Hummingbird Cake Recipe

Prepare to fall head over heels for Hummingbird Cake—a gloriously moist, fruity, and nutty layer cake crowned with tangy cream cheese frosting. Bursting with banana, pineapple, pecans, and a whisper of warm spice, this Southern classic tastes like sunshine and celebration in every luscious bite.

Ingredients You’ll Need

Everything you need to concoct a gorgeous Hummingbird Cake might already be in your pantry—and each ingredient plays a starring role in flavor, texture, or aroma. Here’s what makes this cake taste like a sunny Southern day, right down to the last crumb:

• Pecans: Nutty, buttery pecans are first toasted for maximum flavor and add wonderful crunch and richness to the cake and the garnish.
• All-purpose flour: Forms the sturdy yet tender structure that lets all the fruit and nuts shine.
• Baking powder & baking soda: These leaveners team up to give the cake its irresistible lift and soft crumb.
• Cinnamon & allspice: A cozy, spicy duo that infuses the layers with warmth and complexity.
• Salt: Just a touch to balance sweetness and heighten all the flavors.
• Mashed bananas: Overripe bananas bring sweetness, creamy moisture, and that signature tropical aroma.
• Crushed pineapple (undrained): Adds juicy bursts of fruitiness and subtle tang—plus plenty of moisture for a tender cake.
• Eggs: They bind everything together and help the cake rise nice and tall.
• Vegetable oil: Keeps the cake extra-moist and beautifully soft, even days after baking.
• Brown sugar & granulated sugar: Using both brings complexity, a touch of caramel, and perfect sweetness.
• Pure vanilla extract: This deepens and enhances all the other flavors.
• Cream cheese & unsalted butter: The dream duo for the frosting, blending tang and richness in every velvety swoop.
• Confectioners’ sugar: Sweetens and stabilizes the frosting, making it luxuriously spreadable.
• Pinch of salt (for frosting): Keeps the frosting from being cloying and brings out the cheesiness and butteriness perfectly.

Variations

One of the joys of baking Hummingbird Cake is how easy it is to make it your own. With a few simple tweaks, you can tailor it for any craving, season, or dietary need—so go ahead and get creative!

• Pecan-Free Hummingbird Cake: If you or someone you’re serving has a nut allergy, simply leave the pecans out—or fold in sweetened shredded coconut for tropical flair.
• Bundt or Sheet Cake: Skip the layers and pour the batter into a bundt or sheet pan for a fuss-free version that serves a crowd with a single bake.
• Hummingbird Cupcakes: Turn this dreamy cake into cupcakes—perfect for parties, picnics, or lunchbox treats. Just fill liners 2/3 full and bake for 20–22 minutes.
• Lighter Crumb: Prefer a lighter bite? Reduce the oil and up the banana for a cake that’s a bit less rich but still irresistibly moist.

How to Make Hummingbird Cake

Step 1: Toast the Pecans for Ultimate Flavor

Start by preheating your oven to 300°F (149°C), then spread the chopped pecans on a lined baking sheet. A quick 7–8 minutes in the oven transforms them into golden, fragrant bites that bring out depth and flavor in your Hummingbird Cake. Let them cool while you gather the rest of your ingredients.

Step 2: Prep the Pans and Preheat

Bump up the oven temperature to 350°F (177°C). Grease three 8-inch round cake pans, then line each with parchment paper rounds and grease the paper too—this ensures your cakes slip right out, perfectly intact.

Step 3: Mix the Dry Ingredients

Grab a large bowl and whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt. You want these well mixed so the cake rises evenly and every bite is deliciously spiced.

Step 4: Stir Up That Fruity Magic

In a separate bowl, whisk together the mashed bananas, undrained crushed pineapple, eggs, vegetable oil, both sugars, and vanilla extract. The pineapple and banana are what give Hummingbird Cake its signature tropical vibe—and using undrained pineapple is the secret to all that moisture.

Step 5: Combine Everything and Add Pecans

Pour the wet ingredients into the dry and whisk just until smooth and fully combined (don’t overmix or your cake may get tough!). Gently fold in 1½ cups of those fragrant toasted pecans, keeping the rest for decorating.

Step 6: Bake the Cakes

Divide the batter evenly among the prepared pans. Bake for 26–29 minutes, rotating pans halfway, until a toothpick comes out clean. Allow cakes to cool in their pans atop a wire rack—this keeps them super moist and easy to handle.

Step 7: Make the Dreamy Cream Cheese Frosting

Beat together the softened cream cheese and butter until creamy. Gradually add confectioners’ sugar, vanilla, and a pinch of salt, mixing until you have a swoon-worthy, fluffy frosting. If it seems thin, add more sugar; if thick, a splash of milk will do the trick.

Step 8: Assemble and Frost Your Hummingbird Cake

Level each cake layer with a serrated knife for flat stacking. Layer up your cakes, spreading a generous amount of frosting between each. Spread more frosting over the top and sides, swirling it with an offset spatula for that classic bakery look. Finish with the remaining toasted pecans—scatter them along the sides or mound them on top for a truly irresistible finish. Chill for 15–20 minutes before slicing so your cake holds its beautiful shape.

How to Serve Hummingbird Cake

Garnishes

Scatter extra toasted pecans generously over the top and press a few along the bottom edge for a classic look—then add a sprinkle of freshly grated nutmeg or edible flowers for a fresh, celebratory finish worthy of spring and summer gatherings.

Side Dishes

Because Hummingbird Cake is so rich and flavorful, pair it with lighter sides—think a bowl of fresh berries, a cup of lemon or mint tea, or a sparkling iced coffee to balance the creamy, spice-laden sweetness.

Creative Ways to Present

Try assembling your cake as charming mini naked cakes, baking it in a bundt pan for a dramatic centerpiece, or layering the cake and frosting in mason jars for picnics and parties—Hummingbird Cake is as versatile as it is delicious.

Make Ahead and Storage

Storing Leftovers

Store leftover Hummingbird Cake tightly covered in the refrigerator for up to five days; the flavors actually deepen as it rests, making every slice just as moist and scrumptious as the day you baked it.

Freezing

Hummingbird Cake freezes beautifully—wrap unfrosted or frosted slices securely in plastic wrap and aluminum foil, then store in an airtight container for up to two months. Thaw overnight in the fridge before enjoying, and the cake will taste just as fresh as when you first made it.

Reheating

The cake is just as delicious cold as it is at room temperature. But if you’d like to enjoy a slightly warm slice (especially delightful in cooler months), let it sit out for 30 minutes or give it a quick 10-second zap in the microwave—just enough to take the chill off and make the frosting extra luscious.

FAQs

Final Thoughts

I hope you fall in love with this Hummingbird Cake just as much as my family and friends have over the years. With its riot of flavors, moist tender crumb, and irresistible cream cheese frosting, it’s the kind of dessert that turns any occasion into a celebration. Don’t wait for a holiday—bake it soon and savor every joyful bite!

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