut sugar for a hint of flavor.
1 teaspoon baking soda: Helps the cake rise and gives it that lovely fluffy texture.
1 teaspoon cinnamon: Offers warm, aromatic flavor. Feel free to use nutmeg for a different spice note.
½ teaspoon salt: Balances the sweetness for a better flavor profile.
1 cup vegetable oil: Keeps the cake moist. You can substitute it with melted coconut oil for a hint of tropical taste.
3 large eggs: Binds the ingredients together; make sure they are at room temperature for the best results.
1 cup crushed pineapple: Adds moisture and flavor. Drain it well to avoid sogginess.
1 teaspoon pure vanilla extract: Enhances the overall flavors; never skimp on quality!
1 cup chopped ripe bananas (about 2 large): Naturally sweetens and softens the texture.
1 cup chopped nuts (pecans or walnuts): Optional but adds delightful crunch.

How to Make Hummingbird Cake

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to ensure easy release later.
Mix Dry Ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, 1 ½ cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon cinnamon, and ½ teaspoon salt until well combined.
Combine Wet Ingredients: In another bowl, beat together 1 cup vegetable oil, 3 large eggs, 1 cup crushed pineapple, and 1 teaspoon pure vanilla extract until the mixture is smooth.
Mix It All Together: Pour the wet mixture into the dry ingredients. Stir gently until just combined; over-mixing can lead to a dense cake.
Add Bananas and Nuts: Carefully fold in 1 cup chopped ripe bananas and 1 cup chopped nuts (if using) until evenly distributed.
Pour and Bake: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes clean.
Cool the Cakes: Once baked, allow the cakes to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before frosting.

Prepare the Cream Cheese Frosting

Cream the Cheese: In a mixing bowl, beat together 8 oz of cream cheese (softened) and ½ cup unsalted butter (softened) until creamy and smooth.
Add Sugar and Flavor: Gradually add 4 cups confectioners’ sugar into the mix and 1 teaspoon vanilla extract. Beat well until fluffy and light.
Frost the Cake: Once the cakes are completely cool, spread a generous amount of frosting between the layers and on top and sides of the cake.

Storing & Reheating

Store leftover Hummingbird Cake at room temperature, tightly wrapped, for up to 3 days. If you need to keep it longer, transfer it to the fridge, where it can stay fresh for about a week. For longer storage, freeze individual slices wrapped in plastic wrap, then foil, for up to 3 months. When it’s time to enjoy again, simply thaw overnight in the refrigerator. The flavors will meld beautifully, although the texture might change slightly; a quick re-whip of the frosting before serving can help rejuvenate it.

Chef’s Helpful Tips

Ensure your eggs are at room temperature for better incorporation into the batter.
Be careful not to over-mix your batter once the wet and dry ingredients are combined to keep the cake fluffy.
If you prefer a nuttier texture, toast the nuts beforehand to enhance their flavor.
For additional flair, consider adding shredded coconut to the batter or as a topping.
If frosting is too soft, refrigerate it for a bit and then re-whip to achieve the desired consistency.

Hummingbird Cake is a delightful treat that captures the spirit of gatherings and celebrations. With its vibrant flavors and inviting aroma, you can’t help but feel joyful as you share this cake with friends and family. I encourage you to experiment with the recipe, maybe add a touch of your favorite spices or nuts, and make it your own. Once you give it a try, I’m sure it will become a cherished favorite in your household!

Recipe FAQs

Can I make Hummingbird Cake ahead of time?

Absolutely! You can bake the cake layers in advance and store them wrapped in plastic wrap in the refrigerator for up to a week. The frosting can also be made ahead of time. Just store it in the fridge and give it a quick mix before frosting the cake.

What can I substitute for eggs?

For a vegan option, you can replace each egg with ¼ cup of unsweetened applesauce or a banana. This will maintain the moisture while keeping the cake deliciously tender.

How can I make this recipe gluten-free?

Simply substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Ensure all other ingredients are certified gluten-free, particularly the baking powder and any store-bought items.

Can I use other fruits in this recipe?

Certainly! Instead of bananas or pineapple, you could try using finely chopped apples or berries, but keep in mind that the moisture content may vary, so adjust other liquids in the recipe accordingly.

More Desserts & Appetizers Recipes

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Hummingbird Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

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

Print Recipe

Description

This Hummingbird Cake is a delicious blend of banana, crushed pineapple, and toasted pecans, making it a delightful addition to any gathering. Perfect for celebrations or just a delightful treat at home, this simple cake is topped with a creamy frosting that adds to its irresistible flavor.

Ingredients

Scale

1 and 1/2 cups chopped pecans (or walnuts)
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
3 large eggs
1 cup vegetable oil
1 cup granulated sugar
1 cup packed brown sugar
1 tablespoon vanilla extract
1 and 1/2 cups mashed banana
1 and 1/2 cups crushed pineapple, drained
2 cups cream cheese, softened
1/2 cup unsalted butter, softened
4 cups confectioners' sugar
1/2 teaspoon vanilla extract
Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 300°F (149°C) and prepare a baking sheet with parchment paper. Toast the chopped nuts for 6–8 minutes, allowing them to cool afterward.
Increase the oven temperature to 350°F (177°C). Grease three 8-inch round cake pans and line them with parchment paper.
Mix flour, baking powder, baking soda, cinnamon, allspice, and salt in a large bowl. In another bowl, whisk eggs, oil, sugar, brown sugar, and vanilla. Add mashed banana and crushed pineapple.
Combine wet and dry ingredients, whisking until mixed, then fold in 1 and 1/2 cups of the toasted pecans.
Divide batter among the cake pans and bake for 26–29 minutes until a toothpick comes out clean.
Let cakes cool in the pans for an hour before transferring them to a cooling rack; ensure they are completely cool before frosting them.
Beat cream cheese and butter until smooth. Gradually add confectioners' sugar, vanilla, and salt; mix until creamy.
Level the tops of cooled cakes, layer with frosting, and top with remaining toasted nuts. Chill the assembled cake for at least 20 minutes before slicing.
Store leftover cake in the refrigerator up to 5 days.

Notes

Ensure that the cakes are completely cooled before frosting to prevent melting.
To level the cake layers, you can use a serrated knife or a cake leveler for a perfect finish. The chilling step also helps hold its shape when cutting.