Hummingbird Cake Recipe
The Hummingbird Cake Recipe is a true Southern classic, brimming with tropical flavors and an irresistible cream cheese frosting. Imagine layers of moist banana-pineapple cake studded with pecans and coconut, all wrapped up in a sweet, tangy blanket of frosting. This cake is not just a showstopper at celebrations but also a comforting treat for any day you want to make special. Whether you’re a seasoned baker or just starting out, this recipe welcomes you to create something truly memorable—one bite will instantly transport you to a sunny afternoon surrounded by friends and laughter!
Ingredients You’ll Need
Let’s talk ingredients! Each component of this Hummingbird Cake Recipe plays a crucial role, creating that rich, moist crumb and signature flavor. Don’t worry—these are all pantry staples or easy-to-find items that come together to make magic happen in your kitchen.
- All-purpose flour: Provides the structure for the cake; be sure to measure it accurately for the best texture.
- Granulated sugar: Sweetens each bite and helps the cake brown beautifully in the oven.
- Baking soda: Ensures a lovely rise and lightness in the finished cake layers.
- Ground cinnamon: Adds warmth and a subtle spice that pairs perfectly with banana and pineapple.
- Salt: Balances the sweetness and enhances all the other flavors.
- Large eggs: Bind the batter together and add richness.
- Vegetable oil: Keeps the cake ultra-moist and tender—no dry crumbs here!
- Vanilla extract: Gives the cake that cozy, aromatic undertone.
- Crushed pineapple (with juice): Delivers moisture and a tropical tang that makes every slice sing.
- Mashed ripe bananas: The star ingredient for flavor and texture—make sure your bananas are spotty and sweet.
- Chopped pecans: Add a wonderful crunch and nutty flavor (plus extra for garnishing the top).
- Sweetened shredded coconut (optional): For a little extra chew and a taste of the tropics; feel free to skip if you prefer.
- Cream cheese (softened): The heart of the frosting—be sure it’s at room temperature for smooth blending.
- Unsalted butter (softened): Combines with the cream cheese for an ultra-creamy, dreamy frosting base.
- Powdered sugar: Sweetens and thickens the frosting to the perfect spreading consistency.
- Vanilla extract (for frosting): Rounds out the frosting’s flavor with extra depth.
- Milk: Just a splash, to get your frosting silky smooth and spreadable.
How to Make Hummingbird Cake Recipe
Step 1: Prepare Your Pans and Preheat the Oven
Start by preheating your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or use two pans for thicker layers—either way, you’ll have a stunning cake. Properly prepping your pans is your secret weapon for cakes that release cleanly and look bakery-perfect.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. This step ensures that all your leavening and spices are evenly distributed, setting the stage for a perfectly balanced Hummingbird Cake Recipe.
Step 3: Combine the Wet Ingredients
In a separate bowl, beat the eggs with the oil and vanilla extract until smooth and well combined. Stir in the mashed bananas, crushed pineapple (juice and all!), chopped pecans, and coconut if you’re using it. This mixture should smell absolutely heavenly at this point—you’ll know you’re on the right track!
Step 4: Bring It All Together
Pour the wet mixture into the bowl with your dry ingredients. Gently fold everything together until just combined—don’t overmix, or your cake could turn out dense. The batter will be thick and lusciously chunky, thanks to all those fruits and nuts.
Step 5: Bake to Perfection
Divide the batter evenly between your prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in their pans for about 10 minutes, then turn them out onto wire racks to cool completely. This step is crucial; the cakes need to be fully cool before you frost them.
Step 6: Make the Cream Cheese Frosting
In a large bowl, beat the softened cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing until the frosting is fluffy and sweet. Add the vanilla extract and a splash of milk if needed to reach your ideal spreading consistency—thick but still silky.
Step 7: Assemble and Frost
Once the cake layers are completely cool, spread a generous layer of frosting between each layer, then cover the top and sides. Don’t worry about perfection—swirls and swoops just add to its homemade charm! Finish with extra chopped pecans on top for a beautiful, crunchy garnish.
How to Serve Hummingbird Cake Recipe
Garnishes
The finishing touch for your Hummingbird Cake Recipe should always be a hearty sprinkle of chopped pecans on top. For extra flair, you could add a dusting of cinnamon or a few edible flowers. If you used coconut in the batter, a light scattering of toasted coconut on top looks gorgeous and hints at the tropical flavors inside.
Side Dishes
This cake is rich and satisfying, so keep your sides light and simple. Fresh fruit—like pineapple wedges, berries, or sliced bananas—makes a refreshing pairing. A cup of hot coffee or a pitcher of iced tea also complements the sweet, tangy flavors beautifully.
Creative Ways to Present
For a playful twist, try baking the Hummingbird Cake Recipe as cupcakes or a sheet cake for easy serving at parties. For a stunning presentation, add a crown of caramelized banana slices or pineapple rings on top. You can even slice the cake into petite squares for an elegant dessert platter.
Make Ahead and Storage
Storing Leftovers
Leftover Hummingbird Cake Recipe keeps wonderfully! Simply cover the cake tightly with plastic wrap or store slices in an airtight container in the refrigerator. The flavors deepen and meld overnight, often making the cake taste even better the next day. Enjoy within 5 days for the freshest results.
Freezing
To freeze, wrap individual slices or whole unfrosted cake layers tightly in plastic wrap and then foil. Store them in the freezer for up to 2 months. Thaw in the refrigerator overnight before frosting or serving—the texture and taste stay lovely.
Reheating
Cake is best enjoyed at room temperature, so take it out of the fridge 30 minutes before serving. If you prefer a slightly warm slice, you can microwave individual pieces for 10–15 seconds, but be careful not to melt the frosting.
FAQs
Can I use walnuts instead of pecans in the Hummingbird Cake Recipe?
Absolutely! Walnuts make a tasty substitute for pecans if you prefer their flavor or already have them on hand. Both nuts add a delightful crunch and pair well with the cake’s tropical notes.
Can I make this cake gluten-free?
Yes, you can swap the all-purpose flour for your favorite 1-to-1 gluten-free baking blend. Just keep an eye on your cake during baking, as gluten-free batters may need a couple of extra minutes in the oven.
Why does my Hummingbird Cake Recipe turn out dense?
Dense cake usually means the batter was overmixed or too much flour was added. Mix just until the ingredients are combined, and spoon your flour into the measuring cup to avoid packing it down.
Do I have to include the coconut?
Nope! The sweetened shredded coconut is optional. The cake is delicious with or without it, so skip it if you’re not a fan or if someone has an allergy.
Can I use this recipe for cupcakes?
Definitely! Just divide the batter among lined muffin tins and reduce the baking time to about 18–22 minutes. You’ll get moist, flavorful cupcakes perfect for sharing.
Final Thoughts
If you’re looking for a cake that’s both crowd-pleasing and packed with personality, this Hummingbird Cake Recipe will win you over. Each bite is like a little taste of Southern sunshine. Gather your ingredients, invite someone you love to bake with you, and share the joy—there’s no better way to celebrate than with a homemade slice of this classic!
Print
Hummingbird Cake Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Southern American Hummingbird Cake is a moist and flavorful layered cake bursting with tropical goodness from bananas, pineapple, and pecans, all finished with a luscious cream cheese frosting. Perfect for celebrations or as a sweet treat, this cake combines classic spices with a rich, creamy topping to delight every palate.
Ingredients
Cake 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
- 1 1/2 teaspoons vanilla extract
- 1 can (8 oz) crushed pineapple (with juice)
- 2 cups mashed ripe bananas (about 4 bananas)
- 1 cup chopped pecans (plus more for topping)
- 1/2 cup sweetened shredded coconut (optional)
Cream Cheese Frosting Ingredients
- 8 oz cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
Instructions
- Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or two 9-inch pans for thicker layers to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt ensuring even distribution of leavening agents and spices.
- Combine Wet Ingredients: In another bowl, beat the eggs with the vegetable oil and vanilla extract until well combined. Then stir in the mashed bananas, crushed pineapple with juice, chopped pecans, and shredded coconut if using, incorporating all tropical flavors.
- Mix Batter: Add the wet ingredient mixture to the dry ingredients and gently mix until just combined, taking care not to overmix to maintain a tender crumb.
- Fill Pans and Bake: Divide the batter evenly among the prepared pans, smoothing the tops evenly. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely before frosting.
- Prepare Frosting: Beat together softened cream cheese and unsalted butter until smooth and creamy. Gradually add powdered sugar, beating until the frosting is light and fluffy. Mix in the vanilla extract and add milk a tablespoon at a time if needed for a spreadable consistency.
- Assemble Cake: Once cakes are completely cooled, frost each layer, stacking them carefully. Cover the top and sides with the remaining frosting and garnish with additional chopped pecans if desired.
Notes
- This cake improves in flavor the next day as the ingredients meld together.
- Store the cake covered in the refrigerator for up to 5 days to maintain freshness.
- Consider making this cake as a sheet cake or cupcakes for easier serving and variation.
- If you prefer, omit the shredded coconut for a nut-only version.
- Ensure bananas are very ripe for optimal sweetness and moisture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 530
- Sugar: 45g
- Sodium: 270mg
- Fat: 28g
- Saturated Fat: 9g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 67g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 55mg
