Hummingbird Cake Recipe

ByMaya Arden
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Introduction

Hummingbird Cake is a moist, flavorful Southern classic loaded with bananas, pineapple, and toasted pecans. Topped with a rich cream cheese frosting, this layered cake is perfect for celebrations or any time you want an indulgent treat.

A slice of three-layer carrot cake sits on a white plate, each layer showing moist, light brown cake with visible chunks of nuts and carrot bits. Between the layers and on top, there is a smooth, thick layer of cream-colored frosting. The side of the slice is decorated with small bright orange, yellow, and purple edible flowers, and there is a pecan placed on top near the flowers. The plate rests on a white marbled surface with some crumbs scattered around the slice. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • Nonstick baking spray
  • 3 3/4 cups (480 grams) all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 large eggs, at room temperature
  • 1 1/2 cups (340 grams) overripe mashed bananas (about 3 bananas)
  • 1 packed cup (220 grams) dark brown sugar
  • 1 cup (200 grams) granulated sugar
  • 1 cup (240 milliliters) vegetable oil
  • 2 teaspoons vanilla extract
  • 2 (8-ounce/227-gram) cans crushed pineapple in juice (about 1 3/4 cups)
  • 3/4 cup (85 grams) chopped toasted pecan halves
  • 2 (8-ounce/226-gram) packages cream cheese, at room temperature
  • 1 cup (225 grams) unsalted butter (2 sticks), at room temperature
  • 7 1/3 cups (905 grams) confectioners’ sugar
  • 4 teaspoons vanilla extract
  • Heaping 3/4 cup (85 grams) toasted pecan halves, for garnish
  • Dried pineapple rings and edible flowers, for garnish

Instructions

  1. Step 1: Preheat the oven to 350°F (175°C). Grease three 9-inch cake pans with nonstick baking spray. In a large bowl, whisk together the flour, cinnamon, baking soda, and salt.
  2. Step 2: In a separate large bowl, whisk the eggs, mashed bananas, dark brown sugar, granulated sugar, vegetable oil, and 2 teaspoons vanilla extract until combined.
  3. Step 3: Make a well in the dry ingredients and pour the wet mixture into it. Gently fold with a rubber spatula to combine. Add the crushed pineapple (with juice) and chopped toasted pecans, folding gently until just incorporated.
  4. Step 4: Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes, or until the cakes are golden and a toothpick inserted in the center comes out clean. Cool the cakes in the pans on a wire rack for 10 minutes, then remove and cool completely.
  5. Step 5: While the cakes cool, prepare the frosting. In a stand mixer with a paddle attachment, beat the cream cheese, butter, confectioners’ sugar, and 4 teaspoons vanilla extract on low speed until ingredients come together, then increase to medium and mix for about 5 minutes until smooth and creamy.
  6. Step 6: Assemble the cake by placing one layer top-side down on a cake stand or plate. Spread frosting evenly over the top. Repeat with the second and third layers, always placing the tops down for flat surfaces. Frost the top and sides evenly.
  7. Step 7: Garnish the cake by placing whole toasted pecan halves around the rim. Decorate with dried pineapple rings and edible flowers if desired. Slice and serve.

Tips & Variations

  • For extra flavor, toast the pecans lightly before adding them to the batter and for garnish.
  • You can substitute crushed pineapple with fresh finely chopped pineapple for a fresher texture.
  • Make sure your bananas are very ripe for the best sweetness and moistness in the cake.
  • If you prefer a lighter frosting, reduce the amount of confectioners’ sugar or add a bit of lemon juice for tang.

Storage

Store the cake covered in the refrigerator for up to 5 days. Allow it to come to room temperature before serving for the best flavor and texture. Leftover slices can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator before enjoying. Reheat briefly at room temperature or warm slightly in the microwave if desired.

How to Serve

A slice of three-layer carrot cake with visible bits of nuts and raisins in the brown cake layers, each separated by a thick layer of creamy white frosting. The outside is also coated with smooth white frosting. On the top edge, a single pecan is placed as decoration. Colorful edible flowers in orange, purple, and yellow hues cascade down the side of the cake, adding bright contrast. The cake slice sits on a simple white plate, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. Be sure it includes xanthan gum or add it separately for proper texture.

What can I use instead of cream cheese frosting?

If you prefer, a simple buttercream or whipped cream frosting can be used, though cream cheese frosting complements the flavors of pineapple and banana best in this cake.

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Hummingbird Cake Recipe

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4.9 from 112 reviews

This classic Hummingbird Cake is a moist, flavorful Southern dessert featuring ripe bananas, crushed pineapple, and toasted pecans layered with a rich cream cheese frosting. Perfect for special occasions, this cake combines warmth from cinnamon and sweetness from brown sugar to create an irresistibly tender treat garnished with dried pineapple rings and edible flowers for an elegant finish.

  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Southern American

Ingredients

Scale

For the Cake

  • Nonstick baking spray
  • 3 3/4 cups (480 grams) all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 large eggs, at room temperature
  • 1 1/2 cups (340 grams) overripe mashed bananas (about 3 bananas)
  • 1 packed cup (220 grams) dark brown sugar
  • 1 cup (200 grams) granulated sugar
  • 1 cup (240 milliliters) vegetable oil
  • 2 teaspoons vanilla extract
  • 2 (8-ounce/227-gram) cans crushed pineapple in juice (about 1 3/4 cups)
  • 3/4 cup (85 grams) chopped toasted pecan halves

For the Cream Cheese Frosting

  • 2 (8-ounce/226-gram) packages cream cheese, at room temperature
  • 1 cup (225 grams) unsalted butter (2 sticks), at room temperature
  • 7 1/3 cups (905 grams) confectioners’ sugar
  • 4 teaspoons vanilla extract

For Garnish

  • Heaping 3/4 cup (85 grams) toasted pecan halves
  • Dried pineapple rings
  • Edible flowers

Instructions

  1. Prepare the cake pans: Preheat your oven to 350°F (175°C). Grease three 9-inch cake pans thoroughly using nonstick baking spray to prevent sticking.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and kosher salt to evenly distribute the leavening and spice.
  3. Mix wet ingredients: In a separate large bowl, whisk eggs, mashed bananas, dark brown sugar, granulated sugar, vegetable oil, and vanilla extract until fully combined and smooth.
  4. Combine wet and dry ingredients: Make a well in the center of the dry ingredients and pour the wet mixture into it. Gently fold the mixtures together with a rubber spatula to avoid overmixing.
  5. Add pineapple and pecans: Fold in the crushed pineapple (with juice) and chopped toasted pecan halves until just incorporated, preserving the texture and moisture.
  6. Bake the cakes: Evenly divide the batter among the prepared cake pans. Bake for 25 to 30 minutes or until golden brown and a toothpick inserted into the center comes out clean.
  7. Cool the cakes: Let the cakes cool in the pans on wire racks for 10 minutes, then remove from pans and cool completely on the racks to room temperature.
  8. Make the cream cheese frosting: Using a stand mixer fitted with the paddle attachment, combine cream cheese, unsalted butter, confectioners’ sugar, and vanilla extract. Begin mixing on low speed until ingredients start to come together, then increase speed to medium and continue beating for about 5 minutes until smooth and creamy.
  9. Assemble the cake: Place the first cake layer top-side down on your cake stand or plate to ensure a flat surface. Spread a generous layer of frosting on top. Repeat with the second and third layers, always placing the cake top-side down.
  10. Frost the cake: Use the remaining frosting to coat the top and sides evenly for a smooth finish.
  11. Garnish: Decorate the rim of the cake with whole toasted pecan halves, and add dried pineapple rings and edible flowers on top as desired for a beautiful presentation.
  12. Serve: Slice the cake and serve to enjoy this moist, fruity, and nutty classic dessert.

Notes

  • Ensure bananas are very ripe for maximum sweetness and moisture.
  • Do not overmix the batter once wet and dry ingredients are combined to keep the cake tender.
  • Use room temperature cream cheese and butter for smooth frosting without lumps.
  • To toast pecans, spread them on a baking sheet and bake at 350°F for 5-7 minutes until fragrant.
  • Store leftover cake covered in the refrigerator for up to 3 days.
  • Bring cake layers to room temperature before frosting if stored cold to prevent frosting from melting.

Keywords: Hummingbird Cake, Southern cake, banana cake, pineapple cake, cream cheese frosting, pecan cake, moist cake dessert

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