Name: Hummingbird Cake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Southern American
Ingredients: 3 cups all-purpose flour; 2 cups granulated sugar; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon salt; 3 large eggs; 1 cup vegetable oil; 2 teaspoons vanilla extract; 1 (8 oz) can crushed pineapple (with juice); 2 cups mashed ripe bananas (about 4 medium); 1 cup chopped pecans; 1/2 cup shredded coconut (optional); 8 oz cream cheese (softened); 1/2 cup unsalted butter (softened); 4 cups powdered sugar; 1 teaspoon vanilla extract; 1–2 tablespoons milk (if needed to thin); Additional chopped pecans and banana slices (optional)

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Few desserts capture the spirit of celebration quite like Hummingbird Cake, a Southern classic brimming with fruit, nuts, and that irresistible cream cheese frosting. With its ultra-moist crumb and lush layers, this cake is a true crowd-pleaser, whether you’re sharing it at a birthday, potluck, or just an ordinary Tuesday that could use a little tropical magic. There’s delightful alchemy at work here: sweet bananas, tangy pineapple, and a touch of spice all mingle together, giving you a bite that’s as comforting as it is vibrant. If you’ve never tried Hummingbird Cake, prepare for a love-at-first-slice experience!

Ingredients You’ll Need

The magic of Hummingbird Cake comes from an orchestra of simple, honest ingredients coming together in glorious harmony. Every component has a purpose, each one creating either the tender crumb, bright flavors, or luscious frosting that make this cake legendary.

All-purpose flour: Provides the structure for the cake, ensuring a sturdy but soft crumb.
Granulated sugar: Sweetens and aids in the perfect golden color and moistness.
Baking soda: Lends the cake its rise, keeping it light and fluffy.
Ground cinnamon: Infuses warmth and depth, a subtle nod to classic Southern spice cakes.
Salt: Brightens and balances the sweetness with just a pinch.
Eggs: Bind the batter together and add richness for a luxurious texture.
Vegetable oil: Ensures the cake stays moist and tender for days.
Vanilla extract: Rounds out flavors with creamy, fragrant sweetness.
Crushed pineapple (with juice): Adds tangy juiciness and a whisper of tropical flair—don’t drain the juice!
Mashed ripe bananas: The more overripe, the better—they deliver maximum sweetness and softness.
Chopped pecans: Offer crunch and a toasty, nutty counterpoint to the fruit.
Shredded coconut (optional): Introduces a hint of chew and extra tropical flavor; leave it out if you prefer classic style.
Cream cheese (softened): The base for dreamy, tangy frosting—you want it room temperature for easy mixing.
Unsalted butter (softened): Blends with cream cheese for rich, smooth frosting that’s never greasy.
Powdered sugar: Gives the frosting its sweetness and pillowy thickness.
Vanilla extract (for frosting): A double hit of vanilla brings the frosting completely over the top.
Milk (if needed): Just a splash to ensure spreadable, swoon-worthy frosting.
Additional chopped pecans & banana slices (for garnish): Optional, but the perfect decorative (and tasty) flourish.

How to Make Hummingbird Cake

Step 1: Prepare Your Pans and Preheat

Start by preheating your oven to 350°F (175°C). Take a moment to thoroughly grease and flour two 9-inch round cake pans, making sure you reach every nook—this ensures your Hummingbird Cake layers release without sticking or crumbling. Lining the bottoms with parchment rounds is an extra insurance policy if you want picture-perfect results.

Step 2: Mix the Dry Ingredients

Grab a large bowl and whisk together the flour, sugar, baking soda, cinnamon, and salt. This simple step evenly distributes leavening and spice, so every inch of your cake bakes up fluffy and perfectly seasoned.

Step 3: Combine the Wet Ingredients

In a separate medium bowl, beat the eggs, oil, and vanilla extract. Once smooth, fold in the crushed pineapple (juice and all), the mashed bananas (the riper the better), pecans, and coconut if you’re indulging in the optional touch. The mixture may look a little rustic, but that’s the beauty of this crowd-pleasing cake.

Step 4: Bring It All Together

Add the wet mixture into the bowl with the dry ingredients. Stir just until combined—overmixing can toughen your cake, so use a gentle hand here. The batter will smell incredible, and you’ll start to glimpse pockets of fruit and nuts throughout.

Step 5: Bake to Perfection

Divide the batter evenly between your prepared pans. Slide them into the oven and bake for 28–32 minutes or until a toothpick poked in the center comes out clean or with a few moist crumbs. Let the cakes cool in their pans for about 10 minutes before gently turning them onto wire racks to finish cooling completely. This pause helps the cakes firm up, avoiding breakage.

Step 6: Make the Cream Cheese Frosting

In a large bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add the powdered sugar and vanilla, beating until fluffy and luscious. If the frosting feels stiff, add a tablespoon or two of milk until you reach that cloud-like, spreadable consistency that dreams are made of.

Step 7: Assemble and Decorate

Once the cake layers are totally cool, it’s time to frost! Spread a generous layer of frosting between the cakes, then cover the top and sides. Garnish your masterpiece with extra chopped pecans and a few banana slices if you like a touch of drama. The finished Hummingbird Cake is utterly irresistible and nearly too pretty to slice—almost.

How to Serve Hummingbird Cake

Garnishes

Dress your Hummingbird Cake up with a hearty sprinkle of extra pecans scattered over the frosting, their golden edges catching the light. Banana slices make for a charming (and edible) touch—just add them immediately before serving so they stay fresh and bright. A dusting of toasted coconut or a few edible flowers can also add a festive look for special occasions.

Side Dishes

Because the cake itself is rich and fruity, serve alongside simple sides to complement the flavors. Think fresh berries, a tart lemon sorbet, or even lightly sweetened whipped cream for an extra layer of indulgence without overwhelming the palate. For coffee lovers, a pot of freshly brewed coffee pairs beautifully with every forkful.

Creative Ways to Present

Try baking your Hummingbird Cake as cupcakes for crowd-friendly treats, or in a 9×13-inch pan for a fuss-free sheet cake perfect for potlucks and picnics. Layer cubes of cake, cream cheese frosting, and fruit in jars for whimsical parfaits, or stack mini cakes for a stunning dessert table centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftover Hummingbird Cake keeps beautifully in the refrigerator for up to 4 days, thanks to its moist crumb. Wrap the cake tightly in plastic wrap, or cover it in an airtight container to prevent the frosting from drying out and to maintain that fresh, irresistible flavor.

Freezing

If you’re thinking ahead or want to enjoy Hummingbird Cake on demand, freeze unfrosted cake layers wrapped well in plastic wrap and foil for up to 3 months. Defrost overnight in the fridge before assembling. You can also freeze individual frosted slices, separated by parchment, for spur-of-the-moment treats.

Reheating

While Hummingbird Cake is typically served at room temperature or chilled, you can remove it from the fridge about 30 minutes before slicing to take off the chill and let the flavors bloom. Avoid microwaving, as it may melt the frosting and dry out the cake.

FAQs

Can I make Hummingbird Cake without nuts?

Absolutely! Feel free to omit the pecans if you prefer a nut-free version or if you’re serving guests with allergies. The cake will still be deliciously moist and flavorful, with the tropical fruit providing plenty of character.

What’s the origin of Hummingbird Cake?

Hummingbird Cake is a Southern favorite with roots in Jamaica, where it was originally called “Doctor Bird Cake.” It found stateside fame after appearing in Southern Living magazine in the late 1970s, and it’s been a beloved classic ever since.

Can I use fresh pineapple instead of canned?

You can! If swapping in fresh pineapple, be sure to chop it finely and include any juice released during chopping to maximize moisture and flavor. The key is to use about 1 cup of crushed pineapple and its juices for just the right consistency.

How do I keep banana slices from browning when garnishing?

Toss banana slices gently in a little lemon juice before adding them to your cake. This will slow oxidation and keep them looking fresh and appetizing, especially if you plan to serve the cake buffet-style.

Can I make the cake gluten-free?

Yes, you can substitute a good-quality 1-to-1 gluten-free flour blend for the all-purpose flour. Just check that your baking soda and other ingredients are gluten-free, and your Hummingbird Cake will turn out wonderfully.

Final Thoughts

There is something utterly joyous about sharing a homemade Hummingbird Cake with friends and family. With its sweet banana, juicy pineapple, and that luscious cream cheese frosting, it’s a little slice of Southern sunshine—easy enough for a beginner, but impressive enough for any special gathering. Give it a try, and let this classic cake become a cherished part of your dessert repertoire!

Hummingbird Cake Recipe

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4.7 from 12 reviews

Author: admin
Total Time: 55 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in a slice of Southern charm with this delightful Hummingbird Cake recipe. Moist layers of banana and pineapple cake are sandwiched together with a luscious cream cheese frosting, creating a treat fit for any special occasion.

Ingredients

Scale

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
1 cup vegetable oil
2 teaspoons vanilla extract
1 (8 oz) can crushed pineapple (with juice)
2 cups mashed ripe bananas (about 4 medium)
1 cup chopped pecans
1/2 cup shredded coconut (optional)

Cream Cheese Frosting:

8 oz cream cheese (softened)
1/2 cup unsalted butter (softened)
4 cups powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk (if needed to thin)

Garnish:

Additional chopped pecans and banana slices (optional)

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Instructions

Preheat oven and prepare pans: Preheat oven to 350°F (175°C) and grease/flour two 9-inch round cake pans.
Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
Combine wet ingredients: In another bowl, beat eggs, oil, and vanilla until smooth. Stir in crushed pineapple, bananas, pecans, and coconut if using.
Combine wet and dry ingredients: Add wet mixture to dry ingredients and stir until just combined. Divide batter into pans and bake.
Prepare frosting: Beat cream cheese and butter, then add powdered sugar and vanilla. Adjust consistency with milk if needed.
Assemble and decorate: Frost cooled cakes, stack them, and garnish with pecans and banana slices if desired.