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Hummingbird Cake: the decadent recipe for a classic Southern dessert

Total time: 65 Min
Difficulty: Low
Serves: 8 people
By Cookist
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If you've never had the pleasure of eating hummingbird cake, you've seriously been missing out. Moist, with a tender crumb, hummingbird cake is a traditional Southern dessert packed with the tropical flavor of ripe bananas and pineapple. Chopped pecans give the cake a bit of crunch. The cake is richly coated with a layer of pineapple cream cheese frosting, which makes each bite a real treat.

Hummingbird cake is said to have been first created in Jamaica, in honor of the country's national bird, hence the name of the dessert. However, nowadays this recipe has been extremely successful in the South of the United States, especially in North Carolina and Alabama. This easy-to-make layer cake is perfect for picnics, potlucks, birthday parties, or any time you're hosting a group, especially during holidays.

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Tips for Making the Best Hummingbird Cake

Use room-temperature ingredients to make your cake.

To make gluten-free hummingbird cake, use gluten-free flour instead of all-purpose flour.

Leave out the nuts, if desired.

How to Store Hummingbird Cake

Place your hummingbird cake in an airtight container and keep it at room temperature for up to 2 days. For longer storage, pop the cake in the fridge for up to one week.

Ingredients
for the cake
All-purpose flour
3 cups
Granulated sugar
2 cups
Ground cinnamon
1 tsp
Baking soda
1 tsp
salt
1 tsp
large eggs, beaten
3
Vegetable Oil
1 1/4 cups
crushed pineapple, juice reserved
8 oz
Vanilla Extract
2 tsp
ripe mashed bananas
1 3/4 cups
pecans, chopped
1 cup
for the frosting
unsalted butter at room temperature
1 cup
Cream Cheese at room temperature
8 oz
Confectioner’s sugar
3 1/2 to 4 cups
salt
a pinch
Pineapple juice
2 tsp
Vanilla Extract
2 tsp
pecans, chopped
1/4 cup
for decorating
pecans, chopped

How to Make Hummingbird Cake

Making the cake

Preheat your oven to 350F. Generously grease two 9-inch round cake pans with cooking spray. Line the pans with parchment paper and spray again. Set aside.

Whisk flour, sugar, salt, cinnamon, and baking soda in a bowl.

In a second bowl, combine vanilla, and pineapples with reserved pineapple juice, and bananas.

Pour in the oil.

Beat in the eggs and mix.

Mix the wet mixture with the dry mixture.

Fold in the chopped pecans. Don't overmix the batter. This will make your cake dense.

Pour the batter into the two cake pans.

Bake the cakes for 24 to 30 minutes. Your cakes are done baking when a toothpick inserted into the center comes out clean and free from crumbs. If done, remove them from the oven and set them on a rack to cool for 10 minutes. Take the cakes out of the pans and leave them to cool completely.

For the frosting

While the cake is baking and cooling, in a large bowl, beat cream cheese and butter until completely smooth.

Beat in the powdered sugar one cup at a time until your frosting has reached your desired consistency.

Beat in the pineapple juice.

Add the vanilla and mix. If your frosting is too thick, add a little milk to thin it out. If it's too thin, add more powdered sugar.

To assemble the cake

Cut the cooled cakes in half horizontally. Coat each layer with frosting.

Then stack the cakes on top of one another.

Cover the outside of the cake with frosting. Garnish with chopped pecans.

Slice, serve and enjoy!

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