Craving a taste of the South? Look no further than the classic Hummingbird Cake , a rich and moist dessert that has become a cherished Southern staple. Originating in the late 1960s, this tropical-inspired delight is filled with ripe bananas, crushed pineapple, and toasted pecans, topped with moist cream cheese frosting. Its unique flavor combination and irresistibly moist texture make it a favorite at family gatherings and celebrations.
One of the things I love most about this cake is how versatile and easy it is to make. Despite its stunning layered appearance, the recipe calls for basic ingredients you likely already have on hand. This means you can whip up this delightful cake whether it’s a last-minute occasion or you’re just in need of a sweet treat to share with loved ones.
In this detailed recipe, I’ll guide you through each step to ensure you end up with the most delicious and picture-perfect Hummingbird Cake. Grab your ingredients, preheat your oven, and let’s get started!
Ingredients and Equipment
Ingredients List
To bake this heavenly cake, here’s everything you’ll need:
Dry Ingredients
- 3 cups all-purpose flour, sifted
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon allspice
Wet Ingredients
- 1 1/3 cups vegetable oil
- 2 teaspoons vanilla extract
- 3 large eggs, lightly beaten
- 1 3/4 cups mashed, very ripe bananas
- 1 (8-ounce) can crushed pineapple, undrained
Additions
- 2 cups toasted, chopped pecans, divided
For the Cream Cheese Frosting
- 1 cup butter, softened
- 6 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
- Pinch of salt
- 2 (8-ounce) packages cream cheese, cut into 1-ounce pieces and chilled
Kitchen Tools
- Electric Stand Mixer : Helps you quickly mix and create the perfect consistency for your batter and frosting.
- 3 9-inch Cake Pans : You’ll need three for stacking the layers of the Hummingbird Cake. Greased and floured pans ensure even baking and easy removal.
- Mixing Bowls : Essential for combining dry ingredients, wet ingredients, and for making your frosting.
Preparing and Baking the Cake
Now that we’ve got all the ingredients and tools ready, it’s time to dive into the preparation process. Here’s how to create a tender, flavorful Hummingbird Cake.
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C) . This step is crucial for ensuring even baking. While your oven heats up, grease and flour the three 9-inch cake pans. This will prevent the cake layers from sticking once they’re done baking. Set the pans aside for now.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, combine the flour , 2 cups of sugar , salt , baking powder , baking soda , ground cinnamon , and allspice . It’s important to sift the flour to prevent lumps and ensure a smooth batter. Use a whisk or spoon to thoroughly mix these dry ingredients together — this ensures every bite is packed with flavor.
Step 3: Mix the Wet Ingredients & Form the Cake Batter
In a separate bowl, lightly beat 3 large eggs . You want to break up the eggs until the whites and yolks are fully combined, but not over-beat them.
Add the 1 1/3 cups of vegetable oil and 2 teaspoons of vanilla extract to the beaten eggs, and whisk to blend. Now, pour this mixture into the bowl with the dry ingredients. Stir lightly just until the dry ingredients are moistened. Be careful not to overmix, as that could make the cake tough.
Step 4: Incorporating the Fruits and Nuts
Next, fold in the 1 3/4 cups mashed very ripe bananas , undrained crushed pineapple , and 1 cup toasted chopped pecans into the batter. Folding simply involves gently mixing the ingredients so the batter stays light and fluffy. Stir just until evenly mixed, ensuring that the texture stays moist without being overworked. The beautiful balance of sweetness from the bananas, moisture from the pineapple, and crunch from the pecans will make every bite irresistible.
Step 5: Divide and Bake
Now, divide the cake batter evenly among your three prepared 9-inch cake pans. Smooth the tops with a spatula to ensure even baking. Transfer the pans to the preheated oven.
Bake for 25-28 minutes , or until a wooden toothpick or cake tester inserted into the center comes out clean. You’ll know it’s ready when the cake has a lightly golden top and the edges begin to pull away from the sides of the pan.
Step 6: Cool the Cake Layers
Once baked, let the cakes cool in their pans for about 10 minutes . Then, turn the cakes out onto wire racks to cool completely. It’s important that the cakes cool before frosting, or the heat will cause the frosting to melt and slide off.
Preparing the Cream Cheese Frosting and Assembling the Cake
Now that your cake layers have cooled, it’s time to whip up the creamy frosting and assemble this showstopper of a cake. The cream cheese frosting adds an irresistible tangy-sweet charm that perfectly complements the tropical flavors of the Hummingbird Cake.
Step 1: Making the Cream Cheese Frosting
We’ll be using an electric stand mixer for this, but you can also use a hand mixer if you don’t have one.
- Cream the Butter: Begin by placing 1 cup of softened butter in the mixing bowl. Beat the butter on medium speed until it’s creamy and smooth. This will take about 2-3 minutes . Be sure to scrape down the sides of the bowl as needed to ensure all the butter is evenly whipped.
- Add the Powdered Sugar: Gradually add in the 6 cups of sifted powdered sugar , about 1 cup at a time, with the mixer on low speed. This prevents the sugar from puffing up and creating a cloud in your kitchen. Continue beating until the mixture turns smooth and fluffy.
- Add Flavorings: Once the sugar and butter are well mixed, add 2 teaspoons of vanilla extract and a small pinch of salt . The vanilla enhances the frosting’s flavor, while the salt balances the sweetness.
- Incorporate the Cream Cheese: Now for the star ingredient — the cream cheese ! With the mixer on medium speed , add the cream cheese , one piece at a time, until all of the 2 (8-ounce packages) are incorporated. Continue to beat until the frosting is light, fluffy, and smooth, but do not overmix — cream cheese frosting can turn runny if overbeaten.
Step 2: Assembling the Cake
By now, your frosting should be ready, and the cake layers should be completely cool. Here’s how you’ll bring it all together:
- Layer the Cake:
- Place one cooled cake layer on your chosen serving platter or cake stand. Spread a generous amount of the cream cheese frosting over the top using a spatula or butter knife. Make sure you leave no gaps, ensuring each bite is full of that delicious, creamy goodness.
- Add the Second and Third Layers:
- Place the second layer on top, lining it up carefully with the first. Apply another thick layer of frosting, spreading it out to the edges. Repeat this step for the third layer.
- Frost the Top and Sides:
- Once all three layers are stacked, take the remaining frosting and generously frost the top of the cake. Then, work on frosting the sides. You can use a bench scraper or an offset spatula to smooth out the frosting for a clean, polished look, or leave it slightly textured for a more rustic appearance.
Step 3: Adding the Final Touches
To finish the cake off, sprinkle the remaining 1 cup of toasted, chopped pecans over the frosted cake. You can sprinkle them just on top or press them into the sides for an extra decorative effect. For added visual appeal, feel free to add pineapple tidbits, banana slices, or even more chopped nuts as garnish.
Step 4: Let the Cake Set
Though it can be tempting to dive in right away, it’s a good idea to let the cake sit in the refrigerator for about 20-30 minutes to let the frosting set. This makes slicing easier, and the cake holds its structure even better.
Serving the Cake
And there you have it — your delicious, multi-layered Hummingbird Cake is ready to be enjoyed! With its moist banana-pineapple-pecan base layered with luxuriously rich cream cheese frosting, this cake is a crowd-pleaser at any gathering. Slice generously and enjoy with a cup of coffee, or serve it as a grand finale to any meal.
Final Storage Tips:
- Refrigerate Leftovers: Store leftover slices of cake in an airtight container in the refrigerator for up to 4 days . Before serving again, let the cake come to room temperature to really enjoy the full depth of its flavors.
- Freezing the Cake: If you’d like to make it ahead of time or save some for future indulgence, you can freeze the cake with or without frosting. Just be sure to wrap each slice (or the entire cake) tightly in plastic wrap and foil. You can freeze it for up to 2 months . Thaw it in the fridge overnight and bring it to room temperature before serving.
And now that you’ve mastered this classic recipe, feel free to add your personal twist! You could experiment with additional garnishes such as coconut flakes, caramel drizzle, or even a hint of rum in the frosting. The beauty of this cake is that it’s wonderfully adaptable while still being a traditional favorite.
Conclusion
Congratulations — you’ve just created a show-stopping Hummingbird Cake ! 🍰 Whether it’s the delightful melding of tropical fruits, the crunchy toasted pecans, or the creamy decadence of the velvety cream cheese frosting, this cake is the epitome of Southern comfort with a refreshing twist. The combination of flavors and textures is simply irresistible, and it’s sure to be a star at any gathering.
This cake’s moistness, thanks to the ripe bananas and juicy pineapple, allows it to taste just as delicious the next day (if there are any leftovers!). Whether you’re celebrating a special occasion, hosting a family dinner, or just satisfying your sweet tooth, the Hummingbird Cake delivers every time, making it a go-to dessert for any baker.