Introduction & Inspiration: A Southern Classic, Tropical Delight
This Hummingbird Cake is a true Southern classic, known for its moist, spiced cake layers, its abundance of pineapple and bananas, and its rich cream cheese frosting! I love the unique combination of flavors and textures. It is a perfect dessert.
The inspiration for this recipe comes from the traditional Hummingbird Cake, which originated in Jamaica and became popular in the Southern United States. It’s a cake that’s often served at special occasions and celebrations. Because it is so good.
I’ve adapted and refined this recipe over time. Ensuring that the cake is perfectly moist and flavorful, and that the frosting is creamy and not overly sweet. This is my go-to recipe.
This Hummingbird Cake is a guaranteed crowd-pleaser. It’s perfect for birthdays, potlucks, holidays, or any time you want a dessert that’s both impressive and delicious. It’s a taste of the South.
Nostalgic Appeal (and the Layers of Tropical Goodness)
Hummingbird Cake, with its unique blend of spices, fruits, and nuts, evokes a sense of Southern charm and hospitality. It reminds me of family gatherings, church socials, and comforting home-baked desserts. A cake with history.
This recipe captures that classic appeal. With its layers of moist, spiced cake, its abundance of crushed pineapple and mashed bananas, and its rich cream cheese frosting. It is a classic.
There’s something inherently satisfying about the combination of cinnamon, pineapple, banana, and pecans. It’s a flavor profile that’s both familiar and exotic. It’s a tropical delight.
It’s the kind of cake that’s perfect for making memories. It’s a centerpiece dessert that’s sure to impress. And it’s a celebration of Southern baking traditions.
Homemade Focus (and the Joy of Baking from Scratch)
I’m a strong advocate for homemade baked goods, and this Hummingbird Cake is a perfect example of why. Making your own cake allows you to control the ingredients, the flavors. And to create a dessert.
Store-bought versions of similar cakes often lack the fresh flavor, the moist texture. And the perfect balance of a homemade cake. You know what is in your food.
This recipe is a testament to the fact that even seemingly complex desserts like layer cakes can be made at home. It requires a bit of time and effort. But the steps are relatively straightforward.
It’s a recipe that I encourage everyone to try. It’s a great way to experience the joy of baking from scratch. And to enjoy a dessert.
Flavor Goal
The flavor goal of this Hummingbird Cake is to achieve a moist, tender, and subtly spiced cake. With the sweetness of pineapple and banana, the crunch of pecans, and a rich, creamy cream cheese frosting.
The cake itself, made with all-purpose flour, sugar, cinnamon, salt, baking soda, baking powder, oil, eggs, vanilla extract, crushed pineapple, mashed bananas, and chopped pecans. It is incredibly moist and flavorful, with a hint of spice.
The cream cheese frosting, made with butter, cream cheese, powdered sugar, vanilla extract, and a pinch of salt. Provides a rich, tangy, and slightly sweet finish that complements the cake perfectly.
The combination of the spiced cake, the tropical fruits, the crunchy pecans, and the creamy frosting is a symphony of flavors and textures. It’s a cake that’s both comforting and exciting.
Ingredient Insights
Let’s take a closer look at the ingredients that make this Hummingbird Cake so special. For the Cake:
All-purpose flour forms the base of the cake. Granulated sugar adds sweetness.
Ground cinnamon provides warmth and spice. Salt enhances the flavors of the other ingredients.
Baking soda and baking powder are leavening agents that help the cake rise.
Canola oil adds moisture and helps to create a tender crumb. Large eggs, beaten, add richness, structure.
Vanilla extract enhances the flavors of the other ingredients. Crushed pineapple in juice, undrained, adds moisture, sweetness.
Ripe bananas, chopped, add moisture, sweetness, and a distinct banana flavor. Make sure your bananas are very ripe.
Chopped pecans add crunch and a nutty flavor.
Nonstick baking spray with flour (or butter and flour) is used to grease the cake pans.
For the Frosting:
Unsalted butter, softened, and cream cheese, softened, form the base of the rich and creamy frosting.
Powdered sugar adds sweetness and helps to create a smooth, fluffy texture.
Vanilla extract enhances the flavor. A pinch of salt balances the sweetness.
For Decorating:
Toasted pecan halves are used to decorate the cake, adding a beautiful and flavorful finishing touch.
Essential Equipment
You’ll need a few key pieces of equipment:
Two 8-inch round cake pans.
Parchment paper (optional, but recommended for lining the cake pans).
Large and medium bowls: for mixing.
A whisk.
A stand mixer (or a hand mixer) for making the cake batter and the frosting.
An offset spatula (or a knife) for frosting the cake.
A cake stand or platter.
That’s it! This recipe is relatively straightforward. The key is to have two 8-inch round cake pans.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
For the Cake:
- 2 cups all-purpose flour
- 1 â…“ cups granulated sugar
- 1 tsp. ground cinnamon
- ¾ tsp. salt
- ¾ tsp. baking soda
- ¼ tsp. baking powder
- 1 cup canola oil
- 2 large eggs, beaten
- 1 ½ tsp. vanilla extract
- 2 8-oz. cans crushed pineapple in juice, undrained
- 2 ripe bananas, chopped
- 1 cup chopped pecans
- Nonstick baking spray with flour
For the Frosting:
- ¾ cup unsalted butter, softened
- 8 oz. cream cheese, softened
- 4 cups powdered sugar
- 1 tsp. vanilla extract
- Pinch of salt
For Decorating:
- 1 cup toasted pecan halves
These quantities are from the original recipe.
Remember to use fresh, high-quality ingredients whenever possible. Especially the bananas, pineapple, pecans, and cream cheese.
Step-by-Step Instructions
Ready to bake a stunning Hummingbird Cake? Here’s a detailed, step-by-step guide:
1. Prepare the Oven and Pans:
For the cake: Preheat the oven to 350°F (175°C).
Spray two 8-inch round baking pans with nonstick baking spray with flour (or, butter and flour the pans).
2. Combine Dry Ingredients (Cake): Whisk together the all-purpose flour, granulated sugar, ground cinnamon, salt, baking soda, and baking powder in a large bowl.
3. Combine Wet Ingredients and Fruit: Stir in the canola oil, beaten eggs, and vanilla extract until evenly combined.
Add the undrained crushed pineapple.
Mash the bananas with a fork. Then add to the bowl with the chopped pecans.
Stir to combine. Be careful not to overmix the batter.
4. Bake the Cake Layers:
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven until a wooden pick inserted in the center of each cake layer comes out with just a few small crumbs, 33 to 37 minutes.
5. Cool the Cake Layers: Cool the cakes in the pans on a wire rack for 10 minutes.
Invert the cakes onto the wire rack and cool completely, about 1 hour.
6. Make the Cream Cheese Frosting: While the cakes are cooling, make the frosting.
Beat the softened butter and softened cream cheese in a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl) on medium speed until smooth and creamy, 2 to 3 minutes.
Add the powdered sugar. Mix at low speed just until combined.
Scrape the sides and bottom of the bowl with a rubber spatula.
Add the vanilla extract and the pinch of salt.
Beat the frosting on medium-high speed until light and fluffy, about 2 minutes.
7. Assemble the Cake:
Place one of the cooled cake layers on a serving plate or cake stand.
Top with about 1 cup of the frosting, spreading it evenly to the edge of the cake layer.
Top with the second cake layer.
Spread the remaining frosting on the top and sides of the cake, creating a smooth and even finish.
8. Decorate and Serve:
To decorate the cake: Press the toasted pecan halves along the base of the cake and around the top of the cake to create a ring.
Slice and serve. Enjoy your beautiful and delicious Hummingbird Cake!
Troubleshooting
Here are some common issues and how to fix:
Problem: The cake is dry.
Solution: Make sure you’re not overbaking the cake. Also, be sure to measure the flour correctly (spoon and level method, or use a kitchen scale). And use the correct amount of oil and liquid ingredients (pineapple juice).
Problem: The cake is dense.
Solution: Make sure you’re not overmixing the batter. Also, make sure your baking soda and baking powder are fresh.
Problem: The frosting is too soft.
Solution: Chill the frosting in the refrigerator for a bit to firm it up. You can also add a bit more powdered sugar, a tablespoon at a time, until it reaches your desired consistency.
Problem: The frosting is too stiff.
Solution: Add a bit of milk or cream, a teaspoon at a time, until it reaches your desired consistency.
Problem: Cake is sinking. Solution: Check that your oven is at the correct temperature.
Tips and Variations
Here are some helpful tips:
Tip: For an even more intense flavor, toast the chopped pecans before adding them to the batter.
Tip: If you don’t have a stand mixer, you can use a hand mixer to make the cake batter and the frosting.
Tip: To make cupcakes, divide the batter among muffin cups lined with paper liners and bake for 18-20 minutes.
Variation: Add a layer of pineapple or banana slices between the cake layers.
Variation: Use different types of nuts, such as walnuts or macadamia nuts, instead of pecans.
Variation: Add a teaspoon of ground nutmeg or allspice to the cake batter for extra spice.
Variation: Top the cake with shredded coconut or toasted coconut flakes.
Variation: Add a cream cheese filling.
Serving and Pairing Suggestions
Here are some ideas for serving:
Serving Suggestions:
Serve the cake at room temperature or slightly chilled.
Serve it as a dessert for a birthday party, potluck, holiday gathering, or any special occasion.
It’s also perfect for a weekend brunch or afternoon tea.
Pairing Suggestions:
This cake pairs well with a variety of beverages.
A cup of coffee or tea.
A glass of milk.
A scoop of vanilla ice cream.
A dollop of whipped cream.
It’s also delicious on its own!
Nutritional Information
Here’s an approximate nutritional breakdown per slice (assuming 12 slices):
- Calories: Approximately 450-550
- Protein: 5-7 grams
- Fat: 25-35 grams (mostly from the oil, butter, cream cheese, and pecans)
- Carbohydrates: 50-60 grams
- Fiber: 2-3 grams
This is just an estimate. This Hummingbird Cake is a relatively rich and decadent dessert, due to the oil, butter, sugar, cream cheese, and pecans.
It does provide some fiber, vitamins, and minerals from the pineapple, bananas, and pecans. It’s best enjoyed in moderation as part of a balanced diet.
You can reduce the fat and calories by using less frosting.
Print
Hummingbird Cake
Description
This Hummingbird Cake is a true Southern classic, known for its moist, spiced cake layers, its abundance of pineapple and bananas, and its rich cream cheese frosting! I love the unique combination of flavors and textures. It is a perfect dessert
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 1 â…“ cups granulated sugar
- 1 tsp. ground cinnamon
- ¾ tsp. salt
- ¾ tsp. baking soda
- ¼ tsp. baking powder
- 1 cup canola oil
- 2 large eggs, beaten
- 1 ½ tsp. vanilla extract
- 2 8-oz. cans crushed pineapple in juice, undrained
- 2 ripe bananas, chopped
- 1 cup chopped pecans
- Nonstick baking spray with flour
For the Frosting:
- ¾ cup unsalted butter, softened
- 8 oz. cream cheese, softened
- 4 cups powdered sugar
- 1 tsp. vanilla extract
- Pinch of salt
For Decorating:
- 1 cup toasted pecan halves
Instructions
1. Prepare the Oven and Pans:
For the cake: Preheat the oven to 350°F (175°C).
Spray two 8-inch round baking pans with nonstick baking spray with flour (or, butter and flour the pans).
2. Combine Dry Ingredients (Cake): Whisk together the all-purpose flour, granulated sugar, ground cinnamon, salt, baking soda, and baking powder in a large bowl.
3. Combine Wet Ingredients and Fruit: Stir in the canola oil, beaten eggs, and vanilla extract until evenly combined.
Add the undrained crushed pineapple.
Mash the bananas with a fork. Then add to the bowl with the chopped pecans.
Stir to combine. Be careful not to overmix the batter.
4. Bake the Cake Layers:
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven until a wooden pick inserted in the center of each cake layer comes out with just a few small crumbs, 33 to 37 minutes.
5. Cool the Cake Layers: Cool the cakes in the pans on a wire rack for 10 minutes.
Invert the cakes onto the wire rack and cool completely, about 1 hour.
6. Make the Cream Cheese Frosting: While the cakes are cooling, make the frosting.
Beat the softened butter and softened cream cheese in a stand mixer fitted with the paddle attachment (or using a hand mixer and a large bowl) on medium speed until smooth and creamy, 2 to 3 minutes.
Add the powdered sugar. Mix at low speed just until combined.
Scrape the sides and bottom of the bowl with a rubber spatula.
Add the vanilla extract and the pinch of salt.
Beat the frosting on medium-high speed until light and fluffy, about 2 minutes.
7. Assemble the Cake:
Place one of the cooled cake layers on a serving plate or cake stand.
Top with about 1 cup of the frosting, spreading it evenly to the edge of the cake layer.
Top with the second cake layer.
Spread the remaining frosting on the top and sides of the cake, creating a smooth and even finish.
8. Decorate and Serve:
To decorate the cake: Press the toasted pecan halves along the base of the cake and around the top of the cake to create a ring.
Slice and serve. Enjoy your beautiful and delicious Hummingbird Cake!
Recipe Summary and Q&A
Let’s recap this delicious Hummingbird Cake baking journey!
Summary: This Hummingbird Cake is a Southern classic featuring layers of moist, spiced cake with pineapple, bananas, and pecans, topped with a rich cream cheese frosting. It’s a beautiful and delicious dessert that’s perfect for any occasion.
Q&A:
Q: Can I make this cake ahead of time?
A: Yes, you can bake the cake layers ahead of time and store them, tightly wrapped, at room temperature for up to 2 days or in the freezer for up to 2 months. You can also make the frosting ahead of time and store it in the refrigerator for up to 3 days. Assemble the cake just before serving.
Q: Can I freeze the assembled cake?
A: While you can freeze the cake layers, I don’t recommend freezing the fully assembled and frosted cake, as the texture of the frosting may change upon thawing.
Q: I’m allergic to nuts. Can I omit the pecans?
A: Yes, you can omit the pecans or substitute them with another type of nut or seed, such as sunflower seeds or pumpkin seeds.
Q: Can I use fresh pineapple instead of canned? A: Yes, you can.
Q: Can I use a different type of oil? A: Yes, you can.