Hummingbird Cake is a delightful Southern classic that’s as charming as its name. This moist and flavorful cake combines bananas, pineapple, and a touch of cinnamon, all topped with a luscious cream cheese frosting. Perfect for celebrations or a special treat, this cake is sure to become a favorite.
Why You’ll Love This Recipe
- Packed with Flavor: The blend of bananas, pineapple, and warm spices creates a cake that’s truly irresistible.
- Easy to Make: Despite its impressive presentation, this recipe is straightforward and beginner-friendly.
- Crowd Favorite: With its moist texture and creamy frosting, it’s guaranteed to please at gatherings.
- A Southern Tradition: A timeless recipe with a rich history, bringing a taste of Southern hospitality to your table.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Granulated sugar
- Brown sugar
- Baking soda
- Ground cinnamon
- Salt
- Ripe bananas, mashed
- Crushed pineapple (with juice)
- Vegetable oil
- Eggs
- Vanilla extract
- Chopped pecans (optional)
For the Cream Cheese Frosting:
- Cream cheese, softened
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
Directions
- Prepare the Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
- Mix the Dry Ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, cinnamon, and salt.
- Combine the Wet Ingredients: In another bowl, mix mashed bananas, crushed pineapple with juice, vegetable oil, eggs, and vanilla extract.
- Combine and Add Pecans: Gradually add the wet ingredients to the dry ingredients, mixing just until combined. Stir in the chopped pecans if using.
- Bake the Layers: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool Completely: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, beating until creamy and spreadable.
- Assemble the Cake: Place one cake layer on a serving plate, spread frosting on top, and repeat with the remaining layers. Frost the sides and top of the cake.
- Decorate: Garnish with additional chopped pecans or a sprinkle of cinnamon, if desired.
- Serve: Slice and enjoy!
Servings and Timing
- Servings: Serves 12-14 people
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: Approximately 1 hour
Variations
- Nut-Free Option: Omit the pecans for a nut-free version of the cake.
- Gluten-Free Version: Use a 1:1 gluten-free flour substitute for a gluten-free cake.
- Add Coconut: For a tropical twist, stir shredded coconut into the batter or sprinkle it on top.
- Bundt Cake: Bake the batter in a bundt pan for a beautiful presentation. Adjust the baking time to 50-60 minutes.
Storage/Reheating
- Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices or the entire cake (unfrosted) in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Room Temperature: If serving within a day, the cake can be kept at room temperature in a covered container.
FAQs
1. Why is it called Hummingbird Cake?
The name is said to come from its sweetness, which is as enticing as nectar to hummingbirds.
2. Can I make this cake ahead of time?
Yes! You can bake the layers a day in advance and frost them the next day.
3. Can I substitute walnuts for pecans?
Absolutely. Walnuts work well as a substitute for pecans.
4. What if I don’t have crushed pineapple?
You can use fresh pineapple, finely chopped, or blend canned pineapple chunks with a bit of juice.
5. How do I ripen bananas quickly?
Place them in a paper bag with an apple or heat unpeeled bananas in a 300°F oven for 15-20 minutes.
6. Can I reduce the sugar in this recipe?
Yes, but reducing sugar may affect the cake’s texture and sweetness. Consider reducing by no more than 1/4 cup.
7. How do I prevent the cake layers from sticking to the pans?
Grease the pans thoroughly and use parchment paper for an easy release.
8. Can I make cupcakes with this recipe?
Yes! This recipe yields about 24 cupcakes. Bake at 350°F for 18-20 minutes.
9. What’s the best way to frost the cake neatly?
Chill the cake layers before frosting to minimize crumbs. Use an offset spatula for even spreading.
10. Can I add spices like nutmeg or ginger?
Certainly! A pinch of nutmeg or ginger complements the cinnamon beautifully.
Conclusion
Heavenly Hummingbird Cake is a celebration of flavor and tradition. Its moist texture, fruity sweetness, and creamy frosting make it a show-stopping dessert for any occasion. Whether you’re serving it at a party or enjoying a slice with your coffee, this cake is sure to impress. Try it today and savor the timeless charm of this Southern classic!
Heavenly Hummingbird Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12–16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Description
This classic Southern dessert is a moist and flavorful cake filled with pineapple, bananas, and pecans, then topped with a rich cream cheese frosting. With its tropical flavors and nutty texture, Hummingbird Cake is perfect for any celebration or family gathering.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 3 large eggs, lightly beaten
- 1 cup vegetable oil
- 1 1/2 tsp vanilla extract
- 1 (8 oz) can crushed pineapple with juice
- 1 1/2 cups mashed ripe bananas (about 3 large bananas)
- 1 cup chopped pecans (plus extra for garnish)
For the Cream Cheese Frosting:
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper.
- Mix the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon.
- Combine the Wet Ingredients:
- Add the eggs, oil, and vanilla extract to the dry ingredients. Stir until just combined.
- Fold in the crushed pineapple (with juice), mashed bananas, and chopped pecans. Do not overmix.
- Bake the Cakes:
- Divide the batter evenly among the prepared cake pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Make the Cream Cheese Frosting:
- In a large bowl, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and beat until fluffy. Mix in the vanilla extract.
- Assemble the Cake:
- Place one cake layer on a serving plate and spread a generous layer of frosting on top. Repeat with the second and third layers, frosting the top and sides of the cake.
- Garnish with chopped pecans or a few slices of fresh banana and pineapple, if desired.
- Serve:
- Chill the cake in the refrigerator for at least 30 minutes before slicing. Serve at room temperature for the best flavor.
Notes
- Make sure your bananas are very ripe for optimal sweetness and flavor.
- You can toast the pecans for added crunch and nuttiness.
- Store leftovers in the refrigerator for up to 5 days.