Name: Hummingbird Cake
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1 cup finely chopped fresh pineapple; 2.5 cups all-purpose flour (divided); 1 tsp baking soda; 1 tsp ground cinnamon; 0.25 tsp ground nutmeg; 0.5 tsp salt; 0.75 cup granulated sugar; 0.75 cup packed light-brown sugar; 3 large eggs; 1 cup vegetable oil or canola oil; 1 tsp vanilla extract; 1.5 cups mashed overripe bananas; 1 cup pecans, toasted and finely chopped; 12 oz. cream cheese (nearly at room temperature); 0.75 cup unsalted butter (nearly at room temperature); 4 cups powdered sugar; 1 tsp vanilla extract; 1.25 cups sweetened shredded coconut (toasted or untoasted)

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When it comes to classic Southern desserts, few cakes are as beloved as Hummingbird Cake. This delightful confection is a tantalizing blend of flavors and textures, combining the sweetness of ripe bananas and fresh pineapple with the richness of cream cheese frosting. Originating from Jamaica and named after the hummingbird—a symbol of sweetness—it has become a staple at gatherings and celebrations in the United States. Whether you’re baking for a birthday, a picnic, or just to treat yourself, this recipe for Hummingbird Cake is sure to impress.

Why This Recipe is a Keeper

Hummingbird Cake is a true crowd-pleaser with its moist layers and creamy frosting. The unique combination of bananas, pineapple, and pecans creates a beautifully balanced flavor profile that dances on your palate. This recipe is not only simple to follow but also results in a cake that is stunningly beautiful when decorated. Plus, it’s a versatile recipe; you can easily adapt it by adjusting the nuts or adding more tropical flavors. Once you taste it, you’ll understand why this cake has stood the test of time.

What You’ll Need

1 cup (198g) finely chopped fresh pineapple – For natural sweetness and moisture.
2 1/2 cups (354g) all-purpose flour, divided – The foundation of your cake.
1 tsp baking soda – To help the cake rise.
1 tsp ground cinnamon – For warmth and spice.
1/4 tsp ground nutmeg – Adds a lovely depth of flavor.
1/2 tsp salt – Enhances the overall taste.
3/4 cup (150g) granulated sugar – For sweetness.
3/4 cup (150g) packed light-brown sugar – Adds moisture and a caramel-like flavor.
3 large eggs – Binds the ingredients together.
1 cup (235ml) vegetable oil or canola oil – Ensures a moist cake.
1 tsp vanilla extract – For a hint of vanilla flavor.
1 1/2 cups (366g) mashed overripe bananas – A key ingredient for moistness and sweetness.
1 cup (100g) pecans, toasted and finely chopped – For crunch and flavor, plus more for decoration.
12 oz. cream cheese, nearly at room temperature – For the creamy frosting.
3/4 cup (170g) unsalted butter, nearly at room temperature – Adds richness to the frosting.
4 cups (480g) powdered sugar – Sweetens the frosting.
1 tsp vanilla extract – Enhances the frosting’s flavor.
1 1/4 cups (95g) sweetened shredded coconut, toasted or untoasted – For decoration and flavor.

Essential Tools for Success

Mixing Bowls – For combining ingredients.
Measuring Cups and Spoons – Accurate measurements are crucial.
Electric Mixer – Makes blending easier, especially for the frosting.
Rubber Spatula – Great for scraping down the sides of the bowl.
9-inch Round Cake Pans – For baking the layers of the cake.
Cooling Rack – Essential for cooling the cakes before frosting.
Offset Spatula – Perfect for spreading frosting evenly.

The Method for Hummingbird Cake

Step 1: Preheat the Oven

Begin by preheating your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans to prevent sticking.

Step 2: Prepare the Dry Ingredients

In a medium bowl, whisk together 2 1/2 cups of all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt. Set this mixture aside.

Step 3: Mix the Sugars and Wet Ingredients

In a large mixing bowl, combine the granulated sugar, brown sugar, and eggs. Beat them together until well blended. Gradually add in the vegetable oil and vanilla extract, mixing until smooth.

Step 4: Incorporate the Bananas and Pineapple

Stir in the mashed overripe bananas and finely chopped fresh pineapple until fully combined.

Step 5: Combine Dry and Wet Ingredients

Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix!

Step 6: Add Pecans

Fold in the toasted pecans, ensuring they are evenly distributed throughout the batter.

Step 7: Bake the Layers

Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack.

Step 8: Prepare the Cream Cheese Frosting

In a large bowl, beat the cream cheese and unsalted butter together until creamy and smooth. Gradually add the powdered sugar and continue mixing until the frosting is fluffy. Stir in the vanilla extract.

Step 9: Frost the Cake

Once the cake layers have completely cooled, place one layer on a serving plate. Spread a generous layer of cream cheese frosting on top, then add the second layer and repeat. Place the final layer on top and frost the entire cake. Decorate with sweetened shredded coconut and additional pecans as desired.

Step 10: Serve and Enjoy

Slice the cake and serve it to your delighted guests. Enjoy the delicious flavors of this Hummingbird Cake!

International Equivalents

1 cup = 240 ml
1 cup (all-purpose flour) = 125 g
1 oz. = 28.35 g
1 tsp = 5 ml

Chef’s Rationale

Hummingbird Cake is a fantastic way to use overripe bananas, ensuring nothing goes to waste while infusing your cake with natural sweetness. The addition of pineapple not only contributes to the cake’s moisture but also complements the bananas beautifully. Toasting the pecans enhances their flavor, providing a rich, nutty crunch that pairs wonderfully with the creamy frosting. The use of cream cheese in the frosting adds a tangy contrast to the sweetness of the cake, creating a well-rounded dessert that is as pleasing to the eye as it is to the palate.

Storing Tips & Timelines

Store any leftover Hummingbird Cake in an airtight container in the refrigerator for up to 5 days.
The cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and foil before freezing.
For best flavor and texture, allow the cake to come to room temperature before serving if it has been refrigerated or frozen.
If you plan to serve the cake later, it’s best to frost it just before serving to keep it looking fresh.

Reader Favorites

Sally’s Baking Addiction – For more delicious dessert recipes.
Pinch of Yum – For creative meal ideas and desserts.
Minimalist Baker – For simple and easy recipes.

Wrap-Up

Hummingbird Cake is more than just a dessert; it’s a celebration of flavors that brings warmth and joy to any occasion. The combination of tropical fruits, nuts, and creamy frosting makes every bite a delightful experience. Whether you are baking for a special event or simply craving something sweet, this recipe is sure to become a favorite in your baking repertoire. So gather your ingredients, follow the steps, and indulge in this delicious Hummingbird Cake that will leave everyone asking for seconds!