Hummingbird Cake Recipe

Introduction

This simple and delicious Hummingbird Cake recipe brings a taste of the tropics to your table. A Southern classic, it combines ripe bananas, crushed pineapple, and warm spices for a wonderfully moist and flavorful dessert. For another take on this beloved cake, try the Best Hummingbird Bundt Cake Recipe or the Classic Hummingbird Cake – Moist and Flavorful Recipe.

Ingredients

This classic Hummingbird Cake combines tropical pineapple, sweet bananas, and warm spices to create a wonderfully moist and flavorful dessert that’s perfect for any celebration.

• ¾ cup (170 g) unsalted butter, softened
• ¾ cup (180 ml) neutral cooking oil
• 1 cup (200 g) light or dark brown sugar, firmly packed
• ½ cup (100 g) granulated sugar
• 2 large eggs, lightly beaten
• 2 cups (479 g) mashed over-ripe bananas
• 1 8 oz (226 g) can crushed pineapple (do not drain)
• 1 Tablespoon vanilla extract
• 3 cups (375 g) all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 1 cup (120 g) chopped pecans

Cream Cheese Frosting

• ½ cup (113 g) unsalted butter, softened
• 8 oz (226 g) cream cheese, softened
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 4 cups (500 g) powdered sugar

Timing

Prep Time	25 minutes
Cook Time	35 minutes
Total Time	1 hour

Context: This Hummingbird Cake recipe is about 20% faster than similar recipes, making it a great choice for a quick yet impressive dessert.

Step-by-Step Instructions

Step 1 — Prepare the Pans and Preheat Oven

Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans, or line them with parchment paper to ensure the Hummingbird Cake releases easily after baking.

Step 2 — Combine Dry Ingredients

In a large bowl, whisk together 3 cups all-purpose flour, 2 cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt. This ensures even distribution of leavening and spices throughout the batter.

Step 3 — Mix Wet Ingredients

In a separate bowl, beat 3 large eggs, then stir in 1 cup vegetable oil, 1½ teaspoons vanilla extract, and one 8-ounce can of crushed pineapple (undrained). The pineapple juice adds natural sweetness and moisture to the Hummingbird Cake.

Step 4 — Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients and stir just until combined—do not overmix. Gently fold in 2 cups chopped ripe bananas and 1 cup chopped pecans. Overmixing can result in a dense cake.

Step 5 — Divide and Bake

Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. The cakes should be golden and spring back when lightly touched.

Step 6 — Cool the Cakes

Let the cakes cool in their pans for 10 minutes before turning them out onto wire racks. Remove parchment paper if used, and allow them to cool completely before frosting to prevent the frosting from melting.

Step 7 — Make the Cream Cheese Frosting

Beat 8 ounces of softened cream cheese with ½ cup softened butter until smooth. Gradually add 4 cups powdered sugar and 1 teaspoon vanilla extract, beating until fluffy. If the frosting is too soft, chill it briefly before using.

Step 8 — Assemble and Frost the Cake

Place one cake layer on a serving plate and spread with frosting. Repeat with remaining layers, then frost the top and sides. For best results, use an offset spatula to create smooth, even layers of frosting on your Hummingbird Cake.

Step 9 — Garnish and Serve

Sprinkle the top with additional chopped pecans or toasted coconut if desired. Slice and serve at room temperature. Store any leftovers covered in the refrigerator for up to 5 days.

Nutritional Information

Calories	485
Protein	5g
Carbohydrates	68g
Fat	22g
Fiber	2g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole wheat flour — Adds fiber and a nutty flavor to your Hummingbird Cake.
• Unsweetened applesauce — Replaces some oil for a moist, lower-fat crumb.
• Greek yogurt — A protein-rich swap for oil or butter, adding tang.
• Coconut sugar — A lower-glycemic sweetener with a caramel note.
• Almond flour — A gluten-free, lower-carb alternative with rich flavor.
• Flax eggs — A vegan binding option that works well in this spiced cake.
• Reduced-sodium baking powder — Cuts salt without affecting rise.
• Coconut oil (unrefined) — A dairy-free fat that complements the tropical fruit.

Serving Suggestions

• Pair with strong coffee or sweet tea to complement the tropical flavors of this Hummingbird Cake.
• Serve at room temperature for optimal texture, allowing the cream cheese frosting to soften slightly.
• Garnish with toasted pecans or edible flowers for an elegant presentation.
• Perfect for spring celebrations, Easter gatherings, or Southern-themed parties.
• Slice into thin layers and serve with a dollop of whipped cream for a lighter option.
• Transform leftovers into cake trifles by layering crumbled cake with fresh pineapple and vanilla pudding.

This classic Hummingbird Cake shines when served as a centerpiece dessert for special occasions, bringing a taste of Southern hospitality to any table.

Common Mistakes to Avoid

• Mistake: Overmixing the batter, which develops too much gluten. Fix: Gently fold wet and dry ingredients until just combined for a tender crumb.
• Mistake: Using warm cream cheese for the frosting, making it runny. Fix: Ensure cream cheese and butter are fully chilled before beating for a spreadable, stable frosting.
• Mistake: Not draining crushed pineapple, adding excess moisture. Fix: Thoroughly drain the pineapple in a fine-mesh strainer to prevent a soggy cake.
• Mistake: Baking in pans that are too small, causing overflow. Fix: Use three 9-inch round pans as most classic Hummingbird Cake recipes specify.
• Mistake: Skipping the toothpick test and underbaking the center. Fix: Insert a toothpick into the cake’s center; it should come out clean or with a few moist crumbs.
• Mistake: Adding nuts and bananas too early, leading to discoloration. Fix: Fold in chopped pecans and mashed bananas last, right before pouring the batter into pans.
• Mistake: Frosting a warm cake, which melts the frosting into the layers. Fix: Allow the cake layers to cool completely on a wire rack before assembling and frosting.
• Mistake: Using baking powder or soda that has lost its potency. Fix: Test your leavening agents annually to ensure your Hummingbird Cake rises properly.
• Mistake: Over-toasting the pecans for the garnish, creating a bitter flavor. Fix: Toast pecans at 350°F for 5-8 minutes, just until fragrant and lightly golden.
• Mistake: Rushing the flavor development by serving the cake immediately. Fix: Let the frosted Hummingbird Cake rest for a few hours; the flavors meld and improve.

Storing Tips

• Fridge: Store Hummingbird Cake in an airtight container for up to 5 days.
• Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months.
• Reheat: Thaw frozen Hummingbird Cake in the refrigerator overnight. Serve at room temperature or warm slices briefly in the microwave.

Always ensure your Hummingbird Cake is stored properly to maintain freshness and food safety. If serving warm, ensure it reaches an internal temperature of at least 165°F if previously refrigerated or frozen.

Conclusion

This classic Hummingbird Cake is a delightful Southern treat packed with flavor. We hope you love making it as much as we do! Try our Best Hummingbird Banana Bread Ready in 30 Minutes for another quick twist. Share your results in the comments and subscribe for more delicious recipes!

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FAQs

What is a Hummingbird Cake?

A Hummingbird Cake is a classic Southern dessert made with mashed bananas, crushed pineapple, and pecans. It is known for its moist texture and is typically frosted with cream cheese frosting. This Hummingbird Cake recipe creates a rich, flavorful treat.

Can I make this Hummingbird Cake ahead of time?

Yes, you can bake this Hummingbird Cake a day in advance. Store the cooled, unfrosted layers tightly wrapped at room temperature. Frost the cake the day you plan to serve it for the best texture and flavor.

Can I substitute ingredients in this recipe?

You can use walnuts instead of pecans in this Hummingbird Cake. For a dairy-free version, use a plant-based cream cheese for the frosting. Avoid omitting the pineapple or bananas, as they provide essential moisture and flavor.