Hummingbird Cake is a delightful Southern classic that bursts with flavor and texture. With its moist layers combined with the sweetness of bananas and the tropical flair of crushed pineapple, it’s truly a showstopper at any gathering. Each bite reveals a hint of warm spices and crunchy pecans that make this cake utterly irresistible. The cream cheese frosting adds a luscious finish, creating a harmonious balance that will have your taste buds dancing with joy.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Hummingbird Cake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Hummingbird Cake

I first stumbled upon this enchanting cake during a family reunion, and it instantly became my go-to for celebrations. There’s something about the aroma wafting through the kitchen that reminds you of home and cherished moments shared with loved ones. If you’re looking to impress your guests or simply treat yourself to a slice of happiness, this Hummingbird Cake is just what you need. Trust me; you’ll want to give it a try!

Why You’ll Love This Recipe

Simple & Quick: You can whip up this cake in about an hour, making it perfect for last-minute desserts.
Irresistible Flavor: Rich banana and pineapple flavors combined with spices create a moist cake that’s bursting with taste.
Eye-Catching Appeal: Tall, layered, and frosted with cream cheese, it’s a stunning centerpiece for any occasion.
Flexible Serving: Whether for a birthday, holiday, or just a cozy afternoon, this cake suits any occasion.
Diet-Friendly Options: Feel free to swap in gluten-free flour for a gluten-free version that everyone can enjoy!

Ingredients You’ll Need

2 cups (250g) chopped pecans: Adds a delightful crunch. You can substitute with walnuts if desired.
3 cups (375g) all-purpose flour (spooned & leveled): Essential for the cake’s structure. Use gluten-free flour as an alternative for a gluten-free option.
1 teaspoon baking powder: Helps the cake rise.
1 teaspoon baking soda: Works in tandem with baking powder for leavening.
1 and 1/2 teaspoons ground cinnamon: Provides warm flavor. Feel free to add more if you’re a cinnamon lover!
1/2 teaspoon allspice: This spice enhances flavor complexity; nutmeg can be a suitable substitute.
1/2 teaspoon salt: Balances sweetness.
3 large eggs, at room temperature: Eggs help bind the ingredients and give the cake structure. Room temperature eggs mix more easily into the batter.
1 cup (226g/240ml) vegetable oil (or avocado oil): Ensures a moist cake. You can use melted coconut oil or melted butter as alternatives.
1 cup (200g) granulated sugar: Adds sweetness without the heaviness.
1/2 cup (100g) packed light or dark brown sugar: Enhances moisture and adds a deeper flavor. You can substitute with more granulated sugar if needed.
2 teaspoons pure vanilla extract: Amplifies all flavors. Always choose pure for the best taste.
1 and 1/2 cups (345g) mashed bananas (about 3 large ripe bananas): The bananas lend natural sweetness and moisture. Ensure they’re ripe for the best flavor!
one 8-ounce can (226g) crushed pineapple (do not drain): The juice adds moisture and sweetness. Fresh pineapple can be used as a substitute, but ensure it is finely chopped.
16 ounces (452g) full-fat brick cream cheese, softened to room temperature: This forms the base for the creamy frosting.
1/2 cup (8 tbsp; 113g) unsalted butter, softened to room temperature: Helps create a smooth frosting. For dairy-free, use a non-dairy butter alternative.
4 cups (480g) confectioners’ sugar: Sweetens the frosting. Adjust the amount based on desired sweetness.
1 and 1/2 teaspoons pure vanilla extract: Elevates the taste of the frosting.
Pinch of salt, to taste: Balances the sweetness of the frosting.

How to Make Hummingbird Cake

Prep the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
Combine Dry Ingredients: In a large mixing bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 and 1/2 teaspoons ground cinnamon, 1/2 teaspoon allspice, and 1/2 teaspoon salt. Set aside.
Mix Wet Ingredients: In another bowl, beat together 1 cup vegetable oil, 1 cup granulated sugar, 1/2 cup brown sugar, and 2 teaspoons vanilla extract until smooth.
Add Eggs and Bananas: Incorporate 3 large eggs, one at a time, mixing well after each addition. Stir in 1 and 1/2 cups mashed bananas until fully combined.
Incorporate Dry and Wet Mixes: Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix. Fold in one 8-ounce can crushed pineapple and 2 cups chopped pecans.
Bake the Cakes: Divide the batter evenly among the three prepared cake pans. Bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.
Cool the Cakes: Let the cakes cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Make the Frosting: In a large bowl, beat together 16 ounces softened cream cheese and 1/2 cup softened unsalted butter until creamy. Gradually add in 4 cups confectioners’ sugar and 1 and 1/2 teaspoons vanilla extract. Mix until smooth and fluffy. Add a pinch of salt to taste.
Assemble the Cake: Once the cakes are completely cool, place one layer on a serving platter. Spread an even layer of frosting on top, then add the second cake layer and repeat the frosting process. Place the final layer on top and frost the top and sides of the entire cake.
Decorate: Finish with additional pecans on top or even some banana slices, if desired. Slice and enjoy your delightful creation!

Storing & Reheating

To keep your Hummingbird Cake fresh, store it at room temperature covered with a cake dome or plastic wrap for up to 2 days. If you need to store it longer, consider refrigerating it for up to a week in an airtight container. For longer preservation, you can freeze the cake for up to 3 months. Just make sure to wrap it well in plastic film and foil. When you’re ready to enjoy it again, let it thaw at room temperature, and if desired, a quick spin in the microwave for about 15 seconds can revive its comfortingly moist texture.

Chef’s Helpful Tips

Always use ripe bananas for maximal sweetness and moisture; the more speckled, the better.
Ensure your cream cheese is softened to room temperature to achieve a smooth, lump-free frosting.
If your cake layers domed up while baking, a simple level-off with a serrated knife will make it easier to stack.
Mix the cake batter until just combined; overmixing can lead to a denser cake.
For a fun twist, try adding shredded coconut or dried fruits to the batter for added flavor.

The combination of banana and pineapple in Hummingbird Cake creates such a delightful medley that you might find yourself indulging in just one more slice! Savor the experience, experiment with different frosting designs, and enjoy this delightful creation with family and friends.

Recipe FAQs

Can I make Hummingbird Cake ahead of time?

Absolutely! You can bake the cake layers a day in advance. Just wrap them well in plastic wrap and store them at room temperature. Assemble the cake the next day with cream cheese frosting for optimal freshness.

How can I make this cake gluten-free?

To make a gluten-free version, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend includes xanthan gum for proper texture as well.

What if I don’t have crushed pineapple?

You can chop fresh pineapple very finely and use it instead of canned. Alternatively, canned peaches or applesauce can create a different but deliciously moist texture in the cake.

How do I store leftover Hummingbird Cake?

Leftover Hummingbird Cake can be kept at room temperature for 2-3 days or refrigerated for up to a week. For longer storage, it can be frozen for up to three months. Just wrap it securely to prevent freezer burn.

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Hummingbird Cake

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Author: Anna
Prep Time: 30 minutes
Cook Time: 28 minutes
Total Time: 58 minutes
Yield: 12 servings 1x
Category: Desserts
Method: Baking
Cuisine: American

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Description

Savor the delightful taste of Hummingbird Cake, featuring ripe bananas, crushed pineapple, and toasted pecans. This moist and flavorful cake is perfect for any occasion, easily made at home with simple ingredients.

Ingredients

Scale

2 cups (250g) chopped pecans*
3 cups (375g) all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon salt
3 large eggs, at room temperature
1 cup (226g/240ml) vegetable oil (or avocado oil)
1 cup (200g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
2 teaspoons pure vanilla extract
1 and 1/2 cups (345g) mashed bananas (about 3 large ripe bananas)
one 8-ounce can (226g) crushed pineapple (do not drain)
16 ounces (452g) full-fat brick cream cheese, softened to room temperature
1/2 cup (8 tbsp; 113g) unsalted butter, softened to room temperature
4 cups (480g) confectioners’ sugar
1 and 1/2 teaspoons pure vanilla extract
pinch of salt, to taste

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Instructions

Preheat the oven to 300°F (149°C) and line a large baking sheet with parchment paper. Spread the chopped pecans on the baking sheet and bake for 6–8 minutes until fragrant, shaking the pan halfway through. Allow to cool for 10–15 minutes.
Increase the oven temperature to 350°F (177°C). Grease three 8-inch round cake pans and line them with parchment paper.
In a large bowl, mix the flour, baking powder, baking soda, cinnamon, allspice, and salt. In another bowl, whisk together the eggs and oil. Add granulated sugar, brown sugar, and vanilla extract, then mix in mashed bananas and crushed pineapple until well combined.
Combine the banana and pineapple mixture with the dry ingredients, mixing just until incorporated. Fold in 1 and 1/2 cups of the toasted pecans, reserving the rest for garnish.
Divide the batter evenly among the three prepared pans and bake for 26–29 minutes until a toothpick comes out clean from the center.
After baking, cool the cakes in the pans on a rack for 1 hour. Carefully run a knife around the edges and remove the cakes from the pans. Peel off the parchment and let the cakes cool completely on the rack.
In a large bowl, beat the cream cheese and butter together until smooth, about 2 minutes. Gradually add confectioners’ sugar, vanilla, and a pinch of salt, beating until creamy. If the frosting is thin, refrigerate it for 30 minutes before use.
For assembly, trim the top of each cake layer to create a flat surface. Place one layer on a turntable or serving plate and frost the top. Add the second layer upside down and frost as before. Finish with the third layer right side up and cover the top and sides with the remaining frosting. Garnish with toasted pecans. Refrigerate the cake for at least 20 minutes before slicing.
Store leftover cake in the refrigerator for up to 5 days.

Notes

Ensure your bananas are ripe for the best flavor.
For easier frosting, let your cream cheese and butter come to room temperature before mixing.
Make sure the cakes are completely cool before frosting to prevent melting.