If you have been searching for a dessert that bursts with tropical flavors and moist, tender crumb, look no further than this delightful Hummingbird Cake Recipe. This classic Southern cake is a perfect marriage of ripe bananas, juicy crushed pineapple, and warm spices, all brought together by a luscious cream cheese frosting and crunchy toasted pecans. Whether it’s for a special occasion or an everyday treat, this cake is irresistibly delicious and sure to become a beloved favorite in your recipe collection.
Ingredients You’ll Need
This Hummingbird Cake Recipe calls for simple, pantry-friendly ingredients that each play a crucial role in delivering its signature flavor, texture, and appearance. From the ripe bananas adding natural sweetness and moisture, to the warm cinnamon and allspice that provide depth, every component works together harmoniously.
- Chopped pecans: Toasting them enhances their nutty flavor and adds delightful crunch to the cake layers and garnish.
- All-purpose flour: Provides the structure and tender crumb, so be sure to spoon and level it for accuracy.
- Baking powder and baking soda: These leavening agents ensure your cake rises perfectly and remains light.
- Ground cinnamon and allspice: Bring warm, aromatic spices that beautifully complement the fruit.
- Salt: Balances the flavors and boosts sweetness without overpowering.
- Mashed bananas: Use about 3 large very ripe bananas for maximum flavor and moisture.
- Crushed pineapple: Adds a juicy tropical twist; do not drain to keep the batter moist.
- Eggs: Provide structure and richness, always at room temperature for even mixing.
- Vegetable oil: Keeps the cake moist and tender without altering flavor.
- Light or dark brown sugar and granulated sugar: A blend for balanced sweetness and caramel notes.
- Pure vanilla extract: Enhances the cake’s overall aroma and flavor.
- Cream cheese: Full-fat and softened, essential for that silky, tangy frosting.
- Unsalted butter: Softened to combine smoothly into the frosting for richness.
- Confectioners’ sugar: Sweetens and thickens the frosting into a creamy dream.
How to Make Hummingbird Cake Recipe
Step 1: Toast the Pecans
Preheat your oven to 300°F (149°C) and spread the chopped pecans on a baking sheet lined with parchment or silicone mat. Toasting the pecans for 7–8 minutes unlocks their full nutty flavor and adds a satisfying crunch that contrasts wonderfully with the soft cake layers. Let them cool completely before folding into the batter.
Step 2: Prepare the Cake Pans
Next, increase the oven temperature to 350°F (177°C) and grease three 8-inch cake pans. For the best results, line each pan with parchment paper rounds, then grease the paper. This extra step helps the cakes release perfectly after baking, preventing any frustrating sticking or cracking.
Step 3: Combine Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt. These dry ingredients work in harmony to create a fragrant, spiced base that lifts the tropical flavors.
Step 4: Mix Wet Ingredients and Combine
In a separate bowl, whisk the mashed bananas, crushed pineapple (including the juice), eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract until smooth. Pour this wet mixture into the dry ingredients, then whisk gently until fully combined. Finally, fold in 1 and 1/2 cups of the toasted pecans, saving the rest to decorate later. Your batter should be thick, flavorful, and ready to bake.
Step 5: Bake the Cake Layers
Divide the batter evenly among the three prepared pans. Bake for 26–29 minutes, rotating the pans halfway through to ensure even cooking. Use a toothpick inserted into the center to check doneness; it should come out clean. Allow the cakes to cool completely in their pans before removing.
Step 6: Level the Cakes
Once cooled, carefully remove the cakes from the pans. Using a serrated knife, level the tops so the layers stack nicely. Feel free to enjoy the trimmed cake tops as a little reward for your hard work—they’re delicious!
Step 7: Make the Cream Cheese Frosting
Beat together softened cream cheese and butter on medium-high speed until smooth and creamy, about two minutes. Add confectioners’ sugar, vanilla extract, and a pinch of salt. Start mixing on low speed to incorporate, then increase to high and beat for three minutes until fluffy and luscious. Adjust thickness as desired — add a splash of milk to thin or more sugar to thicken.
Step 8: Assemble and Frost the Cake
Place the first cake layer on your serving plate or cake stand. Spread an even layer of frosting over the top, then add the second cake layer and repeat. Top with the last layer and cover all sides and top with the remaining frosting. Press the reserved toasted pecans gently onto the frosting for an inviting crunch and beautiful presentation. Chill the assembled cake for at least 15-20 minutes to help it set before slicing.
Step 9: Store Properly
Keep your frosted cake tightly covered and refrigerated. It will stay fresh and moist for up to five days, giving you plenty of chances to enjoy this amazing treat.
How to Serve Hummingbird Cake Recipe
Garnishes
To make your Hummingbird Cake Recipe look as divine as it tastes, serve it with extra toasted pecans sprinkled on top or even a few banana slices for a hint of freshness. A light dusting of ground cinnamon or a drizzle of honey can also add a charming finishing touch.
Side Dishes
This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream to complement the spiced, fruity flavors. For a refreshing contrast, a cup of hot coffee or chai tea makes a perfect companion.
Creative Ways to Present
Why not turn your Hummingbird Cake Recipe into mini layer cakes for individual servings? Use cupcake pans and cut down the baking time, then stack and frost for personalized desserts at gatherings. Alternatively, serve slices with a small fruit salad for a light and festive presentation.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Hummingbird Cake tightly with plastic wrap or place it in an airtight container and store it in the refrigerator. It remains tender and flavorful for up to five days, making it a superb candidate for enjoying over several days or sharing with friends and family.
Freezing
If you want to prepare this delicious cake ahead of time, you can freeze it. Wrap the unfrosted cake layers tightly in plastic wrap and aluminum foil before freezing for up to three months. Thaw completely in the refrigerator before frosting and assembling to retain the best texture and flavor.
Reheating
Since this is a moist, cream cheese–frosted cake, it’s best served chilled or at room temperature rather than heated. If you prefer, slice the cake and let it sit out for 30 minutes before serving so the cream cheese frosting softens slightly for the ultimate melt-in-your-mouth experience.
FAQs
What makes a Hummingbird Cake so special?
This cake combines unique tropical ingredients like banana and pineapple with warm spices and crunchy pecans, creating a moist, flavorful, and utterly irresistible dessert. The cream cheese frosting adds the perfect tangy balance to the sweet layers.
Can I substitute nuts in the Hummingbird Cake Recipe?
Yes, if pecans are not your favorite or you need a nut-free option, walnuts are a common substitute. Alternatively, omit nuts entirely for a nut-free version and consider adding shredded coconut for texture.
How ripe should the bananas be for this recipe?
Use very ripe bananas with plenty of brown spots. They will be sweeter and softer, contributing maximum flavor and moisture to the cake.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum or another binder. The cake texture might be slightly different but still delicious.
Is the Hummingbird Cake Recipe suitable for freezing after being frosted?
It’s best to freeze the cake layers unfrosted and assemble the cake fresh. However, if you must freeze a fully frosted cake, wrap it well and thaw slowly in the refrigerator to help maintain frosting texture.
Final Thoughts
Making this Hummingbird Cake Recipe is like inviting sunshine into your kitchen and onto your plate. Its perfectly balanced flavors and comforting textures never fail to impress. Don’t hesitate to give this recipe a whirl—it’s sure to become one of your all-time favorites and a dessert you’ll love sharing with everyone around your table!
Print
Hummingbird Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Total Time: 58 minutes
- Yield: 12 servings (12-14 slices)
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Description
This classic Hummingbird Cake is a moist, flavorful layered cake bursting with ripe bananas, crushed pineapple, and warmly spiced with cinnamon and allspice. Toasted pecans add a delightful crunch, while a rich cream cheese frosting gives it the perfect creamy finish. Perfect for celebrations or anytime you want a scrumptious Southern-inspired dessert.
Ingredients
Cake
- 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
- 1 and 1/2 cups (345g) mashed bananas (about 3 large ripe bananas)
- One 8 ounce can crushed pineapple (do not drain)
- 3 large eggs, at room temperature
- 1 cup (240ml) vegetable oil
- 3/4 cup (150g) packed light or dark brown sugar
- 3/4 cup (150g) granulated sugar
- 2 teaspoons pure vanilla extract
Frosting
- 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
Instructions
- Toast Pecans: Preheat the oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans evenly on the sheet and toast them in the oven for 7–8 minutes until fragrant and lightly browned. Remove and let cool for 10–15 minutes.
- Prepare Cake Pans: Increase oven temperature to 350°F (177°C). Grease three 8-inch cake pans, then line them with parchment paper rounds. Grease the parchment paper as well to ensure cakes release smoothly after baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, allspice, and salt until thoroughly combined.
- Mix Wet Ingredients and Combine: In a medium bowl, whisk together the mashed bananas, crushed pineapple (with juice), eggs, vegetable oil, brown sugar, granulated sugar, and vanilla extract. Pour the wet mixture into the dry ingredients and whisk until just combined. Gently fold in 1 and 1/2 cups of the toasted pecans, reserving the rest for garnish. The batter should yield about 6 to 7 cups.
- Divide Batter and Bake: Evenly divide the batter among the three prepared cake pans. Bake in the preheated oven for 26-29 minutes or until a toothpick inserted in the center comes out clean. Rotate the pans halfway through baking for even cooking.
- Cool and Level Cakes: Remove cakes from the oven and cool completely in the pans on a wire rack. Once cooled, remove the cakes from pans and level the tops with a serrated knife to create flat layers. Save or enjoy the trimmed cake tops.
- Prepare Frosting: In a large bowl, use a handheld or stand mixer fitted with a whisk or paddle attachment to beat the softened cream cheese and butter on medium-high speed for about 2 minutes until smooth and creamy. Add the confectioners’ sugar, vanilla extract, and a pinch of salt. Beat on low for 30 seconds, then increase to high speed for 3 minutes until light and fluffy. Adjust consistency with additional powdered sugar if too thin, or milk if too thick. Balance sweetness with an extra pinch of salt if needed.
- Assemble Cake: Place one cake layer on a cake stand or serving plate. Spread a generous, even layer of frosting on top. Repeat with the second and third cake layers. Cover the entire cake with the remaining frosting, smoothing the top and sides. Decorate with the reserved toasted pecans pressed gently along the top and sides.
- Chill Before Serving: Refrigerate the assembled cake for at least 15-20 minutes to allow the frosting to set, which helps the cake hold its shape when slicing. Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Notes
- Toasting the pecans enhances their flavor and crunch in the cake and garnish.
- Ensure bananas are ripe and soft for the best natural sweetness and moist texture.
- Using room temperature eggs and dairy ensures better mixing and texture.
- Leveling the cake layers creates an even and professional-looking dessert.
- If frosting is too sweet, add a pinch of salt; if too thick, add a bit of milk.
- This cake keeps well refrigerated and is best enjoyed within 5 days.
