Hummingbird Cake Recipe

This super-simple tropical cake contains a hefty amount of mashed bananas and crushed pineapple. Often associated with the American South, where it is believed to have adopted a cream cheese frosting, it most likely originated in Jamaica, where it was called a Doctor Bird Cake. (“Doctor bird” is the nickname of Jamaica’s national bird, the red-billed streamertail hummingbird.) Some say this cake is sweet enough to attract even hummingbirds, while others say the name derives from how bananas, a key ingredient in the cake, resemble the bird’s beak. The end result tastes similar to banana bread, but with the moistness and flavor of a spice-filled carrot cake.

Hummingbird Cake

Homemade hummingbird cake is exceptionally moist and flavorful with 3 delicious layers and silky cream cheese frosting!

Prep: 30min

Total: 3h30min

Yield: 12

Ingredients:

• 2 cups (250g) chopped pecans*
• 3 cups (375g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon allspice
• 1/2 teaspoon salt
• 2 cups (460g) mashed bananas (about 4 large ripe bananas)
• one 8 ounce can crushed pineapple*
• 3 large eggs, at room temperature
• 2/3 cup (160ml) vegetable or canola oil (or melted coconut oil)
• 1 cup (200g) packed light or dark brown sugar
• 3/4 cup (150g) granulated sugar
• 2 teaspoons pure vanilla extract
• two 8 ounce (450g) blocks of cream cheese, softened room temperature (16 ounces)
• 3/4 cup (175g) unsalted butter, softened to room temperature
• 5 cups (600g) confectioners’ sugar
• 1 Tablespoon milk
• 2 teaspoons pure vanilla extract
• 1/8 teaspoon salt, or more to taste

Instruction:

1. Preheat the oven to 300°F (149°C). Spread pecans onto a lined baking pan. Toast for 8 minutes. Remove from the oven. Turn oven up to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
2. Whisk the flour, baking soda, cinnamon, allspice, and salt together in a large bowl.
3. Whisk the rest of the cake ingredients in a medium bowl. Pour wet ingredients into dry ingredients and whisk until completely combined. Fold in 1 and 1/2 cups toasted pecans. (Save the rest for garnish.) You should have about 7 cups of batter.
4. Spread batter evenly between the 3 prepared cake pans. Bake for 26-29 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
5. Remove cakes from the oven and allow to cool completely in the pans set on a wire rack. Once completely cooled, remove cakes from pan and level the tops off so they are flat. I simply use a serrated knife. Discard the tops or eat. YUM!
6. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add confectioners’ sugar, vanilla, milk, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add more salt if needed.
7. Place 1 cake layer on your cake turntable, cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with frosting. Finish with the third cake layer and spread the remaining frosting all over the top and sides. Garnish with leftover toasted pecans. Refrigerate for at least 30 minutes before slicing or else the cake may gently fall apart as you cut.
8. Leftover cake is delicious covered and stored in the refrigerator for up to 5 days.

Hummingbird Cake

This hummingbird cake recipe is a banana-pineapple spice cake, which is covered in cream cheese frosting and toasted pecans.

Prep: 20min

Total: 2h10min

Yield: 10 – 12 serving(s)

Ingredients:

• 2 c. all-purpose flour
• 1 1/3 c. granulated sugar
• 1 tsp. ground cinnamon
• 3/4 tsp. salt
• 3/4 tsp. baking soda
• 1/4 tsp. baking powder
• 1 c. canola oil
• 2 large eggs, beaten
• 1 1/2 tsp. vanilla extract
• 2 8-oz. cans crushed pineapple in juice, undrained
• 2 ripe bananas, chopped
• 1 c. chopped pecans
• Nonstick baking spray with flour
• 3/4 c. unsalted butter, softened
• 8 oz. cream cheese, softened
• 4 c. powdered sugar
• 1 tsp. vanilla extract
• Pinch of salt
• 1 c. toasted pecan halves

Instruction:

1. For the cake: Preheat the oven to 350°.
2. Whisk together the flour, sugar, cinnamon, salt, baking soda, and baking powder in a large bowl. Stir in the oil, eggs, vanilla, and pineapple until evenly combined. Mash the bananas then add to the bowl with the pecans. Stir to combine.
3. Spray 2 (8-inch) round baking pans with nonstick baking spray (or, butter and flour the pans). Divide the batter evenly between the prepared pans. Bake in the preheated oven until a wooden pick inserted in the center comes out with just a few small crumbs, 33 to 37 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Invert the cakes onto the wire rack and cool completely, about 1 hour.
4. For the frosting: Beat the butter and cream cheese in a stand mixer fitted with the paddle attachment on medium until smooth and creamy, 2 to 3 minutes. Add the powdered sugar then mix at low speed just until combined. Scrape the sides and bottom of the bowl. Add the vanilla and salt. Beat frosting on medium-high speed until light and fluffy, about 2 minutes.
5. Place one of the cake layers on a serving plate and top with about 1 cup of the frosting, spreading evenly to the edge. Top with the second cake layer. Spread the remaining frosting on the top and sides of the cake.
6. To decorate the cake: Press the pecan halves along the base of the cake and around the top of the cake to create a ring. Slice and serve.

Hummingbird Cake Recipe

This Southern Hummingbird Cake recipe is a deliciously moist cake filled with ripe banana, perfectly sweet pineapple and chopped pecans that’s topped with an irresistibly rich cream cheese frosting!

Prep: 25min

Total: 55min

Yield: 20

Serving Size: 1 serving

Nutrition Facts: calories 444 kcal, Carbohydrate 63 g, Protein 4 g, Fat 20 g, Saturated Fat 10 g, Cholesterol 61 mg, Sodium 219 mg, Fiber 2 g, Sugar 46 g, servingSize 1 serving

Ingredients:

• 3 cups all purpose flour
• 2 cups granulated sugar
• 1 tsp ground cinnamon
• 1 tsp baking soda
• 1 tsp salt
• 3 large eggs (beaten)
• 1 1/4 cup vegetable oil
• 2 tsp vanilla extract
• 8 oz crushed pineapple with juice
• 1 3/4 cup ripe mashed bananas (about 4-5 bananas)
• 1 cup chopped pecans (if desired)
• 1 cup unsalted butter (room temperature)
• 8 oz cream cheese (room temperature)
• 3 1/2 cups confectioner’s sugar (up to 4 cups if you want it stiffer)
• pinch of salt
• 2 tsp pineapple juice
• 2 tsp vanilla extract
• 1/4 cup finely chopped pecans (for garnish if desired)

Instruction:

1. After cooling for 10-15 minutes, remove cakes and allow them to cool to room temperature before frosting.
2. Add in pineapple juice and vanilla and continue whipping until it is smooth, light and a fluffy frosting.
3. Add frosting between layers then frost entire cake with remaining frosting. Garnish with additional pecans if desired. Serve at room temperature.

Hummingbird Cake Recipe

FAQ

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Does a hummingbird cake need to be refrigerated?