Hummingbird Cake is an absolute delight! This Southern classic bursts with tropical flavors, marrying sweet bananas and crushed pineapple with a warm hint of cinnamon and nutmeg. When you first bite into a slice, the moist crumb and creamy cream cheese frosting envelop your senses, transporting you to a sunny kitchen filled with laughter. Every forkful feels like a celebration, perfectly complementing your sweet tooth while evoking fond memories of summer gatherings and family get-togethers.

Table of Contents

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

I remember the first time I tasted this cake at a friend’s birthday party. It was love at first sight; the layers stacked high and frosted to perfection looked like pure indulgence. The aroma wafting through the air was simply irresistible. Since then, I’ve made it countless times, tweaking this or that, all while staying true to its delicious roots. It’s such a crowd-pleaser that it might just steal the spotlight at your next gathering. If you’re looking for a dessert that brings happiness to any occasion, I wholeheartedly invite you to try making this incredible Hummingbird Cake!

Why You’ll Love This Recipe

Simple & Quick: Whip this cake up in about 30 minutes of active prep time, making it perfect for a last-minute dessert.
Irresistible Flavor: Each bite is a perfect blend of sweetness from the bananas and pineapple, with warm spices dancing on your taste buds.
Eye-Catching Appeal: With its tall layers and rich cream cheese frosting, this cake is sure to impress any guest.
Flexible Serving: Great for brunch, parties, or even an afternoon snack with a cup of tea.
Diet-Friendly Options: Swap or reduce sugar for a lighter version, or try gluten-free flour for alternative dietary preferences.

Ingredients You’ll Need

2 cups (250g) chopped pecans: These add a wonderful crunch and nutty flavor to the cake. You can substitute walnuts if you prefer.
3 cups (375g) all-purpose flour (spooned & leveled): Provides the structure for the cake, ensuring it isn’t too dense. Make sure to spoon and level to avoid packing the flour.
1 teaspoon baking powder: This helps the cake rise beautifully. Check the expiration date to ensure it’s fresh.
1 teaspoon baking soda: Reacts with the acidity in the batter, giving it a light texture.
1 and 1/2 teaspoons ground cinnamon: Adds warmth and depth. You can use freshly grated cinnamon for a more intense flavor.
1/2 teaspoon allspice: This spice combines flavors like nutmeg and cloves, enriching the cake’s profile.
1/2 teaspoon salt: Balances sweetness and enhances flavors.
3 large eggs, at room temperature: These help bind the cake. Let them sit out for about 30 minutes before using.
1 cup (226g/240ml) vegetable oil (or avocado oil): Keeps the cake incredibly moist. Olive oil can also be a great substitute.
1 cup (200g) granulated sugar: Sweetens the batter and helps it achieve that lovely golden color.
1/2 cup (100g) packed light or dark brown sugar: Adds moisture and a rich flavor characteristic. If you’re in a pinch, white sugar will work, but the flavor will be lighter.
2 teaspoons pure vanilla extract: A must for that aromatic undertone that makes everything come together.
1 and 1/2 cups (345g) mashed bananas (about 3 large ripe bananas): The star ingredient! Ripe bananas bring natural sweetness and moisture. If you don’t have enough ripe bananas, you can substitute applesauce.
One 8-ounce can (226g) crushed pineapple (do not drain): Adds juiciness and a lovely fruity note to each layer.
16 ounces (452g) full-fat brick cream cheese, softened to room temperature: Essential for that luscious frosting texture.
1/2 cup (8 tbsp; 113g) unsalted butter, softened to room temperature: Adds creaminess and richness to the frosting.
4 cups (480g) confectioners’ sugar: For sweetness and achieving the perfect frosting consistency.
1 and 1/2 teaspoons pure vanilla extract: Just like in the cake, it enhances the flavor of the frosting.
Pinch of salt, to taste: Balances out the sweetness in the frosting.

How to Make Hummingbird Cake

Preheat Your Oven: Set your oven to 350°F (175°C) and grease and flour three 9-inch round cake pans. You want those layers to slide out easily once baked.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, allspice, and salt. This prepares the leavening agents to do their job well.
Combine Wet Ingredients: In a separate large bowl, whisk the eggs until frothy. Then add the granulated sugar, brown sugar, vegetable oil, and vanilla extract. Mix until combined and smooth.
Incorporate Bananas and Pineapple: Stir in the mashed bananas and the undrained crushed pineapple. The mixture should be rich and fruity.
Add Dry Ingredients: Gradually fold the flour mixture into the wet ingredients, mixing just until combined. Be careful not to overmix; we want a soft, tender crumb.
Gently Fold in Pecans: Add the chopped pecans to the batter and fold them in gently, ensuring an even distribution without stirring too hard.
Bake the Cakes: Divide the batter equally among the three prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The edges should be golden and the tops should spring back when lightly pressed.
Cool Down: Let the cakes cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
Prepare the Frosting: In a mixing bowl, beat the softened cream cheese and butter until creamy. Gradually incorporate the confectioners’ sugar and vanilla extract. Add a pinch of salt and beat until fluffy.
Assemble and Frost: Once the cakes are completely cool, place one layer on a serving platter. Spread a layer of cream cheese frosting on top, then repeat with the second layer. Top with the third layer and frost the entire cake with any remaining frosting. Decorate with remaining pecans if you like.

Storing & Reheating

Hummingbird Cake can be stored at room temperature for up to 2 days, covered with plastic wrap or in an airtight container. If you need to store it longer, pop it in the refrigerator for up to a week. For longer storage, freeze slices individually wrapped in plastic wrap and placed in a freezer bag for up to 3 months. When you’re ready to enjoy, let it thaw in the fridge overnight and warm it slightly in the microwave for 10-15 seconds if desired to refresh its delightful flavors and texture.

Chef’s Helpful Tips

Avoid overmixing the batter to maintain a light, fluffy texture.
Ensure your eggs and butter are at room temperature for smooth incorporation.
Use the back of a fork to mash your bananas, which helps achieve a finer, smoother consistency in the cake.
For a stronger pineapple flavor, feel free to add another small can of crushed pineapple.
Make your icing more decorative by using a spatula to create swirls and peaks.

The combination of vibrant flavors and moist texture makes this cake a true treasure. I encourage you to play around with the ingredients and make it your own. Add chocolate chips or a hint of citrus zest for a twist if you like!

Recipe FAQs

How long does Hummingbird Cake last?

Hummingbird Cake can be kept fresh at room temperature for about 2 days, in the fridge for 1 week, or up to 3 months in the freezer. Just remember to store it properly to maintain its moisture and flavor.

Can I make this cake ahead of time?

Yes! You can bake the layers a day in advance and store them tightly covered in plastic wrap. You can also make the cream cheese frosting a day early. Just remember to leave them at room temperature to soften before assembling.

Can I substitute the nuts?

Absolutely! If you’re allergic to nuts, feel free to omit them entirely, or use seeds like sunflower or pumpkin seeds for that added crunch without compromising flavor.

What can I do if my cake is too dense?

If your cake is dense, it may be overmixed. Next time, mix just until combined to avoid developing too much gluten. Ensure your baking powder and soda are fresh too, as old leavening agents might prevent your cake from rising properly.

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Hummingbird Cake

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Author: Peter
Prep Time: NaN
Cook Time: NO DATA
Total Time: 0 hours
Yield: 12 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

This Hummingbird Cake brings the perfect blend of flavors with bananas, pineapple, and pecans. It’s a moist dessert that will impress your guests and is easy to prepare for any occasion.

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). Line a large baking sheet with parchment paper. Spread chopped pecans on the sheet and bake for 6–8 minutes until fragrant. Let cool for 10–15 minutes.
Increase the oven temperature to 350°F (177°C). Grease three 8-inch round cake pans, line them with parchment paper, and grease the paper.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, allspice, and salt. In another bowl, whisk eggs and oil, then add granulated sugar, brown sugar, and vanilla. Incorporate mashed bananas and crushed pineapple.
Pour the wet mixture into the dry ingredients and whisk until combined. Fold in 1 and 1/2 cups toasted pecans, reserving remaining for garnish.
Divide the batter evenly among the pans. Bake for 26–29 minutes or until a toothpick comes out clean from the center.
Let the cakes cool in the pans for 1 hour. Run a knife around the edges, remove them from the pans, and peel off the parchment. Cool completely on a rack before frosting.
Beat cream cheese and butter in a large bowl until smooth. Add confectioners’ sugar, vanilla, and salt. Beat until creamy, and refrigerate if too runny.
Level the tops of each cake and layer with frosting. Refrigerate the layered cake for at least 20 minutes to help it hold its shape before slicing.
Keep leftover cake covered in the refrigerator for up to 5 days.

Notes

Ensure the cakes are completely cool before frosting for best results.
For a more intense flavor, let the frosted cake sit in the fridge for a few hours before serving.
This cake can be made in advance and stored for a few days.