Classic Hummingbird Cake
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Enjoy the timeless comfort of our southern classic Hummingbird Cake. This easy-to-follow recipe delivers a moist and tender cake bursting with the irresistible flavors of ripe bananas, sweet pineapple, crunchy pecans, and warm cinnamon. A truly beautiful dessert!
This recipe was originally shared in 2019.
Like our banana bread, buttermilk biscuits, and cinnamon coffee cake, this is one of those recipes that have been handed down in my family for generations. We make it for nearly every occasion, especially during the spring and summer months! It’s just one of those classic cakes that everyone is guaranteed to love.
Why is it Called Hummingbird Cake?
While the name “hummingbird cake” doesn’t actually mean it’s for hummingbirds, the exact reason for it’s name is still a bit of an unknown. Though, here are two general theories behind the name:
- Sweetness: Some believe the cake is so sweet and enticing that it could attract hummingbirds looking for nectar!
- Jamaican Origins: The cake is said to have originated in Jamaica as “Doctor Bird Cake,” named after the island’s national bird, a hummingbird. The name was changed to “hummingbird cake” when the recipe was introduced to the United States by Southern Living in the late 70’s.
So, while the sweet flavor and/or the Jamaican origin might be the reason for the name, one thing is for sure and certain: hummingbird cake is undeniably delicious!
Why You Will Love Our Hummingbird Cake Recipe
- Baked and love for generations. As I mentioned above, this is a recipe that’s been in our family for generations. It’s been a staple dessert for over 40 years! Of course, there have been a few tweaks to the original recipe to keep it up-to-date, but one thing is for sure…you won’t find a more perfect hummingbird cake!
- Perfect for the beginner or experienced baker. While there are a lot of ingredients that go into this cake, the actual making of this cake is so simple. The batter comes together quickly and the frosting is pretty much foolproof!
- Seriously flavorful. This cake is similar to a super moist spice cake, with bananas, pecans, and crushed pineapple stirred in. The flavor is rich, refreshing, and kind of like the perfect cross between banana cake, carrot cake, and pineapple upside-down cake. It seems like a lot, but it truly is SO delicious!
What’s in Hummingbird Cake?
Like I said above, there’s pineapple, pecans, and banana, but what else? Here’s the rest of the ingredients you need to make this delicious cake:
- Dry Ingredients: Flour, sugar, baking powder, baking soda, salt, cinnamon.
- Wet ingredients: Eggs, oil, vanilla.
Overview: How To Make The Perfect Hummingbird Cake
We know that layer cakes can be intimidating. That’s why we wanted to share a quick overview on how to make this cake!
- Combine dry ingredients. Whisk together the flour, sugar, leavening, salt, and cinnamon.
- Whisk the wet ingredients. In a separate bowl, mix the eggs, oil, vanilla, and pineapple until thoroughly combined together.
- Mix wet and dry ingredients. Fold in the pecans and bananas.
- Bake. Divide the batter evenly among three 8 inch pans and bake for 30-35 minutes, or until the cakes test done.
⊹ Quick Tip! ⊹
With all of the add-ins to this batter, it will appear lumpy. That’s normal! Don’t try to beat or mix out the lumps.
Let’s Decorate
The finishing touch to this cake is our foolproof cream cheese frosting! The extra creamy and tangy frosting is the perfect compliment to this sweet cake. The best part? It uses whipped cream instead of butter to create a more stable frosting.
Apply an even layer of frosting between each layer of cake. Since this cake is quite tender and moist, I like to do a thin crumb coat around the cake before finally frosting and decorating. I used a large star tip to pipe around the top of the cake just to add a little something extra. Finish with chopped pecans and you’ll have a stunning cake that tastes just as good as it looks!
⊹ Quick Tip! ⊹
Remember to never frost a warm cake! The layers need to be full cooled. If there is even a hint of warmth coming from your cakes, the frosting with melt right off.
More Cake Recipes:
When you make this Hummingbird Cake, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Happy baking!
x, Caylie
Classic Hummingbird Cake
Ingredients
Cake
- 3 cups all purpose flour
- 2 cups granulated sugar
- 1 Tablespoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1½ teaspoons ground cinnamon
- 3 large eggs
- 1½ cups vegetable oil
- 1 cup crushed pineapple
- 1½ teaspoons vanilla extract
- 4 ripe bananas, chopped
- 1 cup pecans, chopped
Frosting
- 2 cups heavy cream
- 16 ounces cream cheese, cool
- ¼ teaspoon salt
- 4 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
Instructions
Cake
- Heat oven to 350℉/177℃.
- Spray three 9-inch round pans with cooking spray. Set aside.
- Whisk flour, sugar, baking powder, baking soda, salt, and cinnamon together.
- In a separate bowl, whisk together eggs, vegetable oil, pineapple, and vanilla.
- Pour wet ingredients into dry ingredients.
- Mix only until combined. Do not beat!
- Gently stir in bananas and pecans.
- Divide evenly among prepared pans.
- Bake for 30 to 35 minutes, until it tests done.
- Remove from oven and let cool in pans for about 10 minutes.
- Turn out onto cooling rack and allow to finish cooling.
Frosting:
- Beat cream to stiff peaks.
- Beat in cream cheese, 1 cube at a time.
- Add salt and powdered sugar.
- Stir in vanilla.
Notes + Tips!
How to Store Your Hummingbird Cake
Hummingbird cake is best enjoyed fresh, but proper storage will help maintain its deliciousness.- Refrigeration: For optimal freshness, store the cake in an airtight container in the refrigerator. This will keep it moist and prevent the frosting from spoiling. It will stay fresh for up to 5 days.
- Freezing: To freeze the cake, wrap it tightly in plastic wrap, then in aluminum foil. Place it in a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Tips for the Perfect Hummingbird Cake
- Use ripe bananas: The riper the bananas, the sweeter the cake.
- Toast the pecans: Toasting the pecans enhances their flavor and adds a delightful crunch.
- Don’t overmix: Overmixing can lead to a tough cake. Mix just until the ingredients are combined.
- Let the cake cool completely: Before frosting, ensure the cake is completely cool to prevent the frosting from melting.
- Make-ahead tip: You can bake the cake layers a day in advance and freeze them. This can save time when assembling the cake.
Tools You May Need (affiliate links)
- 8×3 Inch Round Cake Pan
– Still Hungry? –
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This cake is very moist and flavorful. I make 1 at least twice a year.
Hi Diane! We’re so happy to hear that! This cake has been a favorite of ours for so long 🥰 Hope you find more recipes to love on our blog! x, Caylie