Hummingbird Cake Recipe

If you’re searching for the ultimate southern classic that’s equal parts festive and comforting, look no further than Hummingbird Cake. This gloriously moist, gently spiced layer cake is packed with ripe bananas, crushed pineapple, toasted pecans, and swirled with tangy cream cheese frosting. Get ready to fall in love with every forkful—you’re about to discover your new favorite showstopper dessert!

Ingredients You’ll Need

The ingredients for Hummingbird Cake are simple, but every one is a must for building its signature flavor and texture. Here’s how each component turns a humble cake into an unforgettable treat!

• Chopped Pecans: Toasting the pecans first brings out their rich, buttery flavor—don’t skip this step!
• All-Purpose Flour: The perfect foundation for a tall, tender crumb that holds up to all the moist ingredients.
• Baking Powder & Baking Soda: Work together to give the cake its lovely rise and fluffiness.
• Ground Cinnamon & Allspice: Add those warm, comforting spice notes that make each bite irresistible.
• Salt: Helps balance the sweetness and enhances every flavor in the cake.
• Mashed Bananas: Ripe bananas not only sweeten the cake but keep it super moist and soft.
• Crushed Pineapple (undrained): Pineapple brings a bright, juicy tang and a subtle tropical flair.
• Large Eggs: Bind the ingredients, helping the cake stay together yet tender.
• Vegetable Oil: Ensures a moist crumb—no dry bites here!
• Brown Sugar & Granulated Sugar: Brown sugar adds subtle caramel undertones while white sugar keeps the crumb light.
• Pure Vanilla Extract: Lends a warm, aromatic depth to both cake and frosting.
• Cream Cheese & Butter: For that luscious, tangy cream cheese frosting everyone swoons over.
• Confectioners’ Sugar: Sweetens and stabilizes the cream cheese frosting for perfect swoops and swirls.
• Pinch of Salt: A finishing touch for balance, especially in the frosting.

Variations

One of the joys of Hummingbird Cake is just how easy it is to make it your own! Don’t hesitate to put your personal spin on it—whether you have dietary preferences or just love experimenting in the kitchen.

• Coconut Twist: Swap in 1 cup of sweetened shredded coconut for the pecans or simply add it for a chewy, tropical layer.
• Pecan-Free Option: Skip the nuts entirely for allergies or a smoother texture, or replace with walnuts if you prefer.
• Cupcake Form: Transform the batter into adorable cupcakes for easier serving (just adjust the bake time down to 20–22 minutes).
• Bundt Cake Variation: Pour the batter into a bundt pan and extend the bake time for a stunning, one-pan centerpiece.
• Gluten-Free Adaptation: Use your favorite 1:1 gluten-free baking flour blend and enjoy all the flavor sans gluten.

How to Make Hummingbird Cake

Step 1: Toast the Pecans

Begin by preheating your oven to 300°F (149°C). Spread the chopped pecans on a parchment-lined baking sheet and toast them for 7–8 minutes. This step takes so little effort but makes all the difference—the aroma is out of this world! Let them cool for 10–15 minutes while you prepare the pans and the rest of your ingredients.

Step 2: Prep the Cake Pans

Turn the oven up to 350°F (177°C). Grease three 8-inch round cake pans, line the bottoms with parchment paper rounds, and then grease the parchment, too. This ensures your Hummingbird Cake layers pop right out with zero sticking or crumbling.

Step 3: Mix Dry Ingredients

In a large bowl, whisk together your flour, baking powder, baking soda, cinnamon, allspice, and salt. This helps the dry ingredients distribute evenly so your cake bakes up light and even throughout.

Step 4: Mix Wet Ingredients

Grab a medium bowl and whisk together your mashed bananas, crushed pineapple (including juice), eggs, vegetable oil, both sugars, and vanilla. The wet mixture will smell sweet and fruity right away—it’s such a satisfying step!

Step 5: Combine, Fold, and Fill

Pour the wet ingredients into the dry ingredients and whisk until combined. Gently fold in 1 ½ cups of the toasted pecans. Divide the batter evenly among your prepared pans for three beautiful, generous layers.

Step 6: Bake, Cool, and Level

Bake the layers for 26–29 minutes, rotating halfway through. When a toothpick inserted in the center comes out clean, they’re ready! Let the cakes cool completely in the pans before carefully removing and leveling the tops with a serrated knife for perfect stacking.

Step 7: Make the Cream Cheese Frosting

Beat softened cream cheese and butter until smooth. Add confectioners’ sugar, vanilla, and a pinch of salt, then beat until thick, creamy, and spreadable. Adjust the sweetness and consistency by adding a touch more sugar or a drop of milk as needed—taste as you go!

Step 8: Assemble and Decorate

Place the first cake layer on your stand or plate and spread with a generous layer of frosting. Repeat with the second and third layers. Use the remaining frosting to coat the sides and top smoothly. Garnish with the rest of your toasted pecans for that signature, irresistible finish, and chill the cake briefly to make slicing a breeze.

How to Serve Hummingbird Cake

Garnishes

This is your chance to go big! A heavy sprinkle of reserved toasted pecans on top is classic, but you can add edible flowers, a dusting of cinnamon, a scattering of flaked coconut, or even some thinly sliced fresh banana for extra visual flair. Trust me, this cake loves a little extra attention.

Side Dishes

Because Hummingbird Cake is bursting with flavor, pair it with simple accompaniments like fresh berries, a dollop of lightly sweetened whipped cream, or even a scoop of vanilla bean ice cream. If it’s a party, a pitcher of chilled sweet tea or robust coffee is practically required!

Creative Ways to Present

The classic triple-layer cake is always a “wow,” but for something different, try making Hummingbird Cake as cupcakes or mini naked cakes. For showers or parties, assemble individual cake jars layered with frosting and pecans—it’s a playful, portable twist that’s sure to delight!

Make Ahead and Storage

Storing Leftovers

Keep leftover Hummingbird Cake fresh by covering tightly and storing in the refrigerator. Thanks to all that luscious cream cheese frosting and moist crumb, slices stay delicious for up to five days—if you can resist eating it all before then!

Freezing

Hummingbird Cake is wonderfully freezer-friendly! You can freeze the cooled, unfrosted cake layers or even leftover frosted slices. Just wrap well in plastic and foil, then freeze for up to two months. Thaw overnight in the refrigerator before bringing to room temperature and serving.

Reheating

No reheating required—this cake tastes fabulous cold, at room temperature, or even slightly chilled from the fridge! If you prefer a softer bite, let a slice sit out for 15–20 minutes before enjoying. Avoid microwaving, especially with cream cheese frosting, to preserve the texture.

FAQs

Final Thoughts

No celebration is too big or too small for a dazzling Hummingbird Cake. Once you taste its fruity, nutty, perfectly-tender crumb and swoon-worthy cream cheese frosting, you’ll understand why so many call this their forever favorite. Don’t wait for a special occasion—bake it just because, and share the love one luscious slice at a time!

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