Welcome, fellow dessert lovers! Today, we’re diving into the heartwarming world of a true Southern classic: the Hummingbird Cake. If you’ve never had the pleasure of tasting this delightful creation, prepare for a treat. It’s a cake that sings with flavor, combining mashed bananas, crushed pineapple, and pecans into a wonderfully moist and fragrant crumb, all enveloped in a luscious cream cheese frosting. It’s a cake that feels like a hug from grandma, perfect for any occasion, from a casual Sunday gathering to a special celebration.
This recipe is designed to be straightforward and accessible, even for beginner bakers. We’ll walk through each step with friendly guidance, ensuring your first (or fiftieth!) Hummingbird Cake is a resounding success. Get ready to fill your kitchen with the sweet aroma of the South!
History / Background
The Hummingbird Cake’s origins are as sweet and intriguing as its taste. This beloved dessert first emerged from Jamaica, where it’s known as the “Doctor Bird Cake,” named after the national bird of Jamaica, the Red-billed Streamertail hummingbird. The cake was said to be so delicious, it could make you “hum” with delight, much like a hummingbird. It made its way to the United States and gained widespread popularity after being published in Southern Living magazine in 1978.
Since then, it has become a staple in Southern kitchens, celebrated for its unique combination of tropical fruits—bananas and pineapple—with warm spices and nuts. It’s a testament to simple ingredients coming together to create something truly extraordinary, embodying the spirit of Southern hospitality and comfort.
Why You’ll Love This Recipe
- Incredibly Moist The combination of bananas, pineapple, and oil ensures a super moist crumb every time.
- Flavorful A perfect balance of sweet fruit, warm spices, and nutty pecans creates a harmonious taste.
- Beginner-Friendly Simple steps and common ingredients make this recipe approachable for all skill levels.
- Crowd-Pleaser This cake is always a hit, disappearing quickly at potlucks, parties, and family dinners.
- Make-Ahead Friendly It tastes even better the next day, making it perfect for planning ahead.
Ingredient Notes
While the full list is in the recipe card, here are a few notes on key ingredients to help you achieve the best results:
- Ripe Bananas The riper, the better! Look for bananas with plenty of brown spots. This adds natural sweetness and moisture.
- Crushed Pineapple Use canned crushed pineapple, undrained. The juice is essential for moisture and flavor.
- Pecans Toasting your pecans before adding them to the batter enhances their flavor significantly.
- Cream Cheese Use full-fat block cream cheese for the frosting. Softened cream cheese is crucial for a smooth, lump-free frosting.
- Vegetable Oil This contributes to the cake’s incredible moisture. Do not substitute with butter in the cake batter.
- Spices Cinnamon and a touch of nutmeg are classic. Feel free to adjust to your preference.
Equipment Needed
- Two 9-inch round cake pans
- Large mixing bowls
- Electric mixer (stand or hand-held)
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
- Offset spatula or butter knife for frosting
Full Recipe Card
Ingredients for the Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs, beaten
- 1/2 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 2 cups mashed ripe bananas (about 4-5 medium bananas)
- 1 (8-ounce) can crushed pineapple, undrained
- 1 cup chopped pecans, plus more for garnish
Ingredients for the Cream Cheese Frosting
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare Pans Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Combine Dry Ingredients In a large bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, and salt.
- Combine Wet Ingredients In a separate bowl, combine the beaten eggs, vegetable oil, and vanilla extract.
- Mix Batter Add the wet ingredients to the dry ingredients, mixing just until combined. Do not overmix.
- Fold in Fruit and Nuts Gently fold in the mashed bananas, undrained crushed pineapple, and chopped pecans until evenly distributed.
- Bake Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Make Frosting While cakes cool, prepare the frosting. In a large bowl, beat the softened cream cheese and butter with an electric mixer until light and fluffy.
- Add Sugar and Vanilla Gradually add the sifted powdered sugar, 1 cup at a time, beating well after each addition. Stir in the vanilla extract and a pinch of salt. Beat until smooth and creamy.
- Assemble Cake Once the cakes are completely cool, frost generously between layers, on top, and around the sides. Garnish with additional chopped pecans if desired.
- Chill Chill the cake for at least 30 minutes before serving to allow the frosting to set.
Notes
For an extra boost of flavor, lightly toast your pecans in a dry skillet over medium heat for 5-7 minutes, stirring frequently, until fragrant. Let them cool completely before adding to the batter.
Tips & Variations
- Add Coconut For an even more tropical twist, fold in 1/2 cup of shredded coconut with the pecans.
- Spice It Up A pinch of ground ginger or allspice can add another layer of warmth.
- Cupcakes This recipe can easily be adapted for cupcakes. Bake for 18-22 minutes.
- Bundt Cake Pour the batter into a greased and floured Bundt pan and bake for 50-60 minutes, or until a skewer comes out clean.
- Gluten-Free Option Substitute all-purpose flour with a 1:1 gluten-free baking flour blend for a gluten-free version.
Pro Chef Tips
- Room Temperature Ingredients Ensure your eggs, cream cheese, and butter are at room temperature for the best emulsion and smoothest frosting.
- Don’t Overmix Overmixing develops gluten, leading to a tough cake. Mix just until ingredients are combined.
- Sift Powdered Sugar Sifting powdered sugar for the frosting prevents lumps and ensures a silky-smooth texture.
- Cool Completely Do not attempt to frost warm cakes! They will melt your frosting and create a mess. Patience is key.
- Steady Hands for Frosting Use an offset spatula and take your time. A crumb coat can help achieve a cleaner finish.
Common Mistakes to Avoid
- Using under-ripe bananas They won’t provide the same moisture or sweetness.
- Draining the pineapple The juice is crucial for the cake’s texture.
- Overmixing the batter This can lead to a dense, dry cake.
- Frosting a warm cake Always wait until the cake layers are completely cool.
- Not greasing and flouring pans properly This can cause the cake to stick.
Storage & Meal Prep
Hummingbird cake, especially with its cream cheese frosting, is best stored in an airtight container in the refrigerator. It will stay fresh for up to 5-7 days. The flavors actually meld and deepen over time, making it arguably even better on day two or three!
Make-Ahead & Freezer Notes
Make-Ahead You can bake the cake layers a day or two in advance. Once completely cooled, wrap them tightly in plastic wrap and store at room temperature or in the refrigerator. Frost the cake on the day you plan to serve it. The frosting can also be made a day ahead and stored in the refrigerator; just bring it to room temperature and re-whip briefly before using.
Freezer Unfrosted cake layers can be frozen for up to 2-3 months. Wrap each cooled layer tightly in plastic wrap, then in foil. Thaw overnight in the refrigerator before frosting. You can also freeze individual slices of frosted cake for easy treats. Wrap each slice well in plastic wrap and then foil. Thaw in the refrigerator or at room temperature for a quick dessert.
Serving Suggestions
- With Coffee or Tea A classic pairing, perfect for breakfast, brunch, or an afternoon treat.
- A Scoop of Ice Cream Vanilla bean or pecan praline ice cream would complement the cake beautifully.
- Fresh Berries A side of fresh raspberries or sliced strawberries adds a lovely tart contrast.
- Holiday Dessert A fantastic alternative to traditional pies or heavy desserts for Thanksgiving or Christmas.
