Hummingbird Cake Recipe

Hummingbird Cake Recipe

Hummingbird Cake Recipe

This hummingbird cake recipe features three moist layers infused with ripe bananas, crushed pineapple, warm spices, and toasted pecans, all topped with a velvety cream cheese frosting. A beloved Southern dessert with tropical roots, this hummingbird cake recipe is perfect for holidays, gatherings, or special occasions. Discover how to make this iconic treat with easy to follow steps and tips for guaranteed success.

Description 

The Hummingbird Cake Recipe is a Southern classic with a fascinating history. Originating in Jamaica in the 1960s, it gained fame in the U.S. after being featured in Southern Living magazine. Named after the island’s national bird, this cake is celebrated for its tropical flavors and irresistible texture. Combining ripe bananas, pineapple, cinnamon, and pecans, it’s a harmonious blend of spice and sweetness, finished with a tangy cream cheese frosting that balances the richness.

Why This Recipe Works

• Moist Texture: The natural juices from pineapple and bananas keep the cake tender for days.
• Flavor Depth: Cinnamon and nutmeg enhance the fruitiness, while toasted pecans add crunch.
• Crowd Pleasing: Ideal for potlucks, birthdays, or afternoon tea.

Key Ingredients & Substitutions

• Bananas: Use overripe, speckled bananas for maximum sweetness.
• Crushed Pineapple: Canned pineapple in juice (not syrup) ensures natural sweetness.
• Pecans: Toast them for a deeper flavor. Walnuts work as a substitute.
• Cream Cheese Frosting: Full fat cream cheese and butter create a stable, silky texture.

Step by Step Tips

1. Proper Mixing: Avoid overmixing the batter to keep the cake light.
2. Even Layers: Use a kitchen scale to divide batter evenly.
3. Frosting Consistency: Chill the frosting for 10 minutes if it becomes too soft.

Serving Suggestions
Pair with coffee, bourbon spiced whipped cream, or fresh berries. Store leftovers in the fridge for up to 5 days.

Ingredients

For the Cake:

• 3 cups (360g) all purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• ½ tsp nutmeg
• 1½ cups (300g) granulated sugar
• 1 cup (200g) brown sugar
• 3 large eggs, room temperature
• 1 cup (240ml) vegetable oil
• 2 tsp vanilla extract
• 2 cups mashed ripe bananas (~4 medium)
• 1 (8oz) can crushed pineapple, undrained
• 1 cup (120g) chopped toasted pecans

For the Frosting:

• 16oz (450g) cream cheese, softened
• 1 cup (226g) unsalted butter, softened
• 4 cups (480g) powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Optional Garnish:

• Pecan halves, pineapple slices, edible flowers

Instructions

1. Prep: Preheat oven to 350°F (175°C). Grease three 8-inch cake pans and line with parchment.
2. Dry Mix: Whisk flour, baking soda, salt, cinnamon, and nutmeg in a bowl.
3. Wet Mix: In a separate bowl, beat sugars, eggs, oil, and vanilla until smooth. Stir in bananas, pineapple, and pecans.
4. Combine: Gradually fold dry ingredients into wet until just combined. Divide batter into pans.
5. Bake: 35-40 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
6. Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Whip until fluffy.
7. Assemble: Layer cakes with frosting. Cover the top and sides. Garnish with pecans or pineapple.

Notes

• Storage: Refrigerate for up to 5 days. Bring to room temperature before serving.
• Gluten-Free: Substitute 1:1 gluten-free flour.
• Cupcakes: Bake for 20-22 minutes; makes 24.

Hummingbird Cake Recipe

Chef Brian

This hummingbird cake recipe features three moist layers infused with ripe bananas, crushed pineapple, warm spices, and toasted pecans, all topped with a velvety cream cheese frosting. A beloved Southern dessert with tropical roots, this cake is perfect for holidays, gatherings, or special occasions. Discover how to make this iconic treat with easy to follow steps and tips for guaranteed success.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

(plus cooling) 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine Jamaican

Servings 12

Calories 480 kcal

Ingredients

  

• For the Cake:
• 3 cups 360g all purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 2 tsp ground cinnamon
• ½ tsp nutmeg
• 1½ cups 300g granulated sugar
• 1 cup 200g brown sugar
• 3 large eggs room temperature
• 1 cup 240ml vegetable oil
• 2 tsp vanilla extract
• 2 cups mashed ripe bananas ~4 medium
• 1 8oz can crushed pineapple, undrained
• 1 cup 120g chopped toasted pecans
• For the Frosting:
• 16 oz 450g cream cheese, softened
• 1 cup 226g unsalted butter, softened
• 4 cups 480g powdered sugar
• 1 tsp vanilla extract
• Pinch of salt
• Optional Garnish:
• Pecan halves pineapple slices, edible flowers

Instructions

 

• Prep: Preheat oven to 350°F (175°C). Grease three 8-inch cake pans and line with parchment.
• Dry Mix: Whisk flour, baking soda, salt, cinnamon, and nutmeg in a bowl.
• Wet Mix: In a separate bowl, beat sugars, eggs, oil, and vanilla until smooth. Stir in bananas, pineapple, and pecans.
• Combine: Gradually fold dry ingredients into wet until just combined. Divide batter into pans.
• Bake: 35-40 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
• Frosting: Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Whip until fluffy.
• Assemble: Layer cakes with frosting. Cover the top and sides. Garnish with pecans or pineapple.

Notes

• Storage: Refrigerate for up to 5 days. Bring to room temperature before serving.
• Gluten-Free: Substitute 1:1 gluten-free flour.
• Cupcakes: Bake for 20-22 minutes; makes 24.

Keyword Hummingbird Cake, Hummingbird Cake Recipe