There is something truly magical about a Hummingbird Cake Recipe that instantly transports you to a place of cozy kitchens and sweet family gatherings. This cake is a symphony of flavors, blending the natural sweetness of ripe bananas and crushed pineapple with warm cinnamon and crunchy pecans, all wrapped up in a luscious cream cheese frosting. It’s not just a dessert; it’s a timeless celebration of taste and texture that’s perfect for any occasion, whether you’re treating yourself or impressing guests. Trust me, once you try this Hummingbird Cake Recipe, it will become one of your go-to cakes for years to come.
Ingredients You’ll Need
Though this Hummingbird Cake Recipe features a long list of ingredients, each one is simple and contributes beautifully to the final product’s taste and texture. From the moistness of the pineapple and bananas to the crunch of pecans and the richness of cream cheese frosting, every component plays a key role in making this cake so unforgettable.
- 3 cups all-purpose flour: Provides the sturdy base and structure for the cake layers.
- 2 cups granulated sugar: Delivers the essential sweetness that balances the fruit and spices.
- 1 teaspoon baking soda: Helps the cake rise and become delightfully fluffy.
- 1 teaspoon ground cinnamon: Adds a warm and aromatic depth to the flavor profile.
- 1/2 teaspoon salt: Enhances all the flavors and keeps the sweetness in check.
- 3 large eggs, room temperature: Binds everything together while adding richness.
- 1 cup vegetable oil: Keeps the cake moist and tender, avoiding dryness.
- 1 1/2 teaspoons vanilla extract: Brightens and rounds out the cake’s sweet notes.
- 8 oz crushed pineapple, undrained: Brings juicy sweetness and moisture for a tropical twist.
- 1 cup mashed ripe bananas (about 2 large bananas): Infuses the cake with natural sweetness and a creamy texture.
- 1 cup chopped pecans (plus more for garnish): Adds a wonderful crunch and nutty flavor contrast.
- 1/2 cup shredded coconut (optional): Offers a subtle chewiness and tropical flair if you choose to include it.
- 16 oz cream cheese, softened: The star of the frosting, lending smooth tanginess and richness.
- 1/2 cup unsalted butter, softened: Combines with cream cheese for creamy frosting texture.
- 4 cups powdered sugar: Sweetens and thickens the frosting to perfect consistency.
- 1 teaspoon vanilla extract: A delightful finishing touch in the frosting’s flavor.
How to Make Hummingbird Cake Recipe
Step 1: Preheat and Prepare Cake Pans
Start by preheating your oven to 350°F (175°C). This ensures that when your batter is ready, the oven environment is perfect for baking. Grease and flour three 9-inch round cake pans or line them with parchment paper to prevent any sticking. This little prep step makes a huge difference in how easily your cakes will come out after baking.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt. This combination builds the cake’s foundation, blending the leavening agents and spices evenly to create a uniform texture and taste throughout every bite.
Step 3: Add Wet Ingredients
Next, add the eggs, vegetable oil, and vanilla extract to your dry ingredients. Mix everything gently until just combined; overmixing can make the cake tough. Then, fold in the crushed pineapple with its juice, mashed ripe bananas, chopped pecans, and shredded coconut if you’re using it. These wet ingredients bring moisture, softness, and bursts of flavor that make this cake so special.
Step 4: Bake the Cake Layers
Divide the batter evenly among your prepared cake pans. Place them in the preheated oven and bake for about 25-30 minutes. You’ll know they’re done when a toothpick inserted into the center emerges clean. Allow the cakes to cool in their pans for 10 minutes before turning them onto wire racks to cool completely. Patience here pays off for clean layering later!
Step 5: Prepare the Cream Cheese Frosting
Now for the frosting that makes this Hummingbird Cake Recipe truly irresistible. Beat the softened cream cheese and butter in a large bowl until silky smooth and creamy. Gradually add the powdered sugar one cup at a time, mixing thoroughly after each addition. Finish with a teaspoon of vanilla extract for that final flavor boost. The resulting frosting should be luscious but firm enough to spread nicely on the cake.
Step 6: Assemble the Cake
Place one cooled cake layer on your serving plate or cake stand and spread a generous layer of cream cheese frosting on top. Add the second layer and repeat this frosting step. Top with the third layer, then cover the entire cake with the remaining frosting on the top and sides. This layering showcases the beautiful, moist cake contrasted with creamy frosting throughout.
How to Serve Hummingbird Cake Recipe
Garnishes
For a final touch, sprinkle more chopped pecans or shredded coconut on top of your frosted cake. These garnishes add an inviting crunch and hint at the delicious flavors inside, making the presentation as delightful as the first bite.
Side Dishes
This cake shines best when served simply, but if you want to amp things up, pair it with a dollop of freshly whipped cream or a scoop of vanilla ice cream. Light fruit salads with citrus notes also complement the tropical flavors of the Hummingbird Cake Recipe wonderfully.
Creative Ways to Present
Try serving your cake on a rustic wooden board or a bright, floral-patterned cake stand for a charming presentation. You can also cut it into squares and serve it buffet-style at gatherings, or add edible flowers on top for a whimsical, garden-party vibe that guests will adore.
Make Ahead and Storage
Storing Leftovers
After enjoying your beautiful creation, cover any leftover Hummingbird Cake tightly with plastic wrap or keep it in an airtight container in the refrigerator. This keeps the frosting fresh and prevents the cake from drying out for up to 4 days.
Freezing
If you want to save some for later, you can freeze individual cake layers or the whole assembled cake. Wrap the layers tightly in plastic wrap and then foil before placing them in the freezer. When wrapped well, they can last up to two months without losing flavor or texture. Defrost in the refrigerator overnight before serving.
Reheating
Because this is a frosted cake, reheating is usually unnecessary. If you prefer your cake at room temperature, simply remove it from the refrigerator 30 minutes before serving to let the frosting soften perfectly. Avoid microwaving as it can melt the frosting and affect texture.
FAQs
Can I use fresh pineapple instead of canned crushed pineapple?
Fresh pineapple can be used, but be sure to finely chop it and ideally drain most of the juice to avoid adding too much moisture, which might affect the cake’s texture. Canned crushed pineapple is preferred for consistency and balance in this Hummingbird Cake Recipe.
Is it possible to make this cake gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that’s designed for baking. Keep in mind that the texture might be slightly different, so check the cake as it bakes for doneness carefully.
Can I omit the nuts or coconut for allergies?
Absolutely! You can skip the pecans and coconut if needed. The cake will still be moist and flavorful with the bananas and pineapple providing natural sweetness and texture.
How long will this cake stay fresh on the counter?
Because of the cream cheese frosting, it’s best to keep this cake refrigerated. Leaving it at room temperature for more than 2 hours isn’t recommended for food safety and freshness.
Can I make cupcakes instead of a layer cake with this recipe?
Definitely! The batter works wonderfully for cupcakes. Fill cupcake liners about 2/3 full and bake at 350°F for 18-22 minutes. Top with the cream cheese frosting after they cool completely.
Final Thoughts
There is something genuinely heartwarming about making and sharing this Hummingbird Cake Recipe. From the first swirl of batter to the final crumb on your plate, it’s a journey of flavors and textures that never fails to delight. Whether it’s a special occasion or simply because you deserve a sweet treat, I encourage you to bake this cake and share its magic with your loved ones. It quickly becomes a beloved favorite, just like it has for me.
Print
Hummingbird Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
This Hummingbird Cake is a moist, spiced layered cake filled with crushed pineapple, ripe bananas, pecans, and optional shredded coconut, all covered in a rich cream cheese frosting. Perfectly sweet and fruity, it makes an impressive dessert for any occasion.
Ingredients
Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3 large eggs, room temperature
- 1 cup vegetable oil
- 1 1/2 teaspoons vanilla extract
- 8 oz crushed pineapple, undrained
- 1 cup mashed ripe bananas (about 2 large bananas)
- 1 cup chopped pecans (plus more for garnish)
- 1/2 cup shredded coconut (optional)
Frosting
- 16 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans or line them with parchment paper to prepare for baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt, ensuring they are evenly combined.
- Add Wet Ingredients: Add the room temperature eggs, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined. Gently fold in the crushed pineapple with its juice, mashed ripe bananas, chopped pecans, and shredded coconut if using.
- Bake the Cake: Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them onto wire racks to cool completely.
- Prepare the Frosting: In a large bowl, beat the softened cream cheese and unsalted butter together until smooth and creamy. Gradually add powdered sugar, one cup at a time, mixing until fully incorporated and smooth. Stir in the vanilla extract for flavor.
- Assemble the Cake: Place one cooled cake layer on a serving plate or cake stand. Spread a layer of cream cheese frosting evenly over the top. Repeat with the second layer and more frosting. Add the third layer and spread frosting on the top and sides of the assembled cake.
- Garnish: If desired, garnish the frosted cake with additional chopped pecans or a sprinkle of shredded coconut for added texture and decoration.
- Serve: Slice and serve the cake. Store any leftovers in the refrigerator to keep fresh.
Notes
- Ensure eggs are at room temperature to help batter mix more evenly.
- You can omit the shredded coconut if you prefer a nut-only texture.
- Use ripe bananas to achieve the best natural sweetness and moisture.
- Allow the cake layers to cool completely before frosting to prevent melting.
- Store the cake covered in the refrigerator for up to 4-5 days.
- Pecans can be lightly toasted for enhanced flavor before adding.
