The Sweet Southern Charm: Irresistible Hummingbird Cake Recipe

Sweet memories of southern gatherings drift through my kitchen whenever I whip up this classic hummingbird cake recipe.

Banana and pineapple create a magical harmony in every tender crumb.

Warm spices whisper tales of comfort and tradition with each slice.

Pecans add a delightful crunch that makes this dessert irresistible.

Cream cheese frosting brings a luxurious smoothness that melts right into the cake soft layers.

We have a treasure that celebrates the simple joys of baking.

Take a bite and let nostalgia sweep you into a world of pure deliciousness.

Why Hummingbird Cake Captivates So Many Hearts

• Celebrate Southern Charm: Dive into a classic Southern dessert that brings comfort and nostalgia with every delectable bite.
• Packed with Flavor Treasures: Enjoy a delightful combination of bananas, pineapple, pecans, and coconut that creates a symphony of tastes in one incredible cake.
• Simple Baking Adventure: Discover a straightforward recipe that requires basic mixing skills, making it perfect for bakers of all experience levels.
• Crowd-Pleasing Dessert: Impress family and friends with a moist, rich cake that works beautifully for potlucks, birthdays, or weekend gatherings.

Key Ingredients That Make Hummingbird Cake Shine

• All-Purpose Flour: A key base that provides structure and volume to the cake.
• Granulated Sugar: Adds sweetness and helps create a tender texture.
• Baking Soda: Helps the cake rise and creates a light, fluffy consistency.
• Ground Cinnamon: Provides a warm, aromatic flavor to the cake.
• Salt: Enhances the overall flavor and balances the sweetness.

• Eggs: Bind the ingredients together and add moisture to the cake.
• Vegetable Oil: Keeps the cake moist and tender.
• Vanilla Extract: Adds a rich, classic flavor to the dessert.

• Ripe Bananas, Crushed Pineapple: Contribute natural sweetness and moisture to the cake.
• Pecans, Shredded Coconut: Provide texture, crunch, and a nutty flavor profile.

• Cream Cheese, Butter: Create a smooth, rich base for the frosting.
• Powdered Sugar: Adds sweetness and helps achieve the right frosting consistency.
• Vanilla Extract: Enhances the flavor of the cream cheese frosting.

How to Create Hummingbird Cake with Confidence

Step 1: Warm Up the Oven

Set your oven to a cozy 350F (175C). Grab a 9×13-inch baking pan and give it a quick spray of oil, then dust it with flour to prevent sticking.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Granulated sugar
• Baking soda
• Ground cinnamon
• Salt

Blend these ingredients until they’re perfectly combined.

Step 3: Prepare Wet Mixture

In a separate bowl, whip up the eggs, vegetable oil, and vanilla extract.

Beat them together until they create a smooth, harmonious blend.

Step 4: Combine Fruity Goodness

• Ripe mashed bananas
• Crushed pineapple
• Chopped pecans
• Shredded coconut

Stir until all these tropical ingredients are evenly distributed.

Step 5: Create the Cake Batter

Gently fold the dry ingredients into the wet mixture. Mix until just combined – don’t overmix!

The batter should look deliciously smooth.

Step 6: Pour and Smooth

Transfer the batter into the prepared pan.

Use a spatula to spread it evenly, creating a lovely, flat surface.

Step 7: Bake to Perfection

Slide the pan into the preheated oven.

Bake for 30-35 minutes. The cake is ready when a toothpick inserted in the center comes out clean.

Step 8: Cool Down

Let the cake rest in the pan completely. Patience is key to letting it cool properly.

Step 9: Whip Up the Frosting

• Cream cheese
• Butter

Beat until silky smooth. Gradually add powdered sugar and vanilla extract, continuing to beat until the frosting becomes wonderfully creamy.

Step 10: Frost and Finish

Spread the cream cheese frosting evenly over the cooled cake. For an extra touch, sprinkle some chopped pecans or a light dusting of coconut on top.

Helpful Tips to Perfect Hummingbird Cake Baking

• Whisk dry ingredients thoroughly to eliminate lumps and ensure even distribution of spices and leavening agents.
• Don't drain pineapple completely; the extra liquid adds incredible tenderness and keeps the cake super moist.
• Toast pecans briefly before adding to enhance their rich, nutty flavor and provide a delightful crunch throughout the cake.
• Ensure cream cheese and butter are at room temperature for silky-smooth frosting that spreads easily without lumps.
• Let cake cool entirely before frosting to prevent melting and guarantee a beautiful, clean frosting application.

Fun Twists to Try on Hummingbird Cake

• Gluten-Free Hummingbird Cake: Replace wheat flour with almond or coconut flour for a celiac-friendly version, maintaining the cake's rich tropical flavors.
• Vegan Banana Pineapple Cake: Swap eggs with flax eggs, use coconut oil instead of butter, and replace cream cheese frosting with cashew-based cream frosting.
• Low-Sugar Tropical Cake: Substitute granulated sugar with monk fruit sweetener or stevia, reducing overall sugar content while preserving the cake's moistness.
• Nut-Free Island Cake: Remove pecans and coconut, adding sunflower seeds or pumpkin seeds for crunch, perfect for those with nut allergies.

Great Pairings to Enjoy with Hummingbird Cake

Blend a light, sweet rum cocktail that echoes the cake’s tropical pineapple and coconut notes, creating a harmonious flavor experience.

Serve a scoop of rich, creamy vanilla bean ice cream alongside the cake, balancing its warmth and adding a cool, smooth contrast.

Select a caramel macchiato to enhance the cake’s nutty pecan and sweet banana undertones, providing a complementary coffee depth.

Choose a warm, spicy chai latte that mirrors the cake’s cinnamon notes and provides a comforting, aromatic beverage pairing.

How to Keep Hummingbird Cake Fresh Longer

• Store covered in an airtight container for up to 5 days. Keep the cake in the refrigerator to maintain freshness and prevent cream cheese frosting from spoiling.
• Wrap completely cooled cake tightly in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
• Cut cake into individual portions, wrap each slice separately in plastic wrap, then place in freezer bag. Freeze for up to 2 months for convenient single-serving treats.
• Bring refrigerated cake to room temperature for 30 minutes. Microwave individual slices for 15-20 seconds or warm in oven at 300F for 5-10 minutes to restore softness.

FAQs

• Where did Hummingbird Cake originate?

The cake originated in Jamaica and was first published in Southern Living magazine in 1978, becoming a beloved Southern dessert that quickly gained popularity across the United States.

• Why is it called Hummingbird Cake?

The name likely comes from its sweet flavor, which was thought to attract hummingbirds, though the exact origin of the name remains a delightful culinary mystery.

• Is Hummingbird Cake similar to carrot cake?

While both are moist fruit-based cakes with nuts, Hummingbird Cake uses bananas and pineapple instead of carrots, giving it a unique tropical flavor profile.

Hummingbird Cake Recipe

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• Total Time: 55 minutes
• Yield: 12 1x

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Description

Southern kitchens embrace this classic Hummingbird cake, blending bananas, pineapple, and pecans into a moist, spiced masterpiece. Creamy cream cheese frosting crowns this beloved dessert, inviting you to savor a slice of pure Southern comfort.

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Ingredients

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Main Ingredients:

• 3 large eggs
• 1 cup mashed ripe bananas (about 2–3 bananas)
• 1 cup crushed pineapple, drained

Dry Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt

Optional and Additional Ingredients:

• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup chopped pecans
• 1/2 cup shredded coconut

Cream Cheese Frosting:

• 8 ounces (226 grams) cream cheese, softened
• 1/4 cup (57 grams) unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the oven by heating to 350F (175C) and preparing a 9×13-inch baking pan with grease and flour coating.
2. Combine the dry ingredients – flour, sugar, baking soda, cinnamon, and salt – in a large mixing bowl using a whisk.
3. Create a wet mixture by blending eggs, vegetable oil, and vanilla extract until thoroughly incorporated.
4. Introduce mashed bananas, crushed pineapple, chopped pecans, and shredded coconut into the wet ingredients, mixing carefully.
5. Gently incorporate the dry ingredient mixture into the wet ingredients, folding until just combined to maintain a tender texture.
6. Transfer the batter into the prepared pan, using a spatula to distribute evenly and smooth the surface.
7. Bake for 30-35 minutes, monitoring until a toothpick inserted into the center emerges clean and free of batter.
8. Remove from oven and allow the cake to cool completely within the pan, ensuring stable temperature and texture.
9. Prepare the cream cheese frosting by whipping cream cheese and butter until smooth and creamy.
10. Gradually add powdered sugar and vanilla extract, continuing to beat until the frosting reaches a light, spreadable consistency.
11. Once the cake has cooled, generously spread the cream cheese frosting across the entire surface.
12. Enhance presentation by sprinkling additional chopped pecans or a delicate layer of shredded coconut on top if desired.

Notes

• Enhance the cake’s moisture by thoroughly draining the crushed pineapple to prevent excess liquid from making the cake soggy.
• Replace pecans with toasted walnuts or almonds for a different nutty flavor profile and added crunch.
• Swap vegetable oil with coconut oil to amplify the tropical essence and provide a subtle coconut undertone.
• Create a gluten-free version by using a one-to-one gluten-free flour blend, ensuring the same tender texture and delightful taste.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Southern American

Nutrition

• Serving Size: 12
• Calories: 390 kcal
• Sugar: 33 g
• Sodium: 210 mg
• Fat: 21 g
• Saturated Fat: 7 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.2 g
• Carbohydrates: 48 g
• Fiber: 2.5 g
• Protein: 4.5 g
• Cholesterol: 45 mg