Save Experience a taste of the South with this classic Hummingbird Cake. It's a supremely moist cake, packed with the tropical sweetness of ripe bananas and crushed pineapple, with the delightful crunch of toasted pecans in every bite. Crowned with a luscious, tangy cream cheese frosting, it's a dessert that sings with flavor and is perfect for any special occasion.
Save This recipe comes together with surprising ease. The method is straightforward: combine the dry ingredients, mix the wet ingredients, and then gently bring them together. The batter doesn't require any complex techniques, making it an accessible bake even for those new to layer cakes.
Ingredients
- For the Cake
- 3 cups (375 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 3 large eggs, room temperature
- 1 cup (240 ml) vegetable oil
- 2 tsp pure vanilla extract
- 1 cup (120 g) toasted pecans, chopped, plus extra for garnish
- 2 cups (about 3) ripe bananas, mashed
- 1 can (8 oz/227 g) crushed pineapple, undrained
- For the Cream Cheese Frosting
- 8 oz (225 g) cream cheese, softened
- ½ cup (115 g) unsalted butter, softened
- 4 cups (480 g) powdered sugar, sifted
- 1 tsp pure vanilla extract
- Pinch of salt
Instructions
- Step 1
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch (20 cm) round cake pans, or line with parchment paper.
- Step 2
- In a large bowl, whisk together flour, sugar, baking soda, cinnamon, and salt.
- Step 3
- In another bowl, beat eggs, oil, and vanilla until well combined.
- Step 4
- Stir in mashed bananas, crushed pineapple with juice, and chopped pecans.
- Step 5
- Add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix.
- Step 6
- Divide batter evenly among the prepared pans.
- Step 7
- Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
- Step 8
- Cool cakes in pans for 10 minutes, then remove and let cool completely on wire racks.
- Step 9
- For the frosting, beat cream cheese and butter together until smooth and creamy.
- Step 10
- Gradually add powdered sugar, vanilla, and salt, beating until fluffy and spreadable.
- Step 11
- Spread frosting between layers and over the top and sides of the cake.
- Step 12
- Garnish with extra toasted pecans.
Zusatztipps für die Zubereitung
Using three 8-inch round cake pans helps the layers bake evenly. An electric mixer is recommended for a smooth batter and fluffy frosting. Ensure cake layers are completely cool on a wire rack before frosting to prevent it from melting and sliding off.
Varianten und Anpassungen
For a nut-free version of this classic cake, simply omit the pecans from the batter and the garnish. The cake will still be wonderfully moist and flavorful from the fruit.
Serviervorschläge
This rich and fruity cake pairs beautifully with a cup of strong coffee, which balances the sweetness, or a delicate sweet dessert wine to complement the tropical notes.
Save Bake this delightful cake and fill your kitchen with the warm aromas of cinnamon and fruit. Each slice offers a perfect combination of texture and taste that will have everyone asking for the recipe.
Recipe FAQs
- → Why is it called Hummingbird Cake?
The name supposedly comes from the idea that this cake is sweet enough to attract hummingbirds. Originating in Jamaica, it gained popularity in the American South during the 1970s and has since become a staple at Southern gatherings and church socials.
- → Can I make Hummingbird Cake ahead of time?
Absolutely. The cake layers can be baked up to a day ahead, wrapped tightly in plastic, and stored at room temperature. In fact, many bakers find the flavor improves after resting overnight. Frost the cake on the day you plan to serve it.
- → Why is pineapple not drained in this cake?
The pineapple juice adds essential moisture and natural sweetness to the batter. This is what helps create the cake's famously tender, moist crumb that stays fresh longer than typical layer cakes.
- → How should I store leftover Hummingbird Cake?
Store covered at room temperature for up to 3 days, or refrigerate for up to a week. The cream cheese frosting makes it sensitive to heat, so keep it in a cool spot. Individual slices freeze well wrapped in plastic and foil.
- → What can I use instead of pecans?
Walnuts work beautifully as a substitute with similar texture and flavor. For a nut-free version, simply omit them entirely—the cake will still be moist and delicious. Some bakers like to add shredded coconut instead.
- → Why is my cake dense or heavy?
Overmixing the batter can develop too much gluten, making the cake tough. Mix only until just combined. Also, ensure your baking soda is fresh, as expired leavening won't provide proper lift to the heavy fruit and nut ingredients.