Hummingbird Cake is a classic Southern cake recipe that’s always a hit. Layer this spiced pineapple banana cake with cream cheese frosting and top with pecans.
Hummingbird Cake: Sweet, delicious and loved by everyone
Do you have a sweet tooth? To be honest – I don’t. At all. Pass me a second portion of beef tenderloin for dinner, thank you, and you can have my dessert.
So, the hummingbird cake confuses me because I can’t stop eating it.
What is hummingbird cake?
If you’re unfamiliar, hummingbird cake is a spiced pineapple banana cake with cream cheese frosting and pecans. Maybe it’s the pecans that lure me in, or the way the taste fools me that maybe I’m just eating a fancy piece of banana bread with some cream cheese. good for you, right?
Hummingbird cake has to be one of the cutest and most delicious cakes out there. Given their love of sugary nectar, one has to imagine hummingbirds would love this cake. But bad luck, hummingbirds! Nobody leaves this cake outside unattended.
A perfect hummingbird cake recipe
Since the original hummingbird cake recipe first appeared in Southern Living in 1978, it has held the title of the magazine’s “Most Requested Recipe” in its history. This version differs only slightly from the basic version.
I added nutmeg, used both baking powder and baking soda for a little extra browning and lift, and added some Cointreau to the frosting. It’s a wonderfully simple cake with impressive results in every way.
Serving and storing this cake
This cake tastes best when made and served the same day. The assembled cake can be left at room temperature for a few hours before serving. If you must prepare the cake ahead of time, cover and refrigerate as much as possible. Let it come to room temperature for an hour or two before serving.
Leftovers are best kept in the fridge and covered tightly with cling film to keep them from drying out as much as possible. Allow the slices to come to room temperature before serving.
Incidentally, cake usually stores well at room temperature, but there’s some debate about omitting the safety of cream cheese frosting. Most sources advise playing it safe and cooling it down. Better safe than sorry!
Turn cakes into cupcakes
This recipe makes great cupcakes! The cupcakes will bake about as long as the cake, and you can check this by inserting a toothpick in the center. (If the toothpick comes out clean, the cupcakes are done.)
Also, you don’t need that much frosting for cupcakes, so you can cut the frosting recipe in half.
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Check out this delicious hummingbird cake recipe
Where does hummingbird cake come from?
Hummingbird cake may be considered a traditional Southern cake, but its origins lie in Jamaica, where it’s also known as “Doctor Bird Cake.” The hummingbird, also known as the doctor bird, is the national bird of the island.
The cake only became popular in the southern US in the 1970s after the Jamaica Tourist Board sent the recipe to US media in several press kits, hoping to get journalists to write about a visit to the island.
Looking for more classic cakes?
- carrot cake
- Lemon poppy seed ring cake
- Coconut cake with lemon curd and vanilla buttercream
- Vanilla Buttermilk Pie
- Pineapple Upside Down Cake
From the editors of Simply Recipes
Hummingbird Cake
The cream cheese frosting recipe can be halved if you prefer less frosting. If so, apply sparingly so there is enough to cover the entire cake.
Feel free to use any favorite liquor such as Grand Marnier, Triple Sec, Cognac, Armagnac, Brandy or even Bourbon. Or just omit the alcohol and use 2 teaspoons of vanilla extract.
ingredients
For the cake:
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butterfor greasing the pans
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3 cups all purpose flour
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2 teaspoon baking powder (Make sure your baking soda is still fresh!)
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1/2 teaspoon baking soda
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1 teaspoon kosher Salt
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1 teaspoon floor Cinammon
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1/2 teaspoon floor nutmeg
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3 big eggs
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2 cups sugar
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1 Cup rapeseed oil
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2 teaspoon vanilla extract
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1 (8th Ounce) can crushed pineapple, with juice
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2 cups mashed bananas (from 3 to 5 bananas)
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1 Cup fine chopped pecans
For the cream cheese frosting:
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1 lb cream cheesesoftened
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1 Cup (2 sticks) unsalted buttersoftened
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2 lb powdered sugar
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1 teaspoon vanilla extract
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1 tablespoon Cointreau or other spirits (see recipe note)
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1 Cup coarsely chopped roasted pecansoptional for topping
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Edible flowers for garnish, optional
method
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Preheat oven and prepare pans:
Place the oven rack in the center and preheat the oven to 350°F. Butter and flour three 9-inch round cake pans.
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Whisk together the dry ingredients:
In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, and nutmeg (optional).
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Whisk together the wet ingredients:
In a separate bowl, whisk together the canola oil, sugar, and eggs until well combined. Stir in the pineapple, bananas, vanilla, and 1 cup of the chopped pecans into the egg mixture and mix (do not beat).
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Mix dough:
Using a wooden spoon or spatula, fold the wet ingredients into the dry ingredients until just combined (don’t mix too vigorously).
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Pour the batter into the molds and bake:
Pour the batter into the three prepared cake pans, making sure to distribute evenly. Bake for 20 to 25 minutes or until a toothpick or skewer inserted in the center comes out clean.
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Cool the cakes:
Cool the cakes in the pans on wire racks for 10 minutes. After 10 minutes, run a knife around the edges and remove the cakes from the pans. Allow to cool completely on wire racks before frosting.
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Prepare glaze:
In a large bowl, beat the softened butter and cream cheese with an electric mixer. With the mixer on low speed, add the powdered sugar in small amounts until incorporated, then add the Cointreau and vanilla and beat until the glaze is light and fluffy.
Note: Do not add the powdered sugar with the mixer on high speed or you will create a snowy icing in your kitchen. (Please don’t ask me how I know this.)
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Frost the cooled cake layers:
Place one layer, top side down, on a large plate or cake stand (this will create a smooth surface on top and result in a more even cake). Spread frosting evenly over first layer, then repeat with second and third layers, then frost the sides.
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Garnish the cake with pecans:
Sprinkle the top completely with the remaining cup of chopped pecans (toasted or untoasted). Alternatively, you can press the chopped pecans onto the sides of the cake and just leave the top glazed.
| nutritional information (per serving) | |
|---|---|
| 876 | calories |
| 46g | Fat |
| 112g | carbohydrates |
| 7g | protein |
