If you’ve been searching for a cake that feels like a warm, fruity hug in every bite, look no further than this delightful Hummingbird Cake Recipe. Bursting with tropical flavors from pineapple and banana, combined with crunchy pecans and a cloud of smooth cream cheese frosting, this cake is a Southern classic that makes every celebration feel extra special. It’s colorful, moist, and simply irresistible, making it a perfect centerpiece for your next gathering or a sweet treat to enjoy with a cup of coffee any time.
Ingredients You’ll Need
The magic of this Hummingbird Cake Recipe lies in its straightforward ingredients that come together beautifully to create a cake with incredible texture and flavor. Each item plays a role, whether it’s adding moisture, giving a hint of spice, or providing that signature rich cream cheese finish.
- 3 cups all-purpose flour: The sturdy base that makes sure your cake holds together perfectly.
- 2 cups granulated sugar: Essential for sweetness and that tender crumb we all love in a good cake.
- 1 teaspoon baking soda: The leavening agent that helps your cake rise light and fluffy.
- 1 teaspoon ground cinnamon: Adds a gentle warmth and a lovely spice that complements the fruit beautifully.
- 1/2 teaspoon salt: Balances out the sweetness and boosts all the flavors.
- 3 large eggs, room temperature: Helps bind everything together and adds richness.
- 1 cup vegetable oil: Keeps the cake moist and tender without overpowering flavor.
- 1 1/2 teaspoons vanilla extract: Brings a subtle aromatic lift to the batter.
- 8 oz crushed pineapple, undrained: The star that infuses tropical juice and sweetness for that moist, fruity punch.
- 1 cup mashed ripe bananas (about 2 large bananas): Adds natural sweetness and a lovely texture.
- 1 cup chopped pecans (plus more for garnish): For crunch and a nutty flavor contrast in every bite.
- 1/2 cup shredded coconut (optional): Adds a chewy, tropical note if you’re feeling a little adventurous.
- 16 oz cream cheese, softened: The rich, tangy base for the luscious frosting.
- 1/2 cup unsalted butter, softened: Makes the frosting silky and smooth, enhancing the cream cheese.
- 4 cups powdered sugar: Sweetens and thickens the frosting for that perfect spreadable consistency.
- 1 teaspoon vanilla extract: Deepens the flavor of the frosting with a warm, inviting aroma.
How to Make Hummingbird Cake Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (175°C). While it heats up, grease and flour three 9-inch round cake pans or line them with parchment paper for easy removal. Setting this foundation early ensures your cakes will bake evenly and come out effortlessly.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt. This blend balances sweetness and spice, while the leavening and salt set the stage for a tender crumb and perfect rise.
Step 3: Add the Wet Ingredients and Fruits
Next, add the eggs, oil, and vanilla extract to the dry mixture, stirring gently until just combined. Overmixing is the enemy here, as we want the cake tender. After that, fold in the crushed pineapple with its juice, mashed bananas, chopped pecans, and if you like, shredded coconut. These ingredients bring that signature fruity and nutty personality to this Hummingbird Cake Recipe.
Step 4: Bake the Cake Layers
Divide your batter evenly among the prepared pans to ensure uniform baking. Pop them into the oven and bake for 25 to 30 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Once done, let the cakes cool in their pans for 10 minutes before transferring them to wire racks to cool completely. Patience now means a better frosting experience later.
Step 5: Make the Cream Cheese Frosting
While the cakes cool, whip up the dreamy frosting. Beat the softened cream cheese and butter together until silky smooth. Slowly add the powdered sugar, one cup at a time, beating until fully blended and luscious. Stir in the vanilla extract for that final burst of flavor that ties the frosting perfectly to this Hummingbird Cake Recipe.
Step 6: Assemble Your Cake
Start with one cake layer on your serving plate or cake stand, then spread a generous layer of cream cheese frosting on top. Repeat with the second layer, and then the third, completing the outside with a smooth coat of frosting. This layering brings both stability and plenty of creamy frosting in every bite.
Step 7: Garnish and Serve
For a classic touch, sprinkle extra chopped pecans or shredded coconut on top. These little additions not only add to the visual appeal but also provide a wonderful texture contrast that enhances the overall experience of this beloved Hummingbird Cake Recipe.
Step 8: Enjoy!
Slice into your creation and savor the fruits of your labor. Whether it’s for a festive occasion or a cozy weekend indulgence, this cake is sure to delight.
How to Serve Hummingbird Cake Recipe
Garnishes
Adding chopped pecans or a light dusting of shredded coconut on top creates a charming presentation while offering a subtle crunch that contrasts beautifully with the moist cake and creamy frosting. Fresh pineapple slices or banana chips also make for eye-catching garnishes and a flavor boost.
Side Dishes
This Hummingbird Cake pairs wonderfully with a simple bowl of fresh berries or a scoop of vanilla ice cream. For a refreshing twist, serve it alongside lightly brewed iced tea or a fruity punch, balancing the richness of the cake with crisp or chilled accompaniments.
Creative Ways to Present
For gatherings, consider serving this cake as mini cupcakes with a swirl of cream cheese frosting topped with pecan halves. You can also create a layered trifle using crumbled cake pieces, whipped cream, and extra pineapple chunks for a delightful twist on the classic Hummingbird Cake Recipe.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cake tightly with plastic wrap and keep it refrigerated. Thanks to the cream cheese frosting, this cake stays moist and flavorful for up to 4 days, making it perfect for enjoying a few extra slices without any sacrifice in taste.
Freezing
You can freeze individual cake layers wrapped securely in plastic wrap and aluminum foil, or freeze the entire assembled cake in an airtight container. Frozen cake will last for up to 3 months. When ready to eat, thaw it overnight in the refrigerator for best results.
Reheating
This cake is best enjoyed chilled or at room temperature, but if you prefer it a bit warmer, let it sit at room temperature for 30 minutes before serving. Avoid microwaving as it may affect the texture of the frosting and cake.
FAQs
Can I make this Hummingbird Cake Recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a high-quality gluten-free baking blend, and make sure the blend contains xanthan gum for structure. Your cake will still be moist and delicious with the same beloved flavors.
Is shredded coconut necessary for the cake?
The shredded coconut is optional but adds a lovely chewy texture and tropical flavor. If you’re not a fan or have allergies, simply leave it out without impacting the cake’s moistness and taste.
Can I use a different nut instead of pecans?
Sure thing! Walnuts or even chopped macadamia nuts would make excellent substitutes, providing similar crunch and nutty flavor, and complementing the cake’s fruity profile.
How long does this cake keep fresh?
When stored properly in the refrigerator, this cake stays fresh for about 4 days. After that, the texture may start to change, so it’s best eaten sooner rather than later to fully enjoy its perfect moistness.
Can I make this cake ahead for a party?
Definitely! You can bake all the layers a day or two in advance, wrap them tightly, and store in the fridge. Assemble and frost the cake the day of your event for the freshest look and taste.
Final Thoughts
Making this Hummingbird Cake Recipe is like inviting sunshine into your kitchen. Its rich layers of pineapple, banana, and nuts wrapped in creamy frosting bring a smile with every bite. Whether it’s your first time or you’re a longtime lover of this cake, I promise it’s a delightful treat worth sharing and savoring often. So go ahead, bake it, slice it, and enjoy a truly special dessert that feels like a sweet celebration of flavor!
Print
Hummingbird Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
This classic Hummingbird Cake is a moist, flavorful Southern dessert packed with bananas, crushed pineapple, pecans, and a touch of cinnamon, all layered with a smooth cream cheese frosting. Perfect for celebrations or a special treat, this cake blends tropical and nutty flavors for a unique and delightful experience.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 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)
Add-ins
- 1 cup chopped pecans (plus more for garnish)
- 1/2 cup shredded coconut (optional)
Cream Cheese Frosting
- 16 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the 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 ensure easy removal of the cakes after baking.
- Mix dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt until thoroughly combined.
- Add wet ingredients and mix: Add the eggs, vegetable oil, and vanilla extract to the dry ingredients. Mix gently until just combined. Then carefully fold in the crushed pineapple with its juice, mashed bananas, chopped pecans, and shredded coconut if using.
- Divide and bake: Evenly divide the batter among the three prepared cake pans. Bake in the preheated oven for 25-30 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 cream cheese frosting: In a large bowl, beat the softened cream cheese and unsalted butter together until creamy and smooth. Gradually add the powdered sugar, a cup at a time, mixing until fully incorporated and smooth. Stir in the vanilla extract at the end.
- Assemble the cake: Place one cooled cake layer on your serving plate or cake stand. Spread an even layer of cream cheese frosting on top. Repeat with the second layer followed by frosting, then top with the third cake layer. Frost the top and sides evenly with the remaining frosting.
- Garnish: Optionally, garnish the cake with additional chopped pecans or a light sprinkle of shredded coconut for extra texture and presentation.
- Serve and store: Slice and serve the cake fresh. Store any leftovers covered in the refrigerator to maintain freshness.
Notes
- Using room temperature eggs helps the batter mix more evenly and results in a better texture.
- Be careful not to overmix the batter once the wet and dry ingredients are combined to keep the cake tender.
- If you prefer a nut-free version, simply omit the pecans and substitute with sunflower seeds or leave them out entirely.
- The shredded coconut is optional but adds a nice texture and flavor that complements the tropical notes.
- This cake is best served at room temperature after chilling for a few hours to allow the flavors to meld.
- Leftover cake keeps well refrigerated for up to 4 days.
- Make sure to fully cool the cake layers before frosting to prevent the frosting from melting.
