Hummingbird Cake Recipe

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Why You’ll Love This Recipe

  • Tropical Flavors: The combination of fresh pineapple and ripe bananas creates a sweet and fruity base that’s both refreshing and satisfying.

  • Nutty Crunch: Toasted pecans add a delightful crunch and depth of flavor, balancing the cake’s sweetness.

  • Warm Spices: A hint of cinnamon and nutmeg adds warmth and complexity, enhancing the overall taste experience.

  • Creamy Frosting: The rich cream cheese frosting provides a tangy contrast to the sweet cake, creating a harmonious blend of flavors.

  • Versatile and Crowd-Pleasing: This cake is perfect for gatherings, celebrations, or simply as a delightful dessert to enjoy with family and friends.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • Fresh pineapple

  • Overripe bananas

  • All-purpose flour

  • Baking soda

  • Ground cinnamon

  • Ground nutmeg

  • Salt

  • Granulated sugar

  • Brown sugar

  • Vegetable oil

  • Eggs

  • Vanilla extract

  • Pecans

  • Cream cheese

  • Unsalted butter

  • Powdered sugar

  • Shredded coconut

Directions

  1. Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, and line the bottoms with parchment paper.

  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt.

  3. Combine Wet Ingredients: In a separate bowl, beat the granulated sugar, brown sugar, and eggs until pale and fluffy. Mix in the vegetable oil and vanilla extract until well combined.

  4. Incorporate Bananas and Pineapple: Fold the mashed bananas into the wet mixture. Toss the diced fresh pineapple with a small amount of flour to prevent sinking, then fold into the batter along with the toasted pecans.

  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to ensure a tender cake.

  6. Bake the Cakes: Divide the batter evenly among the prepared pans. Bake for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean.

  7. Cool the Layers: Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

  8. Prepare the Frosting: In a large bowl, beat the softened cream cheese and unsalted butter until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until light and fluffy.

  9. Assemble the Cake: Place one cake layer on a serving plate and spread a portion of the cream cheese frosting on top. Repeat with the remaining layers, then frost the sides of the cake.

  10. Add Finishing Touches: Sprinkle shredded coconut over the top of the cake and press additional toasted pecans onto the sides, if desired.

Servings and Timing

  • Servings: This recipe yields approximately 12-16 slices, depending on how generously you cut them.

  • Preparation Time: About 30 minutes.

  • Baking Time: 25-30 minutes.

  • Cooling and Assembly Time: Approximately 1 hour.

Variations

  • Cupcakes: Transform this recipe into cupcakes by dividing the batter into lined muffin tins and baking for 20-22 minutes, or until a toothpick comes out clean.

  • Bundt Cake: For a different presentation, pour the batter into a greased and floured bundt pan and bake for 55-65 minutes.

  • Nut Alternatives: Substitute walnuts for pecans, or omit nuts entirely for those with allergies.

  • Spice Adjustments: Add a pinch of allspice or ginger for an extra layer of warmth.

Storage/Reheating

  • Storage: Store the cake in an airtight container in the refrigerator for up to 5 days.

  • Serving: For best flavor and texture, allow the cake to come to room temperature before serving.

  • Freezing: The unfrosted cake layers can be wrapped tightly in plastic wrap and frozen for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.

FAQs

What is the origin of Hummingbird Cake?

Hummingbird Cake originated in Jamaica, where it was known as “Doctor Bird Cake,” named after the island’s national bird. The recipe was later popularized in the Southern United States during the 1970s.

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Hummingbird Cake

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  • Author: Isabella
  • Total Time: 1 hour 30 minutes (including cooling & assembly)
  • Yield: 12-16 slices
  • Diet: Vegetarian
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Description

Hummingbird Cake is a moist and flavorful dessert featuring tropical ingredients like bananas and pineapple, complemented by warm spices and crunchy pecans. Layered with rich cream cheese frosting and topped with shredded coconut, this Southern favorite is perfect for celebrations or whenever you crave a taste of the tropics.

Ingredients

Cake:

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups mashed ripe bananas (about 3 bananas)
  • 1 cup fresh pineapple, diced
  • 1 cup chopped toasted pecans

Cream Cheese Frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract

Topping:

  • ½ cup shredded coconut
  • Additional toasted pecans (optional)

Instructions

  • Prepare the Cake Pans – Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and line with parchment paper.
  • Mix Dry Ingredients – In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
  • Combine Wet Ingredients – In another bowl, beat granulated sugar, brown sugar, and eggs until pale and fluffy. Mix in vegetable oil and vanilla extract.
  • Incorporate Fruit and Nuts – Fold mashed bananas into the wet mixture. Toss diced pineapple with a little flour to prevent sinking, then fold it in along with the toasted pecans.
  • Mix Batter – Gradually add dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
  • Bake the Cakes – Divide batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool the Layers – Let cakes cool in pans for 10 minutes before transferring to wire racks to cool completely.
  • Prepare Frosting – Beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until fluffy.
  • Assemble the Cake – Place one cake layer on a plate, spread frosting on top, and repeat with remaining layers. Frost the sides.
  • Add Finishing Touches – Sprinkle shredded coconut on top and press extra toasted pecans onto the sides, if desired.

Notes

  • Ensure bananas are very ripe for maximum sweetness.
  • Toasting pecans enhances their flavor.
  • For a smoother frosting, sift powdered sugar before adding.
  • Prep Time: 30 minutes
  • Cook Time: 25-30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern, Jamaican

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