This Hummingbird Cake Recipe is moist, delicious, and packed with bananas, pineapple, and pecans.Topped with cream cheese frosting, it is a delicious classic.
Hello there, my friend 👋! Want to try a classic Southern cake? Hummingbird cake is the one for you!
This fruity delight is filled with sweet flavors everyone loves. It’s moist, tender, and has the perfect amount of spice.
Let’s get started!
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Three large mixing bowls.
- Several smaller mixing bowls.
- A whisk.
- Three round cake pans (9 inch or 8 inch).
- A hand mixer or stand mixer.
- Oven mitts.
- Spatula.
- Wire racks.
- Serving plates.
The Recipe
Hummingbird Cake
Ingredients
- For the cake:
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup vegetable oil
- 2 cups granulated sugar
- 3 large eggs at room temperature
- 1 ½ cups mashed bananas about 3-4 very ripe bananas
- 1 8 ounce can crushed pineapple in juice, undrained
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
- For the cream cheese frosting:
- 8 oz block cream cheese, softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make the cake:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch or 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking soda, cinnamon, and salt. Set aside.
- In another large bowl, whisk together the vegetable oil and granulated sugar until well combined.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the mashed bananas, crushed pineapple (with its juices), pecans, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix!
- Divide the batter between your prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 15-20 minutes before inverting onto a wire rack to cool completely.
- Make the frosting:
- In a large bowl, beat together the cream cheese and butter until smooth and fluffy.
- Add the powdered sugar, one cup at a time, until fully incorporated.
- Stir in the vanilla extract.
- Assemble the cake:
- Place one cake layer on a serving plate and spread with a layer of frosting.
- Place the second cake layer on top and frost with another layer.
- Place the final cake layer on top and frost the entire cake with a generous layer of frosting.
Notes
- Use very ripe bananas – they add the most sweetness and banana flavor to the cake.
- For an even richer flavor, toast the pecans before adding them to the cake batter.
- Store your leftover hummingbird cake in the refrigerator for up to 5 days.
Alternative Ingredients
If you don’t have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
| All-purpose flour | Cake flour, whole-wheat flour |
| Vegetable oil | Canola oil, melted coconut oil |
| Granulated sugar | Brown sugar, honey, maple syrup |
| Pecans | Walnuts, chopped almonds, sunflower seeds |
What to Serve with Hummingbird Cake
Hummingbird cake is a delicious dessert all on its own, but try pairing it with:
- A scoop of vanilla ice cream.
- Whipped cream.
- Fresh fruit.
- A tall glass of milk.
Frequently Asked Questions
Why is it called hummingbird cake?
The origin of the name isn’t exactly clear, but it’s thought to be inspired by the sweet nectar that hummingbirds love.
Can I make hummingbird cake cupcakes?
Yes, you can. These cupcakes will bake for about 20-25 minutes.
How should I store my leftover hummingbird cake?
Store leftover cake in an airtight container in the refrigerator for up to 5 days.
Can I freeze hummingbird cake?
Yes. Frosted or unfrosted, wrap your hummingbird cake tightly in plastic wrap and aluminum foil. Freeze for up to three months. Thaw overnight before serving.
Let me know if you have any other questions!
